Protein Skillets | Recipes

Creamy French Onion Chicken

ByScience Meets Supper August 11, 2026August 11, 2026

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Creamy French Onion Chicken

Tender chicken cutlets simmered in a rich, creamy French onion sauce with caramelized onions and fresh thyme.

Course Main Course

Cuisine American, French

Keyword Egg-Free, High-Protein, Low-Carb, Nut-Free, Soy-Free

Prep Time 25

Total Time 25

Servings 4

Calories 342

Equipment

Large Skillet

Ingredients

2 tablespoons extra-virgin olive oil, divided

1 pound chicken cutlets

½ teaspoon salt, divided

½ teaspoon ground pepper, divided

1 large yellow onion, halved and thinly sliced

⅓ cup dry white wine (or water or chicken stock)

1 tablespoon all-purpose flour

½ cup low-sodium chicken stock

½ cup heavy cream

2 teaspoons chopped fresh thyme

Chopped parsley for garnish

Instructions

Heat 1 tablespoon oil in a large skillet over medium heat. Sprinkle chicken with 1/4 teaspoon each salt and pepper. Cook the chicken, turning once, until browned and an instant-read thermometer inserted into the thickest part registers 165°F, about 6 minutes. Transfer to a plate and cover to keep warm.

Add the remaining 1 tablespoon oil to the pan. Add onion and wine (or liquid of choicea); cover and cook, stirring occasionally, until tender, golden and the liquid has evaporated, about 10 minutes. Sprinkle flour over the onion and stir to coat. Add broth, cream, thyme and the remaining 1/4 teaspoon each salt and pepper; cook until bubbling and thickened, about 2 minutes more. Return the chicken and any accumulated juices to the pan and turn to coat. Cover and cook until the chicken is heated through, about 1 minute more. Serve sprinkled with parsley, if desired.

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