French Onion Chicken Bake

4.98 from 124 votes

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.

Prep Time10

Cook Time55

Total Time1 5

Course: Main

Cuisine: American

Servings: people

Calories: 399kcal

Author: Brianna May

Equipment

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