This easy French Onion Chicken Bake is a fun twist on classic soup. The juicy chicken breast is infused with the flavor of French onion soup, including caramelized onions, beef soup and melted gliere cheese. It tastes like it was cooked all day, but only takes about an hour. Above all, it requires some simple ingredients you probably already have!
Want to save this recipe?
Enter your email and send it to your inbox. Plus, get some great new recipes from me every week!
Is there anything more cozy than a large bowl of French onion soup? The sweet onions, rich soup and layers of melted cheese are instantly warmed. This French Onion Chicken recipe is built on its flavor by the first caramelized onion, then dipped in beef soup, balsamic vinegar and Worcestershire sauce to bring out a lot of flavor. After that, everything is layered on a baking dish and bake until soft.
Jump:
Why this recipe works
Delicious: This recipe relies primarily on pantry staples and seasonings, but with luxurious rich flavors of expensive flavors. Customizable: To bake this chicken into a complete meal, serve with starch such as pasta, roasted potatoes, and toasted bread. Separate starch provides easy options for your diet. Easy Dinner Recipe: Instead of traditional caramelized onions that can take hours to cook for a jam-like consistency, this simple recipe has some very flavorful ingredients to increase the flavor more than ever.
Ingredient Notes
Olive Oil and Butter: I like to use both of these cooked fats to get a nice caramelization and flavor without accidentally burning the butter. Sliced Onions: White or yellow onions are the best choice for this recipe. It is important to cut the onion into consistent slices and cook evenly. Low Sodium Beef Soup: The beef soup is classic French onion soup, but I prefer to use low sod soup to add salt individually. Balsamic Vinegar: This is an easy way to add a tangy and slightly sweet flavour. Worcestershire Sauce: We always have Worcestershire Sauce in the fridge. Because it adds a very fast flavor. Seasonings: With a small selection of spices such as garlic powder, kosher salt, and black pepper, you can season this recipe very beautifully. If possible, we recommend choosing fresh thyme, but dry thyme works well in a pinch. Boneless and skinless chicken breast: These are cooked directly in a mixture of carameled onions, absorbing all its flavors. It helps to make sure your breasts are completely thawed and cook evenly. Grated Gruyere Cheese: Gruyere is a melted Swiss cheese with a slightly earthy buttery flavor. It melts beautifully and adds a layer of foamy golden brown that you will love with classic French onion soup.
How to make it
In a large skillet with medium-top, heat the olive oil and butter until it melts, until it foams. Add the onions and cook for about 15 minutes, stirring occasionally. The onions are very soft and golden in colour. Stir in the beef soup, balsamic vinegar and Worcestershire sauce. Continue cooking for about 5 minutes until the liquid decreases. Remove from the heat and stir in the garlic powder, salt, pepper and thyme.
Spread half of the caramel onion onto the bottom of a baking dish. Place chicken breast evenly over the onions in a baking pan and season with salt and pepper. Top with the remaining caramelized onions. Place fine cheese on top of chicken and onion.
Bake until the chicken is cooked to a temperature of 165°, then golden brown with delicious onion juice.
Useful Tips
Use a different cut. Instead of chicken breast, try boneless, skinless chicken thighs and bids. It softens the chicken. The easiest way to know when chicken breasts are to be done is to probe them with an instant reading thermometer. The chicken is cooked perfectly when it reaches 165°. Add some parmesan. To add a bit of extra salty flavor, sprinkle grated Parmesan cheese over Gruyère before baking. Enhances the flavor. For deeper flavor, derail the bottom of the pan with a bit of white or red wine and pull up all these flavorful brown bits and blow them into the sauce. Make one bread. To make cleaning easier, I sometimes bake this delicious French onion chicken baking in an oven-safe frying pan and go from the stubate top to the oven. (Like a cast iron pot). Storage. Cool the casserole to room temperature, transfer to airtight container and store in the fridge for 3-4 days. Freeze. Leftovers can be frozen in the freezer in a safe container before thawing and reheating.
FAQ
Beef bouillon is traditional in classic French onion soup due to its rich and hearty flavour. If you prefer a mild flavor, you can definitely use chicken soup instead.
This French Onion Chicken Dish was not designed to have enough liquid to moisturize dried rice. Think of this as a delicious, cocky chicken that can be served with pasta, bread, rice and more. Follow the recipe as stated on the recipe card and serve with your favorite starch on the sides.
This recipe is gluten-free and is made from scratch, so it does not contain store-bought canned soups or wrapped onion soups. The only item in this recipe that can contain gluten is Worcestershire Sauce. Some brands contain gluten, so be sure to check the label.
More delicious chicken recipes
Have you made this recipe? Leave a rating in the comments below and let me know what that turned out. Have you made any changes? We hope you share and your feedback is important! Thank you for visiting our food blog!
Recipes
Want to save this recipe?
Enter your email and send it to your inbox. Plus, get some great new recipes from me every week!
French Onion Chicken Bake
This easy French Onion Chicken Bake is a fun twist on classic soup. The juicy, tender chicken breast is infused with the flavor of French onion soup, including caramelized onions, beef soup and melted Gruyere cheese. It tastes like it was cooked all day, but only takes about an hour.
printing
pin
rate
Save the recipe The recipe has been saved!
Cook ModePrevents the screen from getting dark
Serving: 6
calorie: 379kcal
Instructions
Peel the onion, cut in half and slice it into thin half moons
In a large frying pan on medium top, heat the olive oil and whisk the butter.
Add the sliced onions and cook, stirring occasionally, about 15 minutes until they start to turn golden brown.
Stir in the beef soup, balsamic vinegar and Worcestershire sauce. Continue cooking for about 5 minutes until the liquid decreases. Remove from the heat.
Stir in the garlic powder, salt, pepper and thyme.
Preheat the oven to 400°
Apply a 9″x13″ baking dish using butter or olive oil.
Spread half of the caramel onion onto the bottom of a baking dish.
Place chicken breast evenly over the onions in a baking pan and season with salt and pepper.
Top with the remaining caramelized onions.
Place fine cheese on top of chicken and onion.
Bake for 30-40 minutes until chicken is cooked to a temperature of 165°.
Note
Use a different cut. Instead of chicken breast, try boneless, skinless chicken thighs and bids.
It softens the chicken. The easiest way to know when chicken breasts are to be done is to probe them with an instant reading thermometer. The chicken is cooked perfectly when it reaches 165°.
Add some parmesan. To add a bit of extra salty flavor, sprinkle grated Parmesan cheese over Gruyère before baking.
Enhances the flavor. For deeper flavor, derail the bottom of the pan with a bit of white or red wine and pull up all these flavorful brown bits and blow them into the sauce.
Make one bread. To make cleaning easier, I sometimes bake this delicious French onion chicken baking in an oven-safe frying pan and go from the stubate top to the oven. (Like a cast iron pot).
Storage. Cool the casserole to room temperature, transfer to airtight container and store in the fridge for 3-4 days.
Freeze. Leftovers can be frozen in the freezer in a safe container before thawing and reheating.
nutrition
Serving: 1g | calorie: 379kcal | carbohydrates: 9g | protein: 30g | fat: twenty fourg | Saturated fat: 13g | Polyunsaturated fat: 2g | January Saturated 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
