I reimagined French Onion Chicken as a quick bake with deeply caramelized onions and a two-cheese melt that concentrates soup flavors into a single fuss free dish.
I fell for this French Onion Chicken Bake the first time I tasted Gruyere melting over juicy boneless skinless chicken breasts. It gives those deep, soup like flavors without a lot of fuss, and somehow looks fancy when you bring it to the table.
I love that its dinner that feels thoughtful but wont stress me out on a weeknight, and yes I still brag about it when friends ask whats for dinner. If you like bold, savory bites and a little gooey cheese drama this might be the recipe you keep making.
Chicken Main Dishes
Ingredients
- Chicken breasts: Lean protein, low carb, very filling, can dry out if overcooked or underseasoned.
- Yellow onions: Sweet when caramelized, add fiber and depth, bring savory sweetness to the dish.
- Gruyere cheese: Nutty, melty, adds rich protein and fat, creates that gooey golden topping everyone loves.
- Beef broth: Deep, umami broth boosts savory notes, low calories, keeps the bake moist and rich.
- Butter: Adds richness and helps caramelize onions, high in fat so use it for flavor.
- Panko breadcrumbs: Give a crunchy top, mostly carbs, light texture that contrasts cheesy, gooey chicken beneath.
- Thyme: Herby, slightly minty notes, low calorie, heightens savory layers without overpowering other flavors.
Ingredient Quantities
- 1 1/2 lbs boneless skinless chicken breasts (about 4 pieces)
- 2 large yellow onions, about 1 lb
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1 tsp granulated sugar
- 3/4 cup low sodium beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp fresh thyme leaves or 1/2 tsp dried thyme
- 2 cloves garlic
- 1 tbsp all purpose flour
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 cup shredded Gruyere cheese
- 1 cup shredded Swiss cheese
- 1/4 cup panko breadcrumbs
- 2 tbsp melted butter
- 2 tbsp chopped fresh parsley, for garnish (optional)
How to Make this
1. Preheat oven to 375°F. Pat the chicken dry with paper towels and sprinkle both sides with the kosher salt and black pepper.
2. Slice the yellow onions thin. Heat 2 tbsp unsalted butter and 1 tbsp olive oil in a large skillet over medium-low heat, add the onions and 1 tsp granulated sugar, and cook slowly, stirring now and then until deeply golden and sweet, about 20 minutes. Don’t rush this part, its where the flavor comes from.
3. Add the 2 cloves minced garlic and the thyme during the last 1-2 minutes of caramelizing, stir, then sprinkle the 1 tbsp all purpose flour over the onions and cook 1 minute to get rid of the raw flour taste.
4. Pour in 3/4 cup low sodium beef broth and 1 tbsp Worcestershire sauce, scrape up any browned bits from the pan, bring to a simmer and cook until slightly thickened, taste and adjust with a tiny pinch more salt or pepper if needed.
5. Quickly sear the chicken for extra flavor: push the onions to the side, increase heat to medium-high and sear the chicken 1-2 minutes per side just to color. You can skip searing and put raw chicken in the dish if you’re in a hurry but searing helps.
6. Transfer the chicken to a baking dish (or keep it in the ovenproof skillet), spoon the caramelized onion gravy over each piece so theyre well coated, then evenly top with 1 cup shredded Gruyere and 1 cup shredded Swiss.
7. Mix 1/4 cup panko breadcrumbs with 2 tbsp melted butter, sprinkle that over the cheese, then bake in the preheated oven 20-25 minutes, until the chicken reaches 165°F and the cheese is melted and bubbly; if the topping isn’t golden, broil 1-2 minutes while watching closely.
8. Let the bake rest 5 minutes, sprinkle with 2 tbsp chopped fresh parsley if you want, and serve. Simple, cozy, tastes like french onion soup on top of chicken.
Equipment Needed
1. Oven (preheat to 375°F) you’ll need it hot
2. Large ovenproof skillet or a baking dish (9×13 works)
3. Chef’s knife for slicing onions and mincing garlic
4. Cutting board
5. Wooden spoon or heatproof spatula for stirring caramelized onions
6. Tongs or a spatula for searing and moving the chicken
7. Measuring cups and spoons
8. Box grater or cheese shredder for Gruyere and Swiss
9. Instant read thermometer to check the chicken hits 165°F
FAQ
French Onion Chicken Bake Recipe Substitutions and Variations
- Chicken breasts: swap for boneless skinless chicken thighs — they’re juicier and more forgiving, just cook about 5-8 minutes longer; turkey cutlets also work if you want a milder flavor.
- Low sodium beef broth: use low sodium chicken broth or vegetable broth for a lighter taste, or try 1/4 cup dry red wine + 1/2 cup chicken broth for deeper flavor.
- Gruyere & Swiss cheese: substitute Fontina, Emmental or Jarlsberg for similar melt and nuttiness; if you got nothing like that, 1 cup shredded mozzarella + 1/4 cup grated Parmesan is a decent backup.
