French Onion Chicken Bake

Delightful French Onion Chicken Bake: A Comforting Fusion of Flavors

Nothing says comfort food quite like the rich, savory flavors of French onion soup combined with tender, juicy chicken. Our French Onion Chicken Bake recipe is a culinary delight that brings together the best of both worlds in one delicious dish. Perfect for a cozy dinner with family or a special weekend meal, this recipe promises to impress with its depth of flavor and elegant presentation. Let’s dive into the making of this scrumptious bake.

Ingredients

For the Chicken:

• 3 medium boneless, skinless chicken breasts, halved horizontally to make 6 fillets
• Salt and pepper to taste
• 2 teaspoons Italian seasoning
• 2 teaspoons Herbes de Provence
• ½ tablespoon garlic powder
• ½ cup all-purpose flour
• ¼ cup Parmesan cheese, shredded
• 3 tablespoons olive oil
• 1 tablespoon unsalted butter

For the Sauce:

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 4 large white onions, sliced
• 2 teaspoons Worcestershire sauce
• 2 teaspoons balsamic vinegar
• 2 teaspoons Herbes de Provence
• ¼ teaspoon dried sage
• 2 bay leaves
• 3 cloves garlic, minced
• ½ cup dry white wine or chicken stock
• 2 tablespoons flour
• 1 cup beef broth
• 1 cup chicken broth
• 1 beef bouillon cube, crushed
• 1 ¾ cups mozzarella, provolone, or gruyere cheese
• Fresh thyme for garnish

Directions

1. Prepare the Chicken: Begin by slicing the chicken into 6 fillets and pounding them to about ¼ inch thickness. Season with salt, pepper, Italian seasoning, Herbes de Provence, and garlic powder. Dredge each fillet in a mixture of flour and Parmesan cheese for a flavorful coating.
2. Cook the Chicken: Heat olive oil and butter in a skillet over medium-high heat. Cook the chicken fillets for about 3 minutes per side until they are golden and crispy. Remove the chicken from the skillet and cover with foil to keep warm.
3. Caramelize the Onions: In the same skillet, add more butter and olive oil. Introduce the sliced onions, Worcestershire sauce, balsamic vinegar, Herbes de Provence, sage, and bay leaves. Cover and let simmer for about 30 minutes. Then, uncover and continue cooking for an additional 5-10 minutes until the onions are beautifully caramelized.
4. Make the Sauce: Preheat your oven to 475°F (245°C). To the caramelized onions, add minced garlic and white wine or chicken stock. Allow the liquid to reduce slightly before sprinkling in the flour. Stir well, then pour in the beef and chicken broths along with the crushed bouillon cube. Bring the mixture to a boil and let it thicken.
5. Bake: If your skillet is not oven-safe, transfer the contents to a casserole dish. Place the cooked chicken fillets back into the skillet or dish, top with your choice of cheese, and bake for 10-15 minutes or until the cheese is bubbly and golden. Garnish with fresh thyme leaves before serving.

Nutritional Information

• Prep Time: 20 minutes
• Cooking Time: 55 minutes
• Total Time: 75 minutes
• Calories: 590 kcal per serving
• Servings: 6

This French Onion Chicken Bake is a perfect example of how traditional flavors can be transformed into new, exciting dishes. With its creamy, cheesy topping and a base of succulent chicken and sweet, caramelized onions, this dish is sure to satisfy your cravings for something hearty and delicious. Enjoy this gourmet meal with a side of crusty bread or a simple green salad for a complete dining experience.

French Onion Chicken Bake

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• Author: Dulcia
• Total Time: 75 minutes
• Yield: 6 1x

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Description

Indulge in the comforting warmth of French Onion Chicken Bake, where juicy chicken meets a rich, caramelized onion sauce under a bubbling blanket of cheese. This rustic dish brings the flavors of a French bistro right to your table, making it perfect for those who love a touch of gourmet in their home cooking.

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Ingredients

Scale 1x2x3x

Chicken:
3 medium boneless, skinless chicken breasts, halved horizontally to make 6 fillets
Salt and pepper to taste
2 teaspoons Italian seasoning
2 teaspoons Herbes de Provence
½ tablespoon garlic powder
½ cup all-purpose flour
¼ cup Parmesan cheese, shredded
3 tablespoons olive oil
1 tablespoon unsumbled butter
Sauce:
2 tablespoons unsumbled butter
1 tablespoon olive oil
4 large white onions, sliced
2 teaspoons Worcestershire Sauce
2 teaspoons balsamic vinegar
2 teaspoons Herbes de Provence
¼ teaspoon dried sage
2 bay leaves
3 cloves garlic, minced
½ cup dry white wine or chicken stock
2 tablespoons flour
1 cup beef broth
1 cup chicken broth
1 beef bouillon cube, crushed
1 ¾ cups mozzarella, provolone, or gruyere cheese
Fresh thyme for garnish

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Instructions

Prepare the Chicken: Start by slicing the chicken into 6 fillets. Pound them to about ¼ inch thickness. Season with salt, pepper, Italian seasoning, Herbes de Provence, and garlic powder. Dredge in a mix of flour and Parmesan cheese.
Cook the Chicken: In a skillet, heat olive oil and butter over medium-high heat. Cook the chicken for about 3 minutes per side until golden. Remove and cover with foil.
Caramelize the Onions: In the same skillet, melt butter with olive oil. Add onions, Worcestershire sauce, balsamic vinegar, Herbes de Provence, sage, and bay leaves. Simmer covered for 30 minutes, then uncover and cook for another 5-10 minutes.
Make the Sauce: Set the oven to preheat at 475°F. Add garlic and wine to onions, reducing the liquid. Sprinkle flour, stir, then add broths and bouillon. Bring to a boil until thickened.
Bake: If the skillet is not oven-safe, transfer to a casserole. Place chicken back in, top with cheese, and bake for 10-15 minutes until bubbly and golden. Garnish with thyme.

• Prep Time: 20 minutes
• Cook Time: 55 minutes

Nutrition

• Calories: 590 kcal