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    Bites with Bri » Main » French Onion Chicken Bake

    French Onion Chicken Bake

    Published: Dec 16, 2022 by Brianna May · This post may contain affiliate links.

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    This easy French Onion Chicken Bake is loaded with caramelized onion and is inspired by french onion soup. It is loaded with cheese, herbs, and garlic. Serve it over mashed potatoes for the perfect comfort food dinner.

    Overhead image of french onion chicken bake.

    This baked french onion chicken casserole has similar flavors to my Dutch Oven Pork Chops, but it is definitely more onion forward.

    Jump to:
    • Why You’ll Love This Recipe
    • Ingredients & Substitutions
    • How to Make French Onion Chicken Bake
    • Recipe Serving Suggestions
    • Expert Tips & Variations
    • Recipe FAQs
    • More Main Dish Recipes
    • French Onion Chicken Bake

    Why You’ll Love This Recipe

    • Simple ingredients - There are no fancy ingredients needed for this recipe. You likely already have most of these on hand. 
    • Made from scratch - This recipe is made without campbell’s soup or store-bought seasoning packets. 
    • Inspired by french onion soup - The flavors of this dish (the herbs, onions, wine, and cheese) are reminiscent of a classic french onion soup. 
    • Cheesy - The dish is finished with 2 cups of cheese. 
    • Loaded with caramelized onions - These onions have so much flavor. The natural sweetness is enhanced with the sugar. The white wine adds some depth and acidity. 
    • Hearty dinner idea - This dish is rich and perfect for winter. Super cozy!
    • Cooked in a dutch oven - Since this dish starts on the stove and is finished in the oven a dutch oven is the perfect cooking vessel. If you do not have an oven safe skillet, you can use a separate baking dish. 
    • Low carb - This recipe is low carb and high in protein.

    Ingredients & Substitutions

    Overhead image of ingredients needed to make french onion chicken bake.
    • Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
    • Chicken Breast: Substitute for boneless chicken thighs. 
    • White Wine: Use a dry white wine, like sauvignon blanc or pinot grigio. If omitting wine, use an additional ¾ cup of broth plus 1 Tablespoon of balsamic vinegar. Delgaze with this mixture instead. 
    • Chicken Stock: You can use broth or stock. Stock usually has more flavor. Both beef and chicken will work. Use whatever you have on hand. 
    • Cheese: Gruyere is more traditional for french onion soup. It has a more pungent flavor and is more expensive. Mozzarella is a great cheaper and milder option.

    Complete list of ingredients and amounts is located on the recipe card below.

    How to Make French Onion Chicken Bake

    Quick Overview

    • Caramelize the onions. 
    • Sear.
    • Make the sauce.
    • Assemble and bake.

    Step by Step Instructions

    A 6 photo collage showing the assembly of french onion chicken bake.

    The onions should reduce significantly and brown.

    Step 1: In a large oven safe skillet, melt the butter over medium heat. Add the onions and season with the sugar and ½ teaspoon of the salt. Sauté for about 20-25 minutes, stirring occasionally. The onions should be caramelized and brown. Preheat the oven to 400 degrees.

    Step 2: Add the garlic and Italian seasoning. Saute for 2-3 minutes or until fragrant.

    Step 3: Deglaze the pan with the white wine, scraping any brown bits off the bottom. Reduce the wine until there is no more liquid left.

    Step 4: Remove the onions set aside. Add the olive oil to the skillet and increase the heat to medium high.

    Step 5: While the oil heats, season the chicken on both sides with the remaining salt and pepper.

    Step 6: Place the chicken in the hot oil. Sear for 6-7 minutes, without moving the chicken.

    A 6 photo collage showing the final assembly of french onion chicken bake.

    The breasts should have a deep brown color.

    Step 7: Flip and cook for another 6-7 minutes, or until brown. The chicken should be mostly cooked through. Turn the heat to low.

    Step 8: In a medium bowl, whisk together the stock, worcestershire, and corn starch.

    Step 9: Add the stock mixture into the skillet. (If you do not have an oven safe dish, transfer the chicken to a baking dish first. Then add stock, onions, and cheese.)

    Step 10: Top each chicken breast with the onions.

    Step 11: Sprinkle the cheese on top of each chicken breast.

    Step 12: Bake for 15 minutes or until the chicken has reached an internal temperature of 165 degrees. If the chicken is not done, cover and continue cooking.

    Recipe Serving Suggestions

    This onion sauce is begging to be served over a bed of rice or potatoes. I also love to serve this with some bread for dipping. Here are some side dish recommendations:

    • Creamy garlic Red Skin Mashed Potato Recipe
    • Buttery & fluffy Instant Pot Basmati Rice Recipe
    • Instant Pot Southern Green Bean Recipe with bacon & garlic
    • Toasted bread loaded with Garlic Bread Spread
    • Warm crusty Rustic Bread Recipe

    Expert Tips & Variations

    • Caramelize the onions. This step does take a little bit longer, but it is so worth it. The onions are where all of the flavor is at.
    • Reduce the wine. After the pan has been deglazed and all of the brown bits have been lifted off the pan, continue cooking until all of the wine has evaporated. You do not want any moisture in the pan when you heat the oil or it will pop. 
    • Sear the chicken. The chicken should be brown on both sides. This is going to add flavor. Be sure the heat is high enough to get a good sear.
    • Use a meat thermometer. The chicken should reach an internal temperature of 165 degrees before removing it from the oven.
    Overhead and up close image of french onion chicken bake.

