French Onion Smothered Chicken is a cheesy, low carb, packed full of flavor recipe... in one skillet! This juicy smothered chicken with caramelized onions is a southern style dinner that will soon be a family favorite on your keto menu!
HOW TO MAKE FRECH ONION SMOTHERED CHICKEN
Get ready for so much flavor in this keto/low carb friendly dinner!
This caramelized onion smothered chicken breast is so juicy and tender.. the whole family will be asking for seconds!
Let's get started!
I start with 2 large chicken breast that I cut in half lengthwise. This helps the chicken cook quicker and stay juicy.
Season both sides of the chicken breast with thyme, salt and pepper.
Now heat the avocado oil in a large skillet oven medium high heat.
Brown the chicken breast on both sides and cook until an internal meat thermometer reads 165F.
Remove from heat to a plate and set aside.
Now we need to caramelize the onions for our French onion chicken. This is takes some time but it is so worth it!
Reduce the heat to medium and add the butter, onions and ½ cup beef broth to the skillet.
Make sure to cook the onions until browned and caramelized.
Add more beef broth if the onions start to dry out. The caramelized onions should take about 20 minutes.
Add in mushrooms to the caramelized onions and cook for 5 more minutes.
When the onions and mushrooms are finished, add the rest of the beef broth.
I'm pretty sure your kitchen is smelling amazing right about now!
Now add in the chicken breast back to the skillet and use a spoon or tongs to smother them with the onion and mushroom mixture.
Top each chicken breast with a slice of Swiss cheese.
Cover with a lid to melt the cheese. Serve!
You won't believe your tastebuds with this keto friendly French onion chicken recipe!
Looking for another keto friendly dinner recipe? Check out my recipes for Crock Pot BBQ Chicken Thighs, Artichoke Chicken Skillet and Easy Keto Beef and Broccoli Stir Fry!
French Onion Smothered Chicken
Ingredients
- 1 Tablespoon avocado oil
- 2 large Chicken breast, sliced in half lengthwise
- kosher salt and pepper
- ½ teaspoon Dried Thyme
- 1 tablespoon Butter
- 2 Cups Thinly sliced onions
- 2 Cups Beef broth
- 8 ounces Baby Bella Mushrooms,sliced
- 4 Slices Swiss cheese
Method
- Season both sides of the chicken breast with thyme, salt and pepper.
- Heat the avocado oil in a large skillet over medium high heat.
- Brown the chicken breast on both sides and cook until an internal thermometer reads 165F.
- Remove from the skillet and set aside.
- Reduce heat to medium and add the butter, onions and ½ cup beef broth to the skillet.
- Cook the onions until browned and caramelized. Add more beef broth if the onions start to dry out.
- The caramelized onions will take about 20 minutes.
- Add in the mushrooms to the caramelized onions and cook for 5 minutes more.
- Stir in any remaining beef broth.
- Add the chicken breast back to the skillet and use a spoon or tongs to smother them with the onion and mushroom mixture.
- Top each chicken breast with a slice of swiss cheese.
- Cover with a lid to melt.
- Serve!
Melissa says
This turned out absolutely fabulous! I ended up having to "pivot" a little bit. The package of chicken breasts I got said they were "thin sliced" but two of them were perhaps thin sliced from a complete mutant chicken or maybe a turkey in disguise. Either way I was in for a bit more cook time. Still came out super tender and with the most amazing flavor. I live in Colorado and the altitude may have played a role in this, but my saute time for caramelizing the onion and cooking the mushrooms was a little longer as well. Still worth the wait! I will be inserting this into the rotation for sure. Just an amazing recipe! Thank you for your hard work!
Ashley says
Thank you for this delicious recipe! This chicken was amazing my husband and I really enjoyed it! I’m definitely making this again for my mom and sister as well they love French onion soup like me and this is just amazing! I did add a big splash of Worcestershire sauce to it like in some French onion soup recipes and it turned out perfect!
Amanda says
An instant favorite. I agree with the previous comment on waiting it out with the onions and broth. Soooooo good!
Rachel says
Omigoodness this was soooo good. The key is patience with the onions, letting the beef broth reduce for flavor. I used olive oil and cooked a larger amount of chicken using the tenderloins--I added it all to a casserole dish and poured my onions/double mushrooms mixture over it and stuck it under the broiler for 1 minute to melt the cheese. It's an easy way to make a larger amount. SOOOO DELICIOUS!! I wish I could post a picture!