Go Back
–+ servings
Pot French Onion Chicken

Comforting Pot French Onion Chicken for Cozy Nights

This comforting Pot French Onion Chicken combines tender chicken thighs with rich flavors in a quick, hearty meal perfect for weeknight dinners.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Lunch
Cuisine: French
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Boneless, Skinless Chicken Thighs Use chicken breasts for a leaner alternative.
  • 1/2 cup All-Purpose Flour Consider gluten-free flour for dietary restrictions.
  • 2 tablespoons Unsalted Butter Olive oil is a healthy substitute.
For the Sauce
  • 2 large Sweet Onions Yellow onions work well too; avoid red.
  • 2 cups Beef Stock Low-sodium is best.
  • 2 tablespoons Balsamic Vinegar Red wine vinegar can be used instead.
  • 2 tablespoons Cornstarch Flour can be used instead.
  • 1 teaspoon Ground Thyme Fresh herbs can be a vibrant substitute.
  • 1 teaspoon Ground Oregano Fresh herbs can be a vibrant substitute.
For the Finishing Touch
  • 1 cup Shredded Mozzarella Cheese Gruyere or provolone can be used for a twist.
  • 1/4 cup Water Used for creating a cornstarch slurry.

Equipment

  • Instant Pot

Method
 

Cooking Instructions
  1. Pound the boneless, skinless chicken thighs to a uniform thickness of about ¼ inch. Season both sides with salt and pepper.
  2. Coat the chicken thighs in all-purpose flour, shaking off excess. Set Instant Pot to sauté and melt unsalted butter. Brown chicken in batches for 3-4 minutes on each side until golden.
  3. Remove chicken and add sliced sweet onions to remaining butter, stirring for 5-7 minutes until translucent. Scrape browned bits from pot.
  4. Pour in beef stock and balsamic vinegar; stir well. Scrape up bits from the bottom and bring to a simmer.
  5. Return chicken to pot with thyme and oregano, ensuring it’s submerged. Secure lid, set valve to sealing, and cook under high pressure for 9 minutes.
  6. Allow for a natural pressure release for 10 minutes, then quick release remaining steam. Carefully remove lid.
  7. Mix cornstarch with water to create a slurry. Set Instant Pot to sauté, add slurry, and stir for 2-3 minutes until sauce thickens.
  8. Return chicken to pot and sprinkle with shredded mozzarella cheese. Cover with lid for 2-3 minutes to melt cheese.
  9. Ladle the Pot French Onion Chicken onto plates, scooping up sauce and cheese. Serve hot, optionally with garlic bread or a salad.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 20gProtein: 35gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gCholesterol: 120mgSodium: 800mgPotassium: 800mgFiber: 1gSugar: 5gVitamin A: 300IUVitamin C: 8mgCalcium: 200mgIron: 3mg

Notes

Let chicken thighs be pounded evenly for maximum flavor infusion. Allow full browning during sauté for better richness. Opt for low-sodium beef stock to avoid excessive saltiness. Enable natural pressure release for tenderness. Experiment with different cheeses for a varied dish.

Tried this recipe?

Let us know how it was!