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Easy French Onion Soup Chicken Recipe

French onion soup chicken is a delicious dish made with tender chicken breasts, and caramelized onions and simmered in a savory white wine broth infused with fresh herbs and topped with melted cheese. It’s an easy dinner recipe that has the perfect blend of flavors and the entire family will love it.

a picture of onion soup chicken on a platter

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This delicious chicken dish is similar to classic onion soup but focuses on chicken as the main ingredient instead of soup. It’s filled with classic French onion soup flavors from sweet onions and juicy chicken breasts for a delicious, comforting meal.

🤍Why you will love this recipe

  • Easy! This is an easy chicken recipe that can be ready in under an hour.
  • Flavor! This recipe is rich and flavorful with of the flavors of onion soup with pieces of tender chicken.

For more chicken recipes, check out these recipes for Chicken Murphy or Chicken Giambotta.

Onion chicken soup ingredients on a cutting board

Here is What You Will Need

This is an overview of the ingredients and steps to make this French onion chicken soup recipe, scroll down to see ingredient notes and substitutions as well as a printable recipe card with exact measurements and complete cooking instructions.

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  • Unsalted butter or olive oil
  • Boneless, skinless chicken breasts
  • Onions
  • Chicken broth
  • White wine
  • Thyme
  • Cheese


How to make onion soup chicken

Prepare the Ingredients: Slice the onions, measure the oil, broth, wine, and shred the cheese.

butter melting in a skillet

Step 1. Melt the Oil

Heat oil or butter in a skillet over medium-high heat. Once the butter melts and the oil is hot, add the onion slices and reduce the heat to medium heat.

Step 2. Cook the Onions

Cook the sliced onions in the skillet over low to medium heat for about 5 minutes without disturbing them while keeping an eye on them to ensure they aren’t burning.

Once the onions turn golden brown on the underside, flip them around in the pan and let them cook for 5 to 10 minutes longer.

onions cooking in a skillet
4 boneless chicken breasts in a skillet on top of cooked onions

Step 3. Add the Chicken

Once the onions are golden brown on all sides, move them to the edge of the pan and add the chicken breasts. Cook the chicken until brown on each side, about 2-3 minutes per side.

Step 4. Add the Wine

Lower the heat and add the white wine. Allow it to cook for approximately 5 to 8 minutes until the wine reduces by half.

white wine pouring over the chicken and onions in a pan
chicken broth pouring into a skillet

Step 5. Add the Broth

Once you’ve added the broth and fresh thyme, cover the pan and let the chicken simmer on low heat for 10 minutes until it’s fully cooked, reaching an internal temperature of 165 degrees Fahrenheit.

Step 6. Add the Cheese

Cover the chicken breasts with the cheese, and place the skillet under the broiler for a couple of minutes until the cheese has melted.

chicken breast in a pan with onions with shredded cheese on top

Ingredient Notes & Substitutions

Butter – Use unsalted butter, and keep a close eye on the skillet to prevent the onions from burning. Butter can be replaced with an equal amount of olive oil

Fresh Thyme –If fresh thyme isn’t available, you can substitute fresh thyme with 1/2 teaspoon dried thyme.

Boneless Chicken Breasts – If you don’t have boneless chicken breasts, you can replace them with boneless chicken thighs or bone-in chicken breasts. However, if you use bone-in chicken, you’ll need to adjust the cooking time accordingly.

Cheese – We like the flavor of Swiss cheese in this recipe, and there are many different kinds of cheese that you can use to make this recipe such as mozzarella cheese, gruyere cheese, provolone cheese are good options too.

White Wine. The best wine to use in cooking is a white wine that is crisp and not sweet such as sauvignon blanc or pinot grigio. The wine can also be omitted and substituted with 1/2 cup more broth for an alcohol-free version.

Onions – For the best flavor in this recipe, it is recommended to use yellow onions or sweet onions such as Vidalia onions.

an overhead view of chicken onion soup in a skillet

Serving Suggestions

This French onion chicken skillet recipe tastes great with as a main course with a side of rice, cauliflower rice, roasted potatoes, green beans, mashed potatoes roasted vegetables or a salad.

