French Onion Chicken Bake
This flavorful French Onion Chicken Bake takes all the best parts of French onion soup and turns them into a rich and cheesy chicken dinner you'll love.
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 - store-bought or homemade
- 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 9x13 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.
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