FRENCH ONION BAKED CHICKEN

Juicy chicken breasts are not easy to achieve, but with this caramelized onion sauce on top, I can guarantee the juiciness and tastiness of a well-cooked dish. The method is simple and in the end, you will get a dish that will become a favorite in your house.

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The sweetness of the onions, combined with the balsamic vinegar is a genius way of bringing all the elements together. These chicken breasts will cook perfectly in the oven with the onion sauce and finished with a topping of melted mozzarella. Can you imagine? Totally mouth-watering recipe!

To make this french onions chicken you won’t need that many ingredients because the onions are the star here. The perfect way of achieving a tasty meal on a budget!

INGREDIENTS FOR FRENCH ONION BAKED CHICKEN 

To make French Onion Baked Chicken, you will need butter and olive oil as the start of the sauce. You will also need 4-5 large yellow or white onions, some black pepper, and fresh thyme or dried for seasoning.

For a little extra flavor on the sauce: cloves of garlic, balsamic vinegar or red wine, or sherry. You will also need beef broth, to add some juiciness to the sauce. To make the chicken breasts, you will need boneless skinless chicken breast, kosher salt, black pepper, dried thyme, and garlic powder. To finish the dish you will need shredded mozzarella or gruyere and shredded parmesan.

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HOW TO MAKE FRENCH ONION BAKED CHICKEN FROM SCRATCH?

Making French Onion Baked Chicken is super easy; you just need to be patient to get the sauce right.

  1. First, heat a large skillet over medium-high heat.
  2. Then, add butter and olive oil and sliced onions. Season with 1/4 tsp black pepper.
  3. Next, add thyme sprigs and cook for 8 minutes and stirring very occasionally.
  4. While onions are cooking, preheat the oven to 400 F degrees, butter a 9×13″ baking dish, and set aside.
  5. After 8 minutes, reduce the heat on the pan of onions down to medium-low, and cook another 15 minutes or so, stirring occasionally.
  6. Stir in garlic and cook for 1 minute.
  7. Stir in balsamic vinegar and 1/3 cup of the beef broth, then stir and cook another minute or so, until the onion mixture is thick and jam-like inconsistency. Be patient because it takes a bit of time to get to this point.
  8. Add about a 1/2 cup of the caramelized onions to the prepared baking dish and add the remaining 1/3 cup beef broth to the dish. Stir enough to cover all corners of the dish.
  9. Season chicken breasts on both sides with salt, black pepper, dried thyme, and garlic powder.
  10. Then, arrange chicken in a prepared baking dish and top each breast with a generous spoonful of caramelized onions.
  11. To finish, top chicken and onions with mozzarella and parmesan.
  12. Now, just bake 25 minutes, or until chicken is cooked and it’s ready for your delight!

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WHAT TO SERVE WITH FRENCH ONION BAKED CHICKEN

You can serve a french’s onion chicken recipe with a robust salad if you want to keep the silhouette or you can prepare a blend of different types of rice and some kale, which will absorb all the yummy juices from the chicken sauce.

Another option is to prepare some roasted potatoes, peeled or skin on, add some goose fat to a tray, salt and rosemary sticks, toss around and cook at 380 F for 30 minutes, toss half the time to have them golden brown all over.

4 Success Tips for

  1. Always use fresh ingredients, especially chicken breasts. Frozen meat will already dry out while defrosting and while baking even more. So to avoid having it look and taste like paper, you must use fresh chicken.
  2. If you want some extra taste and have the time, before starting the sauce for French Onion Baked Chicken, marinate the chicken with the seasoning suggested in the recipe for at least 30 minutes. It will be complete with the sauce and taste even more delicious.
  3. For the mozzarella to be melted but not crusty, add it on top of the onion sauce for about 5 minutes before taking it out of the oven. Simply remove it from the oven, making sure you have proper heat protection, sprinkle the mozzarella or gruyere cheese on top, and put it back till it’s just melted.
  4. You can prepare the caramelized onions 1-3 days ahead and kept refrigerated in an airtight container, it will make all the process quicker and easier when you decide to cook this dish.

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FRENCH ONION BAKED CHICKEN

FRENCH ONION BAKED CHICKEN

Yield: 4
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour

Ingredients

  • 3 Tbsp butter
  • 2 tsp olive oil
  • 4-5 large yellow or white onions peeled and sliced in half
  • 1/4 tsp black pepper
  • 2 sprigs fresh thyme (or 1/2 tsp dried)
  • 3 cloves garlic minced
  • 1 Tbsp balsamic vinegar (or red wine or sherry)
  • 2/3 cup reduced-sodium beef broth divided
  • 4 boneless skinless chicken breasts
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 tsp dried thyme
  • 1 tsp garlic powder
  • 1 cup shredded mozzarella or gruyere
  • 1/3 cup shredded parmesan (fresh is best)

Instructions

  1. Heat a large skillet over medium-high heat.
  2. Add butter and olive oil and sliced onions. Season with 1/4 tsp black pepper.
  3. Add thyme sprigs and cook for 8 minutes and stirring very occasionally.
  4. While onions are cooking, preheat the oven to 400 F degrees, butter a 9x13" baking dish, and set aside.
  5. After 8 minutes, reduce the heat on the pan of onions down to medium-low, and cook another 15 minutes or so, stirring occasionally.
  6. Stir in garlic and cook for 1 minute.
  7. Stir in balsamic vinegar and 1/3 cup of the beef broth, then stir and cook another minute or so, until the onion mixture is thick and jam-like in consistency. Be patient because it takes a bit of time to get to this point
  8. Add about a 1/2 cup of the caramelized onions to the prepared baking dish and add the remaining 1/3 cup beef broth to the dish. Stir enough to cover all corners of the dish.
  9. Season chicken breasts on both sides with salt, black pepper, dried thyme, and garlic powder.
  10. Arrange chicken in a prepared baking dish and top each breast with a generous spoonful of caramelized onions.
  11. To finish, top chicken and onions with mozzarella and parmesan.
  12. Bake 25 minutes, or until chicken is cooked.

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