One-Pot French Onion Chicken (Printable)

Tender chicken with caramelized onions and melted cheese in a hearty, one-pot pasta dish.

# What You'll 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 & 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

# Step-by-step 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 the remaining butter. Add sliced onions and a generous pinch of salt. Cook slowly over medium-low heat, stirring frequently, until onions are deeply caramelized and golden brown, approximately 20 to 25 minutes.
03 - Add minced garlic and thyme, and sauté for 1 minute until fragrant.
04 - Pour in the white wine if using, and scrape up any browned bits from the bottom of the pot. Let it reduce by half, approximately 2 to 3 minutes.
05 - Return the cooked chicken to the pot. Add the uncooked pasta and broth. Bring to a boil, then reduce heat to a simmer.
06 - Cover and cook, stirring occasionally, until the pasta is al dente and most of the 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 with Parmesan cheese and, if desired, broil under the oven for 2 to 3 minutes until golden and bubbly.
09 - Serve hot, garnished with fresh thyme.

# Expert Advice:

01 -
  • Everything cooks in one pot, which means fewer dishes and more time enjoying the meal instead of cleaning up.
  • Those caramelized onions create a depth of flavor that makes you feel like you've been cooking all day, even though it's genuinely quick.
  • The melted cheese pulls everything together into something creamy and utterly crave-worthy without any fussy techniques.
02 -
  • Don't rush the onions or you'll miss their transformation from sharp to sweet, which is literally the foundation of why this dish works.
  • Taste the broth you're using before you add it, because some brands are saltier than others and you don't want to overseason by mistake.
03 -
  • Use a Dutch oven if you have one, because it distributes heat evenly and the high sides keep splashes contained while those onions caramelize.
  • If your pasta seems dry at the end of cooking, add a splash of reserved broth and stir it through, because pasta continues absorbing liquid as it sits.
Return