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
Units
Scale
- 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.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- 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