French Onion Baked Chicken

French Onion Baked Chicken brings the deep, savory flavors of classic French onion soup into a hearty, cheesy, oven-baked chicken dish. I love how the caramelized onions melt into a sweet and rich sauce while the chicken stays juicy and tender under a blanket of melted provolone and Swiss. It’s cozy, indulgent, and easy enough for a weeknight, but elegant enough for guests.

Why You’ll Love This Recipe

• Rich caramelized onions create a flavor base that’s both sweet and savory
• Tender, seared chicken breasts make the dish filling and satisfying
• Melted provolone and Swiss cheese add that classic French onion soup topping experience
• One-skillet meal for minimal cleanup
• Versatile and easy to prep ahead

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Onion Base
2 tablespoons olive oil
4 tablespoons salted butter
2 large yellow or white onions, sliced thin
1 teaspoon granulated sugar
½ teaspoon coarse sea salt
2–3 sprigs fresh thyme, leaves removed
1 bay leaf
1–2 cloves garlic, minced

For the Chicken
4 boneless skinless chicken breasts (about 6 oz each)
½ teaspoon black pepper
1 tablespoon all-purpose flour
½ cup dry white wine (optional, or use extra broth)
1 cup beef stock

For the Topping
1 cup grated provolone cheese (¼ pound)
1 cup grated Swiss cheese (¼ pound)
extra fresh thyme, for garnish

Directions

Step 1: Caramelize the Onions
I start by heating olive oil and butter in a large cast-iron skillet over medium heat. I add the sliced onions and cook them slowly for about 10 minutes until they begin to soften. Then I stir in sugar, sea salt, thyme leaves, and the bay leaf. I let the onions cook for another 15–20 minutes, stirring occasionally, until golden brown and caramelized. If they start to brown too fast, I deglaze with a splash of wine or broth. I add the garlic in the final 2 minutes to release its aroma.

Step 2: Prep and Sear the Chicken
While the onions are caramelizing, I pound the chicken breasts to an even thickness, pat them dry, and season with black pepper. After removing the onions from the pan, I increase the heat to medium-high and sear the chicken for 3–4 minutes on each side until nicely browned. Then I set the chicken aside.

Step 3: Make the Sauce
I preheat the oven to 350°F (175°C). Then I return the onions to the skillet and sprinkle with flour. I stir and cook for 1–2 minutes, then pour in the wine (or broth) and simmer for a couple minutes. I add the beef stock and let it reduce slightly into a rich sauce.

Step 4: Assemble and Bake
I place the chicken breasts back into the skillet, nestling them into the onions. I sprinkle the grated provolone and Swiss cheese evenly over the chicken and bake the dish for 20–25 minutes, until the cheese is melted and bubbly and the chicken reaches 165°F internally.

Step 5: Garnish and Serve
I let the dish rest for a few minutes out of the oven, then sprinkle it with fresh thyme before serving. Each bite has that melty, cheesy onion flavor I crave.

Servings and Timing

Servings: 4
Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 80 minutes

Variations

• Use chicken thighs: For juicier meat, boneless thighs are a great swap for breasts.
• Try different cheese: Gruyère or fontina melt beautifully and offer more depth of flavor.
• Make it gluten-free: Use a gluten-free flour or skip the roux and thicken with a cornstarch slurry.
• Go vegetarian: Replace chicken with thick portobello mushrooms or eggplant slices for a meatless version.

Storage/Reheating

Store: I keep leftovers in an airtight container in the fridge for up to 3 days.
Reheat: I reheat gently in the oven at 350°F until warmed through, or in the microwave in 1-minute intervals.
Freeze: I cool completely, then freeze individual portions wrapped in foil or stored in containers. Thaw overnight and reheat in the oven.

FAQs

Can I use bone-in chicken?

Yes, though it will need more time in the oven—about 35–40 minutes total. Use a meat thermometer to ensure it reaches 165°F.

What wine works best in this recipe?

I use Sauvignon Blanc or Chardonnay, but any dry white wine you enjoy will work. For a non-alcoholic version, I just use extra beef broth.

Can I make this ahead?

Yes. I make the onions and sauce ahead, then sear and assemble the dish just before baking. It’s a great make-ahead option for guests.

What sides go well with this dish?

I serve it with mashed potatoes, crusty bread, or even buttered egg noodles. Roasted veggies like green beans or carrots also work beautifully.

Can I make it in a different skillet?

A cast-iron skillet works best, but any oven-safe skillet will do. If your skillet isn’t oven-safe, transfer everything to a baking dish before baking.

Conclusion

French Onion Baked Chicken is everything I want in a cozy, hearty dinner—tender meat, rich caramelized onions, a silky sauce, and gooey cheese in every bite. It’s the kind of meal that feels like a warm hug, and it always gets rave reviews at the table. Whether I’m cooking for a quiet night in or a dinner party, this dish never disappoints.

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