Skip Nav
French Onion Chicken Breasts

POPSUGAR / paid for by / Perdue

Source: POPSUGAR Photography / Sarah Lipoff

An easy dinner recipe is a wonderful thing. That's why we partnered with Perdue for this post.

I love chicken — it's a blank canvas for so many different flavor combinations. Turn it into the base for the most deliciously easy dinner that is big on taste. It's a spin on french onion soup that is beyond good with a crispy outer coating, loads of onions, a sprinkling of thyme, and the right amount of gruyere cheese.

French Onion Chicken Cutlets

From Sarah Lipoff, POPSUGAR Food

French Onion Chicken Breasts


  1. 4 Perdue boneless, skinless chicken cutlets
    1 egg
    1/2 cup bread crumbs
    1/4 cup, plus 1 teaspoon vegetable oil
    1 white onion, sliced
    1 teaspoon garlic, chopped
    1 tablespoon balsamic vinegar
    1 teaspoon salt
    1/2 teaspoon thyme
    1/2 cup beef stock
    4 slices gruyere cheese


  1. Place a sauté pan over medium heat and add 1 teaspoon vegetable oil, onion, balsamic vinegar, salt, garlic, and thyme. Cook for about 10 minutes, until the onions start to caramelize. Add the stock and simmer for another 5 minutes.
  2. Remove the chicken from the package, rinse, and pat dry.
  3. Create a dredging station for the chicken by adding the egg to a bowl and whipping then placing the breadcrumbs on a plate.
  4. Place a large sauté pan over medium heat and add 1/4 cup vegetable oil.
  5. Press the chicken into the breadcrumbs, then in the egg, and back in the breadcrumbs. Add to the hot sauté pan and cook for 5 minutes per side.
  6. Evenly distribute the onions over the chicken then top with a slice of the cheese. Place under the broiler until the cheese starts to bubble.
Image Source: POPSUGAR Photography / Sarah Lipoff
All the Latest From Ryan Reynolds