| |

How to Make a Delicious French Onion Chicken Bake

Sharing is caring!

This French Onion Chicken Bake is so savory, simple, and can be easily modified for a healthy meal!

Completed French Onion Chicken Bake

Warm, cozy comfort food in the wintertime can also be healthy with some modifications! I love how it combines delicious French Onion Soup with chicken to create a hearty, satisfying meal.

Ingredients

French Onion Chicken Bake ingredients

Here’s all you need to make this yummy dish:

  • 4 boneless, skinless chicken breasts
  • 2/3 cup low sodium beef broth
  • 1 cup shredded Mozzarella cheese
  • 1/2 cup shredded Parmesan cheese
  • 4 tablespoons butter
  • 2 tablespoons balsamic vinegar
  • 4 onions, peeled and sliced
  • 4 cloves minced garlic
  • 1 teaspoon thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Supplies Needed: 13 x 9-inch baking pan, medium or large skillet, cooking spray

Beef Broth

Substitutions

For a slightly healthier French Onion Chicken Bake, you can make the following substitutions:

  • Use less butter or swap out the butter for 4 tablespoons of I Can’t Believe It’s Not Butter
  • Use less cheese topping

Side Suggestions:

This recipe would go great with a side of rice, veggies, potatoes, or salad, just to name a few!

Cooked Onions in skillet

Directions

  1. Preheat the oven to 400 degrees and lightly spray a 13 x 9-inch baking pan with cooking spray.
  2. Add the butter to a medium or large skillet and melt on medium heat. Add in onions and cook for approximately 5 minutes, stirring occasionally.
  3. Reduce heat to medium and add in the garlic, thyme, and pepper, cooking for approximately one minute.
  4. Stir in the balsamic vinegar and beef breath and cook until for about 10 minutes, until the onions reach a soft consistency (similar to jelly.)
  5. When the onions are caramelized, place about 1/3 of the mixture in the baking dish.
  6. Place the chicken on top of the 1/3 of onion mixture in the pan and sprinkle with salt.
  7. Spread the remaining onion mixture on top of the chicken.
  8. Top with Mozzarella and Parmesan cheese and cook for 30 minutes, or until chicken is cooked through.
French Onion Bake in baking pan
Chicken topped with cheese, onions, and spices

Here is a Quick Video Tutorial!

chicken entree in clear pan

Perfect Presentation Platters

This French Onion Chicken Bake already looks delicious in the original baking pan, or you could transfer it to a serving platter. Here are some of my favorite products!

Salt and Pepper Holders: I absolutely love my marble pinch pots for salt and pepper, which you could fill with any spices you use regularly.

Baking Dishes: For a slightly smaller baking dish, I use this white stoneware dish from Target all the time. This ceramic set of two from Walmart is also on sale! This clear 13 x 9 pan from Target is handy to have, and I also love this pretty blue ceramic pan from Rachel Ray for Target.

Mackenzie Child's checkered plate with chicken serving

Serving Trays: If you’d prefer to transfer the French Onion Chicken Bake to a serving tray once it is cooked, this oval serving tray with handles is dreamy and at a great price, as well as this is acacia wooden tray with handles from Walmart. I also use this circular wooden serving tray from Target all the time! Finally, this white porcelain tray or marble option (both from Walmart) can be used for so many different occasions!

Serving Plates: I used my favorite MacKenzie Child’s checkered plates. For another black and white style at a lower price, this set of four from Walmart is fun and different! If you’d prefer a more neutral option, you could go with this white set of four dinner plates from World Market or these black stoneware plates from Walmart that I also have. (Click here for the complete stoneware set!)

Can I Make This Ahead of Time?

Absolutely! You can prep this 2-3 days ahead of time and store in the refrigerator covered with Saran Wrap. This can also be frozen for about 3 months.

Leanna holding serving of French Onion Chicken Bake

Storing Leftover French Onion Chicken Bake

Store leftovers in the refrigerator in a Tupper Ware container or covered with Saran Wrap, where it should stay fresh for several days. (If you prepped it a couple of days ahead of time, then I’d recommend storing it 1-2 days.)

Checkered serving plate with chicken portion

Enjoy!

I hope you enjoyed this French Onion Chicken Bake as a recipe you can create again and again! Special thanks to www.myorganizedchaos.net for the tasty recipe inspo. Have a wonderful day, friends!

Print

French Onion Chicken Bake

This French Onion Chicken Bake is so savory, simple, and takes less than an hour to prepare.

  • Author: Leanna
  • Prep Time: 15 minutes
  • Cook Time: 30-40 minutes
  • Total Time: 26 minute
  • Yield: Approximately 4 servings 1x
  • Category: Dinner

Ingredients

Scale
  • 4 boneless, skinless chicken breasts
  • 2/3 cup low sodium beef broth
  • 1 cup shredded Mozzarella cheese
  • 1/2 cup shredded Parmesan cheese
  • 4 tablespoons butter
  • 2 tablespoons balsamic vinegar
  • 4 onions, peeled and sliced
  • 4 cloves minced garlic
  • 1 teaspoon thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Instructions

  • Preheat the oven to 400 degrees and lightly spray a 13 x 9-inch baking pan with cooking spray.
  • Add the butter to a large skillet and melt on medium heat. Add in onions and cook for approximately 5 minutes, stirring occasionally.
  • Reduce heat to medium and add in the garlic, thyme, and pepper, cooking for approximately one minute.
  • Stir in the balsamic vinegar and beef breath and cook until for about 10 minutes, until the onions reach a soft consistency (similar to jelly.)
  • When the onions are caramelized, place about 1/3 of the mixture in the baking dish.
  • Place the chicken on top of the 1/3 of onion mixture in the pan and sprinkle with salt.
  • Spread the remaining onion mixture on top of the chicken.
  • Top with Mozzarella and Parmesan cheese and cook for 30 minutes, or until chicken is cooked through.

Notes

For a slightly healthier French Onion Chicken Bake, you can make the following substitutions:

  • Use less butter or swap out the butter for 4 tablespoons of I Can’t Believe It’s Not Butter
  • Use less cheese topping

Nutrition

  • Serving Size: 1 Chicken Breast
  • Calories: 500
  • Sugar: 6 g
  • Sodium: 960 mg
  • Fat: 26 g
  • Saturated Fat: 14 g
  • Trans Fat: 1 g
  • Carbohydrates: 15 g
  • Fiber: 1 g
  • Protein: 50 g
  • Cholesterol: 165 mg

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Similar Posts

Leave a Reply

Your email address will not be published.

Recipe rating