Description
A rich, savory blend of caramelized onions, seared chicken, beef broth, and melted Gruyère cheese, this French Onion Chicken Bake is everything you love about French onion soup turned into a hearty, one-pan dinner. Perfect for cozy nights and elegant gatherings alike, this recipe delivers comfort and sophistication in every bite.
Ingredients
- 4 boneless, skinless chicken breasts
- 2 large yellow onions, thinly sliced
- 2 tbsp olive oil
- 1 tbsp butter
- 2 cloves garlic, minced
- 1 cup beef broth (low-sodium recommended)
- 1 tsp fresh thyme (or 1/2 tsp dried)
- 1 tsp balsamic vinegar (optional)
- Salt and black pepper, to taste
- 1 1/2 cups shredded Gruyère or Swiss cheese
- Chopped fresh parsley (for garnish)
Instructions
- Preheat oven to 375°F (190°C). Pat chicken dry and season with salt and pepper.
- In a large skillet, heat olive oil and butter over medium-low heat. Add onions and cook for 25–30 minutes until deeply caramelized.
- Add garlic and cook for 1–2 minutes. Stir in balsamic vinegar if using.
- Pour in beef broth, add thyme, and simmer for 5 minutes, scraping up any brown bits.
- In another pan, sear chicken over medium-high heat for 2–3 minutes per side until browned.
- Transfer seared chicken to a baking dish or keep in oven-safe skillet.
- Spoon onion mixture evenly over chicken and top with shredded cheese.
- Bake uncovered for 20–25 minutes until internal temp reaches 165°F (74°C).
- Broil for 2–3 minutes for golden, bubbly cheese.
- Let rest for 5 minutes, garnish with parsley, and serve.
- Prep Time: 15 minutes
- Cook Time: 50 minutes