This French Onion Chicken Bake is a straightforward, satisfying dinner—perfect for those nights when you want something both impressive and easy. Picture seasoned chicken breast nestled in a rich French onion soup, topped with melted mozzarella for a dish that’s big on flavor with minimal effort.
- Cuisine: French-American
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Servings: 6
Why You’ll Love This Recipe
- Simple ingredients and fuss-free preparation.
- Rich flavor with minimal dishes to clean.
- Nutrient-rich, low-fat take on a classic dish.
- Perfect for weeknight dinners but elegant enough for guests.
Ingredients
- 6 (4 oz.) skinless, boneless chicken breasts, raw: Tender protein base of the dish.
- 1/4 tsp paprika: Adds a mild, smoky depth.
- 1/4 tsp garlic powder: Enhances savory notes.
- 1/4 tsp seasoned salt: Provides balanced seasoning.
- 2 Tbsp Land o’Lakes light butter made with canola oil: Used for sautéing, this adds richness without excess fat. Substitute: Regular butter or olive oil.
- 1 yellow onion, peeled & sliced: The main aromatic, caramelizes for sweetness.
- 1 (10 oz.) can French onion soup (I use Campbell’s): Forms the flavorful base of the sauce. Substitute: Use beef broth with a few slices of caramelized onion if needed.
- 1 cup low sodium beef broth: Dilutes the soup, enhances beefy notes.
- 1/2 cup fat-free or light mozzarella (I use Market Pantry reduced-fat mozzarella): Provides the gooey, cheesy top. Substitute: Any light cheese you enjoy melting.
How to Make It
Step 1: Preheat and Prepare
Preheat your oven to 350°F. This ensures a consistent temperature for even cooking once you transfer your skillet to bake.
Step 2: Sauté Onions
In a skillet, melt the butter over medium heat. Add the sliced onions, cooking them until they’re softened and translucent. This process takes about 10 minutes and allows the onions to release their natural sweetness. Once cooked, remove from skillet and set aside.
Step 3: Season and Brown Chicken
Using the same skillet, season each chicken breast with paprika, garlic powder, and seasoned salt. Spray the skillet with non-stick cooking spray, if needed, and cook the chicken over medium-high heat for 5-7 minutes per side, until golden brown. Browning amplifies flavor through the Maillard reaction.
Step 4: Build the Sauce
Add the sautéed onions back into the skillet with the chicken. Pour in the can of French onion soup and beef broth. Allow everything to simmer for 2-3 minutes. This works the flavors into the chicken and begins caramelization of the soup.
Step 5: Bake with Cheese
If using a cast-iron skillet, simply top each chicken breast with the mozzarella cheese directly. Alternatively, transfer the chicken, onions, and sauce to an oven-safe baking dish before topping with cheese. Place in the preheated oven and bake for 10-15 minutes, until the cheese is bubbly and golden.
Recipe FAQs
Can I use bone-in chicken for this recipe?
Yes, you can use bone-in chicken if you prefer. Note that cooking time will be longer to ensure the chicken is cooked through. Use a meat thermometer to verify an internal temperature of 165°F.
Is there a vegetarian version of this dish?
Absolutely. Replace the chicken with thick slices of portobello mushrooms or firm tofu for a vegetarian take. Use vegetable broth instead of beef broth and ensure your French onion soup base is vegetarian.
How can I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through, or microwave if you’re in a hurry.
