French Onion Chicken
User Reviews
5
6 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
25 mins
-
Total Time
40 mins
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Servings
6 - 9 servings
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Calories
421 kcal
-
Course
Main Course
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Cuisine
French
French Onion Chicken
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Enjoy the rich, cozy flavors of the classic French soup in this easy French Onion baked chicken recipe! It features gooey, melty cheese and caramelized onions for a comforting dish with flair.
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Ingredients
- 2 ½ - 3 pounds chicken breast or thigh
- 2 tablespoons olive oil
- 1 packet French onion soup mix
- 1 large sweet onion
- 4 tablespoons butter
- 2 tablespoons cooking sherry
- 1 tablespoon light brown sugar
- 1 teaspoon thyme dried
- 6-9 lices provolone cheese slices
- 2 tablespoon parsley chopped
- salt
- black pepper
Instructions
- Set out a large rimmed baking sheet. Line the baking sheet with parchment paper and lay the chicken breasts over the top of the parchment in a single layer. Drizzle olive oil over the top of the chicken and then sprinkle the French onion soup mix packet evenly over the chicken pieces. Turn the chicken pieces to coat both sides with seasoning and oil.
- Now preheat the oven to 400°F. Do this after seasoning the chicken so it has time to marinate.
- While the oven is preheating, cut the onion in half and slice each half into thin slices. Place a sauté pan over medium-low heat. Add the butter and sliced onions to the pan. Stir and sauté the onions low-and-slow so that they gently caramelize. After the onions start to wilt down, add the brown sugar, dried thyme, and salt and pepper to taste. Cook down until the onions are very soft and are starting to brown. Then add the cooking sherry and continue to cook another 2-3 minutes. Caramelizing onions properly can take up to 15 or 20 minutes. Don’t rush!
- Meanwhile, once the oven reaches 400°F, place the chicken in the oven and bake for 12 to 15 minutes. Bake for 12 minutes for smaller chicken pieces and 15 for larger pieces.
- Once the timer goes off, remove the pan from the oven and use tongs to place a generous amount of caramelized onions on top of each piece of chicken. Add a half or whole slice of provolone cheese over the top of each piece of chicken, depending on the size of each chicken piece. Place the pan back in the oven for 5 minutes until the chicken is cooked through and the cheese has melted.
- Sprinkle the tops of the chicken with parsley and serve warm.
Notes
- Cool the chicken completely and transfer to an airtight container. Leftovers will keep well for up to 3 days in the fridge.
Nutrition Information
Show Details
Serving
1pc
Calories
421kcal
(21%)
Carbohydrates
7g
(2%)
Protein
46g
(92%)
Fat
22g
(34%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
8g
(40%)
Trans Fat
0.3g
(15%)
Cholesterol
154mg
(51%)
Sodium
437mg
(18%)
Potassium
810mg
(17%)
Fiber
1g
(4%)
Sugar
5g
(10%)
Vitamin A
576IU
(12%)
Vitamin C
7mg
(8%)
Calcium
174mg
(17%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6- 9 servings
Amount Per Serving
Calories 421 kcal
% Daily Value*
| Serving | 1pc | |
| Calories | 421kcal | 21% |
| Carbohydrates | 7g | 2% |
| Protein | 46g | 92% |
| Fat | 22g | 34% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 154mg | 51% |
| Sodium | 437mg | 18% |
| Potassium | 810mg | 17% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 576IU | 12% |
| Vitamin C | 7mg | 8% |
| Calcium | 174mg | 17% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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