French Onion Baked Chicken is a sumptuous dish that brings the elegant flavors of a French onion soup together with succulent chicken breasts to create a comfort food masterpiece.
The rich, caramelized onions, infused with a hint of balsamic and the aromatic thyme, lay the perfect foundation for the chicken, which basks under a generous layer of melty mozzarella and sharp parmesan. This dish is a wonderful way to elevate your dinner routine, offering a gourmet touch that’s surprisingly simple to achieve.
This recipe captures the essence of what a comforting meal should be: hearty, flavorful, and deeply satisfying. Whether it’s a chilly evening or a special family meal, French Onion Baked Chicken is designed to impress with its depth of flavors and elegant presentation.
It’s a dish that promises not only to satisfy the appetite but to offer a delightful experience for both the cook and the diners.
French Onion Baked Chicken
Ingredients:
- 3 Tbsp butter
- 2 tsp olive oil
- 4-5 large yellow or white onions, peeled, sliced in half then cut into thin half moon shapes
- 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 cheese
- 1/3 cup shredded parmesan cheese (fresh is best)
Instructions:
- Caramelize the onions: In a large skillet over medium to medium-high heat, melt the butter with the olive oil. Add the sliced onions and season with 1/4 tsp black pepper. Add the thyme sprigs and cook for 8 minutes, stirring very occasionally.
- Preheat the oven to 400°F (200°C) and butter a 9×13-inch baking dish. Set aside.
- Continue cooking the onions: After 8 minutes, reduce the heat to medium or medium-low. Continue to cook the onions for another 15 minutes, stirring occasionally, until they are golden and soft.
- Add flavor enhancements: Stir in the minced garlic and cook for 1 minute. Add the balsamic vinegar and 1/3 cup of beef broth. Cook for another minute or until the mixture is thick and jam-like.
- Prepare the baking dish: Spread about a 1/2 cup of the caramelized onions in the bottom of the prepared baking dish. Stir in the remaining 1/3 cup beef broth.
- Season the chicken: Season both sides of the chicken breasts with kosher salt, black pepper, dried thyme, and garlic powder. Arrange the chicken in the baking dish and top each breast with a generous amount of caramelized onions.
- Add cheese: Top the chicken and onions with both mozzarella and parmesan cheeses.
- Bake: Bake in the preheated oven for about 25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Notes:
- Make-ahead tip: Caramelized onions can be prepared 1-3 days in advance and stored in an airtight container in the refrigerator, making this dish even easier to put together on a busy night.
