French Onion Chicken Bake

Have you ever craved something so bad you want to eat it all the time? That happens to me with a French onion soup. I love it. Love the cheese and onion mix and the rich flavor. My family didn’t want to eat more soup though, so I was thinking about how else to eat it.

French Onion Chicken Bake was a crack or genius! The same rich, cheese delicious flavor, but with benefits. Now I can have all my cravings in a complete meal.

I love one-pot meals. Less work, fewer dishes to wash, and all the flavors blend so well together. Also, this recipe only has four basic ingredients which makes it really easy and fast to prepare.

HOW TO MAKE FRENCH ONION CHICKEN BAKE?

1. preheat oven to 350F
2. Melt butter in a skillet and add sliced onions. Saute onions until they become translucent. Remove from pan and set aside.
3. Season chicken breasts with paprika, garlic powder, and salt. Turn heat to medium-high, add cooking spray to skillet, and brown chicken breasts on both sides, about 5 minutes on each side.
   
4. Add sauteed onions back to the skillet.
5. Open the can of soup and add it to the chicken and onions. Cook for 5 minutes or until soup thickens a little bit and the chicken is well covered in the sauce.
   
6. If you are using a cast-iron skillet, divide the mozzarella cheese evenly over each chicken breast and put the pan in the oven.
7. If you are not using a cast iron pan, transfer the chicken, onions, and sauce to a baking dish.
8. Insert baking dish in the oven and bake for 15 to 20 minutes, or until cheese is melted and sauce is boiling.
   

WHAT TO SERVE WITH FRENCH ONION CHICKEN BAKE

This dish is so delicious, and the sauce is so good, I serve it with good crusty bread to pick up the sauce.

Rice does a great job with it too, and don’t forget the veggies or Olive Pasta Salad. My family likes it with Sausage Green Bean Potato.

MAKING FRENCH ONION CHICKEN BAKE AHEAD OF TIME

If you need to make this dish ahead of time, I would suggest you take steps 1 through 6, and leave the baking for the day you will serve it.

You can even freeze it in a disposable baking dish well covered in plastic wrap, and bake it for 15 mins, then add the cheese and bake it for another 15 minutes.

Remember the chicken will already be cooked, so you will just need to heat it through before adding the cheese.

COOKING TIPS FOR FRENCH ONION CHICKEN BAKE

1. First and most important, is to brown the chicken breasts well on both sides.
   Once you add the soup or top them with cheese, they won’t be able to brown adequately.
2. Pat dry the chicken before adding spices and putting them in the pan, this way they will immediately start browning.
3. Have your pan really hot before putting the chicken in, otherwise, chicken breasts won’t brown, only cook.
4. Keep an eye on the cheese once you put the baking dish in the oven, be careful it doesn’t brown too much. You want the sauce bubbly and the cheese soft.

STORING FRENCH ONION CHICKEN BAKE

I really doubt you will have any leftovers, but if you do, just put them in a storage container (be sure to add all the sauce in the baking dish) and refrigerate or freeze until ready to use. It will keep refrigerated for up to five days.

CHECK OUT THESE AWESOME, CHICKEN RECIPES

• BAKED SWEET AND SOUR CHICKEN
• CRISPY CHEDDAR CHICKEN
• CHICKEN PICCATA WITH LEMON SAUCE

French Onion Chicken Bake

I love one-pot meals. Less work, fewer dishes to wash, and all the flavors blend so well together

5 from 15 votes

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Course: Dinner

Cuisine: American

Prep Time: 5 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 30 minutes minutes

Servings: 6

Ingredients

• 6 (4oz) chicken breasts, raw
• ¼ tsp paprika
• ¼ tsp garlic powder
• ¼ tsp salt
• 2 Tbsp Land o’ Lakes light butter made with canola oil
• 1 small yellow onion, peeled and sliced
• 1 (10oz) can French onion soup (I used Campbell’s)
• ½ cup fat-free or light mozzarella (I use Market Pantry reduced-fat mozzarella)

Instructions

• Preheat oven to 350F
• Melt butter in a skillet and add sliced onions. Saute onions until they become translucent. Remove from pan and set aside.
• Season chicken breasts with paprika, garlic powder, and salt. Turn heat to medium-high, add cooking spray to skillet, and brown chicken breasts on both sides, about 5 minutes on each side.
• Add sauteed onions back to skillet
• Open the can of soup and add it to the chicken and onions. Cook for 5 minutes or until soup thickens a little bit and the chicken is well covered in the sauce
• If you are using a cast-iron skillet, divide the mozzarella cheese evenly over each chicken breast and put the pan in the oven.
• If you are not using a cast iron pan, transfer the chicken, onions, and sauce to a baking dish.
• Insert baking dish in the oven and bake for 15 to 20 minutes, or until cheese is melted and sauce is boiling.

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