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French Onion Chicken Bake Recipe

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4.3 from 27 reviews

This French Onion Chicken Bake features tender seared chicken breasts nestled in a rich, caramelized onion sauce accented with red wine and fresh thyme, topped with melted gruyere cheese. Slow-cooked onions provide deep, savory flavor while the oven finish ensures a bubbly, golden cheese topping. Perfect for a comforting yet elevated weeknight dinner.

  • Total Time: 2 hours
  • Yield: 5 servings

Ingredients

Butter and Onions

  • 11 tablespoons butter, divided
  • 2 pounds yellow onions, thinly sliced
  • 2 teaspoons salt, divided

Chicken

  • 1¼ pounds chicken breast cutlets
  • 3 tablespoons flour
  • ¼ teaspoon black pepper

Sauce and Toppings

  • ½ cup chicken broth
  • ¼ cup red wine
  • 1 tablespoon fresh thyme, chopped (plus sprigs for garnish)
  • 8 ounces gruyere cheese, shredded

Instructions

  1. Wilt the Onions: Add 8 tablespoons of butter to a heavy-bottomed pot over low heat and melt it. Add the thinly sliced onions along with 1 teaspoon of salt. Stir well to combine, cover with a lid, and let the onions wilt gently for 30 minutes to soften.
  2. Caramelize the Onions: Remove the lid, stir the onions to coat in butter, then increase heat to medium-low. Cook uncovered for about 45 minutes, stirring occasionally and scraping the pot to prevent burning, until the onions develop a deep golden brown caramelization. Remove the onions from the pot and set aside.
  3. Prep the Chicken: Preheat your oven to 375°F (190°C). Pat the chicken breast cutlets dry, then dust each piece evenly with flour, the remaining 1 teaspoon salt, and ¼ teaspoon black pepper.
  4. Sear the Chicken: Increase the pot heat to medium-high and add the remaining 3 tablespoons of butter. Once melted and hot, place the chicken breasts in the pot and sear for 3-4 minutes per side, until each side forms a golden brown crust. Remove the chicken and set aside.
  5. Make the Sauce: To the same pot, add the caramelized onions back along with the red wine and chicken broth. Stir to combine and then simmer the mixture for 5-6 minutes until it thickens slightly and reduces.
  6. Assemble and Bake: Nestle the seared chicken breasts into the caramelized onion mixture in the pot. Make sure each piece is covered with onions. Generously top each breast with shredded gruyere cheese and garnish with a sprig of fresh thyme.
  7. Bake: Transfer the pot or its contents to the preheated oven and bake uncovered for 10 minutes, until the cheese is melted and bubbly.
  8. Serve: Remove from the oven, let the bake cool slightly, then serve warm and enjoy the rich flavors of this comforting French-inspired dish.

Notes

  • Use a heavy-bottomed pot or Dutch oven for even heat distribution to prevent burning the onions during caramelization.
  • If you do not consume alcohol, substitute the red wine with additional chicken broth or a splash of balsamic vinegar for acidity.
  • Gruyere cheese adds a classic nutty flavor, but you can substitute with Swiss or mozzarella if needed.
  • Make sure to slice onions thinly for even cooking and proper caramelization.
  • This dish pairs well with crusty bread, mashed potatoes, or a simple green salad.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 40 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: French

Find it online: https://allyumcooks.com/french-onion-chicken-bake-recipe/