French Onion Chicken Bake

French Onion Chicken Bake – Juicy chicken smothered in caramelized onions, melty Gruyère, and a rich beefy pan sauce.

This is not your average chicken dinner

This French Onion Chicken Bake is what happens when you take countryside comfort, drown it in sweet caramelized onions, blanket it in gooey cheese, and call it dinner. And let me just say, Remo didn’t even wait for a plate, just grabbed a fork and stood over the stove like a man on a mission.

We’re talking rich, beefy broth. Melty Gruyère. Chicken so juicy it practically makes its own gravy. It’s like city bistro meets country supper. Add mashed potatoes, a glass of wine (or sweet tea if we’re keepin’ it country), and you’ve got yourself a sit-down moment.

Before You Start: Tips & Ingredients

• Use yellow onions and slice them thin. They caramelize beautifully and bring that classic French onion flavor. Don’t rush them, low and slow is how they go from sharp to sweet and jammy.
• Butter + oil = best of both worlds. Butter brings flavor, oil keeps it from burning. The combo gives you perfectly golden onions that won’t scorch if your pan gets moody.
• Add a pinch of sugar. Totally optional, but it helps jump-start caramelization if you’re impatient (like most of us).
• Beef broth instead of chicken broth, yes, on purpose. This isn’t just “onion chicken.” It’s French onion chicken. Beef broth gives you that deep, savory, almost steakhouse richness that makes the whole thing taste like a cozy bowl of French onion soup, but with protein and melted cheese on top.
• Gruyère is ideal, Swiss works too. Gruyère melts beautifully and has that nutty, rich flavor. Swiss is your backup dancer. Use what you have, but know Gruyère is the Beyoncé in this situation.
• Chicken thighs or breasts? Both work. Breasts are classic, but thighs stay juicier if you tend to overcook. Either way, don’t skip the quick sear, it adds flavor and helps the chicken hold up in the oven.

Serving Suggestions

This French Onion Chicken Bake demands a side that knows how to soak up sauce, because that rich oniony broth? That’s liquid gold, baby.

• Mashed potatoes: Creamy, fluffy, classic. Just scoop up all that melty cheese and onion gravy like a pro.
• Crusty bread: Bonus points if it’s homemade. Tear, dip, repeat.
• Buttered egg noodles: Perfect if you’re in your carb era (same).
• Green beans or roasted broccoli: Because you might want to show a little vegetable effort. Might.
• Side salad: Tossed in a zingy vinaigrette if you’re looking to balance out the richness (or pretend to).

Try These Recipes Next

• Over-the-Top Triple Cheese Mac and Cheese
• Stuffed Pepper Skillet
• Southern Deviled Eggs with Pickle Juice
• Oatmeal Jam Bars
• Cajun Alfredo Lasagna

French Onion Chicken Bake

By: Joanna Cismaru

This French Onion Chicken Bake is loaded with sweet caramelized onions, juicy chicken, melty Gruyère, and a rich beefy pan sauce, all made in one skillet. It’s cozy, cheesy, and 100% worth the onion tears.

Prep Time: 15 minutes mins

Cook Time: 40 minutes mins

Total Time: 55 minutes mins

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Ingredients 

US CustomaryMetric

• ▢ 2 tablespoons butter
• ▢ 2 tablespoons olive oil
• ▢ 3 large yellow onions, thinly sliced
• ▢ 1 teaspoon salt
• ▢ ½ teaspoon black pepper
• ▢ 1 teaspoon sugar, optional, helps caramelize faster
• ▢ 4 boneless skinless chicken breasts, (or thighs)
• ▢ 1 teaspoon garlic powder
• ▢ 1 teaspoon dried thyme
• ▢ 1 cup beef broth, low sodium
• ▢ 1 tablespoon Worcestershire sauce
• ▢ 1 ½ cups Gruyère , or Swiss cheese, shredded
• ▢ fresh thyme , or parsley, for garnish

Instructions 

• In a large oven-safe skillet, melt butter and olive oil over medium-low heat. Add onions, salt, pepper, and sugar. Cook slowly, stirring often, for 20–25 minutes until onions are deeply golden and soft. Remove most of the onions and set aside.
  
• Preheat oven to 375°F (190°C). Season the chicken on both sides with garlic powder and dried thyme. In the same skillet, push any remaining onions to the side and sear chicken breasts over medium-high heat for 2–3 minutes per side, just to get a bit of color.
  
• Pour in beef broth and Worcestershire. Spoon reserved onions back over the chicken. Bring to a simmer.
  
• Top each chicken piece with shredded Gruyère. Transfer the skillet to the oven and bake for 15–20 minutes, until chicken is cooked through and cheese is melted and bubbly.
  
• Sprinkle with fresh thyme or parsley and serve hot, preferably with crusty bread to soak up that sauce. Or mashed potatoes. Or rice. Honestly, anything.

Last step!Share a picture on Instagram and tag me at @allmycravings!

Recipe Notes

• Onions: Take your time. Low and slow brings out that deep, sweet flavor. Rushing it = sadness.
• Chicken: Use breasts or thighs, whatever you have on hand. Just don’t skip the quick sear for extra flavor.
• Beef broth: Not a typo. It gives you that classic French onion soup depth. Chicken broth just won’t cut it here.
• Cheese: Gruyère melts beautifully and adds a nutty finish. Swiss works too, but Gruyère is the real star.
• Make ahead: You can assemble the dish up to the baking step, cover, and refrigerate for up to a day.
• Leftovers: Reheat gently in the oven or stovetop with a splash of broth to keep it saucy.

Nutrition Information

Serving: 1serving, Calories: 505kcal (25%), Carbohydrates: 13g (4%), Protein: 41g (82%), Fat: 32g (49%), Saturated Fat: 15g (94%), Polyunsaturated Fat: 2g, Monounsaturated Fat: 12g, Trans Fat: 0.2g, Cholesterol: 142mg (47%), Sodium: 1395mg (61%), Potassium: 705mg (20%), Fiber: 2g (8%), Sugar: 6g (7%), Vitamin A: 695IU (14%), Vitamin C: 10mg (12%), Calcium: 548mg (55%), Iron: 1mg (6%)