French Onion Chicken Bake (Easy Cheesy Casserole Recipe)

Why you’ll love this recipe (and make it again and again)

• Family-friendly and picky-eater approved—because melted cheese makes everything better.
• Easy prep, easy cleanup thanks to one skillet and a baking dish.
• It is highly customizable with simple swaps for cheese, stock, and even protein.

Ingredient notes and smart swaps

Below are my ingredient notes (including substitutions) for the main ingredients in this recipe and how you can make it your own. The recipe card below provides a complete list of all ingredients and measurements.

• Chicken breasts – Boneless, skinless, and halved for faster cooking. Want more flavor? Sub chicken thighs or even turkey cutlets.
• Sweet onions – Vidalia or yellow onions work best. Red onions add a fancier flair, but all will caramelize beautifully.
• French onion soup mix – Adds that signature flavor. You can use a homemade version with onion flakes, garlic powder, and thyme, but purchased works fine in this recipe.
• Cream of chicken soup – Makes everything creamy. Sub with cream of mushroom for a more umami-rich twist.
• Chicken stock – Enhances the savory flavor. Beef broth deepens it; veggie broth lightens it up. I prefer using Better Than Bouillon Roasted Chicken Base when I don't have homemade chicken stock.
• Provolone cheese – Melts like a dream. Swiss, mozzarella, or Gruyère also work well.

How to make the best Baked French Onion Chicken

1. Sear the chicken: Preheat oven to 375°F. Season chicken with salt and pepper. Sear in a hot skillet with olive oil until golden on both sides (2–3 mins per side). Remove and set aside.
2. Caramelize the onions: In the same skillet, add more oil and sliced onions. Cook over medium-low for 8–10 minutes, stirring occasionally, until soft and golden. Stir in garlic and cook 1 minute more.

3. Make the sauce: In a bowl, whisk together broth, cream of chicken soup, and French onion soup mix. Pour the mixture into the skillet with the onions and simmer for 3–5 minutes.
4. Assemble and bake: Spread half the onion mixture in a 9x13-inch baking dish. Nestle in the seared chicken. Spoon the remaining mixture over the top. Cover each piece with provolone cheese.

5. Bake to bubbly perfection: Cover with foil and bake for 25 minutes, or until the chicken reaches an internal temperature of 165°F and the cheese is gooey and irresistible.
6. Let it rest, then serve: Rest 5 minutes before serving. Serve with your favorite sides.

What to serve with French Onion Chicken Bake

This hearty bake loves a good sidekick! I like to serve it with:

• Creamy crock pot mashed potatoes or Air Fryer sweet potato wedges
• Honey butter biscuits or crusty French bread
• Spicy coleslaw or roasted asparagus.

Fun twists and tasty variations

• Make it a casserole: Shred the chicken, stir everything together, and top with cheese and crispy onions.
• Go vegetarian: Swap chicken for roasted mushrooms or zucchini and use veggie broth.
• Souped-up leftovers: Chop leftovers and use them in wraps, rice bowls, or baked potatoes.
• Add wine: Deglaze your pan with a splash of white wine after the onions caramelize for restaurant-level depth.

Shortcut to supper (Time-Saving Tips)

• Use pre-sliced onions from the produce section.
• Substitute a rotisserie chicken; just skip the searing and reduce the baking time slightly.
• Make the onion sauce ahead and refrigerate for up to 2 days before baking.
• Try using your cast-iron skillet instead of a baking dish to go straight from the stovetop to the oven in one pan.

Storing and reheating (Keep it fresh!)

• Refrigerate: Store in an airtight container for 3–4 days. Best if eaten within 2.
• Freeze: Cool completely, then freeze in portions up to 3 months. Thaw in fridge overnight.
• Reheat (oven): Add a splash of broth, cover with foil, and warm at 350°F for 15–20 minutes.
• Reheat (microwave): Cover loosely and heat in 1-minute intervals, stirring in between.

Supper and then some (reimagining leftovers)

• French Onion Sliders: Pile shredded chicken and onions onto toasted buns with melted cheese.
• Savory Chicken Rice Soup: Add broth and leftover veggies to make a hearty soup.
• Cheesy Chicken Wraps: Wrap it up in a tortilla with spinach and a smear of Dijon for an easy lunch.

Make it ahead (plan and prep tips)

• Caramelize onions and make the sauce up to 2 days in advance—store in the fridge. Or, if you want to save time and always have caramelized onions ready to go, use your slow cooker! Just slice up a big batch of onions, toss them with a bit of olive oil (and a pinch of salt), and cook on LOW for 10–12 hours. Stir every few hours if you’re around, or let them go overnight. Portion and freeze in ½-cup amounts—then just thaw and add to casseroles, sandwiches, or baked chicken whenever you need a flavor boost.
• Sear the chicken and store separately, then assemble just before baking.
• Can be fully assembled, covered tightly, and refrigerated overnight before baking.

Recipe FAQs

Let's keep cooking together!

If this cheesy, savory French Onion Soup Chicken Bake made your dinner table a little cozier tonight, leave a comment below and let me know how it turned out!

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