French Onion Chicken Bake

Completed French Onion Chicken Bake

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


  • 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


  • 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.


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