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