French Onion Chicken Bake
This French Onion Chicken Bake is a quick and easy baked chicken recipe for fellow french onion soup lovers, complete with caramelized onions and a blend of two cheeses.
French Onion Chicken Bake
Those that love classic french onion soup, such as my Easy French Onion Soup recipe, will fall head over heals in love with this easy baked chicken dish.
I love simple chicken dinners, especially when it’s in casserole form like my Chicken Stuffing Bake.
Not only are they a true comfort food, but chicken casseroles like these fit so well into chaotic daily life.
One might think this would be the ideal recipe for fall, and it is.
Yet I made this recently, on a cool rainy summer day.
It was just the recipe to combat the gloominess.
This french onion smothered chicken recipe produces juicy and tender chicken breasts topped with caramelized onions.
Then glorious melted cheese is a blanket, both mozzarella and parmesan cheese.
It’s a taste that is really distinct and flavourful, it’s a favorite recipe. We’ve also taken a similar taste into a beef dish, French Onion Meatballs.
Best of all, you can serve this with pretty much any side dish like salad, Honey Glazed Carrots, and Oven Roasted Red Potatoes.
Since this is a perfect keto or low carb chicken dish, you can also serve these juicy chicken breasts alongside Roasted Garlic Cauliflower Mash. It’s a good choice.
Baked French Onion Chicken Ingredients:
Here are the simple ingredients to make this french onion chicken recipe. The full detailed instruction are below in the printable recipe card.
- Large Sweet Onions, or just yellow onions
- Butter
- Garlic
- Black Pepper
- Low Sodium Beef Broth
- Balsamic Vinegar
- boneless skinless chicken breasts
- Salt
- Thyme
- Mozzarella Cheese, or light mozzarella (try some gruyere cheese if you wish)
- Parmesan Cheese
How to Make French Onion Chicken Casserole:
- Preheat the oven to 400 degrees and spray a baking dish with cooking spray.
- Add butter to a large skillet on medium heat to medium-high heat.
- Add sliced onions to melt butter, and cook for 5 minutes, stirring occasionally.
- Reduce the heat on the pan to medium and add in the garlic, pepper and thyme. Cook for another minute.
- Stir in the beef broth and the balsamic vinegar and cook until the onions have a jam-like consistency, about 10 minutes.
- When onions are caramelized, place about 1/3 of the mixture into the bottom of the greased baking dish.
- Place your large chicken breast on top of the onions and sprinkle with a little bit of salt. If you have a favourite seasoning, feel free to lightly season chicken breasts at this time.
- Place remaining onion slices on top of the whole chicken breasts along with the mozzarella and parmesan cheeses.
- Bake for a cook time of 30 minutes or until the chicken has a safe internal temperature of 165 degrees and the top is golden brown.
- Serve warm, the entire family will enjoy this chicken dinner with a french onion flavor!
More Recipes to Try:
Also, be sure to check out our other Side Dish Recipes.
How to Caramelize Onions:
This French Onion Baked Chicken recipe includes a topping of beautiful sweet caramelized onion.
The buttery caramelized onions really makes the recipe, and ordinary sliced onions will not be the same. Here’s how to make them great:
- Sauté Onions In Butter Until Transparent and Soft: This first step is essential. Once they are soft, transparent and start to brown a little, they are done.
- Add Beef Broth and Balsamic Vinegar: This not only adds flavour but also stops the onions from drying out while they cook. In a pinch you can use chicken broth yet I’d prefer using beef.
- Garlic and Spices: More flavour is infused while the onions take on a sweet, jam-like consistency. Make sure to scrape up any of those browned bits from the onions when you stir.
What to Serve with French Onion Chicken:
This easy dinner recipe has a taste that is really distinct and flavourful, the best french onion soup flavor.
Best of all, you can serve this with pretty much any side dish like a tossed green salad, Glazed Carrots, and Oven Roasted Potatoes.
To align with this keto chicken dish, try this Roasted Garlic Cauliflower Mash or cauliflower rice.
These Roasted Parmesan Green Beans are so good with this chicken recipe.
Yet this is a great recipe to pair these Baking Powder Biscuits with.
Of course this chicken dish is wonderful with white wine to drink.
Storage
Place chicken leftovers into an airtight container or cover with plastic wrap, and refrigerate for up to 5 days.
I like to reheat in a microwave-safe container, yet you can also bake in the oven to reheat completely.
FAQs about French Onion Chicken Bake
I hope your entire family loves this recipe as much as we do.
It’s become a favorite meal for those busy weeknights. It’s so good you’d never know it was a low carb recipe.
