I love making this French Onion Chicken Bake when I want something cozy, flavorful, and easy to prepare. Tender chicken breasts are topped with sweet caramelized onions, rich French onion soup, and melted Swiss or Gruyère cheese, then baked until perfectly golden and bubbly. It’s a comforting oven dish that brings classic French onion flavors into a satisfying main course.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 boneless, skinless chicken breasts
1 large onion, thinly sliced
2 tbsp butter
1 tsp olive oil
1 can (10.5 oz) French onion soup (or about 1½ cups prepared French onion soup)
1 cup shredded Swiss or Gruyère cheese
1 tsp garlic powder
Salt and pepper, to taste
Fresh thyme or parsley, for garnish (optional)
Directions
I start by preheating the oven to 375°F (190°C).
In a skillet over medium heat, I melt the butter with the olive oil. I add the sliced onions and cook them, stirring occasionally, until they are soft and caramelized, which takes about 15 minutes.
While the onions cook, I season the chicken breasts with garlic powder, salt, and pepper.
I place the chicken in a greased baking dish and spoon the caramelized onions evenly over each piece. Then I pour the French onion soup over the chicken and onions.
Next, I sprinkle the shredded Swiss or Gruyère cheese evenly on top. I bake the dish uncovered for 30–35 minutes, until the chicken reaches an internal temperature of 165°F (75°C) and the cheese is bubbly and golden.
Before serving, I like to garnish with fresh thyme or parsley if I have it on hand.
Servings and timing
This recipe makes 4 servings.
Prep Time: 10 minutes
Cook Time: 35–40 minutes
Total Time: About 50 minutes
Variations
I sometimes swap Swiss cheese for Gruyère when I want a slightly nuttier flavor. If I prefer a deeper onion taste, I add an extra half onion and let it caramelize a little longer. For a heartier version, I like serving the chicken over toasted slices of crusty bread so the sauce soaks in, similar to classic French onion soup. I can also add sliced mushrooms to the onions while they cook for extra richness.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I prefer using the oven at 350°F (175°C) until warmed through so the cheese stays melty and the chicken doesn’t dry out. If I’m short on time, I reheat individual portions in the microwave in short intervals, covering them to retain moisture.
FAQs
Can I use chicken thighs instead of chicken breasts?
Yes, I can use boneless, skinless chicken thighs. I just make sure they are cooked to an internal temperature of 165°F (75°C).
Can I make this dish ahead of time?
I can assemble the dish a few hours ahead, cover it, and refrigerate it. When I’m ready to bake, I may need to add a few extra minutes to the cooking time.
What cheese works best for this recipe?
I find that Swiss and Gruyère both melt beautifully and complement the onion flavor. Gruyère gives a slightly richer and nuttier taste.
How do I know when the chicken is fully cooked?
I use a meat thermometer to check that the internal temperature reaches 165°F (75°C). The juices should also run clear.
Can I freeze this dish?
I can freeze it after baking and cooling completely. I store it tightly wrapped for up to 2 months and thaw it in the refrigerator before reheating.
Conclusion
I enjoy making this French Onion Chicken Bake because it transforms simple ingredients into a deeply flavorful and comforting meal. The caramelized onions and melted cheese create a rich topping that pairs perfectly with the tender chicken. Whether I serve it with mashed potatoes, rice, or crusty bread, I always end up with a satisfying dinner that feels both rustic and special.
📖 Recipe:
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French Onion Chicken Bake
- Total Time: 50 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
A cozy and flavorful oven-baked chicken dish topped with sweet caramelized onions, savory French onion soup, and melted Swiss or Gruyère cheese for a comforting and satisfying meal.
Ingredients
4 boneless, skinless chicken breasts
1 large onion, thinly sliced
2 tbsp butter
1 tsp olive oil
1 can (10.5 oz) French onion soup (or about 1½ cups prepared French onion soup)
1 cup shredded Swiss or Gruyère cheese
1 tsp garlic powder
Salt and pepper, to taste
Fresh thyme or parsley, for garnish (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- In a skillet over medium heat, melt the butter with the olive oil. Add the sliced onions and cook, stirring occasionally, until soft and caramelized, about 15 minutes.
- Season the chicken breasts with garlic powder, salt, and pepper.
- Place the chicken in a greased baking dish. Spoon the caramelized onions evenly over each piece, then pour the French onion soup over the chicken and onions.
- Sprinkle the shredded Swiss or Gruyère cheese evenly on top.
- Bake uncovered for 30–35 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the cheese is bubbly and golden.
- Garnish with fresh thyme or parsley before serving, if desired.
Notes
Swiss or Gruyère cheese can be used interchangeably for slightly different flavor profiles.
Add an extra half onion for deeper caramelized flavor.
Sliced mushrooms can be cooked with the onions for added richness.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a 350°F (175°C) oven until warmed through, or microwave in short intervals.
Freeze after baking and cooling completely for up to 2 months. Thaw in the refrigerator before reheating.
- Prep Time: 10 minutes
- Cook Time: 35–40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French-American
Nutrition
- Serving Size: 1 chicken breast with toppings
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 42 g
- Cholesterol: 135 mg
