This French Onion Chicken Bake is the perfect weeknight meal. It’s seasoned chicken smothered with caramelized onions and a blend of gruyere and provolone cheese. Ready in 30 to 40 minutes!
Pair this juicy chicken with my smashed potatoes or herb roasted mushrooms.
If you like French onion soup, you will LOVE this French Onion Chicken Bake. Now I am not taking about the canned soup or the powdered soup mix stuff that comes in a pouch. This is completely homemade and so flavorful.
It’s got a rich savory-ness from the tender onions and thyme, plus there’s cheese… and perfectly cooked chicken of course. It’s my go-to weeknight meal but delicious enough to be served to company. And without being aggressive or yelling, TRY IT NOW! You are going to love it.
For more caramelized onion goodness, try my bacon caramelized onion dip.
French Onion Chicken Bake Ingredients
Here’s everything you will need to make this French Onion Chicken and a few important notes too, keep reading!
- Unsalted Butter
- Extra Virgin Olive Oil: You can also use avocado oil, but do not recommend seed oils like vegetable oil, canola oil, etc.
- Yellow Onions: These are the classic choice but you can always use white onions or Vidalia onions. They will need to be cut in half moon shapes.
- Thyme: I recommend fresh thyme but feel free to use dried, either one works great.
- Balsamic Vinegar
- Chicken Stock: Make sure you grab stock and not broth, it does make a difference in the richness of the caramelized onions.
- Boneless, Skinless Chicken Breasts
- Seasonings: You will need salt, black pepper, garlic powder, and onion powder.
- Cheeses: Grab provolone sliced cheese and gruyere shredded cheese. These are the epitome of French onion soup and make this French onion chicken delicious.
How to Make My French Onion Chicken Bake
1. Sauté the onions. Heat the butter and olive oil in a saucepan, add the onions, and sauté. Add the thyme, balsamic vinegar, some of the chicken stock, and continue cooking until thick and jammy. While the onions do their thing, season the chicken breasts with salt, black pepper, garlic powder, and onion powder.
2. Construct and bake the French onion chicken. In a 9×13 baking dish add the remaining chicken stock, seasoned chicken breasts, and the onion mixture. Top each chicken breast with gruyere cheese and 1 slice of provolone cheese. Bake until your chicken breasts reach an internal temperature of 165 degrees Fahrenheit.
Side Dish Options
This French onion chicken tastes great with a lot of things. I like to serve mine with mashed potatoes and steamed vegetables like green beans.
Other options include oven roasted vegetables, smashed potatoes, herb roasted mushrooms, or a side salad. To round out the French onion soup flavors, you can make my 1 hour dinner rolls.
Storing Leftovers
Any leftover French onion chicken should be stored in an airtight container and in the refrigerator. It’s best to eat it within 3 to 5 days.
You can either eat leftovers cold or warmed up. I like reheat this chicken in the oven at 350 degrees Fahrenheit for about 15 minutes. I don’t have a microwave, but you can always use that too.
Frequently Asked Questions (FAQ’s)
More Chicken Dinner Recipes You Might Like
Chicken is my go-to dinner because it’s protein packed, customizable, and easy to cook with. Here are a few of my favorite chicken dishes you should try after this one.
French Onion Chicken Bake
EQUIPMENT
INGREDIENTS
- 3 tablespoon unsalted butter
- 1 tablespoon extra virgin olive oil
- 4 medium yellow onions - cut in ½" thick moon shapes
- 1 tablespoon balsamic vinegar
- ¾ cup chicken stock
- ½ tablespoon fresh thyme - or ½ teaspoon dried, plus more for topping
- 4 chicken breasts - boneless, skinless
- ½ teaspoon salt
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- ½ cup Gruyere cheese - shredded
- 4 slices provolone cheese
INSTRUCTIONS
- Season both sides of chicken breasts with salt, onion powder, garlic powder, and black pepper. Set aside.
- In a large skillet, heat together the unsalted butter and olive oil over medium-high heat. Add the onions and sauté for 7 to 8 minutes, stirring occasionally.
- Add the fresh thyme. Reduce heat to medium low and continue cooking for 15 minutes, stirring occasionally.
- Preheat oven to 400 °F.
- Add the balsamic vinegar and ½ cup of chicken stock. Let the mixture reduce for a few minutes until it becomes thick and jammy.
- To a 9×13 baking dish, add the remaining ¼ cup of chicken stock and then the seasoned chicken breasts.
- Top chicken breasts with French onion mixture, shredded Gruyere cheese, and provolone cheese slices.
- Bake for 20 to 25 minutes, or until the chicken breasts reach an internal temperature of 165 °F. Allow the chicken to rest for 10 minutes before serving.
RECIPE NOTES
STORING INFORMATION
- Refrigerated, in an airtight container, for 3 to 5 days.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