How to make onion soup chicken ahead of time

Preparing onion soup chicken in advance is a great option for meal prepping. Here are some options to make this chicken recipe ahead of time.

Caramelize the onions ahead of time and store them in the refrigerator for up to three days.

When it’s time to serve the chicken, follow the recipe instructions starting with browning the chicken breasts with the onions.

This recipe can also be prepared almost completely, up to adding the cheese. Once prepped chicken onion soup is cooled off, store it in the refrigerator for up to 3 days in an airtight container.

To serve, heat the chicken in a loosely covered skillet over low heat on top of the stove. Once the chicken is heated through, add the cheese and pop the skillet under the broiler to melt the cheese.

Storing and Using Leftovers

Store leftover onion soup chicken in the refrigerator in an airtight container for 3 days.

Reheat it on top of the stove over low heat in a covered skillet, in the oven at 350 degrees, or in the microwave.

overhead view of onion soup chicken on a platter

Recipe Variations

French Onion Pork. Replace the boneless chicken with boneless pork chops or sliced pork tenderloin and the chicken broth with beef broth.

French Onion Chicken & Mushrooms. Add 8 ounces of sliced mushrooms while the chicken and onions are simmering.

Make it Creamy – Just before serving, stir in a tablespoon or two of sour cream or Greek yogurt.

Flavor enhancers – For a richer flavor, consider adding a dash of red pepper flakes or a splash of balsamic vinegar or tamari sauce at the end of cooking. Adjust these ingredients to your preferred taste.

Are you too tired to cook dinner?

If you’re feeling uninspired when it’s time to cook dinner, this free guide will help you make a quick and healthy dinner with ingredients you have in your kitchen.


  • For a rich and intense flavor, slowly caramelize the onions until they turn a golden brown color.
  • When cooking chicken, it’s important to ensure that it remains tender and juicy. Avoid overcooking it by using a meat thermometer to check the internal temperature, which should reach 165 degrees Fahrenheit.
Can I use a different broth instead of chicken broth?

Since this is a chicken recipe, chicken broth is the best choice, but you can use beef broth, mushroom broth or even vegetable broth to make onion chicken soup.

Can I use store-bought onion soup mix to make this recipe?

It is not recommended to make this recipe with an onion soup mix. It will not have the authentic and robust flavor profile

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onion soup chicken in a skillet

Onion Soup Chicken

You will love this easy delicious chicken dinner that you can made in less than hour.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Click on serving size to scale this recipe

Course: Dinner
Cuisine: American Comfort
Keyword: onion soup chicken
Servings: 4
Calories: 363kcal
Author: Anne
Scale this Recipe 4



  • Heat 1 tablespoon unsalted butter in a heavy skillet over medium-high heat
  • Once the oil is hot, reduce the heat to medium and add the 2 medium onions sliced.
  • Cook the onions without disturbing for 5 to 8 minutes until they begin to turn golden brown on the bottom.
  • Flip the onions over and cook them for a few minutes longer until they turn golden brown on all sides.
  • Add 1 pound boneless chicken breasts and cook them for 3 minutes on each side.
  • Stir in 1/2 cup white wine reduce the heat to low and cook until the wine reduces by half.
  • Add 3/4 cup chicken broth, 2 teaspoons fresh thyme leaves and simmer for at least 15 minutes longer.
  • Top the chicken pieces with 4 ounces Swiss cheeseshredded) and pop the pan under the broiler to cover the skillet to melt the cheese.


  • use 1/2 teaspoon of dried thyme in place of fresh thyme
  • one pound of boneless chicken thighs can be used in place of chicken breasts,
Serving Suggestions:
This  recipe tastes great as a main course with rice, cauliflower rice, roasted potatoesgreen beansmashed potatoes roasted vegetables or a salad.
Store leftovers in an airtight container for up to 3 days in the refrigerator.
See the article above for tips, variations and more!


Serving: 1chicken breast | Calories: 363kcal | Carbohydrates: 6g | Protein: 32g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 107mg | Sodium: 292mg | Potassium: 376mg | Fiber: 1g | Sugar: 3g | Vitamin A: 466IU | Vitamin C: 6mg | Calcium: 286mg | Iron: 1mg

Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used

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