French Onion Chicken Bake

A comforting dish that combines juicy chicken with caramelized onions and melted cheese.

Prep Time 15

Cook Time 45

Total Time 1

Course Main Course

Cuisine American

Servings 4 servings

Calories 350 kcal

4 ounces boneless skinless chicken breasts about 8 ounces each
1 tablespoon olive oil
3 tablespoons unsalted butter
2 large yellow onions thinly sliced
3 sprigs fresh thyme
3 cloves garlic minced
1.5 tablespoons all-purpose flour
0.25 cup white wine No alcoholic drinks allowed, please substitute with a non-alcoholic option.
1 cup low-sodium chicken broth
0.5 teaspoon Worcestershire sauce
1 cup shredded Gruyère and/or Swiss cheese optional

Preheat your oven to 350°F (175°C).
Season the chicken breasts with salt and pepper on both sides. In a large oven-safe skillet over medium-high heat, warm the olive oil. Brown the chicken breasts on both sides for about 4-5 minutes each. Remove the chicken from the pan and set aside.
Reduce the heat to medium-low and add the butter to the same pan. Once melted, add the sliced onions and thyme sprigs with a pinch of salt. Cook the onions for about 20 minutes until soft and slightly golden. Remove the thyme sprigs.
Add the minced garlic to the pan and cook for another minute. Stir in the flour and cook for an additional minute. Pour in the white wine and cook for 2-3 minutes. Add the chicken broth and Worcestershire sauce, stirring until the sauce thickens slightly.
Return the chicken to the pan, nestling it in the onion sauce. Transfer the skillet to the preheated oven and bake for 15-20 minutes until the chicken reaches an internal temperature of 165°F (74°C).
Optional: Sprinkle the shredded cheese over the chicken during the last 5 minutes of baking.
Let the chicken rest in the sauce for at least 5 minutes before serving. Slice the chicken and serve with the onion sauce. Pair with rice, mashed potatoes, pasta, or vegetables.

For a lighter option, you can use chicken broth with reduced sodium content.

Keyword French Onion Chicken Bake Recipe