French Onion Chicken Bake (Printable Recipe)

Juicy chicken baked in savory onion sauce with bubbling cheese for a comforting main dish.

# Ingredients You'll Need:

→ Chicken

01 - 2 large boneless skinless chicken breasts
02 - Salt and pepper to taste
03 - 1 tablespoon Italian seasoning
04 - 1/2 tablespoon garlic powder
05 - 1/2 cup all-purpose flour
06 - 1/4 cup shredded Parmesan cheese
07 - 3 tablespoons olive oil
08 - 1 tablespoon butter, salted or unsalted

→ Sauce

09 - 2 tablespoons unsalted butter
10 - 1 tablespoon olive oil
11 - 3 yellow onions, about 1.5 pounds, thinly sliced
12 - 1 tablespoon low sodium soy sauce
13 - 1 teaspoon dried rosemary
14 - 1 teaspoon dried thyme
15 - 1/4 teaspoon ground sage
16 - 3 cloves garlic, minced
17 - 1/2 cup dry white wine, such as chardonnay or pinot grigio
18 - 2 tablespoons all-purpose flour
19 - 1 cup beef broth
20 - 1 cup chicken broth
21 - 1 beef bouillon cube
22 - 2 cups shredded mozzarella cheese, or provolone or Gruyere

# Steps to Follow:

01 - Slice each chicken breast into 2–3 thinner pieces. Place between plastic wrap and pound to 1/4 inch thickness. Season with salt, pepper, Italian seasoning, and garlic powder. Dredge in a mixture of flour and Parmesan cheese.
02 - Heat olive oil and butter in an oven-safe skillet over medium-high heat. Sear chicken pieces for about 3 minutes per side until golden. Remove and set aside.
03 - In the same skillet, add butter and olive oil. Scrape up browned bits with a spatula. Add sliced onions and stir to coat.
04 - Cook onions over medium heat for 5 minutes. Stir in soy sauce, rosemary, thyme, and sage. Reduce heat to low, cover, and cook for 30 minutes, stirring occasionally.
05 - Uncover and increase heat to medium. Cook for 10 minutes. Add white wine and minced garlic. Cook uncovered until wine reduces, about 10 minutes.
06 - Sprinkle flour over onions and stir. Cook for 1–2 minutes. Add beef broth, chicken broth, and bouillon. Simmer 3–5 minutes until thickened. Remove from heat.
07 - Return chicken and juices to skillet. Top with shredded cheese. Bake at 475°F for 15–20 minutes until top is browned and bubbling.
08 - Garnish with fresh thyme if desired and serve with mashed potatoes, buttered noodles, or green beans.

# Extra Tips:

01 - The soy sauce enhances umami without standing out as a distinct flavor.
02 - Mozzarella, provolone, Swiss, or Gruyere work well for the cheese topping.
03 - Pound chicken thin to ensure even cooking; it will thicken slightly as it cooks.
04 - Use low sodium broth and soy sauce to control saltiness.
05 - Gravy Master can be added to darken the sauce if desired.

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