Description

This French Onion Chicken Bake transforms the comforting flavors of classic French onion soup into a hearty, cheesy, one-pan dinner. Tender chicken breasts are seared, layered over caramelized onions, and baked in a savory broth under a blanket of melted Gruyère and mozzarella. It’s a warm, rich, and cozy meal perfect for any night of the week.

Ingredients

4 boneless, skinless chicken breasts

2 large yellow onions, thinly sliced

1 tablespoon olive oil (plus extra for searing)

2 tablespoons butter

2 garlic cloves, minced

1/2 teaspoon dried thyme (or 1 teaspoon fresh)

1 cup beef broth

1 cup shredded Gruyère cheese

1 cup shredded mozzarella cheese

Salt and pepper to taste

Chopped parsley or fresh thyme for garnish (optional)

Instructions

Preheat oven to 375°F (190°C).
In a large skillet, melt butter with 1 tablespoon olive oil over medium-low heat.
Add sliced onions and cook slowly for 25-30 minutes until deeply caramelized, stirring occasionally.
Add minced garlic in the last 2-3 minutes of cooking. Remove from heat.
While onions cook, season chicken breasts with salt, pepper, and thyme.
Heat a separate skillet with a splash of olive oil over medium heat. Sear chicken for 2-3 minutes per side until golden. Do not cook through.
In a baking dish, spread the caramelized onions evenly on the bottom.
Lay the seared chicken breasts over the onions.
Pour beef broth around the chicken.
Sprinkle Gruyère and mozzarella over each piece of chicken.
Bake uncovered for 20-25 minutes or until chicken reaches 165°F (74°C) and cheese is golden.
Rest 5 minutes before serving. Garnish with herbs if desired.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Dinner