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This one-pan flavorful French Onion Chicken Skillet is a low-carb, high-protein meal everyone will enjoy! Pair it with mashed potatoes, rice or pasta, and veggies for a dinner you’ll want to make on repeat.
Fabulous one-pan meals with easy clean-up, like this delicious French Onion Chicken Skillet are our favorite to make, especially on busy weeknights. Sometimes chicken can get a bit boring, but this chicken recipe is anything but bland. It comes out perfectly tender, juicy, and tasty every time!
Why you should make this recipe
- Total comfort food: Pan-seared chicken is combined with caramelized onions in a rich, savory sauce. This meal is warm, comforting, and packed with flavor.
- Easy weeknight dinner: This chicken skillet recipe is easy to make and can be ready in just over 30 minutes. Other than slicing the onions and pressing the garlic, there’s minimal prep required. Plus, everything cooks in one skillet, making cleanup a cinch!
- Versatile: Serve as-is for a simple low-carb, protein-packed dinner. Or serve this dish with a starchy carb to soak up all that wonderful sauce.
Ingredients needed
- Chicken breasts: You’ll need 4 boneless skinless chicken breasts. You could also use boneless skinless chicken thighs for even more flavor.
- Seasoning: The chicken is seasoned with a simple mix of kosher salt, pepper, and dried herbs de Provence.
- Flour: For dredging the chicken and sealing in moisture to make the chicken nice and juicy.
- Olive oil: Needed for searing the chicken and caramelizing the onions.
- Onions: The star of this dish! The onions are caramelized until rich, sweet, and golden brown.
- Garlic: Pressed or minced garlic is cooked with the onions to add deep, complex flavor to the dish.
- For the sauce: Chicken broth and coconut aminos make up the base of the sauce. Flour is combined with the coconut aminos to thicken the mixture.
- Gruyere cheese: Classic in French onion recipes and has an incredible nutty and earthy flavor that joins so well with the savory sauce and sweetness from the caramelized onions.
- Parsley: Fresh herbs, like parsley, adds a pop of freshness and color.
How to make this easy chicken breast recipe
- Season the chicken: Rub the chicken with salt, pepper, and herbs de Provence, then dredge into the flour to coat all sides.
- Sear the chicken: Heat half of the oil in a large pan over medium heat. Sear the chicken breast for 3-4 minutes per side, until golden. Set aside on a plate.
- Cook the onions and garlic: To the same heated skillet add the remaining oil. Cook the onions over medium heat, stirring occasionally, for 12-15 minutes, or until the onions are caramelized into a browned color. Over the last minute or so, stir in the garlic.
- Deglaze the pan: Once the onions are caramelized, add the chicken broth and deglaze the pan.
- Make the sauce: Preheat the oven to 400 degrees F. Meanwhile, in a small bowl, whisk the coconut aminos with the flour until there are no visible lumps.
- Cook the sauce: Once the sauce bubbles, stir in the amino-flour mixture. Allow the sauce to cook for 3-4 minutes, or until it starts to thicken.
- Bake to finish the chicken: Return the chicken to the pan and spoon over the sauce. Top with grated cheese and bake for 10-12 minutes, or until the chicken is cooked through and the cheese on top is melted. Garnish with minced fresh parsley and enjoy!
Expert Tips
- So that all of the chicken cooks at the same rate, use chicken breasts that are similar in size.
- Give the chicken space in the pan while searing it, so it will brown nicely and not steam.
- Make this skillet recipe gluten-free by using an all-purpose gluten-free flour.
- Chicken breasts can vary in size, so it’s best to use a meat thermometer to check for doneness; the temperature should read 160 to 165 degrees F. We recommend removing it from the oven at 160ºF because it will continue to cook in the pan, even after being removed from the heat.
Variations
- Chicken: Instead of chicken breasts, chicken thighs will work great in this recipe.
- Sauce: Coconut aminos have antioxidant, anti-inflammatory, and antimicrobial properties and provide a healthier alternative to soy sauce. However, you may swap this with soy sauce, if preferred.
- Cheese: We love the taste of Gruyere cheese in this, but you can use American Swiss cheese or provolone instead.
- Herbs: Adding a garnish of fresh herbs is optional. Feel free to omit or swap the parsley for fresh basil, chives, or thyme.
Frequently asked questions
This pairs well with a variety of side dishes, from mashed potatoes, rice, or pasta to roasted green beans, asparagus, or broccolini. A side salad would be great too! You could toss together a simple salad with kale, romaine lettuce, or a spring mix and a simple dressing of olive oil and fresh lemon juice or homemade ranch dressing.
There are approximately 18 grams of carbs in one serving of this chicken recipe, making it a low-carb dinner option, especially when served with a green veggie or over mashed cauliflower. It’s also a good source of protein, with a whopping 38 grams.
Depending upon the specific ingredients used, there are around 450 calories in each serving of this chicken skillet.
Storage recommendations
Add any leftovers to an airtight container and place them in the fridge for up to 2-3 days. Reheat in the microwave until warmed through. We do not recommend freezing this dish.
More chicken recipes to try
- Creamy Ranch Chicken Skillet
- Marry Me Chicken Skillet
- Lemon Chicken Breast
- Cilantro Lime Chicken and Rice Recipe
- Boneless BBQ Chicken Breast
- Asian Chopped Chicken Salad
- Baked Buffalo Chicken Breast
- Creamy Peri Peri Chicken
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French Onion Chicken Skillet
Ingredients
- 4 boneless skinless chicken breasts
- 1/2 tsp kosher salt, or to taste
- 1/4 tsp ground pepper
- 2 tsp dried herbs de Provence
- 2 tbsp flour
- 3 tbsp olive oil, divided
- 2 large onions, sliced into rings, 1⁄4-inch thick
- 4 garlic cloves, pressed or minced
For the sauce:
- 2 cups chicken broth
- 3 tbsp coconut aminos
- 2 tbsp flour, GF if needed
- 1 cup grated Gruyere cheese
- 2 tbsp minced fresh parsley, to garnish
Instructions
- Rub the chicken with salt, pepper, and herbs de Provence, then dredge into the flour to coat all sides.
- Heat half of the oil in a large pan over medium heat. Sear the chicken breast for 3-4 minutes per side, until golden. Set aside on a plate.
- To the same heated skillet add the remaining oil. Cook the onions over medium heat, stirring occasionally, for 12-15 minutes, or until the onions are caramelized into a browned color. Over the last minute or so, stir in the garlic.
- Once the onions are caramelized, add the chicken broth and deglaze the pan.
- Preheat the oven to 400 degrees F. Meanwhile, in a small bowl, whisk the coconut aminos with the flour until there are no visible lumps.
- Once the sauce bubbles, stir in the amino-flour mixture. Allow the sauce to cook for 3-4 minutes, or until it starts to thicken.
- Return the chicken to the pan and spoon over the sauce. Top with grated cheese and bake for 10-12 minutes, or until the chicken is cooked through and the cheese on top is melted. Garnish with minced fresh parsley and enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Unbelievable—it is delicious
Juicy and delicious. Thanks