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French onion chicken nestled on a bed of creamy mashed potatoes and roasted asparagus.

Gluten-free French Onion Chicken

Sara Vaughn
French onion chicken is made of seared chicken breasts, smothered in a rich caramelized onion sauce and topped with the perfect blend of melty cheeses.
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course dinner
Cuisine French
Servings 4



  • 4 Boneless, skinless Chicken breasts. Cut to equal thickness.
  • ½ C Arrowroot Starch
  • ½ Teaspoon Garlic Powder
  • ½ Teaspoon Onion Powder
  • 1 Teaspoon Salt
  • 1 Teaspoon Pepper
  • Olive oil for cooking.


  • 3 Large Yellow Onions Thinly sliced.
  • 2 Cloves Garlic minced or 1 teaspoon garlic powder.
  • 4 Tablespoons Butter
  • 2 Tablespoons Olive Oil
  • 2 Tablespoons Arrowroot Starch
  • 2 ½ Cups Beef Stock
  • 1 ½ Teaspoons Worcestershire Sauce
  • 1 ½ Teaspoons Gluten-free Soy Sauce Or coconut aminos.
  • ½ Teaspoon Thyme
  • ¼ Teaspoon Red Pepper Flakes
  • 2 Teaspoons Parsley
  • 1 ½ Teaspoons Salt
  • ½ Teaspoon Pepper
  • 4 Slices Provolone Cheese
  • 4 Slices Gruyere Cheese Or substitute asiago cheese.
  • ½ Cup Parmesan cheese Fresh is best.


Sear the chicken.

  • Prep the chicken, cutting and pounding as needed to make it even.
    4 Boneless, skinless Chicken breasts.
  • In a shallow dish combine the arrowroot starch and spices and mix till combined.
    ½ C Arrowroot Starch, ½ Teaspoon Garlic Powder, ½ Teaspoon Onion Powder, 1 Teaspoon Salt, ½ Teaspoon Pepper
  • Dredge the chicken in the flour mixture.
  • Warm a skillet over medium-high heat with the olive oil.
    Olive oil for cooking.
  • Add the chicken to the warm skillet and cook it on each side for about 3-4 minutes on each side. Do not worry about the chicken being fully cooked through at this point.
  • Remove the chicken from the skillet and set it aside.

Caramelize the onions.

  • Reduce the heat to medium-low and add half the butter and the olive oil to the skillet that had the chicken in it.
    4 Tablespoons Butter, 2 Tablespoons Olive Oil
  • To the onions and butter add the onions.
    3 Large Yellow Onions
  • Let the onions go low and slow, stirring them occasionally until they are a deep caramelized color.
  • If you are using fresh garlic, add it the last few minutes of the onions.
    2 Cloves Garlic

Make the sauce.

  • Once the onions have caramelized to your liking add in the remaining butter, olive oil and arrowroot starch and stir until no dry flour is visible.
    4 Tablespoons Butter, 2 Tablespoons Olive Oil, 2 Tablespoons Arrowroot Starch
  • Stir in the worcestershire sauce, soy sauce, beef stock and spices.
    1 Teaspoon Pepper, 2 ½ Cups Beef Stock, 1 ½ Teaspoons Worcestershire Sauce, 1 ½ Teaspoons Gluten-free Soy Sauce, ½ Teaspoon Thyme, 2 Teaspoons Parsley, 1 ½ Teaspoons Salt, ¼ Teaspoon Red Pepper Flakes
  • Bring the sauce to a simmer to let it start thickening.

Add the cheese.

  • Once the sauce thickens, add the chicken back to the skillet and spoon the sauce over the chicken. (If you are using a baking dish for this part do that now.)
    4 Slices Provolone Cheese, 4 Slices Gruyere Cheese, ½ Cup Parmesan cheese
  • Layer the provolone, gruyere and parmesan cheese on top of the chicken and onion sauce.


  • Preheat the oven to 400 degrees.
  • Bake the chicken in the preheated oven for about 10-15 minutes or until the chicken reads 165 degrees and the cheeses are melted.


What is the best kind of chicken to use for french onion chicken?
I prefer to use boneless chicken breasts for this recipe. If you like dark meat, you can use boneless, skinless thighs. Just make sure whatever chicken you are using is fairly even. You don't want to use thin chicken, as it will tend to dry out while the cheese is melting.
Use olive oil and butter.
This might sound like it's not necessary, but it really helps the onions get the rich caramelized onion flavor.
Do you need an oven-safe skillet?
Having an oven-safe skillet makes this recipe easier, but it's unnecessary. You can transfer the chicken and sauce into a baking dish before topping it with cheese and placing it in the oven to melt. If you prefer it even easier, you can simply put a lid over your skillet to help melt the cheese. Just note the cheese won't be as golden.
Don't overcook the chicken.
When you start the chicken, you are working on searing it. Don't worry about cooking it all the way through at this point; it will finish cooking once it's back in the sauce and placed in the oven to melt the cheeses.
Keyword caramelized onions, french onion, french onion chicken