Keto French Onion Soup Chicken – Cozy, Savory, and Low-Carb

If you love the rich, sweet-savory flavor of French onion soup but want a hearty, low-carb meal, this Keto French Onion Soup Chicken is the perfect answer. It captures all the best parts of the classic—deeply caramelized onions, thyme, and melty cheese—without the bread. The chicken bakes up tender and juicy, nestled in a silky onion gravy that’s loaded with comfort.

It’s simple enough for a weeknight, but special enough for guests. When you want cozy, this one delivers.

Keto French Onion Soup Chicken - Cozy, Savory, and Low-Carb

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• 4 boneless, skinless chicken breasts (about 2 pounds) or 6 boneless thighs
• 2 tablespoons avocado oil or olive oil
• 1 tablespoon unsalted butter (or ghee for dairy-sensitive)
• 3 large yellow onions, thinly sliced
• 3 cloves garlic, minced
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
• 1/2 teaspoon onion powder
• 1 teaspoon sea salt, plus more to taste
• 1/2 teaspoon black pepper
• 1/4 cup dry white wine (optional; can sub extra broth)
• 1 cup beef broth (low sodium, no sugar added)
• 1/2 cup heavy cream
• 1 teaspoon Dijon mustard
• 1/2 teaspoon coconut aminos or Worcestershire sauce (check labels for sugar)
• 1 1/2 cups shredded Gruyère or Swiss cheese (can mix with provolone or mozzarella)
• Fresh parsley, chopped (for garnish)

Method

 

1. Preheat and prep: Heat your oven to 375°F (190°C). Pat the chicken dry and season both sides with salt, pepper, and onion powder.
2. Sear the chicken: In a large oven-safe skillet, heat the oil over medium-high. Sear the chicken 3–4 minutes per side until golden. Remove to a plate; it will finish in the oven.
3. Start the onions: Reduce heat to medium. Add butter and the sliced onions with a pinch of salt. Cook, stirring often, for 15–20 minutes until soft and golden. Don’t rush—color equals flavor.
4. Add aromatics: Stir in garlic and thyme. Cook 1 minute until fragrant.
5. Deglaze: Pour in the wine and scrape up browned bits. Let it simmer 1–2 minutes to reduce slightly. If not using wine, use a splash of broth.
6. Build the sauce: Add beef broth, cream, Dijon, and coconut aminos or Worcestershire. Simmer 3–4 minutes to thicken slightly. Taste and adjust salt and pepper.
7. Nestle and top: Return the chicken to the skillet, nestling it into the onions. Spoon some sauce over each piece. Sprinkle evenly with shredded cheese.
8. Bake: Transfer skillet to the oven and bake 12–15 minutes, or until chicken reaches 165°F (74°C) and cheese is melted and bubbly.
9. Broil for finish (optional): Broil 1–2 minutes to brown the cheese. Watch closely to prevent burning.
10. Rest and serve: Let the chicken rest 5 minutes. Garnish with parsley and serve with a spoonful of the onion gravy.

What Makes This Recipe So Good

• Classic flavors, keto-friendly format: You get the essence of French onion soup—caramelized onions, beefy broth, and Gruyère—without croutons or flour.
• Deep, satisfying flavor: Slowly cooked onions and a splash of dry wine build a restaurant-quality sauce at home.
• One-pan ease: The skillet moves from stovetop to oven, so cleanup stays simple.
• Customizable: Swap cheeses, skip wine, or use chicken thighs instead of breasts—this recipe bends to your taste.
• Great leftovers: The sauce only gets better the next day, making it ideal for meal prep.

Ingredients

• 4 boneless, skinless chicken breasts (about 2 pounds) or 6 boneless thighs
• 2 tablespoons avocado oil or olive oil
• 1 tablespoon unsalted butter (or ghee for dairy-sensitive)
• 3 large yellow onions, thinly sliced
• 3 cloves garlic, minced
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
• 1/2 teaspoon onion powder
• 1 teaspoon sea salt, plus more to taste
• 1/2 teaspoon black pepper
• 1/4 cup dry white wine (optional; can sub extra broth)
• 1 cup beef broth (low sodium, no sugar added)
• 1/2 cup heavy cream
• 1 teaspoon Dijon mustard
• 1/2 teaspoon coconut aminos or Worcestershire sauce (check labels for sugar)
• 1 1/2 cups shredded Gruyère or Swiss cheese (can mix with provolone or mozzarella)
• Fresh parsley, chopped (for garnish)

How to Make It

1. Preheat and prep: Heat your oven to 375°F (190°C). Pat the chicken dry and season both sides with salt, pepper, and onion powder.
2. Sear the chicken: In a large oven-safe skillet, heat the oil over medium-high.
   

   Sear the chicken 3–4 minutes per side until golden. Remove to a plate; it will finish in the oven.

