French Onion Chicken Skillet (Keto, Low Carb)

Attention all French onion soup lovers: here is your new favorite chicken recipe!

In this simple keto dinner, sliced onions are caramelized and turned into a yummy French onion sauce, which is combined with tender chicken breasts covered in melted, gooey cheese. Yes, this weeknight dinner screams yummy comfort food!

But there's more to love about this recipe: it takes only 30 minutes to make and uses just one pan. You seriously can't go wrong this recipe.

And since this meal is high in protein (49 percent protein by calories!), it's likely to keep you full for the night. It's also low in carbs — at 2.4 net carbs per serving (and the serving size is quite generous!).

Key Ingredients

Just 7 ingredients in this keto French onion chicken. Here are notes on key ingredients:

• Boneless, skinless chicken breasts: This recipe calls for thinly sliced chicken breasts, known as "cutlets." Sometimes you can buy chicken cutlets or thinly sliced chicken breasts at the store. But, if you can't, simply buy small to medium-size chicken breasts (no more than 8 ounces each), which you can then slice at home. Whenever you're buying chicken, be sure to buy free-range chicken that is antibiotic-free and hormone-free. Also, look for air-chilled chicken, which means that after slaughtering, it was cooled in the open air as opposed to cold water. Air-chilled chicken retains more flavor than chicken that's been cooled in water.
• Sliced onions: Although French onion soup calls for a lot onions, we use less (half an onion) in this recipe to keep the carbs low. With half an onion, you still get a decent amount of caramelized onions to enjoy with each piece of chicken. We use yellow onions, which caramelize well and are typically used in French onion soup. You could also use a Vidalia onion, which has a similar carb count.
• Fresh thyme leaves: Fresh thyme adds a more pronounced herbal flavor, but you may use jarred thyme leaves if preferred. We use a ½ teaspoon, but you may add more to taste.
• Shredded gruyere cheese: Gruyere cheese is typically used in French onion soup since it melts so well. It's a harder cheese that's rich and creamy with a slightly nutty taste. It tastes somewhat similar to Swiss cheese, which can also be used in this recipe (grated works best). We've even used shredded mozzarella. However, our favorite is gruyere cheese, which we buy in a small block and freshly grate.
• Reduced-sodium beef broth: We recommend using reduced-sodium broth to prevent this dish from becoming too salty.

How to Make

Step 1 — Slice onion: Trim off the root and stem of the onion and peel off the outer layer of the onion. Cut the onion in half from root to stem end. Place the onion cut-side down on cutting board and slice the onion from one side to the other. Slices should be somewhat thin, but not too thin.

Step 2 — Sauté: In a large skillet over medium heat, add a tablespoon of olive oil along with the sliced onions. Stir onions with oil and lightly season with salt. Turn heat to medium-low and continue to sauté the onions slowly, stirring every few minutes, until they caramelize and brown (about 10 to 12 minutes). Remove onions and set aside on separate plate.

Step 3 — Prepare chicken: While onions cook, slice the chicken into thin cutlets. To do so, place your hand on top of a chicken breast and cut through the middle (parallel to the cutting board) until you have two thin slices of chicken. Repeat this process for each chicken breast. After slicing, you'll pound the cutlets with a mallet or rolling pin until about ¼-inch thick. Before pounding, place a piece of wax or parchment paper over the chicken to protect it. When done, generously season chicken with salt and pepper.

Step 4 — Cook chicken: Add a tablespoon of olive oil to the same skillet used for onions and heat to medium-high. When hot, add chicken and cook until golden, about 3 minutes per side. Cook until chicken registers 165 degrees on thermometer. 

Step 5 - Combine all ingredients: When chicken is done, turn heat to medium-low and add beef broth, caramelized onions, and thyme. The chicken will remain in the pan. Scrape any bits off the bottom of the pan. Simmer for about 2 to 3 minutes to thicken the sauce. After, add shredded gruyere cheese to the top of each chicken piece.

Step 6 — Broil: Place the skillet in the oven and broil for 1 to 2 minutes, until cheese is melted.

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