This crazy good recipe combines saucy caramelized onions, juicy chicken breasts, and melty mozzarella and Parmesan cheeses for a family favorite dinner. French Onion Chicken Bake is a recipe you will want to make over and over again!
Easy and delicious chicken recipes like Spicy Jalapeno Chicken and Broccoli Stir Fry, Baked Mozzarella Chicken Marinara, and Parmesan Everything Bagel Chicken Sheet Pan Dinner are some of my favorites to make and EAT!
And my latest recipe creation ~ French Onion Chicken Bake (I actually developed this recipe for one of my personal chef clients) is a savory, oniony and cheesy dinner. Thin chicken breasts are seasoned and topped with rich and buttery caramelized onions and a gooey layer of melted mozzarella cheese. This is a dish that is easy enough to make on a weeknight for family or for friends who stop by for dinner on the weekend.
the ingredients for French Onion Chicken Bake
- salted butter
- Vidalia onions
- garlic cloves
- kosher salt
- pepper
- garlic powder
- onion powder
- dried thyme
- paprika
- boneless, skinless chicken breasts
- white wine
- chicken broth
- low moisture mozzarella cheese ~ the kind that comes in a block
- Parmesan cheese
- fresh parsley
how to make French Onion Chicken Bake
This is one of those recipes that you probably have most of the ingredients needed to make it without a trip to the grocery store. It’s easy to prepare, but does not skimp on rich and savory flavor.
Start off by sautéing sliced sweet Vidalia onions and garlic in salted butter. This takes about 15 minutes so don’t rush this step. The golden brown and slightly sweet onions add so much savory flavor to the dish. Stir in some white wine and chicken stock to make a rich soupy sauce.
Season thin chicken cutlets with garlic and onion powders, dried thyme, paprika, kosher salt and pepper. Place in a buttered baking dish, top with the caramelized onions and mozzarella and Parmesan cheese. After about 20 minutes in a 400 degree F oven, dinner is ready!
chef tips for preparing French Onion Chicken
- One of the keys to the recipe is to use thin chicken breasts or cutlets. I like to slice thin cutlets from boneless skinless chicken breasts. Here’s my quick video to show just how to do this.
- Try not to rush sautéing the onions. If the heat is too high, the onions will burn and add a bitter taste to the dish.
- Use your favorite white wine in French Onion Chicken Bake. I like Chardonnay, but Sauvignon Blanc or Pinot Grigio are good choices too. You can skip the wine if you would like and add apple juice or just all chicken stock.
- Use low moisture or block mozzarella instead of the fresh mozzarella in the recipe. Low moisture mozzarella is best known for its saltiness and meltability. It is perfect for baking. Fresh mozzarella is best served cold and fresh as it turns rubbery when heated.
If you make this delicious French Onion Chicken Bake, I’d love hearing from you. Be sure to leave a comment and/or give this recipe a rating ~ I do my best to reply to all your comments. And snap a photo to post to Instagram. I’ll add the photos to my Insta stories as I love seeing all your creations.
Also check out my Facebook and Pinterest pages for lots of fabulous foodie stories and videos, cooking tips, and recipes.
the best side dishes to serve with chicken
- The BEST Crispy Oven Fries
- Easy Roasted Brussels Sprouts with Honey and Mustard
- 20 Minute Cauliflower Rice Pilaf
- Perfectly Fluffy White Rice
- Roasted Carrot and Parsnip Fries
- Delicious Cheddar Stuffed Potatoes
my cooking videos
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French Onion Chicken Bake
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
Description
This crazy good recipe combines saucy caramelized onions, juicy chicken breasts, and melty mozzarella and Parmesan cheeses for a family favorite dinner. French Onion Chicken Bake is a recipe you will want to make over and over again!
Ingredients
- 3 tablespoons salted butter, plus more for buttering the baking dish
- 4 large Vidalia onions, sliced, about 4 cups total
- 4 garlic cloves, chopped
- 1/4 cup white wine
- 1/2 cup reduced sodium chicken stock
- 4 boneless, skinless chicken breasts, about 2 pounds total
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- kosher salt
- pepper
- 8 ounces low moisture block mozzarella cheese, shredded
- 3 tablespoons grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat oven to 400 degrees F. Grease a 9 x13 inch baking dish with butter. Set aside.
- In a large sauté pan over medium heat, add the 3 tablespoons salted butter. When the butter has melted, add the sliced onions. Sauté for 8 to 10 minutes. Add the garlic, 1/2 teaspoon kosher salt and 1/4 teaspoon pepper. Continue sautéing for 5 to 10 minutes more or until the onions are soft and caramelized. The onions should be golden brown.
- Stir in the white wine and chicken stock into the caramelized onions and continue cooking for 3 to 5 minutes or until the liquid reduces by about one-half. Remove the pan for the heat and set aside.
- Slice the chicken breasts in half lengthwise so each breast is 2 thin pieces.
- In a small bowl, combine the garlic and onion powders, dried thyme, paprika, 1 teaspoon kosher salt and 1/2 teaspoon pepper.
- Sprinkle both sides of the chicken breast with the seasoning mix and place in the prepared baking dish.
- Top the chicken with the caramelized onions and mozzarella and Parmesan cheeses.
- Bake in the oven for 20 to 25 minutes or until the internal temperature of the chicken is about 165 degrees F on a digital thermometer.
- Remove the chicken from the oven, sprinkle with chopped parsley and serve.
Notes
- One of the keys to the recipe is to use thin chicken breast or cutlets. I like to slice thin cutlets from boneless skinless chicken breasts. Here’s my quick video to show just how to do this.
- Try not to rush sautéing the onions. If the heat is too high, the onions will burn and add a bitter taste to the dish.
- Use your favorite white wine in French Onion Chicken Bake. I like Chardonnay, but Sauvignon Blanc or Pinot Grigio are good choices too. You can skip the wine if you would like and add apple juice or just all chicken stock.
- Use low moisture or block mozzarella instead of the fresh mozzarella in the recipe. Low moisture mozzarella is best known for its saltiness and meltability making it perfect for baking. Fresh mozzarella is best served cold and fresh as it turns rubbery when heated.
- Category: entrée
- Method: cook on stove top and bake in oven
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 676
- Sugar: 7 g
- Sodium: 1261 mg
- Fat: 28 g
- Saturated Fat: 12.5 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 19.1 g
- Fiber: 3.8 g
- Protein: 84.7 g
- Cholesterol: 250 mg
Keywords: french onion chicken, french onion chicken bake, chicken recipes, dinner ideas
Dear Amy, Getting ready to make this delicious-looking recipe, but not sure what to do with the white wine mixture. Maybe I am not not reading the recipe correctly, or I’m missing the step somewhere?
I haven’t found it since “set aside.” Thanks!
Hi Chris ~ Thanks for your comment. The white wine and chicken stock is stirred into the caramelized onions and reduced. The caramelized onion and white mixture is set aside while seasoning the chicken. The caramelized onion wine mixture is put on top of the seasoned chicken before baking it. I hope this answers your question. Happy cooking!