French Onion Chicken Bake Recipe

French Onion Chicken Bake Recipe | Creamy, Savory & Cozy

I recently made this cozy and flavorful French Onion Chicken Bake and fell in love with how simple and satisfying it turned out. I had crisp-seasoned chicken breasts nestled in a rich onion-soup sauce, topped with gooey melted mozzarella, and it felt just like comfort food made with care.

As I served it, the aroma of caramelized onions filled the kitchen and my family dove in. It’s easy enough for a weeknight, yet so warm and satisfying that you’ll want to make it again. If you love bold flavors and easy meals, you can also try my Spicy Shrimp Tacos With Avocado Crema Recipe for another flavorful dinner idea.

Ingredients

Note: several servings

• 6 skinless, boneless chicken breasts (about 4 oz each) — lean and even thickness helps them cook evenly.
• ¼ tsp paprika — adds mild smoky colour and warmth to the chicken.
• ¼ tsp garlic powder — provides gentle garlic flavour without the work of fresh garlic.
• ¼ tsp seasoned salt — adds savoury depth and eliminates needing extra salt later.
• 2 Tbsp light butter (for example made with canola oil) — melts to sauté the onions and keeps it lighter.
• 1 yellow onion, peeled and thinly sliced — sweet and golden when sautéed, the star of the onion-soup flavour.
• 1 (10 oz) can of French onion soup (such as Campbell’s) — provides the ready-made French onion flavour base.
• 1 cup low-sodium beef broth — stretches the sauce, keeps sodium under control, and beef broth complements the soup.
• ½ cup fat-free or light mozzarella cheese — melts deliciously on top while keeping it lighter.

Variations

Want to switch things up? Here are some creative tweaks:

• Dairy-free / cheese-free: Use a dairy-free melting cheese alternative or skip the cheese entirely and sprinkle chopped chives or nutritional-yeast for flavour.
• Lower sodium / sugar-free: Choose no-salt-added beef broth and look for a reduced-sodium French onion soup, or even make your own quick version with fresh onions and beef broth.
• Extra flavour add-ons: Stir in a splash of Worcestershire sauce or white wine when you add the beef broth for more depth.
• Vegetable boost: Add sliced mushrooms or spinach in the last few minutes before the oven bake for extra veggies.
• Spicy twist: Add ¼ tsp smoked paprika or a pinch of cayenne when seasoning the chicken for a mild kick.

If you enjoy creative twists on classic dishes, you might also love my Big Mac Sliders Recipe, which takes a fast-food favorite and turns it into a fun, shareable meal.

Cooking Time

• Prep Time: 5 minutes
• Cooking Time (on stovetop + oven): 15 minutes
• Total Time: 35 minutes

Equipment You Need

• A large skillet or cast-iron grill skillet — to sauté onions and sear chicken.
• An oven-safe baking dish (if your skillet isn’t oven-safe) — to finish the bake in the oven.
• Non-stick cooking spray — to prevent chicken from sticking when switching pans.
• Measuring spoons and cups — for accurate seasoning and ingredient amounts.

How to Make French Onion Chicken Bake

Preheat & sauté onions

Pre-heat your oven to 350°F (175°C). In the skillet, melt the butter and add the sliced onions. Sauté until they’re soft and translucent—this builds that rich caramelised onion flavour.

Season and sear the chicken

While the onions are cooking, season each chicken breast with paprika, garlic powder and seasoned salt. Spray the skillet with non-stick cooking spray, then sear the chicken on medium-high for about 5-7 minutes per side or until golden.

Combine onions, soup and broth

Once chicken is seared, add the sautéed onions back into the skillet (or transfer everything to your baking dish). Pour in the can of French onion soup and the beef broth. Simmer for 2-3 minutes to let the sauce start to cook into the chicken.

Add cheese and bake

Top each chicken breast with the light mozzarella cheese. If working in a skillet that’s oven-safe, place the skillet straight into the pre-heated oven; otherwise use your baking dish. Bake for 10–15 minutes or until everything is bubbly and the chicken is cooked through.

Additional Tips for Making this Recipe Better

From my own kitchen adventures, here are some tricks I found helpful:

• I slice the chicken breasts in half horizontally if they’re very thick so they cook evenly and more quickly.
• I always use fresh yellow onions rather than frozen—they caramelise much better and give better texture.
• I let the sauce simmer briefly before baking so the flavours meld, rather than dumping everything straight into the oven.
• I keep an eye on the cheese towards the end of baking so it melts perfectly without over-browning.
• I allow the dish to rest for a few minutes after baking—this helps the sauce settle and makes the serving cleaner.

How to Serve French Onion Chicken Bake

This dish shines when plated with intention. Serve each chicken breast with a generous spoonful of the onion-soup sauce over the top. For presentation, add a sprinkle of chopped fresh parsley or chives to contrast the golden-cheese surface.

