Today, we’re dishing up Cheesy French Onion Chicken with Potatoes and I will have to refrain from waxing too poetic over the recipe. It’s GOOD, guys. So, so very good. While I would absolutely understand if the term, “winner winner chicken dinner” annoys you, inducing eye rolls and page scrolls and all that, I still think it kind of perfectly applies to this recipe. I’m sorry, it just does. Not only is this the most supremely delicious chicken recipe I have made in some time, it also comes together with minimal ingredients, one pan, and honestly tastes like the exact thing we should all be eating this time of year.

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Cozy and comforting, savory with a hint of sweetness (thanks to the hit of apple cider), this is a go-to for me, and I’m going to go ahead and thank the star player – tons of soupy, caramelized onions – for not only showing up, but totally carrying the recipe on its back.

What you’ll need to make this French Onion Chicken recipe

This is a small yet mighty little collective of ingredients, really. There’s nothing shocking here, no secret thing that’s waiting to surprise you. The trick with this recipe is to just season it well. I mean, this is true for literally all recipes, but some more than others. We’re dealing with two things that can be the best things ever or totally and completely bland, depending on how much seasoning you introduce into the scene. I’m looking at you, boneless/skinless chicken breasts and you, too, potatoes.

The sauce is built from some really tasty things as well, namely Dijon mustard, apple cider (or apple juice can be subbed), beef stock concentrate, and beef stock itself. Feel free to sub out other types of stock or stock concentrate it you happen to have them on hand. This is a nice MKL trick – or maybe it’s a permission of sorts. Just because we’re making chicken here doesn’t mean we have to use chicken stock concentrate or even chicken stock in the sauce. French onion soup is usually made with beef stock, so that’s what we’re doing here. It lifts up those bland little chicken breasts in a nice way. Veggie or beef stocks and their concentrated forms work beautifully as well.

It’s all about building big, deep flavors in the least amount of ingredients.

INGREDIENTS

4 tablespoons olive oil, divided, plus more as needed
4 boneless, skinless chicken breasts (see note)
Salt and pepper, as needed
2 yellow onions, sliced
1 pound baby gold potatoes, halved or 2 large Russets, diced
Salt and pepper, as needed
1/3 cup apple cider or apple juice
2 teaspoons Dijon mustard
1 teaspoon beef stock concentrate (or chicken)
½ cup beef stock (chicken stock is fine, if that’s what you have)
Several sprigs of fresh thyme and rosemary
3 to 4 large boneless, skinless chicken breasts
1 heaping cup of shredded Swiss or Gruyere cheese (Swiss being the more affordable option, Gruyere the more “French Onion” choice)
½ cup crumbled blue cheese (optional)

How to make French Onion Chicken and Potatoes

This recipe is super straightforward, just like the ingredients lists. We’ll sear off the chicken breasts to start, and then build the yummy onion sauce from there. A whole heap of sliced onions and potatoes go in the pan, after the chicken vacates the premises. Season these super well and let them just go. No one likes a raw potato, so give them a good 15 minutes to cook down and tenderize.

I like to stir together the sauce ingredients before adding them to the skillet, as I find it really blends them best this way. But you don’t have to. You can add the mustard, stock concentrate, cider, and stock right into the pan if you prefer. Save yourself an extra dish to wash, which is always a win.

You may notice here that I’m not asking you to chop up the herbs. Rather, we’re just going to throw them on top of the skillet before it goes in the oven, which is a nice way to infuse dishes with subtle herbaceous flavor .

DIRECTIONS

Preheat your oven to 400 degrees F.
Season the chicken generously with salt and pepper all over. In a large skillet set over med-high heat, add the oil and when it’s hot, brown the chicken on both sides; takes about 3 to 4 minutes per side. Transfer to a plate for now, and don’t wipe out the pan.
Add another couple of tablespoons of oil to the skillet, now over medium heat. Add the onions and potatoes, and season them with salt and pepper. Cook for 20 minutes, stirring occasionally.
Combine the apple cider, Dijon, stock concentrate, and stock and add to the pan. Stir to mix everything together, and season to taste.
Nestle the chicken down into the pan, and pour in any residual drippings/juices from the plate. Lay the thyme and rosemary sprigs right on top (they’ll subtly flavor/scent the dish this way). Place the pan in the oven to bake for about 25 minutes, or until the chicken is done and the potatoes are cooked through and tender.
Pull the pan out, and cover with the cheese(s). Bake for an additional 5 minutes, and then broil for 1 or 2 minutes, just to bump up the color and to help brown that chicken skin. Just keep an eye on it.
Serve either plated individually or family style. Enjoy.