French Onion Baked Chicken: Your Ultimate One-Skillet Comfort Dinner

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Total Time: 80 minutes
Servings: 4
Author: Mia Martinez
Calories: ~450 per serving


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This French Onion Baked Chicken is more than just a weeknight dinner—it’s a warm hug in skillet form. Juicy chicken breasts seared golden, tucked into a rich, herby caramelized onion sauce, then crowned with gooey layers of provolone and Swiss. All baked to bubbly, melty perfection.

Whether you’re craving something cozy or hosting dinner guests, this one-skillet wonder brings gourmet flavor without the stress.


️ Why You’ll Fall in Love with This Recipe

  • One-Skillet Wonder: Fewer dishes, more flavor.

  • Rich & Decadent: Think French onion soup… with chicken and cheese.

  • Meal-Prep Friendly: Even better the next day!

  • Crowd-Pleasing: Comfort food that works for everyone at the table.

  • Freezer-Friendly: Make ahead and enjoy later.


Ingredients You’ll Need

Ingredient Amount Notes
Olive oil 2 tablespoons For sautéing onions and searing chicken
Salted butter 4 tablespoons Adds richness
Sweet onions 2 large, thinly sliced Yellow or white onions work well
Granulated sugar 1 teaspoon Helps onions caramelize
Coarse sea salt ½ teaspoon Balances sweetness
Fresh thyme 2–3 sprigs (leaves only) For depth and garnish
Bay leaf 1 For infusion
Garlic 1–2 cloves, minced Adds aromatic flavor
Chicken breasts 4 (6 oz each), boneless Pound to ½–¾ inch thick
Black pepper ½ teaspoon Freshly ground for best flavor
All-purpose flour 1 tablespoon Slightly thickens sauce
Dry white wine ½ cup Optional—Sauvignon Blanc is perfect
Beef stock 1 cup Adds savory depth
Provolone cheese ¼ pound (about 1 cup) Grated for smooth melt
Swiss cheese ¼ pound (about 1 cup) Balances provolone’s flavor

No wine? Replace with more beef broth + 1 tablespoon white wine vinegar or lemon juice.


Step-by-Step Instructions

1. Caramelize the Onions

This is the soul of the dish.

  • Heat olive oil and butter in a large cast-iron skillet over medium heat.

  • Add sliced onions. Stir occasionally for 10 minutes until softened.

  • Sprinkle in sugar, sea salt, thyme, and bay leaf.

  • Continue cooking for 15–20 minutes, stirring occasionally. Splash in wine or broth if they brown too quickly.

  • In the last 2 minutes, stir in garlic. Remove onions and bay leaf, set aside.

Pro Tip: Low and slow is key—patience brings out the onions’ natural sweetness.


2. Prep and Sear the Chicken

  • While onions caramelize, pat chicken dry.

  • Pound to even thickness (½–¾ inch) and season with black pepper.

  • After removing onions, increase skillet heat to medium-high.

  • Add oil if needed. Sear chicken 3–4 minutes per side until golden but not fully cooked.

  • Remove and set aside.

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3. Build the Sauce

  • Lower the heat to medium and return caramelized onions to skillet.

  • Sprinkle flour over onions, stir 1–2 minutes.

  • Add white wine (if using), scraping up flavorful bits.

  • Stir in beef stock. Simmer for 4–5 minutes until slightly thickened.

Tip: Sauce should coat the back of a spoon, not run off like water.


4. Assemble and Bake

  • Nestle seared chicken breasts into the onion mixture.

  • Top evenly with grated provolone and Swiss.

  • Transfer skillet to a preheated 350°F (175°C) oven.

  • Bake uncovered 20–25 minutes or until chicken reaches 165°F internal temp.

Want a crispy cheese top? Broil for 2–3 minutes at the end.


5. Garnish and Serve

  • Sprinkle with extra fresh thyme.

  • Spoon caramelized onions and sauce over chicken.

  • Serve hot—and don’t forget crusty bread to mop up every drop.


What to Serve with French Onion Baked Chicken

Hearty Sides

  • Garlic Mashed Potatoes

  • Buttered Egg Noodles

  • Crusty Artisan Bread

Lighter Pairings

  • Steamed Green Beans

  • Simple Arugula Salad

  • Roasted Carrots


Storage, Freezer & Make-Ahead Tips

Make Ahead

  • Caramelize onions and sear chicken early.

  • Assemble and refrigerate. Bake when ready.

To Store

  • Cool completely. Store in airtight container for up to 4 days.

To Reheat

  • Oven: 300°F, covered, until warmed through.

  • Microwave: Add a splash of broth and heat in 30-second bursts.

To Freeze

  • Assemble (without cheese), freeze up to 2 months.

  • Thaw overnight. Add cheese before baking.


❓ FAQ

Can I use chicken thighs instead of breasts?
Yes! Thighs are juicy and flavorful. Adjust baking time as needed.

What if I don’t have provolone or Swiss?
Use Gruyère or mozzarella. Monterey Jack + Parmesan also works.

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Can I use pre-cooked chicken?
Not ideal, but possible. Add just before baking and reduce oven time slightly.


Final Thoughts

French Onion Baked Chicken is that rare dish that manages to be:

  • Homey but elegant

  • Simple yet impressive

  • Comforting without being heavy

It’s the kind of meal that brings people together and reminds you that food doesn’t need to be complicated to be memorable.

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