French Onion Chicken Bake

Make this savory and comforting French Onion Chicken Bake for a fantastically satisfying weeknight meal or a centerpiece for your Sunday dinner!

Course Entrees, Main Course

Cuisine American, French

Keyword french onion chicken bake

Prep Time 10

Cook Time 30

Bake Time 15

Total Time 55

Servings servings

Calories 455kcal

Author Wendie

Equipment

1 12 inch skillet

Ingredients

1½ lbs chicken breasts boneless skinless cut into 4-6 equally size pieces
½ tablespoon Italian seasoning
2 teaspoon garlic powder
¼ cup all-purpose flour
2 tablespoons Parmesan cheese grated
4 tablespoons oil divided
2 tablespoons butter unsalted
2 pounds sweet onions peeled & sliced to ¼” thick rings
3 garlic cloves minced
1 teaspoon dried thyme
½ cup sherry wine
1 tablespoon low sodium soy sauce
2 cups beef stock or broth
2 cups provolone cheese shredded (mozzarella or Gruyère)

Instructions

In a shallow bowl, add the Italian seasoning, garlic powder, flour, and grated Parmesan cheese. Dredge each side of the chicken and set aside on a new plate.
In a large ovenproof skillet, heat 2 tablespoons of oil over medium heat. Add the seasoned chicken and sear on each side for 3 to 4 minutes until golden brown. Remove the chicken and set aside.
In the same skillet, add the butter and remaining 2 tablespoon oil over medium-high heat; once the butter is melted, add the sliced onions and stir to coat the onions. Saute for 5 minutes. Reduce the heat to medium and cover for 15 minutes, stirring occasionally until the onions are soft and starting to caramelize.
Add the garlic and thyme and cook for an additional 2 minutes.
Add the sherry wine and cook until completely reduced, about 5 minutes.
Add the soy sauce and beef stock, increase the heat to high, bring to a boil, and then continue cooking to reduce the liquid for 8-10 minutes.
a. Note: You want this to be a dark brown sauce, not thin like onion soup, but not gravy.
Preheat the oven to 450 degrees.
Return the chicken to the pan and cook in the onion sauce on medium/medium plus heat for 10 minutes.
Turn off the heat and top each piece of chicken with the ¼ cup shredded cheese, then place the pan in the 450-degree oven for 10-15 minutes until the cheese melts and starts to brown. The internal temperature of the chicken should be at 165 degrees F.
Spoon cooked onions on the baked chicken and serve while warm. Garnish with chopped fresh parsley and fresh parmesan cheese.

Video

Notes

Swiss, Gruyère, or mozzarella for a different flavor profile.
Boneless skinless chicken thighs can also be used, you may have to adjust the cooking time a bit.

No oven-safe skillet?

Preheat the oven to 450 degrees, and spray a 9x13 casserole dish with nonstick cooking spray.
Add the cooked onion mixture to the bottom of the casserole dish and top with the seared chicken. Place this casserole into the oven and cook for 8 minutes.
Remove from the oven after 8 minutes. Top with shredded cheese, and return the pan to the oven for an additional 10-15 minutes once the cheese is melted and starts to brown. Remove from the oven and allow to rest for a few moments.

Nutrition