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!

Chicken breasts in a skillet with croutons and cheese.

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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!

French onion chicken on a white plate with rice and croutons.
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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.

A white plate with French onion chicken and rice on it.

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

Recipe Card

French Onion Chicken Skillet

4.43 from 73 votes
Prep: 5 minutes
Cook: 20 minutes
Total: 25 minutes
Servings: 4
Author: Becky Hardin
Chicken breasts in a skillet with croutons.
French Onion Chicken is just the perfect blend of flavors. This skillet chicken recipe is just like the classic soup, but served as a tasty chicken recipe!
Step-by-step photos can be seen below the recipe card.
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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
    A plate with chicken breasts, cheese, bread and ketchup.
  • Add chicken and cook each side for 3-4 minutes until browned.
    4 boneless, skinless chicken breasts
    Chicken breasts in a pan with mashed potatoes.
  • 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
    Chicken breasts in a pan with mashed potatoes and carrots.
  • 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
    Chicken and mashed potatoes in a pan.
  • Serve with rice or vegetables. Enjoy!

Video

Serving: 1chicken breastCalories: 315kcalCarbohydrates: 9gProtein: 31gFat: 17gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 91mgSodium: 599mgPotassium: 770mgFiber: 1gSugar: 2gVitamin A: 175IUVitamin C: 1mgCalcium: 175mgIron: 1mg

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.

Ingredients for French onion chicken in individual bowls.

Brown the Chicken: Add 4 boneless, skinless chicken breasts and cook each side for 3-4 minutes until browned.

4 seared chicken breasts in a pan with tongs.

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.

Chicken breasts in a pan with French onion soup and croutons.

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.

Cheese slices on top of chicken breasts in a pan with croutons.

Meet Becky Hardin

Becky Hardin is a wife and mother living in Saint Louis Missouri. She founded The Cookie Rookie in 2012 as a creative way to share recipes. Now, she is a trusted resource for easy cooking around the world, being featured in Taste of Home, The Kitchn, ABC’s Home and Family, and more. Here at The Cookie Rookie she is the editor in chief of all recipes and continues to enjoy sharing her passion for cooking for busy families. She has since founded two additional food blogs, Easy Chicken Recipes and Easy Dessert Recipes.

4.43 from 73 votes (58 ratings without comment)
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104 Comments
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Rust
Rust
March 23, 2015 8:26 am

Love it when I open my email and there’s what we will have for supper tonight! Looks delicious! Thanks for another keeper. :)

Becky Hardin
Becky Hardin
March 23, 2015 10:46 am
Reply to  Rust

I love to hear that!!!

Armanda W.
Armanda W.
March 10, 2015 10:37 pm

This was so good! My family loved it! It was my first time cooking with French Onion soup.5 stars

Becky Hardin
Becky Hardin
March 11, 2015 2:35 pm
Reply to  Armanda W.

I’m so glad you loved it!!!

Tiffany
Tiffany
February 26, 2015 5:27 pm

Has anyone tried doing this in the oven? I’m curious how it would be if I do it that way and add the croutons and cheese right at the end… Making this tonight one way or another;)

Becky Hardin
Becky Hardin
February 26, 2015 7:16 pm
Reply to  Tiffany

I think it would work just fine in the oven, but haven’t tried it that way yet. But yeah, definitely add the cheese and croutons at the end and I don’t think you’ll have any problem!

karin zito
karin zito
February 26, 2015 4:48 pm

Making this tonight. It looks so yummy.

Becky Hardin
Becky Hardin
February 26, 2015 7:16 pm
Reply to  karin zito

Hope you love it Karin!

Ruth Morgan
Ruth Morgan
February 25, 2015 6:34 pm

I’m trying this today. Seemed like an easy fix for my family before I leave to class. It looks delicious, hoping it is :D

Becky Hardin
Becky Hardin
February 25, 2015 7:37 pm
Reply to  Ruth Morgan

Hope you loved it Ruth!!

Becky Hardin
Becky Hardin
March 1, 2015 8:00 pm
Reply to  Becky Hardin

I love to hear that!!! Thanks so much for letting me know!

Stacey Clauss
Stacey Clauss
February 24, 2015 4:52 pm

I just made this and the croutons got really soggy. What did I do wrong?

Becky Hardin
Becky Hardin
February 24, 2015 8:05 pm
Reply to  Stacey Clauss

I like them a bit soggy, because it reminds me of the soup. You could wait to add them until the very end and they should stay crunchy. Hope that helps!

Jaren (Diary of a Recipe Collector)
Jaren (Diary of a Recipe Collector)
February 24, 2015 7:54 am

My mouth is watering right now and it is not even 8 am! This looks to die for!! Must make soon!!

Becky Hardin
Becky Hardin
February 24, 2015 10:39 am

Thanks so much Jaren, hope you love the recipe if you try it!

reena
reena
February 24, 2015 6:20 am

Wow! fantastic new receipe. I love cheesy. Thanks becky for sharing. :))

Reena, Malaysia

Becky Hardin
Becky Hardin
February 24, 2015 10:41 am
Reply to  reena

Wow I just saw you live in Malaysia! That is amazing that you found the site. Thanks so much for saying hi, made my day!

reena
reena
February 24, 2015 7:25 pm
Reply to  Becky Hardin

Thanks becky.. cook more and more okey! he he

Nita Hicks
Nita Hicks
February 23, 2015 2:13 pm

Please tell me what type/flavor croutons y’all used in this recipe? It sounds
soo YUM-O I can’t wait to fix it!!!

Becky Hardin
Becky Hardin
February 23, 2015 2:46 pm
Reply to  Nita Hicks

Thanks Nita! I just bought croutons in the salad dressing aisle at my grocery store. I think they were Reese brand. Hope you love the recipe!

Nancy P.@thebittersideofswee
Nancy P.@thebittersideofswee
February 18, 2015 1:18 pm

This sounds like it would be a winner in my house! Can’t beat chicken and cheese!

Becky Hardin
Becky Hardin
February 18, 2015 1:36 pm

I agree Nancy! Thanks for stopping by :)