French Onion Chicken Bake
This French Onion Chicken Bake is a great way to enjoy the flavors of French Onion Soup with ease. Enjoy perfectly seasoned chicken cutlets covered in caramelized onions and cheese.
Ingredients
For Chicken Cutlets
- 1 tablespoon butter
- 2 pounds boneless skinless chicken breasts (sliced thin)
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon black pepper
For French Onion Sauce
- 2-3 medium onions (thinly sliced)
- 1 tablespoon sugar
- 1 teaspoon salt
- 2 tablespoons flour
- 10.5 oz French Onion Soup (1 can)
- 1 teaspoon thyme
- 1 teaspoon dried parsley
- 1 teaspoon ground thyme
- 6 oz shredded Gruyere cheese
Instructions
- Season both sides of the chicken breasts with ½ teaspoon each of salt, pepper, and garlic powder.
- In a large oven-safe skillet, melt about a tablespoon of butter over medium-high heat. Once melted and bubbly, add the cutlets and brown on each side for 3-4 minutes (they might not be fully cooked; that's fine). Remove from the pan and set aside.
- In the same skillet used to cook the chicken, melt 4 tablespoons of butter. Add 2 thinly sliced onions and cook over medium heat for 3-4 minutes, until slightly browned. Sprinkle with 1 tablespoon of sugar and 1 teaspoon of salt.
- Add a tablespoon of water to the onions. Once the liquid evaporates, add another tablespoon of water, repeating until the onions are browned and soft.
- Lower the heat and stir in 2 tablespoons of flour, cooking for about a minute. Add a 10.5 oz can of French onion soup, stirring until well combined. Season with 1 teaspoon each of thyme, parsley, and rosemary.
- Add chicken to the French onion sauce, covering the meat. (At this point, transfer contents to a baking dish if your skillet is not oven-safe.) Sprinkle shredded Gruyere cheese over the top of the chicken.
- Bake at 400°F for 15-20 minutes, until the sauce is bubbly and the cheese is golden brown.
Notes
- If there are browned bits stuck to the bottom of the skillet after cooking the chicken, make sure to scrape them up as the onions cook. Those will add a ton of flavor to your sauce.
- I prefer to make this dish in an oven-safe skillet so you can go right from stove to oven. If you don't have one, make sure to transfer the chicken bake to a baking dish before it goes into the oven.
Nutrition Facts
Calories: 359kcalCarbohydrates: 11gProtein: 42gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 135mgSodium: 1426mgPotassium: 874mgFiber: 1gSugar: 5gVitamin A: 397IUVitamin C: 5mgCalcium: 318mgIron: 1mg
