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French Onion Chicken Bake Recipe
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.
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Prep Time 5 minutes
Cook Time 15 minutes
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.