Name: French Onion Chicken Bake
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 6
Ingredients: 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; 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

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.

Ingredients

Scale

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

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