French Onion Chicken Gravy

This French Onion Chicken recipe brings together tender, juicy chicken cutlets and a rich, velvety onion gravy that feels both comforting and special. Caramelized onions build a deep and sweet flavor base while the beef broth and Worcestershire sauce add savory depth. Melted mozzarella on top creates a bubbly, cheesy finish that makes every bite heavenly. Perfect served over mashed potatoes or with crusty bread, this dish is a cozy main course that tastes like a restaurant classic but is easy to prepare at home.

I first made this on a busy weeknight last winter and now my family calls for it regularly on Sunday dinners. The gravy alone is addictive and sure to have you scraping your plate clean.

Ingredients

• Large yellow onion: sliced thin to caramelize evenly look for onions that feel heavy for their size and have dry, papery skins for best sweetness
• Boneless skinless chicken breasts: sliced thinly to cook evenly and stay juicy fresh is preferable to frozen for tenderness
• Olive oil: extra virgin preferred for flavor helps achieve a golden sear and prevents sticking
• Butter: adds richness and mellows the flavors in the onion gravy
• All purpose flour: sifted before measuring to thicken the sauce with a smooth creamy texture
• Mozzarella cheese: freshly shredded melts beautifully for that stretchy cheesy topping
• Beef broth: choose low sodium to control salt levels infuses deep, savory notes
• Worcestershire sauce: adds subtle tang and umami enhancing complexity
• Beefy onion soup mix: brings classic French onion soup flavor quickly without hours of simmering
• Seasoned salt: provides balanced seasoning for both chicken and sauce choose blends with salt and herbs
• Onion powder: intensifies the onion profile boosting aroma and depth
• Garlic powder: adds a gentle, complementary background flavor use fresh powder for best results
• Black pepper: freshly cracked for balanced heat and fragrance to elevate richness

Instructions

Prep the Chicken:

Pat chicken breasts dry with paper towels to remove moisture then slice into even thin cutlets so they cook quickly and evenly. Drizzle a little olive oil over both sides and rub it in thoroughly with your hands to coat evenly. In a small bowl combine seasoned salt onion powder garlic powder and freshly ground black pepper. Sprinkle this mixture generously over both sides of the chicken making sure every surface has seasoning coverage for full flavor.

Sear the Chicken:

Heat one tablespoon of olive oil in a large skillet over mediumhigh heat until shimmering. Add the chicken cutlets in a single layer without crowding them to ensure they brown properly. Cook each cutlet for about four to five minutes per side until golden brown and the internal temperature reaches 165 degrees Fahrenheit. Remove the cooked chicken to a plate and cover loosely with foil to keep warm while you prepare the gravy.

Caramelize the Onions:

Reduce heat to medium low and add two teaspoons olive oil plus the butter to the same skillet. When the butter has melted stir in all the sliced onions to coat them evenly in fat. Let the onions cook slowly stirring every few minutes to prevent burning and encourage even caramelization. This process will take about 25 to 30 minutes for the onions to turn a rich golden brown and develop their signature sweet flavor.

Make the Gravy:

Once onions are caramelized sprinkle the sifted flour evenly over them and stir well to combine. Cook this mixture for another 2 to 3 minutes to eliminate raw flour taste and start thickening. Gradually whisk in the beef broth followed by Worcestershire sauce and beefy onion soup mix. Stir carefully to break up any lumps then allow the sauce to simmer until thickened into a smooth silky gravy.

Finish and Cheese:

Nestle the cooked chicken cutlets back into the pan arranging them evenly in the onion gravy. Spoon some of the gravy and onions over each piece. Evenly sprinkle the shredded mozzarella cheese on top. Cover the skillet and cook for a few minutes until cheese has melted fully and is bubbly. Serve straight from the pan over creamy mashed potatoes or with warm crusty bread for an irresistible meal.

My kids love helping by sprinkling the cheese right before serving.

Storage Tips

Leftover French onion chicken stores well in the refrigerator for up to three days. Let the dish cool completely before transferring to airtight containers for freshness. When reheating warm gently on the stovetop over low heat and add a splash of broth to restore the sauce’s creamy texture. This recipe also freezes nicely though it is best to wait to add the cheese topping until reheating to preserve the melt and freshness.

Ingredient Substitutions

If mozzarella is not available try provolone or Swiss for a slightly different but equally delicious cheese topping. Chicken thighs can replace breasts for a juicier and more forgiving cut that stays tender. If you need to switch out the beef broth chicken or vegetable broth work fine although the flavor shifts slightly. For glutenfree cooking substitute allpurpose flour with a trusted glutenfree blend to achieve similar thickening results.

Serving Suggestions

This French Onion Chicken shines served over creamy mashed potatoes rice or buttered egg noodles to soak up all that flavorful gravy. It pairs beautifully with steamed green beans or a fresh crisp salad to balance the richness. A warm baguette or crusty artisan bread on the side is perfect for mopping up every last bit of cheesy sauce.

Though this dish is an American interpretation it draws heavily from classic French onion soup with its deeply caramelized onions and broiled cheese topping. Using skillet chicken instead of bread makes it more weeknight friendly without losing any of the comforting bistro charm.

Common Recipe Questions

→ How do you properly caramelize onions?

Cook thinly sliced onions over medium-low heat with butter and olive oil, stirring occasionally until golden brown and sweet, around 25-30 minutes.

→ Can I use cheese other than mozzarella?

Yes, Swiss, Gruyère, or provolone also melt nicely and complement the rich onion gravy for a similar comforting finish.

→ What is the best cut of chicken for this dish?

Thinly sliced boneless, skinless chicken breasts work best to ensure even cooking and tender texture.

→ Can this dish be prepared in advance?

Yes, it reheats well. Store covered in the refrigerator and warm gently on the stovetop before serving for best texture.

→ What sides pair well with this chicken and gravy?

Mashed potatoes, rice, or toasted bread are excellent for soaking up the flavorful onion gravy and complement the dish well.

→ How is the onion gravy thickened?

Sprinkle all-purpose flour over the caramelized onions, cook briefly, then whisk in beef broth and simmer until the gravy thickens smoothly.