- Panko breadcrumbs: replace with crushed crackers (Ritz or saltines), or pulse stale bread in a food processor; for a low-carb option use almond meal, but toast it with the melted butter first so it gets some crunch.
Pro Tips
1) Take the onions slow and dont rush them. Low heat and patience pay off, if they start to stick turn the heat down and add a splash of water, not oil. Deep golden bits are flavor gold, so scrape them into the sauce.
2) Sear the chicken for color only, dont try to cook it through on the stove. A quick 1 to 2 minute per side brown gives flavor, then finish in the oven and use an instant read thermometer so you pull it at 160 to 163°F and let carryover get it to 165°F while resting.
3) Shred cheese from the block and let it warm up a bit before topping, store-bought pre-shredded has anti caking stuff that makes it gummy. Toss the panko with melted butter and give it a quick toast in a skillet or under the broiler for extra crunch.
4) Prep ahead: caramelized onions keep in the fridge for 3 to 4 days or freeze them, so on bake day it becomes assembly not a marathon. Taste the onion gravy before you salt though, beef broth and Worcestershire can be salty, so adjust carefully.
French Onion Chicken Bake Recipe
I reimagined French Onion Chicken as a quick bake with deeply caramelized onions and a two-cheese melt that concentrates soup flavors into a single fuss free dish.
4
servings
678
kcal
Equipment: 1. Oven (preheat to 375°F) you’ll need it hot
2. Large ovenproof skillet or a baking dish (9×13 works)
3. Chef’s knife for slicing onions and mincing garlic
4. Cutting board
5. Wooden spoon or heatproof spatula for stirring caramelized onions
6. Tongs or a spatula for searing and moving the chicken
7. Measuring cups and spoons
8. Box grater or cheese shredder for Gruyere and Swiss
9. Instant read thermometer to check the chicken hits 165°F
Ingredients
-
1 1/2 lbs boneless skinless chicken breasts (about 4 pieces)
-
2 large yellow onions, about 1 lb
-
2 tbsp unsalted butter
-
1 tbsp olive oil
-
1 tsp granulated sugar
-
3/4 cup low sodium beef broth
-
1 tbsp Worcestershire sauce
-
1 tsp fresh thyme leaves or 1/2 tsp dried thyme
-
2 cloves garlic
-
1 tbsp all purpose flour
-
1/2 tsp kosher salt
-
1/4 tsp black pepper
-
1 cup shredded Gruyere cheese
-
1 cup shredded Swiss cheese
-
1/4 cup panko breadcrumbs
-
2 tbsp melted butter
-
2 tbsp chopped fresh parsley, for garnish (optional)
Directions
- Preheat oven to 375°F. Pat the chicken dry with paper towels and sprinkle both sides with the kosher salt and black pepper.
- Slice the yellow onions thin. Heat 2 tbsp unsalted butter and 1 tbsp olive oil in a large skillet over medium-low heat, add the onions and 1 tsp granulated sugar, and cook slowly, stirring now and then until deeply golden and sweet, about 20 minutes. Don’t rush this part, its where the flavor comes from.
- Add the 2 cloves minced garlic and the thyme during the last 1-2 minutes of caramelizing, stir, then sprinkle the 1 tbsp all purpose flour over the onions and cook 1 minute to get rid of the raw flour taste.
- Pour in 3/4 cup low sodium beef broth and 1 tbsp Worcestershire sauce, scrape up any browned bits from the pan, bring to a simmer and cook until slightly thickened, taste and adjust with a tiny pinch more salt or pepper if needed.
- Quickly sear the chicken for extra flavor: push the onions to the side, increase heat to medium-high and sear the chicken 1-2 minutes per side just to color. You can skip searing and put raw chicken in the dish if you’re in a hurry but searing helps.
- Transfer the chicken to a baking dish (or keep it in the ovenproof skillet), spoon the caramelized onion gravy over each piece so theyre well coated, then evenly top with 1 cup shredded Gruyere and 1 cup shredded Swiss.
- Mix 1/4 cup panko breadcrumbs with 2 tbsp melted butter, sprinkle that over the cheese, then bake in the preheated oven 20-25 minutes, until the chicken reaches 165°F and the cheese is melted and bubbly; if the topping isn’t golden, broil 1-2 minutes while watching closely.
- Let the bake rest 5 minutes, sprinkle with 2 tbsp chopped fresh parsley if you want, and serve. Simple, cozy, tastes like french onion soup on top of chicken.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 412g
- Total number of serves: 4
- Calories: 678kcal
- Fat: 39.5g
- Saturated Fat: 19.4g
- Trans Fat: 0.08g
- Polyunsaturated: 5g
- Monounsaturated: 11.3g
- Cholesterol: 231mg
- Sodium: 610mg
- Potassium: 655mg
- Carbohydrates: 20.8g
- Fiber: 2g
- Sugar: 11.3g
- Protein: 67.9g
- Vitamin A: 700IU
- Vitamin C: 8.4mg
- Calcium: 396mg
- Iron: 2.1mg