French Onion Chicken Bake Recipe
This easy French Onion Chicken Bake is what cozy dinner dreams are made of! Juicy chicken, caramelized onions, melty provolone, and a creamy sauce come together in one delicious, cheesy casserole. Perfect for a weeknight meal, potluck, or Sunday supper.
Equipment
- Large skillet or oven-safe skillet
- Baking dish (9x13 recommended)
Ingredients
- 2 chicken breasts halved (to make 4 pieces)
- ½ teaspoon Kosher salt
- ¼ teaspoon ground black pepper
- 2 large sweet onions Vidalia or yellow onions, thinly sliced
- 1 teaspoon minced garlic clove
- 1 cup chicken broth or savory beef broth
- 1 can 10.5 oz cream of chicken soup
- 1 packet French onion soup mix
- 8 slices provolone cheese
- 2 tablespoons olive oil divided
Instructions
- Prepare the Chicken: Preheat your oven to 375°F. Season your chicken breasts with kosher salt and black pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear the chicken for 2-3 minutes on each side until it turns golden brown. Remove them from the skillet and set aside.
- Cook the Onions: In the same skillet, add the remaining 1 tablespoon of olive oil if needed, and add the sliced sweet onions. Cook them over medium-low heat, stirring occasionally, for 8-10 minutes until they are caramelized. Stir in the minced garlic and cook for an additional minute until fragrant.
- Make the Sauce: In a medium bowl, add chicken broth, cream of chicken soup, and French onion soup mix. Whisk everything together until smooth and well combined. Add it to the skillet and cook on low heat for about 3-5 minutes.
- Assemble: Spread half of the saucy caramelized onion mixture in the bottom of the baking dish. Place the seared chicken on top of the onion sauce. Pour the remaining sauce over the chicken, ensuring it is fully coated. Place the provolone cheese slices on top of the chicken.
- Bake: Cover the baking dish with aluminum foil and bake for 25 minutes. Ensure the cheese melts and the chicken reaches an internal temperature of 165°F.
- Serve: Let the dish rest for 5 minutes before serving with your favorite sides.
Notes
Don’t rush the onions. True caramelization takes time. Go low and slow for best flavor.
Sear for flavor, not doneness. You’re locking in moisture, not cooking through.
Taste your sauce. If it’s too salty (from the soup mix), add a splash of broth or cream to mellow it out.
Use a meat thermometer. It’s the easiest way to make sure your chicken hits the sweet spot without drying out.
To store: Store in an airtight container in the fridge for 3–4 days. Best if eaten within 2. To freeze, cool completely, then divide into portions and freeze for up to 3 months. Thaw in the fridge overnight.
To reheat, add a splash of broth, cover with foil, and warm in a 350°F oven for 15–20 minutes. Alternatively, to reheat in the microwave, cover loosely with a piece of wax paper and heat in 1-minute intervals, stirring between each interval. To make this recipe in a slow cooker, reduce the liquid slightly and cook on LOW for 4–6 hours. Be sure to place a double layer of paper towels between your bowl and the lid to absorb any moisture.
To reheat, add a splash of broth, cover with foil, and warm in a 350°F oven for 15–20 minutes. Alternatively, to reheat in the microwave, cover loosely with a piece of wax paper and heat in 1-minute intervals, stirring between each interval. To make this recipe in a slow cooker, reduce the liquid slightly and cook on LOW for 4–6 hours. Be sure to place a double layer of paper towels between your bowl and the lid to absorb any moisture.
Nutrition
Calories: 353kcalCarbohydrates: 7gProtein: 35gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gTrans Fat: 0.01gCholesterol: 100mgSodium: 648mgPotassium: 566mgFiber: 1gSugar: 3gVitamin A: 371IUVitamin C: 6mgCalcium: 310mgIron: 1mg
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