French Onion Smothered Chicken.

Simple, cheesy, baked French Onion Smothered Chicken with cheesy Gruyère toast. Make this when you’re craving a slow-cooked French onion soup but need something quick and all made in one skillet. The chicken is “smothered” in a creamy caramelized onion sauce and then topped with melted Gruyère toast and fresh thyme just before serving. Such a cozy one-skillet dinner with delicious, comforting flavors.

One of my family’s favorite dinners is chicken smothered in sauce. I’ve made a few variations over the years, the first being this yummy Balsamic Chicken Marsala and last year’s Smothered Chicken with Crispy Prosciutto. I make something similar to both of these at least once every couple of weeks because everyone in my family enjoys the meal so much.

They love a creamy wine sauce with chicken and herbs. They’re even happier if there is crispy prosciutto involved, which I honestly planned to use on this dish but forgot.

Whoops. Add some crispy prosciutto if you like!

I’ve always loved French onion soup. My mom says she hates onions, which she does, but she’ll happily eat a bowl of French onion soup. She’ll eat the toast and cheese, sip the broth, and leave all the onions at the bottom.

I knew something with chicken would make everyone happy. Plus, this dish can be on the table in less than an hour and is all made in one skillet. Great for this busy time of year!

This turned out to be a really big hit with everyone. Especially my brothers, who, unlike my mom, LOVE onions, especially when they’re caramelized!

These are the details

Ingredients

• thin-cut chicken breasts
• salt and black pepper
• salted butter
• yellow onions
• apple cider (not apple cider vinegar)
• garlic
• fresh thyme and sage
• dry white wine
• broth
• heavy cream
• French bread
• shredded Gruyère cheese

Special Tools

Nothing fancy, just an oven-safe skillet—I highly recommend cast iron. Holiday tip—and yes, this is random, but a cast iron skillet is a great gift for almost anyone! 

Step 1: season the chicken

This is basic: simply salt and pepper the chicken. I like to use thinly sliced chicken breasts or cutlets. Unlike an overly thick chicken breast, they always cook quickly and evenly.

Step 2: start cooking the onions

I like to use yellow onions and very thinly slice them. Personally, I find the bite of an overly thick onion much too intense. Thin slices are the way to go.

Melt the butter and onions in a big skillet. Start cooking and breaking them down. Then, add the apple cider. I like to use apple cider to help the onions caramelize easily while also adding those sweet flavors. The pairing is so yummy with the onions.

Step 3: add the mushroom and herbs

Now, you can mix in the slices of mushrooms, the garlic, the thyme, and the sage. Let the mix cook, then toss in the chicken.

Step 4: the wine, the broth, and the cream

Mix in the wine and then broth. Simmer until the sauce thickens up a bit. Then mix in the cream.

Step 5: toast the bread

While the sauce simmers, dry the French bread by toasting it in the oven for a few minutes. Drying the bread may sound odd, but using dry bread will prevent it from immediately soaking up all that delicious onion sauce.

Arrange the dry bread around the chicken and start piling on the Gruyère cheese. If Gruyère cheese is too expensive, use a melty cheddar, fontina, gouda, or mozzarella.

It’s so cozy and scrumptious on a cold night.

Pair it with a salad like my Harvest Salad or Sweet Potato Salad. Either is so great and will complete the meal. Together with this French Onion Smothered Chicken, you’ll have the perfect holiday dinner! Your guests will love this fun twist on French onion soup!

Looking for other simple dinners? Here are my favorites: 

Crockpot Thai Short Ribs with Coconut Rice

Baked Chipotle Cheddar Sweet Potato Chowder

One Skillet Creamy Sun-Dried Tomato Chicken and Orzo

Herby Buttered Balsamic Mushroom Ravioli

Spicy Pesto Pasta Alla Vodka

Smothered Chicken in Mushroom Wine Pan Sauce

Lastly, if you make this French Onion Smothered 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 tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!