Pair it with mashed potatoes, steamed green beans or a crisp side salad. For a restaurant feel, drizzle a little extra sauce around the edge of the plate and place the chicken slightly off-centre for visual interest.

Nutritional Information

Here’s a rough breakdown per serving:

• Calories: approx 208 kcal
• Protein: approx 40 g
• Carbohydrates: approx 7 g
• Fat: approx 8 g

(Actual values can vary depending on ingredient brands and any changes you make.)

Make Ahead and Storage

Storing

Once baked, if you have leftovers, let them cool to room temperature and store them in an airtight container. The dish stays fresh in the fridge for up to 3–4 days.

Freezing

You can freeze the cooked chicken and sauce (without the melted cheese on top) in a freezer-safe container. It will keep for about 2–3 months. Thaw in the fridge overnight before reheating.

Reheating

To reheat, place in a 350°F (175°C) oven for about 15–20 minutes, or until heated through. If frozen, reheat until piping hot in the centre and consider adding a fresh sprinkle of cheese and baking for a few minutes to refresh the top.

Why You’ll Love This Recipe

Here are a few reasons I keep coming back to this one:

• Effortless and quick – It uses simple steps and basic ingredients, yet delivers big flavour in under 40 minutes.
• Comforting flavour – The caramelised onion and soup combo creates a rich sauce that feels indulgent but still manageable for weeknights.
• Versatile and adaptable – You can easily tweak it for dietary needs (lower calorie, dairy-free, veggie-boosted) and it still holds up.
• Family-friendly crowd-pleaser – The melty cheese and chicken combo is loved by kids and adults alike, and leftovers reheat beautifully.
• Meal-prep friendly – Great for making ahead, storing in the fridge or freezer, and pulling out on a busy evening for a warm home-cooked meal.

I hope you enjoy making this French Onion Chicken Bake as much as I did. It’s one of those recipes that feels a little special without being complicated—and you’ll likely find yourself reaching for it again and again. Let me know how it turns out or if you add your own twist!

Ben Carraoli

French Onion Chicken Bake Recipe

I recently made this cozy and flavorful French Onion Chicken Bake and fell in love with how simple and satisfying it turned out. I had crisp-seasoned chicken breasts nestled in a rich onion-soup sauce, topped with gooey melted mozzarella, and it felt just like comfort food made with care.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Ingredients Method Notes

Ingredients

  

• 6 skinless boneless chicken breasts (about 4 oz each) — lean and even thickness helps them cook evenly.
• ¼ tsp paprika — adds mild smoky colour and warmth to the chicken.
• ¼ tsp garlic powder — provides gentle garlic flavour without the work of fresh garlic.
• ¼ tsp seasoned salt — adds savoury depth and eliminates needing extra salt later.
• 2 Tbsp light butter for example made with canola oil — melts to sauté the onions and keeps it lighter.
• 1 yellow onion peeled and thinly sliced — sweet and golden when sautéed, the star of the onion-soup flavour.
• 1 10 oz can of French onion soup (such as Campbell’s) — provides the ready-made French onion flavour base.
• 1 cup low-sodium beef broth — stretches the sauce keeps sodium under control, and beef broth complements the soup.
• ½ cup fat-free or light mozzarella cheese — melts deliciously on top while keeping it lighter.

Method

 

1. Pre-heat your oven to 350°F (175°C). In the skillet, melt the butter and add the sliced onions. Sauté until they’re soft and translucent—this builds that rich caramelised onion flavour.
2. While the onions are cooking, season each chicken breast with paprika, garlic powder and seasoned salt. Spray the skillet with non-stick cooking spray, then sear the chicken on medium-high for about 5-7 minutes per side or until golden.
3. Once chicken is seared, add the sautéed onions back into the skillet (or transfer everything to your baking dish). Pour in the can of French onion soup and the beef broth. Simmer for 2-3 minutes to let the sauce start to cook into the chicken.
4. Top each chicken breast with the light mozzarella cheese. If working in a skillet that’s oven-safe, place the skillet straight into the pre-heated oven; otherwise use your baking dish. Bake for 10–15 minutes or until everything is bubbly and the chicken is cooked through.

Notes

• I slice the chicken breasts in half horizontally if they’re very thick so they cook evenly and more quickly.
• I always use fresh yellow onions rather than frozen—they caramelise much better and give better texture.
• I let the sauce simmer briefly before baking so the flavours meld, rather than dumping everything straight into the oven.
• I keep an eye on the cheese towards the end of baking so it melts perfectly without over-browning.
• I allow the dish to rest for a few minutes after baking—this helps the sauce settle and makes the serving cleaner.