• Cooking Time:
  • Servings: 2
  • Preparation Time:


I love gruyere and I love French onion soup. But, I didn't really want to make soup since my kitchen is about 112 degrees on a good day. I decided to be inventive and came up with a French onion chicken. Basically, this is a chicken breast stuffed with gruyere, topped with a French onion soup sauce, and served atop garlic crostini. It was seriously delicious!


  • 1 Tbsp. butter
  • 1 small onion, sliced
  • 1 sprig thyme
  • 1 bay leaf
  • 2 Tbsp dry sherry
  • 1/2 cup beef broth
  • 1/4 cup chicken broth
  • salt
  • pepper
  • splash of cream
  • 2 chicken breast halves
  • salt
  • pepper
  • garlic powder
  • 1/4 cup shredded gruyere
  • EVOO (Extra Virgin Olive Oil)
  • 2 slices French bread (or other bakery bread)
  • 1 garlic clove, halved


  • For Sauce:
  • Heat a skillet over medium to medium-high heat.
  • Add the butter and melt.
  • Reduce heat to medium-low and add sliced onions, thyme and bay leaf.
  • Cook, stirring frequently, until the onions begin to turn golden, about 20-25 minutes.
  • Add sherry and cook until it's just about evaporated and onions are brown, about 8 minutes.
  • Increase heat to medium-high and stir in broths.
  • Cook until liquid is reduced by about half.
  • Season to taste with salt and pepper.
  • Turn heat to low and stir in cream, just heating through.
  • For Chicken:
  • Preheat oven to 350.
  • Depending on the size of your chicken breasts and whether you prefer a stuffing or roll-up technique, prepare/pound chicken accordingly.
  • Season chicken with salt, pepper and garlic powder.
  • Stuff chicken with gruyere.
  • Heat a pan over medium high heat.
  • Add EVOO and heat.
  • Pan fry chicken on both sides until browned.
  • Remove pan to oven to finish cooking.
  • Meanwhile, spray or drizzle bread with a little olive oil.
  • Put bread in the oven at the same time as the chicken (or, if you are using thicker chicken or didn't pan fry it, the last 8-10 minutes of cooking).
  • When bread is out of the oven, rub with a clove of garlic.
  • Plate dish by placing chicken on top of toasted bread and spoon onion sauce over the top.

Categories: Poultry 
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