French Onion Chicken Skillet

top view of a black round skillet with 4 chicken breasts in an onion soup like sauce topped with melted cheese

5 from 5 votes

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.

Prep Time10

Cook Time35

Total Time45

Course: Main Course

Cuisine: American, French

Diet: Gluten Free, Low Fat

Servings: servings

Author: Rena

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

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.

Nutrition