A comforting meal that is so good yet not heavy with carbs are the best recipes!
The best part aside from the incredible and classic flavors of french onion soup, is how good it is for you.
The end result is sure to impress!
For More Chicken Recipes
French Onion Chicken Bake
Ingredients
- 4 Onions (peeled and sliced)
- 4 tbsp Butter
- 4 cloves Garlic (minced)
- 1/2 tsp Pepper
- 1 tsp Thyme
- 2/3 cup Low Sodium Beef Broth
- 2 tbsp Balsamic Vinegar
- 4 Chicken Breasts (boneless skinless)
- 1/2 tsp Salt
- 1 cup Mozzarella Cheese (shredded)
- 1/2 cup Parmesean Cheese (shredded)
Instructions
- Preheat the oven to 400 degrees and spray a 9×13 inch baking dish with cooking spray
- Add butter to a large skillet on med to high heat. Add in sliced onions and cook for 5 minutes, stirring occasionally.
- Reduce the heat on the pan to medium and add in the garlic, pepper and thyme and cook for another minute
- Stir in the beef broth and the balsamic vinegar and cook until the onions have a jam-like consistency, about 10 minutes.
- When onions are caramelized, place about 1/3 of the mixture into the bottom of the greased baking dish.
- Place chicken on top of the onions and sprinkle with the salt.
- Place remaining onions on top of the chicken along with the mozzarella and parmesan cheeses.
- Bake for 30 minutes or until the chicken has a safe internal temperature of 165 degrees.
- Serve warm and enjoy!
Notes
- If your chicken breasts are thick, cut in half diagonally. Make sure all are about the same size.
- Add in more of the spices if desired
Nutrition
Has anyone tried adding mushrooms to this recipe?
I have, it’s great!
A fabulous recipe that was unbelievable tasty. Chicken was so moist!. We halved the recipe as there were only the 2 of us. AMAZING!
I halved the recipe as well – very yummy! My husband wants it again, and we just finished dinner 😁
My husband found this recipe and we decided to try. Like someone said, I thought “why beef broth and not chicken”. It’s like making French onion soup and adding to the chicken. Excellent. We used all shredded gruyere and it was delicious. We really didn’t want an Italian cheese spin on it. I think next time I will put a layer of sliced small potatoes in the bottom of the pan. Thanks for this new idea for chicken!
Nancy, do you cook the chicken before putting it in the casserole?
No you do not. 🙂
Good morning! Could this be assembled earlier in the day and then baked just before serving? I’d like to make this when we have friends over, but don’t want to be in the kitchen cooking while they’re here ?
Yes, that would work just fine! 🙂
Thank you for this recipe! Totally delicious. My son and husband ate two servings and kept commenting how delicious it was. This is a winner. The chicken was so tender. Used a 7 combination of a package of white Italian cheeses and shaved Parmesan.
So happy you enjoyed it! 🙂
I was looking for a good broccoli rice side dish and stumbled upon this recipe. Made it exactly as stated but without the chicken. Used a 9×13 but should have used maybe a 9×9. Anyway it was fabulous! Will definitely make again.
Have you tried it with provolone cheese sprinkled with paprika? I think that would make it more like French onion soup
I had thought the same – either provolone or Swiss makes more sense to me.
Easy to make.
Wonderful flavor.
I did not have Balsamic Vinegar so I found a substitution online.
2 Tablespoons Red Wine Vinegar mixed with 1 teaspoon sugar..
Worked well.
Definitely a keeper !.
Never thought of that. I had only apple cider vinegar and a bit soya sauce will let you know how it turned out
I made this and we really liked it.
OMG sooo delicious!!!! I was a little apprehensive about the recipe, but boy I was wrong. This will most definitely be added to the rotation. Thank you so much for a tasty and simple recipe. A+++
This recipe is absolutely delicious, made exactly recipe, served it with cauliflower mash and carrots, sooooo good, will definitely make it again, thanks
Off to market to get ingredients to make tonight. I know my guys will love this. Thanks so much. I needed a new recipe for Chicken breasts.
Sounds like great recipes. Just had both knees surgery so not doing a whole lot cooking yet.
Always read the reviews first, so I truly can’t wait to make this but first have a question. Why do yuh use Beef Broth in a Chicken recipe. Why wouldn’t you use Chicken STOCK. Just curious, I still want to try this, but wanted to know why you used what you did.
Thank, Jan
It’s a darker more robust taste. Just like the soup. 🙂
Rarely comment but this is awesome!!!