One-Pot French Onion Chicken (Print Version)

Cozy blend of caramelized onions, tender chicken, and creamy cheeses in a comforting one-pot pasta.

# 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

# 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 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 bottom of the pot. Let the liquid 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 pasta reaches al dente texture and most of the liquid has been absorbed, approximately 10 to 12 minutes.
07 - Stir in Gruyère and mozzarella cheese until fully melted and creamy. Season with additional salt and pepper if needed.
08 - Sprinkle with Parmesan cheese and broil under the oven for 2 to 3 minutes until golden and bubbly, if desired.
09 - Serve hot, garnished with fresh thyme.

# Expert Suggestions:

01 -
  • Everything cooks in one pot, which means less cleanup and more time savoring what's on your plate.
  • Caramelized onions transform into something sweet and deeply savory, turning what could be an ordinary pasta into something restaurant-worthy.
  • The cheese melts into pockets of creaminess throughout, making each bite feel indulgent without any fuss.
02 -
  • Don't skip the caramelization step or rush it—those 20 to 25 minutes of slow cooking are where the magic happens, transforming ordinary onions into something sweet and complex.
  • If your pasta isn't quite tender when the liquid is absorbed, add a splash more broth and give it another minute or two rather than cooking it dry and hard.
  • Gruyère melts differently than other cheeses; it creates a silky texture that mozzarella alone won't achieve, so don't skip it if you can find it.
03 -
  • Use a Dutch oven if you have one, because the heavy bottom distributes heat evenly and prevents any hot spots that might burn the onions or pasta.
  • Taste your broth before using it—some store-bought broths are saltier than others, and this dish relies on your ability to season as you go rather than fix it at the end.
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