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
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One-Skillet Wonder: Fewer dishes, more flavor.
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Rich & Decadent: Think French onion soup… with chicken and cheese.
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Meal-Prep Friendly: Even better the next day!
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Crowd-Pleasing: Comfort food that works for everyone at the table.
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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.
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Heat olive oil and butter in a large cast-iron skillet over medium heat.
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Add sliced onions. Stir occasionally for 10 minutes until softened.
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Sprinkle in sugar, sea salt, thyme, and bay leaf.
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Continue cooking for 15–20 minutes, stirring occasionally. Splash in wine or broth if they brown too quickly.
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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
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While onions caramelize, pat chicken dry.
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Pound to even thickness (½–¾ inch) and season with black pepper.
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After removing onions, increase skillet heat to medium-high.
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Add oil if needed. Sear chicken 3–4 minutes per side until golden but not fully cooked.
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Remove and set aside.
3. Build the Sauce
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Lower the heat to medium and return caramelized onions to skillet.
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Sprinkle flour over onions, stir 1–2 minutes.
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Add white wine (if using), scraping up flavorful bits.
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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
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Nestle seared chicken breasts into the onion mixture.
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Top evenly with grated provolone and Swiss.
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Transfer skillet to a preheated 350°F (175°C) oven.
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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
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Sprinkle with extra fresh thyme.
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Spoon caramelized onions and sauce over chicken.
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Serve hot—and don’t forget crusty bread to mop up every drop.
What to Serve with French Onion Baked Chicken
Hearty Sides
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Garlic Mashed Potatoes
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Buttered Egg Noodles
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Crusty Artisan Bread
Lighter Pairings
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Steamed Green Beans
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Simple Arugula Salad
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Roasted Carrots
Storage, Freezer & Make-Ahead Tips
Make Ahead
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Caramelize onions and sear chicken early.
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Assemble and refrigerate. Bake when ready.
To Store
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Cool completely. Store in airtight container for up to 4 days.
To Reheat
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Oven: 300°F, covered, until warmed through.
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Microwave: Add a splash of broth and heat in 30-second bursts.
To Freeze
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Assemble (without cheese), freeze up to 2 months.
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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.
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:
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Homey but elegant
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Simple yet impressive
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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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