Published
French Onion Chicken is an easy go-to meal the entire family will love! This skillet chicken recipe tastes just like your favorite soup in main course form. Chicken breast topped with Swiss cheese, french onion soup, croutons, and more cheese!
Why We Love This French Onion Chicken Recipe
Chicken breast cooked in French onion soup, topped with a layer of melted Swiss cheese, and plenty of croutons to add to the hearty crunch. It’s like the soup but better, and it’s so easy to make. You only need one pan and 5 ingredients, and you’re good to go!
Variations on French Onion Chicken Casserole
The best cheeses for this chicken are nutty, rich melting cheeses. I like Swiss, but Gruyere also works well. For the croutons, you can use store-bought or make your own from leftover no knead bread!
How to Store and Reheat
Store leftover French onion chicken in an airtight container in the refrigerator for up to 3 days. To reheat, place in a cast-iron skillet or baking pan in a 350°F oven for 20-30 minutes, until heated through. You may place it under a broiler for a few minutes to remelt the cheese.
How to Freeze
Freeze French onion chicken in an airtight container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
The chicken is the star of the show, so keep the side dishes simple. Just serve it over a bed of basmati rice or add in a roasted vegetable mix. For an extra flavor kick, try adding in some caramelized onions.
More French Onion Recipes To Try
5-Star Review
“This is amazing! So simple, yet delicious. My son was checking that there was more before I even got to sit down. If you love French Onion soup, you will love this recipe.” – Michelle Cohen
French Onion Chicken Skillet
Ingredients
- 2 tablespoons olive oil
- 4 boneless, skinless chicken breasts
- 10.5 ounces French onion soup (1 can)
- 1 cup croutons store-bought or homemade
- 4 slices Swiss cheese
Instructions
- Heat the olive oil in a large skillet set over medium-high heat.2 tablespoons olive oil
- Add chicken and cook each side for 3-4 minutes until browned.4 boneless, skinless chicken breasts
- Add the French onion soup to the skillet and allow the chicken to continue to cook for another 4-5 minutes on each side, adding the croutons to the mixture after you flip the chicken. Cook the chicken until it's white all the way through.10.5 ounces French onion soup, 1 cup croutons
- When the chicken is fully cooked, add a slice of Swiss cheese to the top of each chicken breast. Turn off the heat and allow the Swiss to melt over the chicken.4 slices Swiss cheese
- Serve with rice or vegetables. Enjoy!
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make French Onion Chicken Step by Step
Heat the Oil: Heat 2 tablespoons of olive oil in a large skillet set over medium-high heat.
Brown the Chicken: Add 4 boneless, skinless chicken breasts and cook each side for 3-4 minutes until browned.
Add the Soup: Add 10.5 ounces (1 can) of French onion soup to the skillet and allow the chicken to continue to cook for another 4-5 minutes on each side, adding 1 cup of croutons to the mixture after you flip the chicken. Cook the chicken until it’s white all the way through.
Melt the Cheese: When the chicken is fully cooked, add a slice of Swiss cheese to the top of each chicken breast. Turn off the heat and allow the Swiss to melt over the chicken. Serve with rice or vegetables.
I looked but did not see a response to the question asked regarding if this recipe used the cream of onion soup. Cream style or only with the liquid/broth style soup? Where I live they haven’t had the broth style soup in many years. I could just make up a batch of the Lipton brand soup to get the liquid style broth. Please let me know as I would love to make this ASAP! Thanks for posting this recipe
This does not use cream of onion soup. It uses canned French onion soup, so Lipton should work just fine!
This is amazing! So simple, yet delicious. My son was checking that there was more before I even got to sit down. If you love French Onion soup, you will love this recipe.
That’s great! Thanks for sharing, Michelle!
This recipe is just as advertised!! It is over the top on the scale of deliciousness for something so easy to make. It is a go to recipe for guests or family eating. Bravo to the creator.
Thanks for sharing, Sherry!
I tried to review this but it keeps saying I already commented on it. No idea why I can’t submit my comment, but we liked the recipe. Delicious and so easy to make!
Delicious, and so easy to make! I had bought some french onion soup quite a while ago but never used it, so saw this recipe and figured it was a perfect way to use the soup before it expired. Guess I’ll now be buying more of it since I’m sure I’ll be making this again!
I’m glad you all loved it so much!! Thanks for trying out my recipe :)
I just discovered this recipe and can’t wait to try it.
I was wondering what brand of French Onion Soup you prefer. I’ve only tried a couple, but they didn’t compare at all to a good restaurant or homemade soup.
Please email me your reply.
Thank you!
I used chicken tenderloins and it went even faster. This dish smelled amazing while it was cooking and tasted awesome. This is the second Cookie Rookie recipe I’ve made and both of them have been easy and delicious.
YAY! Love to hear that :) :)
did you add water to the can of soup, or just pout it into the pan right from the can?
Straight from the can
I love that this is such a quick & easy recipe, yet it will appear ‘classy’, when I serve it to my guests next week in observance of my DH’s birthday. I’ll double the recipe, but that’s very easily done. I plan to serve this with ‘oven roasted asparagus wrapped in bacon’, & ‘(halved) little red potatoes in sour cream w/fresh dill’. I’m sure that this would also be delicious with a (good quality) Blue Cheese, if that’s what you’d prefer to use. Thank you for this lovely recipe.
I’m so glad you loved it!
Looks & sounds amazing, but I’m sure that it’s very high in sodium. I noticed that you left the sodium content out of the nutritional info., probably for that particular reason. I’m going to think twice about making this dish, but it looks so good that I’ll most likely make it at least once. (My rating is based solely upon the nutritional info., and NOT upon the yumminess of this dish).
Hey Angelina, I didn’t leave the sodium out on purpose…its calculated automatically from my recipe card I actually don’t have a part in that. I think you have some good points so I might look at how to make things less salty :)