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French Onion Chicken

This French Onion Chicken Bake is a comforting and hearty dish that combines tender chicken breasts with caramelized onions, melty cheese, and savory flavors reminiscent of classic French onion soup. It’s a one-pan recipe that’s perfect for busy weeknights yet fancy enough for entertaining.
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Equipment

  • Large oven-safe skillet or casserole dish
  • Medium skillet for caramelizing onions
  • Wooden spoon or spatula
  • Knife and cutting board
  • Measuring cups and spoons

Ingredients
  

  • 4 boneless skinless chicken breasts
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 3 large yellow onions thinly sliced
  • 1 teaspoon sugar
  • 1 teaspoon balsamic vinegar
  • 1 teaspoon dried thyme
  • Salt and black pepper to taste
  • 1 cup beef broth
  • 1 cup shredded Gruyère cheese or Swiss cheese
  • ½ cup shredded mozzarella cheese
  • Fresh parsley chopped (optional, for garnish)

Instructions
 

  • Preheat Oven:
  • Preheat your oven to 375°F (190°C).
  • Caramelize the Onions:
  • In a medium skillet, heat butter and olive oil over medium heat. Add the sliced onions and sprinkle with sugar. Cook, stirring occasionally, for 20-25 minutes, or until the onions are golden brown and caramelized. Stir in the balsamic vinegar and thyme, cooking for another minute. Remove from heat and set aside.
  • Prepare the Chicken:
  • Season the chicken breasts with salt and pepper on both sides. Heat a large oven-safe skillet over medium-high heat with a drizzle of olive oil. Sear the chicken for 2-3 minutes per side until golden brown (it doesn’t need to be fully cooked). Remove the chicken from the skillet and set aside.
  • Build the Bake:
  • In the same skillet (or a casserole dish), spread the caramelized onions evenly across the bottom. Pour the beef broth over the onions. Nestle the seared chicken breasts into the onion mixture. Sprinkle the Gruyère cheese and mozzarella cheese evenly over the chicken.
  • Bake:
  • Transfer the skillet or casserole dish to the preheated oven and bake for 20-25 minutes, or until the chicken is fully cooked (internal temperature of 165°F/74°C) and the cheese is bubbly and golden.
  • Garnish and Serve:
  • Remove from the oven and let the dish rest for 5 minutes. Garnish with freshly chopped parsley and serve hot.

Notes

Cheese Options: If you don’t have Gruyère, you can substitute with Swiss, provolone, or even mild cheddar.
Onion Variety: Yellow onions are classic, but sweet onions work well for a slightly different flavor profile.
Make Ahead: Caramelize the onions in advance to save time during preparation.