French Onion Chicken Bake
This easy French Onion Chicken Bake is a fun twist on the classic soup. Juicy, tender chicken breasts are infused with the flavors of French onion soup, like caramelized onions, beef broth, and melted gruyere cheese. It's a delicious meal that tastes like it was cooked all day, but only takes about an hour.
Servings 6
Calories 379kcal
Ingredients
- 1 tablespoon olive oil
- 3 tablespoon butter
- 4 large onions sliced
- ½ cup low sodium beef broth
- 2 tablespoon balsamic vinegar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 tablespoon fresh thyme or 1 teaspoon dried thyme
- 4 boneless skinless chicken breasts
- 2 cups gruyere cheese grated
Instructions
- Peel the onions, cut in half, and slice into thin half-moons
- In a large skillet over medium-high, heat the olive oil and melt butter until foamy.
- Add sliced onion and cook, stirring occasionally, until they start to turn golden brown, around 15 minutes.
- Stir in the beef broth, balsamic vinegar, and Worcestershire sauce. Continue to cook until liquid is reduced, about 5 minutes. Remove from heat.
- Stir in the garlic powder, salt, pepper, and thyme.
- Preheat oven to 400°
- Use butter or olive oil to grease a 9" x 13" baking dish.
- Spread half of the caramelized onions on the bottom of the baking dish.
- Arrange the chicken breasts evenly over the onions in the baking pan and season them with salt and pepper.
- Top the chicken with the remaining caramelized onions.
- Top the chicken and onions with the shredded cheese.
- Bake 30-40 minutes, until chicken is cooked to an internal temperature of 165°
Notes
- Use a different cut. Instead of chicken breast, try boneless skinless chicken thighs or tenders.
- Temp the chicken. The easiest way to know when the chicken breasts are done is to probe them with an instant-read thermometer. Chicken is fully cooked when it reaches 165°.
- Add some Parmesan. To add a little extra saltiness, sprinkle some grated Parmesan cheese over the gruyere before baking.
- Boost the flavor. For an extra depth of flavor, deglaze the bottom of the pan with a little white or red wine to pull up all those flavorful browned bits and infuse them into the sauce.
- Make it one pan. To make clean up easy, I sometimes make this delicious French onion chicken bake in an oven-safe skillet that can go from stovetop to oven. (like a cast iron pan).
- Storage. Allow the casserole to cool to room temperature, then transfer to an airtight container and store in the fridge for 3-4 days.
- To freeze. The leftovers can be frozen in freezer-safe containers, then thawed, and reheated.
Nutrition
Serving: 1g | Calories: 379kcal | Carbohydrates: 9g | Protein: 30g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 112mg | Sodium: 718mg | Potassium: 507mg | Fiber: 1g | Sugar: 4g | Vitamin A: 675IU | Vitamin C: 9mg | Calcium: 477mg | Iron: 1mg