    Recipe FAQs

    How do you make chicken taste more flavorful?

    If it was bland, it was likely under seasoned. A generous coating of kosher salt and black pepper is going to add so much flavor.

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    More Main Dish Recipes

    • Dutch Oven Shepherd’s Pie
    • Beef Kabobs in the Oven
    • Baby Back Ribs in the Oven
    • Red Wine Short Ribs

    If you try this recipe, please leave a star rating in the recipe card below and/or comment! I always appreciate your feedback. Follow me on Pinterest, Facebook & Instagram.

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    5 from 42 votes

    French Onion Chicken Bake

    This easy French Onion Chicken Bake is loaded with caramelized onion and is inspired by french onion soup. It is loaded with cheese, herbs, and garlic. Serve it over mashed potatoes for the perfect comfort food dinner.
    Servings6 people
    Prep10 minutes
    Cook55 minutes
    Total1 hour 5 minutes
    Course: Main
    Cuisine: American
    Author: Brianna May

    Equipment:

    • Meat Thermometer
    • Shallow Dutch Oven
    • Tongs
    • Whisk

    Ingredients:

    • 2 Tablespoons unsalted butter
    • 3 medium yellow onions, sliced thinly
    • 1 teaspoon granulated sugar
    • 2 teaspoons kosher salt, divided*
    • 5-6 cloves garlic, minced
    • 1 ½ Tablespoons Italian seasoning
    • ¾ cup dry white wine*
    • 2 Tablespoons olive oil
    • 4 boneless skinless chicken breasts*
    • 1 teaspoon black pepper
    • 1 ¼ cup chicken stock*
    • 1 Tablespoon worcestershire sauce
    • 1 Tablespoon cornstarch
    • 8 ounces (2 cups) gruyere or mozzarella*

    Instructions:

    • In a large oven safe skillet, melt the butter over medium heat. Add the onions and season with the sugar and ½ teaspoon of the salt. Sauté for about 20-25 minutes, stirring occasionally. The onions should be caramelized and brown. Preheat the oven to 400 degrees.
    • Add the garlic and Italian seasoning. Saute for 2-3 minutes or until fragrant.
    • Deglaze the pan with the white wine, scraping any brown bits off the bottom. Reduce the wine until there is no more liquid left.
    • Remove the onions set aside. Add the olive oil to the skillet and increase the heat to medium high.
    • While the oil heats, season the chicken on both sides with the remaining salt and pepper.
    • Place the chicken in the hot oil. Sear for 6-7 minutes, without moving the chicken.
    • Flip and cook for another 6-7 minutes, or until brown. The chicken should be mostly cooked through. Turn the heat to low.
    • In a medium bowl, whisk together the stock, worcestershire, and corn starch.
    • Add the stock mixture into the skillet. (If you do not have an oven safe dish, transfer the chicken to a baking dish first. Then add stock, onions, and cheese.)
    • Top each chicken breast with the onions.
    • Sprinkle the cheese on top of each chicken breast.
    • Bake for 15 minutes or until the chicken has reached an internal temperature of 165 degrees. If the chicken is not done, cover and continue cooking.

    Notes:

    • Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
    • Chicken Breast: Substitute for boneless chicken thighs. 
    • White Wine: Use a dry white wine, like sauvignon blanc or pinot grigio. If omitting wine, use an additional ¾ cup of broth plus 1 Tablespoon of balsamic vinegar. Delgaze with this mixture instead. 
    • Chicken Stock: You can use broth or stock. Stock usually has more flavor. Both beef and chicken will work. Use whatever you have on hand.
    • Cheese: Gruyere is more traditional for french onion soup. It has a more pungent flavor and is more expensive. Mozzarella is a great cheaper and milder option.
    • Caramelize the onions. This step does take a little bit longer, but it is so worth it. The onions are where all of the flavor is at.
    • Reduce the wine. After the pan has been deglazed and all of the brown bits have been lifted off the pan, continue cooking until all of the wine has evaporated. You do not want any moisture in the pan when you heat the oil or it will pop. 
    • Sear the chicken. The chicken should be brown on both sides. This is going to add flavor. Be sure the heat is high enough to get a good sear.
    • Use a meat thermometer. The chicken should reach an internal temperature of 165 degrees before removing it from the oven.

    NUTRITION:

    Calories: 399kcal | Carbohydrates: 12g | Protein: 29g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 101mg | Sodium: 1246mg | Fiber: 2g | Sugar: 5g
    Did you make this recipe? Tag me on Instagram!Mention or tag @bites.with.bri_ or use the hashtag #biteswithbri
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    Reader Interactions

    Comments

    1. Cindy Artino

      January 18, 2023 at 6:23 am

      5 stars
      Delicious! I followed the recipe to a T and this was so flavorful. I will make this again.

      Reply
      • Brianna May

        January 20, 2023 at 10:50 am

        Perfect! Thank you.

        Reply

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    Hi, I'm Bri!

    I am a recipe developer, food photographer, blogger. My goal is to teach you how to cook, not just follow my recipes. I love to cook with bold flavors that are still family friendly. My hubs is a picky eater and all of these recipes are approved by him, so I am sure you and your family will love them too. Learn more about Bri >>

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