French Onion Chicken Bake

This French onion chicken bake brings all the rich, caramelized flavor of classic French onion soup into a hearty, comforting chicken dinner. Tender chicken breasts bake beneath a blanket of sweet, golden onions, melted mozzarella, and Parmesan for a dish that’s savory, cozy, and full of depth. It’s perfect for weeknight meals yet special enough for company, and it pairs beautifully with mashed potatoes, rice, or crusty bread to soak up the delicious sauce.

Ingredients

• 4 tablespoons butter
• 2 tablespoons balsamic vinegar
• 2/3 cup low-sodium beef broth
• 4 onions, peeled and sliced
• 4 cloves garlic, minced
• 1 teaspoon thyme
• 1/2 teaspoon pepper
• 1/2 teaspoon salt
• 4 boneless, skinless chicken breasts
• 1 cup shredded mozzarella cheese
• 1/2 cup shredded Parmesan cheese

Directions

1. Preheat oven to 400°F and coat a baking dish with cooking spray.
2. Heat a large skillet over medium-high and melt the butter.
3. Add sliced onions; cook until softened.
4. Reduce heat to medium-low, add garlic, pepper, and thyme; sauté until fragrant.
5. Stir in balsamic vinegar and beef broth, scraping up browned bits.
6. Simmer 10 minutes, or until onions are caramelized and sauce thickens.
7. Spread one-third of the onion mixture in the baking dish.
8. Place chicken breasts on top and season with salt.
9. Spoon remaining onions over the chicken.
10. Sprinkle mozzarella and Parmesan over the top.
11. Bake 30 minutes, or until chicken is cooked through.
12. Let rest a few minutes before serving.

Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: ~380 kcal | Servings: 4

Tips

• For extra browning, broil the dish for 1–2 minutes at the end—watch closely.
• Slice onions evenly so they caramelize at the same rate.

FAQ

Can I use chicken thighs instead of breasts?
Yes—boneless thighs work well; just adjust the cooking time as needed.

Can I make this ahead?
You can caramelize the onions in advance and refrigerate; assemble and bake when ready.

What cheese substitutes work?
Gruyère or Swiss add a more traditional French onion soup flavor.

Why add balsamic vinegar?
It enhances caramelization and adds depth and slight sweetness.