French Onion Chicken Bake
This one pan French Onion Chicken Bake recipe is deeply savory and the perfect comfort food for a chilly night. Served with creamy mashed potatoes, it’s a guaranteed showstopper.
Ingredients and Substitutions
- Chicken. I used boneless skinless chicken breasts but you can use boneless chicken thighs too.
- Butter and olive oil.
- Onions. Use any onions of your choice.
- Fresh garlic cloves.
- Fresh thyme.
- Beef broth/beef stock.
- Balsamic vinegar.
- Flour. Adding flour is completely optional but I like that it thickens the sauce a little. Feel free to omit if you want to keep this recipe gluten free and keto.
- Gruyère cheese. Any good melting cheese can be substituted. We love Gruyere cheese for its nuttiness but mozzarella cheese, provolone, Swiss cheese or sharp cheddar can all be substituted.
- Salt and black pepper.
How to make French Onion Chicken Bake
- Prepare the chicken by flattening the chicken in between two sheets of parchment paper with a rolling pin. Drizzle with olive oil then season generously with salt and pepper on both sides. In a deep braiser or oven-safe skillet set over medium-high heat, sear the chicken on both sides until golden brown. Remove from the pan and set aside.
- Melt the butter in the same pan then add the slices onions. Allow to cook down for 10 minutes over medium heat or until the onions are soft and caramelized. Add the garlic, thyme and balsamic vinegar and cook for another minute. Add the flour and stir in the pour in the beef broth. Allow to come to a simmer then add the chicken breasts back into the pan. Spoon the caramelized onions over the chicken breasts then sprinkle over the gruyere cheese. You could also assemble in a baking dish, if preferred.
- Bake the chicken in a hot oven until the sauce is bubbling and the cheese has melted. Remove from the oven then serve.
Can I make this ahead?
Leftovers can be kept in an airtight container for up to 3 days in the refrigerator and reheated in the microwave or in the oven. I wouldn’t recommend freezing the chicken as the cheese won’t reheat well. If you want to freeze this dish, place the chicken in the oniony sauce and allow to come to room temperature then transfer to a freezer safe container and freeze for up to 3 months. Bake from frozen, topped with the cheese until hot and bubbling.
Serving Suggestions
This French onion chicken recipe is delicious served with creamy mashed potatoes for a cozy, comforting dinner. It’s also great with al dente pasta, polenta or crusty bread to soak up the sauce. A vegetable side dish like green beans or a big green salad will also be great.
One Pan Chicken Recipes
Ingredients
- 1 lb (500g) chicken breasts
- 1 tbsp olive oil
- 2 tsp salt
- 1 tsp black pepper
- 1 tbsp butter
- 6 medium onions thinly sliced
- 4 garlic cloves sliced
- 2 tbsp balsamic vinegar
- 3 sprigs fresh thyme
- 1 tsp flour
- 1 cup beef broth / beef stock
- 1 cup gruyere cheese shredded/grated
Instructions
- Preheat the oven to 400°F/200°C.
- Prepare the chicken by flattening the chicken in between two sheets of parchment paper with a rolling pin.
- Drizzle with olive oil then season generously with salt and pepper on both sides.
- In a deep braiser or skillet set over medium-high heat, sear the chicken on both sides until golden brown.
- Remove from the pan and set aside.
- Melt the butter in the same pan then add the slices onions.
- Allow to cook down for 10 minute or until the onions are soft and caramelized.
- Add the garlic, thyme and balsamic vinegar and cook for another minute.
- Add the flour and stir in the pour in the beef broth.
- Allow to come to a simmer then add the chicken breasts back into the pan.
- Spoon the caramelized onions over the chicken breasts then add the gruyere cheese.
- Bake the chicken in a hot oven until the sauce is bubbling and the cheese has melted.
- Remove from the oven then serve.