3. Start the onions: Reduce heat to medium. Add butter and the sliced onions with a pinch of salt.
   

   Cook, stirring often, for 15–20 minutes until soft and golden. Don’t rush—color equals flavor.

4. Add aromatics: Stir in garlic and thyme. Cook 1 minute until fragrant.
5. Deglaze: Pour in the wine and scrape up browned bits.
   

   Let it simmer 1–2 minutes to reduce slightly. If not using wine, use a splash of broth.

6. Build the sauce: Add beef broth, cream, Dijon, and coconut aminos or Worcestershire. Simmer 3–4 minutes to thicken slightly.
   

   Taste and adjust salt and pepper.

7. Nestle and top: Return the chicken to the skillet, nestling it into the onions. Spoon some sauce over each piece. Sprinkle evenly with shredded cheese.
8. Bake: Transfer skillet to the oven and bake 12–15 minutes, or until chicken reaches 165°F (74°C) and cheese is melted and bubbly.
9. Broil for finish (optional): Broil 1–2 minutes to brown the cheese.
   

   Watch closely to prevent burning.

10. Rest and serve: Let the chicken rest 5 minutes. Garnish with parsley and serve with a spoonful of the onion gravy.

Keeping It Fresh

• Storage: Cool completely, then refrigerate in an airtight container for up to 4 days.
• Reheating: Reheat gently on the stovetop over low heat or in a 325°F oven, covered, until warm. Add a splash of broth or cream if the sauce thickens too much.
• Freezing: Best frozen without the cheese topping.
  

  Freeze chicken and onion sauce up to 2 months. Thaw in the fridge, reheat, then add cheese and broil to finish.

Benefits of This Recipe

• Keto-friendly: Low in carbs thanks to no flour or bread. Onions add some natural sugars, but the portion remains keto-appropriate for most plans.
• High in protein: Chicken offers sustained energy and satiety, making this a filling meal.
• Rich in flavor, not fuss: Caramelized onions and beef broth create depth without complicated steps.
• Flexible ingredients: Works with breasts or thighs, cream or coconut cream, Gruyère or mozzarella.
• Meal prep friendly: The sauce develops even more flavor after a day, so leftovers are excellent.

Pitfalls to Watch Out For

• Rushing the onions: Under-caramelized onions taste sharp and flat.
  

  Keep the heat moderate and give them time.

• Overcooking the chicken: Dry chicken ruins the dish. Sear for color only, then bake to just 165°F.
• Too salty: Beef broth and cheese already bring salt. Taste before adding more.
• Watery sauce: If the sauce looks thin, simmer a few minutes before adding the chicken back.
  

  The oven will thicken it slightly too.

• Non-oven-safe skillet: If your pan can’t go in the oven, transfer to a baking dish before topping with cheese.

Alternatives

• Protein swap: Use boneless, skinless thighs for extra juiciness. Pork chops also work; adjust bake time.
• Dairy-light version: Use coconut cream instead of heavy cream and top with a smaller amount of cheese or a lactose-free option.
• No wine: Replace with extra broth plus 1 teaspoon apple cider vinegar for brightness.
• Cheese options: Gruyère is classic, but Swiss, provolone, or a mozzarella-provolone mix melts beautifully.
• Extra veggies: Add sliced mushrooms with the onions for a meatier, umami-rich sauce.
• Thicker gravy: Whisk in 1/4 teaspoon xanthan gum after simmering the sauce. Go slow—it thickens quickly.

FAQ

Is French onion soup keto?

Traditional French onion soup includes bread and sometimes flour, which raises carbs.

This recipe keeps the onion flavor and cheesy topping but skips the bread and flour, making it more keto-friendly per serving.

Can I make this without dairy?

Yes. Use ghee or olive oil instead of butter, coconut cream instead of heavy cream, and a dairy-free cheese alternative that melts well. Flavor will be slightly different but still rich and satisfying.

What can I serve with it to keep it low-carb?

Try cauliflower mash, sautéed green beans, roasted broccoli, or a simple green salad with olive oil and lemon.

Zucchini noodles also work well to catch the sauce.

Do I have to use beef broth?

Beef broth gives the classic French onion flavor, but chicken or mushroom broth works in a pinch. Taste and adjust seasoning, since different broths vary in salt.

How do I avoid soggy or greasy leftovers?

Cool fully before refrigerating, and reheat gently. If the sauce separates, whisk or stir as it warms and add a small splash of broth or cream to bring it back together.

Can I make this ahead?

Yes.

Cook through step 7 without adding the cheese, cool, and refrigerate. When ready to serve, reheat, add cheese, and broil until bubbly.

In Conclusion

Keto French Onion Soup Chicken brings comfort-food depth without the carbs that usually come with it. With golden onions, a savory cream sauce, and a blanket of melty cheese, it’s the kind of dish you’ll make on repeat. It works for weeknights, impresses for company, and tastes even better the next day. Keep the technique simple, season thoughtfully, and enjoy every cozy bite.