french onion chicken bake
This French Onion Chicken Bake brings together tender chicken breasts smothered in caramelized onions and melted cheese, all baked to perfection. It's a comforting dish that combines the classic flavors of French onion soup into a hearty, satisfying meal.
Equipment
- 1 Oven
- 1 9x13 inch baking dish
- 1 Large skillet
- 1 Wooden spoon
- 1 Aluminum foil
Ingredients
- 4 boneless, skinless chicken breasts
- 2 large onions, thinly sliced About 2 cups
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 teaspoon thyme Dried or fresh
- ½ cup beef broth
- 1 cup shredded Gruyère cheese
- salt and pepper To taste
- 1 teaspoon garlic powder
- fresh parsley For garnish, optional
Instructions
- Preheat your oven to 400°F (200°C).
- In a large skillet, heat the olive oil and butter over medium heat. Add the thinly sliced onions and a pinch of salt. Cook, stirring occasionally, until the onions are golden brown and caramelized, about 15-20 minutes.
- While the onions are cooking, season the chicken breasts with salt, pepper, and garlic powder on both sides.
- In your baking dish, place the seasoned chicken breasts in a single layer. Once the onions are caramelized, stir in the thyme and beef broth, then pour the onion mixture over the chicken breasts.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
- After 25 minutes, remove the foil and sprinkle the shredded Gruyère cheese evenly over the chicken and onions. Return to the oven and bake for an additional 10 minutes, or until the chicken is cooked through and the cheese is melted and bubbly.
- Once done, remove from the oven and allow to rest for a few minutes before serving. Garnish with fresh parsley if desired.
Notes
This dish pairs well with crusty bread or a simple green salad.
You can customize the cheese if Gruyère is not available; Swiss or mozzarella would work well too.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.