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5 from 1 vote

French Onion Chicken

This recipes requires more time to prepare, but you'll enjoy the leftovers and it'll give you a warm feeling during cold winters. Incorporating bone broth into cooking has many health benefits.
Prep Time40 minutes
Cook Time30 minutes
Total Time1 hour 10 minutes
Course: Main Course
Cuisine: French
Keyword: chicken dinner, french onion chicken, french onion soup, light french onion soup
Servings: 6 servings
Calories: 465kcal


  • 4 skinless, boneless chicken breasts
  • 2 pinch salt
  • 2 pinch pepper
  • 1 tsp thyme
  • .5 tsp paprika
  • 5 tbsp avocado oil
  • 2 large sweet onions sliced into large rings
  • 1 tsp coconut palm sugar
  • 2 tbsp organic butter
  • 3 cloves garlic minced
  • 1 cup white wine vinegar
  • 2 cups chicken bone broth
  • 270 g grated monterey jack cheese


  • Cut extra fat off of chicken breasts and season with salt, pepper, thyme and paprika.
  • Over medium heat, warm 2 tbsp of the avocado oil and brown chicken on each side, aprx 10 minutes total. Set chicken aside.
  • Reduce heat to low, and add remaining 3 tbsp avocado oil to pan. Add onion rings, and toss with sugar. Cover and simmer for 15 minutes.
  • Remove lid and cook an additional 5 minutes to ensure onions are soft and caramelized. Next, add butter, garlic, remaining salt, pepper, and continue to heat for another 2 minutes.
  • Stir in the vinegar and increase heat to medium-high to bring pan to a boil. Cook until liquid is reduced by half, less than 5 minutes.
  • Preheat oven to 375 degrees.
  • Add bone broth to pan and cook another 10 minutes.
  • Transfer onions and liquid to a deep oven-safe casserole dish.
  • Slice the chicken breasts and place atop onions.
  • Place casserole into oven and bake for 15 to 25 minutes, or until chicken is cooked through.
  • Sprinkle cheese on top and put back in oven for another 5 minutes, or until cheese has melted.
  • Serve as a soup, garnish with parsley if you like.


1/6 recipe = 1 serving
465 kcals
Protein 38g; Carbs 9g; Fats 18g