Description
This French Onion Chicken Bake combines tender seared chicken breasts topped with sweet, caramelized onions and melted Gruyère cheese, baked to perfection for a rich, flavorful dish reminiscent of the classic French onion soup.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
Onion Mixture
- 3 large yellow onions, thinly sliced
- 3 cloves garlic, minced
- 2 tablespoons butter
- 1 teaspoon sugar
- 1 tablespoon balsamic vinegar
- 1 cup beef broth
- ½ cup dry white wine
- 1 teaspoon salt
- ½ teaspoon black pepper
Other Ingredients
- 2 tablespoons olive oil
- 2 cups shredded Gruyère cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Caramelize Onions: In a large skillet, melt the butter over medium heat. Add the thinly sliced yellow onions and cook, stirring occasionally, for 20-25 minutes until the onions are deeply caramelized. Add a splash of water or beef broth if the onions start sticking to the pan.
- Add Flavorings: Stir in the minced garlic, sugar, and balsamic vinegar, cooking for another 2-3 minutes to blend the flavors.
- Deglaze and Simmer: Pour in the dry white wine and beef broth. Let the mixture simmer for about 5 minutes until half of the liquid has evaporated. Season with salt and black pepper to taste.
- Preheat and Sear Chicken: Preheat your oven to 375°F (190°C). Season the chicken breasts on both sides with salt and pepper. In the same skillet used for the onions, heat olive oil over medium-high heat. Sear the chicken breasts for 2-3 minutes on each side until golden brown. Remove from heat.
- Assemble: Evenly spread the caramelized onion mixture over the seared chicken breasts in the skillet or transfer to an oven-safe baking dish. Sprinkle shredded Gruyère cheese evenly over the chicken and onions.
- Bake: Place the skillet or baking dish in the preheated oven and bake for 20-25 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is melted and bubbly.
- Serve: Remove from oven and garnish with freshly chopped parsley. Serve hot.
Notes
- Use a meat thermometer to ensure chicken is cooked through to 165°F for safety.
- To prevent the onions from burning, deglaze the pan with a little liquid as needed during caramelization.
- If you don’t have Gruyère cheese, Swiss cheese or mozzarella can be used as substitutes.
- For a richer flavor, consider using homemade beef broth.
- Leftovers can be refrigerated for up to 3 days and gently reheated.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: French-inspired
