One-Pot French Onion Chicken (Printable)

Comforting one-pot pasta featuring chicken, caramelized onions, and rich cheese in a savory broth.

# 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 ounces 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 shredded Gruyère cheese
12 - 1/2 cup shredded mozzarella cheese
13 - 2 tablespoons grated Parmesan cheese

# How to Make It:

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. Add sliced onions and 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 garlic and thyme, and sauté for 1 minute until fragrant.
04 - Pour in 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 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 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 if needed.
08 - Sprinkle with Parmesan cheese and, if desired, broil under the oven for 2 to 3 minutes until golden and bubbly. Serve hot, garnished with extra thyme.

# Expert Advice:

01 -
  • Everything cooks in one pot, which means less cleanup and more time enjoying the meal with people who matter.
  • The caramelized onions create a rich, deeply savory base that tastes like you've been cooking all day, even though it takes less than an hour.
  • Melted cheese and tender chicken make it feel indulgent without being fussy or difficult to pull off.
02 -
  • Don't rush the onion caramelization step by turning up the heat, or you'll end up with browned onions that taste bitter rather than sweet and savory.
  • Stirring the pasta occasionally during cooking prevents it from clumping together at the bottom, and checking the liquid level helps you avoid either a dry or soupy final result.
03 -
  • Cut your chicken into consistent bite-sized pieces so everything finishes cooking at the same time, avoiding chewy or dry spots.
  • Don't use pre-shredded cheese from a bag if you can avoid it, because the anti-caking agents make it harder to melt smoothly into the sauce.
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