French Onion Chicken Bake
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
10 mins
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Total Time
50 mins
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Servings
6
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Calories
379 kcal
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Course
Main Course
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Cuisine
French
French Onion Chicken Bake
Report
This easy French Onion Chicken Bake is a fun twist on the classic soup. Juicy, tender chicken breasts are infused with the flavors of French onion soup, like caramelized onions, beef broth, and melted gruyere cheese. It's a delicious meal that tastes like it was cooked all day, but only takes about an hour.
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Ingredients
- 1 tablespoon olive oil
- 3 tablespoon butter
- 4 large onions sliced
- ½ cup low sodium beef broth
- 2 tablespoon balsamic vinegar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 tablespoon fresh thyme or 1 teaspoon dried thyme
- 4 boneless skinless chicken breasts
- 2 cups gruyere cheese grated
Instructions
- Peel the onions, cut in half, and slice into thin half-moons
- In a large skillet over medium-high, heat the olive oil and melt butter until foamy.
- Add sliced onion and cook, stirring occasionally, until they start to turn golden brown, around 15 minutes.
- Stir in the beef broth, balsamic vinegar, and Worcestershire sauce. Continue to cook until liquid is reduced, about 5 minutes. Remove from heat.
- Stir in the garlic powder, salt, pepper, and thyme.
- Preheat oven to 400°
- Use butter or olive oil to grease a 9" x 13" baking dish.
- Spread half of the caramelized onions on the bottom of the baking dish.
- Arrange the chicken breasts evenly over the onions in the baking pan and season them with salt and pepper.
- Top the chicken with the remaining caramelized onions.
- Top the chicken and onions with the shredded cheese.
- Bake 30-40 minutes, until chicken is cooked to an internal temperature of 165°
Equipments used:
Notes
- Use a different cut. Instead of chicken breast, try boneless skinless chicken thighs or tenders.
- Temp the chicken. The easiest way to know when the chicken breasts are done is to probe them with an instant-read thermometer. Chicken is fully cooked when it reaches 165°.
- Add some Parmesan. To add a little extra saltiness, sprinkle some grated Parmesan cheese over the gruyere before baking.
- Boost the flavor. For an extra depth of flavor, deglaze the bottom of the pan with a little white or red wine to pull up all those flavorful browned bits and infuse them into the sauce.
- Make it one pan. To make clean up easy, I sometimes make this delicious French onion chicken bake in an oven-safe skillet that can go from stovetop to oven. (like a cast iron pan).
- Storage. Allow the casserole to cool to room temperature, then transfer to an airtight container and store in the fridge for 3-4 days.
- To freeze. The leftovers can be frozen in freezer-safe containers, then thawed, and reheated.
Nutrition Information
Show Details
Serving
1g
Calories
379kcal
(19%)
Carbohydrates
9g
(3%)
Protein
30g
(60%)
Fat
24g
(37%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Trans Fat
0.2g
Cholesterol
112mg
(37%)
Sodium
718mg
(30%)
Potassium
507mg
(14%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
675IU
(14%)
Vitamin C
9mg
(10%)
Calcium
477mg
(48%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 379 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 379kcal | 19% |
| Carbohydrates | 9g | 3% |
| Protein | 30g | 60% |
| Fat | 24g | 37% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 112mg | 37% |
| Sodium | 718mg | 30% |
| Potassium | 507mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 675IU | 14% |
| Vitamin C | 9mg | 10% |
| Calcium | 477mg | 48% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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