Umami Recipes
Umami Recipes

French Onion Chicken

4 servings


15 minutes

active time

55 minutes

total time


3 tbsp butter

2 large onions, sliced very thin

1 cup broth

4 medium chicken breasts

1 tsp dried thyme

1 tsp salt

1 tsp pepper

1 tbsp arrowroot powder (or cornstarch)

1 cup grated gruyere cheese (mozzarella works as well)


Preheat oven to 400F.

In a large skillet, heat 2 tbsp of butter over medium-high heat.

Once hot, add in all of the sliced onions and 1/4 cup beef broth. Cook for 15-20 minutes or until browned and softened.

While onions are cooking, pound chicken breasts with mallot or roller until even and thinner that before. Anywhere around 1 inch thick all around.

Season both sides of chicken with thyme, salt, and pepper.

Set finished onions aside in a bowl. Add 1 tbsp of butter to skillet and then add chicken.

Sear chicken for 5 minutes on each side. Once it has been seared on each side, set chicken aside on a plate and turn down stovetop to medium-low heat.

In a small bowl, mix together 3/4 cup broth with 1 tbsp arrowroot powder.

Add onions back to skillet, along with the broth arrowroot mixture. Whisk together for 2-3 minutes or until thickened. Turn off heat.

Add chicken back to skillet and using a spoon, cover the chicken with the onions and sauce.

Top each chicken breast with finely shredded gruyere cheese.

Transfer skillet to oven and bake for 8-10 minutes or until internal temp reads 165F.


Serving Size




Total Fat

18.2 g

Saturated Fat

10.7 g

Unsaturated Fat


Trans Fat

0 g


73.3 mg


928.7 mg

Total Carbohydrate

10 g

Dietary Fiber

1.5 g

Total Sugars

3.8 g


15.4 g

4 servings


15 minutes

active time

55 minutes

total time
Start Cooking