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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.

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  • 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. 5 stars
    I love this recipe, it’s so easy and the flavor is incredible! We make it all the time at my house!

  2. 5 stars
    I used chicken thighs instead of breasts. The flavor was delicious… those onions… yum… The cheese under the crispy skin was spot on. Thanks for another great recipe!

  3. Hope this is okay – I don’t have chicken breasts but have boneless, skinless thighs. Where I live, I can’t find the organic breasts or thighs that are not skinned. Anyway, I’ll be making with the boneless, skinless thighs. I was thinking maybe I would slice a slit horizontally and insert the gruyere since I don’t have a skin to slide under. You think this will work? Excited to try it. Thanks so much.

    1. Hey Cheryl!! What you have suggested sounds like a great idea! I am sure it will be delicious! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  4. if you are using skinless, should you stuff some cheese in the middle of the chicken breast? or just sprinkle on top?

    1. I’d just sprinkle on top to make it easy! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan

  5. 4 stars
    OMG the flavours in this are so simple yet impactful. I made this for a dinner party and everyone adored the chicken. I used a mixture of breasts and thighs and they were equally amazing.
    The one thing I will say is that for me the potatoes took FOREVER to cook through with the chicken on top. I probably had too many things in one serving dish as I was feeding six people but eventually I had to take the chicken off of the potatoes and cook them in separate pans. So If I was to remake this I would put it into two different vessels immediately instead of stacking them. Although it makes for more dishes, the cooking time was better for me.
    Other than that-incredible flavors and will make again.

  6. 5 stars
    OMG, this was absolutely delicious!!!! Simple, yet complex, decadent, completely elegant and looked beautiful to serve. I will be making this again. I used chicken thighs instead of breasts.

  7. 5 stars
    Just made this as our NYE meal, it was so good! I used a whole cut chicken and it was perfect. Our house smelled amazing too. Thank you for the delicious recipe!

  8. Hi!

    I made this a few weeks ago and it was a huge hit! For New Years, I was thinking about appropriating the recipe for a whole chicken — do you think it would translate all right, or what changes would you make?

    Thank you so much and Happy New Year!

    1. HI! a whole chicken will need a good amount more time than the breast, maybe 30-45 minutes more. It is hard to say without knowing how many pounds your chicken is. Can you give me some more info? Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan

  9. 5 stars
    Another amazing recipe! Followed exactly and it turned out great- definitely worth it to take your time with the onions so they carmelize!

  10. 5 stars
    I made this tonight for hubby and 2 guests. Everyone loved it and thought it was the perfect meal for a cold night. I did add some mushrooms along with the onions. Lovely!