French Onion Chicken Bake
French onion soup is such a classic and delicious dish, full of so much flavor for such a small thing!
Today we are making a baked chicken version of this classic, and it comes with all the delicious ingredients that french onion soup has to offer, plus the added protein!
This dish is full of caramelized onions, mushrooms, and chicken, and it’s topped with french bread and cheese, just like the original. This is so good and so so easy to make, I guarantee it will be a household favorite!
The key to this dish (and any french onion soup for that matter) is cooking the onions low and slow. We really want that caramelization to happen, so we have to let the onions take their time.
The other trick is to buy a baguette that is a day old. Bread that’s too fresh will leave it soggy, but a 1-2 day old baguette will give it the perfect crispy, chewy texture.
You’ll also be using other flavor bombs like balsamic vinegar (I used a fig balsamic and it was amazing!), white wine, and rosemary.
How To Cut An Onion (So Your Eyes Don’t Water)
I used to hate cutting onions because they would make my eyes sting so bad, all until I learned the correct way to cut them!
The trick is to cut the onion at the root and slice it in half.
This is because the root of the onion is where most of the compounds are that make your eyes water, so if you never slice into it, or at least not until the very end, you’ll be tearing up a lot less!
Can I Use Another Type Of Onion?
I went with the sweet onions for this recipe but you can swap them out for yellow or white onions. It won’t make much of a difference.
What If I Swap The Beef Broth For Chicken Broth?
French onion soup is traditionally made with beef broth, but you can definitely swap it for chicken broth! It will yield a slightly more mild flavor but will still be delicious.
What White Wine Should I Use?
I would go with a non-sweet white wine. A buttery chardonnay or a dry pinot grigio are great options, as well. Plus most grocery stores sell very inexpensive versions of both which is great for cooking.
Can I Make This Recipe Gluten-Free?
If you have a gluten-free bread that you love, feel free to use that to make this recipe.
What Is A Good Replacement For Mozzarella Cheese?
Gruyere cheese is a great replacement and has a bit more flavor too! I had mozzarella cheese on hand so that is what I used. You could also use an aged white cheddar as well.
French Onion Chicken Bake
Step 1
Assemble your ingredients.
Dice the onions into quarter-sized chunks.
Preheat the oven to 400°F and oil the bottom of a baking dish. I’m using a 9×12 ceramic dish but you can use what you have.
Step 2
Add the butter to a large saucepan or skillet on medium heat. Add the onions and turn the heat down to medium-low, stirring constantly.
After the onions have been cooking for 10 minutes, add the garlic, rosemary, balsamic vinegar, beef broth, and white wine. Keep cooking everything on medium-low heat until the onions are a jammy consistency.
Step 3
While those are cooking down, place the chicken things in between two sheets of parchment paper and pound them down with a hammer. This will help tenderize the chicken and enable them to cook faster.
Once the onions are done, scoop half of them into the bottom of your baking dish.
Step 4
Add the chicken and mushrooms for the second layer, then add the rest of the onion mixture on top.
Slice the baguette into thin slices and place it over the chicken.
Step 5
Sprinkle with the shredded cheeses and a bit more rosemary and bake for 30 minutes, until golden brown and bubbly. You may need to turn on the broiler at the end to get the cheese golden brown.
Serve with potatoes or rice and enjoy!
French Onion Chicken Bake
This French onion chicken bake features rich, deep, caramelized flavors. You'll definitely be coming back for seconds!
Ingredients
- 1 pound chicken breast
- 2 sweet onions
- 1 cup button mushrooms
- 2 garlic cloves
- 3 tbsp butter
- ¼ cup beef broth
- ¼ cup white wine
- 1 tbsp balsamic vinegar
- 1 tsp salt
- ½ tsp black pepper
- 1 french baguette
- ½ cup parmesan cheese, shredded
- 1 cup mozzarella cheese, shredded
- 1 sprig of rosemary
Instructions
- Preheat the oven to 400°F and oil the bottom of a baking dish. I'm using a 9x12 ceramic dish but you can use what you have.
- Add the butter to a large saucepan or skillet on medium heat. Add the onions and turn the heat down to medium-low, stirring constantly.
- After the onions have been cooking for 10 minutes, add the garlic, rosemary, balsamic vinegar, beef broth, and white wine. Keep cooking everything on medium-low heat until the onions are a jammy consistency.
- While those are cooking down, place the chicken things in between two sheets of parchment paper and pound them down with a paillard or a hammer. This will help tenderize the chicken and enable them to cook faster.
- Once the onions are done, scoop half of them into the bottom of your baking dish. Add the chicken and mushrooms for the second layer, then add the rest of the onion mixture on top.
- Slice the baguette into thin slices and place it over the chicken. Sprinkle with the shredded cheeses and a bit more rosemary and bake for 30 minutes, until golden brown and bubbly. You may need to turn on the broiler at the end to get the cheese golden brown. Serve with potatoes or rice and enjoy!
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 463Total Fat: 16gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 99mgSodium: 1092mgCarbohydrates: 40gFiber: 3gSugar: 9gProtein: 38g
Up Next: Strawberry Lemon Cake
