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French Onion Chicken (Gluten-free, Paleo & AIP option)

  • Author: Michelle
  • Total Time: 40 minutes
  • Yield: 3 servings 1x


  • 2 tbsp ghee (sub coconut oil)
  • 1 cup chicken broth + 2 tbsp (divided)
  • 2 yellow onions, sliced thin
  • 12 tbsp avocado oil
  • 1 lb chicken breast (about 3 chicken breasts)
  • 3/4 tsp salt
  • 1/4 tsp black pepper (omit for AIP)
  • 2 tsp garlic powder
  • 1 1/2 tbsp arrowroot starch
  • 34 slices of provolone or mozzarella cheese (use this for dairy-free/AIP)
  • 23 sprigs of thyme


  1. Preheat the oven to 400 F.
  2. Using a large oven save skillet, heat the ghee over medium-low heat. Add the onions and 2 tbsp of broth. Saute for 12-15 minutes, stirring often until the onions are caramelized. Set aside.
  3. Using the same pan, add avocado oil and bring to medium-high heat. Add the chicken to the pan and season with salt, pepper, and garlic powder. Cook for 4-5 minutes on each side or until the chicken is lightly browned. Set aside on a plate.
  4. Reduce the heat to medium-low and add the onions back to the pan along with the arrowroot starch and 1 cup of broth. Stir and saute until the sauce thickens.
  5. Add the chicken back to the pan and cover and baste in the sauce. Add the cheese slices to the chicken and transfer to the oven. Bake for 8-12 minutes, basting the chicken again at least once (time will vary depending on how thick the chicken is) or until the internal temperature reads 165 F.
  6. Serve topped with fresh thyme with a side of your choice.


All nutrition facts are estimated and will vary. Nutrition facts do not include any optional side dishes.

  • Prep Time: 10
  • Cook Time: 30


  • Serving Size: 1 serving
  • Calories: 515
  • Fat: 28.6g
  • Carbohydrates: 18.4g
  • Fiber: 2.1g
  • Protein: 44.9g