One-Pot French Onion Chicken (Print Version)

Savory one-pot pasta featuring tender chicken, caramelized onions, and cheese for a comforting meal.

# What You Need:

→ Proteins

01 - 2 large boneless, skinless chicken breasts (about 1.1 lbs), cut into bite-sized pieces

→ Vegetables

02 - 3 large yellow onions, thinly sliced
03 - 3 cloves garlic, minced
04 - 2 tablespoons fresh thyme leaves or 1 teaspoon dried thyme

→ Pasta

05 - 12 oz short pasta such as penne, fusilli, or rigatoni

→ Broth and Liquids

06 - 3 tablespoons unsalted butter
07 - 2 tablespoons olive oil
08 - 4 cups low-sodium beef or chicken broth
09 - 1/2 cup dry white wine, optional, or substitute with additional broth
10 - Salt and freshly ground black pepper to taste

→ Cheese

11 - 1 cup Gruyère cheese, shredded
12 - 1/2 cup mozzarella cheese, shredded
13 - 2 tablespoons grated Parmesan cheese

# Directions:

01 - Heat olive oil and 1 tablespoon butter in a large Dutch oven or deep skillet over medium heat. Add chicken pieces, season with salt and pepper, and cook until golden and cooked through, approximately 6 to 8 minutes. Remove chicken and set aside.
02 - In the same pot, add remaining butter and sliced onions with a generous pinch of salt. Cook slowly over medium-low heat, stirring often, until onions are deeply caramelized and golden brown, approximately 20 to 25 minutes.
03 - Add minced garlic and thyme, sautéing for 1 minute until fragrant.
04 - Pour in the wine if using and scrape up any browned bits from the pot bottom. Let the liquid reduce by half, approximately 2 to 3 minutes.
05 - Return cooked chicken to the pot. Add uncooked pasta and broth. Bring to a boil, then reduce heat to a simmer.
06 - Cover and cook, stirring occasionally, until pasta reaches al dente texture and most liquid has been absorbed, approximately 10 to 12 minutes.
07 - Stir in Gruyère and mozzarella cheese until melted and creamy. Season with additional salt and pepper as needed.
08 - Sprinkle Parmesan cheese over the dish and broil under the oven for 2 to 3 minutes until golden and bubbly, if desired.
09 - Serve hot, garnished with fresh thyme.

# Expert Tips:

01 -
  • Everything cooks in one pot, so you're not drowning in dishes at the end of the meal.
  • The caramelized onions do the heavy lifting flavor-wise, making even simple ingredients taste restaurant-worthy.
  • It's the kind of dish that makes people think you've been slaving away when really you just let the onions do their thing.
02 -
  • Don't skimp on the caramelization time for the onions—I learned this the hard way when I tried to rush and ended up with merely softened onions instead of that deep, sweet, complex flavor that makes the whole dish sing.
  • Stir the pasta occasionally as it cooks so it doesn't stick to the bottom and scorch, and remember that the pasta will continue to absorb liquid even after you've removed it from heat, so slightly undercook rather than overcook.
03 -
  • If your broth is salty, use it as-is; if it's mild, season more aggressively than you think you need to because the flavors are diluted at first and concentrate as things cook down.
  • The broiler step is optional but recommended if you want that gorgeous golden, slightly crispy top layer of cheese—just keep a close eye on it because it can go from perfect to burnt in about 30 seconds.
Go Back