One-Pot French Onion Chicken (Printable Version)

Cozy one-pot dish with chicken, caramelized onions, pasta, and melted cheese for rich, comforting flavors.

# Ingredient List:

→ 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 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 Gruyère cheese, shredded
12 - 1/2 cup mozzarella cheese, shredded
13 - 2 tablespoons grated Parmesan cheese

# How-To Steps:

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, about 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, about 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. Let it reduce by half, about 2 to 3 minutes.
05 - Return the 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, about 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.
09 - Serve hot, garnished with additional fresh thyme.

# Expert Advice:

01 -
  • Everything cooks in one pot, which means fewer dishes and more time savoring the results.
  • The caramelized onions create a depth of flavor that makes people think you've been cooking far longer than you actually have.
  • It's the kind of dish that feels fancy enough for guests but honest and comforting enough for yourself on a random weeknight.
02 -
  • Don't skip the slow caramelization of the onions—rushing it defeats the entire purpose and you'll end up with sweet onions instead of deeply caramelized ones with real complexity.
  • Stir the pasta occasionally as it cooks to prevent it from sticking to the bottom, and use low-sodium broth because the cheese adds quite a bit of salt once it melts in.
03 -
  • Have your broth warm before you add it to the pot—cold broth will shock the cooking process and potentially cause the pasta to cook unevenly.
  • Don't be tempted to add more liquid than the recipe calls for unless you want soup instead of a creamy one-pot pasta, and remember that pasta continues to absorb liquid even after you remove it from heat.
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