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Sharing my December weeknight night go-to dinner, Skillet Roasted French Onion Chicken and Potatoes. It’s the roasted chicken version of French onion soup, and it’s melt in your mouth good. Caramelized onions in an herbed wine pan sauce with baby potatoes and Gruyère cheese stuffed chicken breasts. This one skillet dinner is incredibly easy to prepare and so delicious. Great for a family dinner, but fancy enough for your next dinner party.

overhead photo of Skillet Roasted French Onion Chicken and Potatoes with wine on table

Skillet chicken dinners are simply the best. Especially right now during these insanely hectic and very cold December days. I’m sure I’m not alone, but this week is just a crazy one. So I’m loving having dinners like this french onion chicken in my back pocket for busy nights.

I made this chicken a couple of weeks ago, right before Thanksgiving, as our family slowly started to pile in. I needed a dinner that I knew everyone would enjoy, and that could be made with little effort.

Enter this skillet chicken dinner. A dish that everyone loves, is easy, and also very cozy for the winter days ahead.

French Onion Chicken and Potatoes in skillet before roasting

The last few months I’ve really been loving anything with caramelized onions. They’re sweet, buttery, and add so much flavor. I drew inspiration from the classic French onion soup. And decided to turn it into a one pan skillet dinner, complete with cheesy chicken, a white wine pan sauce, and roasted potatoes.

It’s delicious and perfect for feeding family or holiday guests over the next few weeks.

overhead close up photo of Skillet Roasted French Onion Chicken and Potatoes in skillet

The first step is stuffing the chicken breasts with a little Gruyère cheese. Yes, I did say stuffing the breasts with cheese. This was a last-minute addition to the dish, but it’s one of my favorite elements. It really ties in the classic “french onion” flavors.

Next, start caramelizing those onions. This will take a few minutes, but trust me, allowing the onions to get a nice caramelization adds so much delicious flavor. It’s worth the time.

Now add the potatoes and pour in some white wine. Adding the wine keep things flavorful and moist while the chicken roasts in the oven. If you’re not a wine drinker, not big deal, you can use an equal amount of chicken broth.

Arrange the chicken over the potatoes and transfer the entire skillet to the oven. Let the chicken roast. About thirty minutes later dinner will be done, looking beautiful, and the house will smell beyond good.

Finish with some fresh thyme for a pop of green color. Then serve with crusty bread for soaking up that delicious pan sauce.

This recipe is now a family favorite. The cheese roasted chicken is a game changer, and the onions just add another layer of comforting goodness.

And the potatoes? Well, around here a meal is not complete without some carbs. And potatoes just seemed like a good idea…because potatoes are always a good idea!

 Roasted French Onion Chicken and Potatoes on plate

If you make this french onion chicken be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Skillet Roasted French Onion Chicken and Potatoes

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6
Calories Per Serving: 961 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.



  • 1. Preheat the oven to 400 degrees F.
    2. Loosen the skin of the chicken breast with your finger tips. Stuff about 1/4 cup of cheese underneath the skin of each breast. Season the chicken with 1 tablespoon fresh thyme, salt, and pepper. 
    3. Melt together the olive oil and butter in a large skillet over medium-high heat. Add the onions and season with salt and pepper. Cook 10-15 minutes, stirring frequently, until softened, deep golden in color and caramelized. Add the remaining 1 tablespoon thyme and the sage, red pepper flakes, and continue cooking another 3-5 minutes.
    4. Add the potatoes, tossing to coat. Reduce the heat to medium. Pour in the wine and worchestire sauce. Arrange the chicken over the potatoes, skin side facing up. Season with salt and pepper. Transfer to the oven and roast for 30-40 minutes or until the chicken is cooked through, and the potatoes fork tender. 
    5. Serve the chicken with the onions and sauce spooned over top, and the potatoes on the side. 
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  1. Just made this tonight & it was delicious!! I used boneless skinless chicken breasts and stuffed them with the gruyere then sprinkled some more on tp. Yummy!!

    1. Bone in chicken adds a lot more flavor to the dish. You can totally use boneless if you prefer! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan ?

  2. 5 stars
    I made this tonight for dinner, and the entire kitchen smelled so yummy. It’s definitely a cozy and comforting meal for colder weather. It was so enjoyable to make and the meal was delicious. The skin has some crisp to it while the white wine sauce makes it decadent. The onions in this were my favorite. Thank you for such a great recipe! Can’t wait to make this again.

  3. 5 stars
    Made this tonight and it was amazing!!! Used bone-in chicken thighs because I didn’t have breasts. Didn’t have gruyere so used provolone. added baby sweet potatoes to tri-colored baby potatoes. Broiled about 5 min at the end. It was so delicious! Thank you! I love all your recipes and your directions are so clear! Anyone can be a gourmet cook with your help. 🙂

  4. Fixed this last night, it was SOOO good. I can’t remember the last time I didn’t use one of your recipes for dinner. My husband says, what’s “Teighen” cooking tonight?

    1. HI! I would just reduce the cooking time of the chicken by a bit. You might need to remove the breast from the oven 10 minutes or so before I call for. I would leave the potatoes in the skillet as they might need more time to cook. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan ?

  5. 5 stars
    Made this on Friday night. It was really great and easy to make child friendly by omitting the cheese on a couple pieces of chicken.

  6. Hi – getting ready to make this, but have a question. When it says add the potatoes and toss to coat, I assume I’m adding them to the onion mixture, but maybe not. Would you please clarify. Thanks!

    1. Hey Susan! Yes, you should add the potatoes to the onion mixture. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan ?

  7. I wanted you to know that I made this last evening for my family and it was absolutely delicious. I did not change a thing and everyone absolutely loved it. I think maybe next time I would add some carrots just for the color and maybe another veg, but it was really perfect without anything else. Thank you so much and happy Holidays.