French Onion Chicken Bake
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.
Servings: 4
Calories: 505kcal
Ingredients
- 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.
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
Serving: 1serving | Calories: 505kcal | Carbohydrates: 13g | Protein: 41g | Fat: 32g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 142mg | Sodium: 1395mg | Potassium: 705mg | Fiber: 2g | Sugar: 6g | Vitamin A: 695IU | Vitamin C: 10mg | Calcium: 548mg | Iron: 1mg
