French Onion Chicken Bake – Enjoy the rich, cozy flavors of the classic French soup in an easy baked chicken recipe! It features gooey, melty cheese and caramelized onions for a comforting dish with flair.

Plate of mashed potatoes topped with French onion chicken breast and gravy.

Why We Love This Easy Chicken Recipe

This fabulous French Onion Baked Chicken recipe is loaded with irresistible oniony flavor from French onion soup mix, sweet caramelized onions, and melting provolone cheese. Essentially, it turns a classic French onion soup into a fork-tender protein-packed main dish!

The sweet onions and chicken flavors also pair perfectly with all kinds of side dishes. Ready in about 40 minutes this recipe is quick and easy to make for an elevated meal, any night of the week.

Plate of mashed potatoes topped with 2 French onion chicken breasts and gravy.

French Onion Chicken Ingredients

  • Chicken – boneless and skinless breasts and/or thighs
  • Olive oil – or other neutral-tasting high heat cooking oil, like avocado or canola oil
  • French onion soup mix – typically a combination of dry onion flakes, beef bullion, and spices like onion powder, paprika, and celery seed
  • Sweet onion – peeled and sliced
  • Butter – unsalted
  • Cooking sherry – or apple cider vinegar
  • Light brown sugar – a bit to caramelize the onions
  • Dried thyme – adds an earthy, rustic, and cozy flavor
  • Provolone cheese – perfect for melting
  • Chopped parsley – to garnish
  • Salt and pepper – a bit of each to taste

Pro Tip: You can see in the photos, I’m using small chicken breasts and thighs so I put half a piece of provolone cheese on top of each piece of chicken. However, if using larger chicken breasts use a whole slice of provolone cheese per breast.

Plate of mashed potatoes topped with French onion chicken breast and gravy. A fork is holding a bite to camera.

How to Make Baked French Onion Chicken

Set out a large rimmed baking sheet. Line the baking sheet with parchment paper and lay the chicken breasts over the top of the parchment in a single layer. Drizzle olive oil over the top of the chicken and then sprinkle the French onion soup mix packet evenly over the chicken pieces. Turn the chicken pieces to coat both sides with seasoning and oil.

Pro Tip: Now preheat the oven to 400°F. Do this after seasoning the chicken so it has time to marinate.

9 raw chicken thighs on a baking sheet.

While the oven is preheating, cut the onion in half and slice each half into thin slices. Place a sauté pan over medium-low heat. Add the butter and sliced onions to the pan. Stir and sauté the onions low-and-slow so that they gently caramelize. After the onions start to wilt down, add the brown sugar, dried thyme, and salt and pepper to taste. Cook down until the onions are very soft and golden-brown. Then add the cooking sherry and continue to cook another 2-3 minutes.

Pro Tip: Caramelizing onions properly can take up to 15 or 20 minutes. Don’t rush!

Caramelizing onions in a black skillet with wooden spatula.

Meanwhile, once the oven reaches 400°F, place the chicken in the oven and bake for 12 to 15 minutes. Bake for 12 minutes for smaller chicken pieces and 15 for larger pieces. 

Once the timer goes off, remove the pan from the oven and use tongs to place a generous amount of caramelized onions on top of each piece of chicken.

Hands with tongs adding caramelized onions to the tops of chicken on a baking sheet.

Add a half or whole slice of provolone cheese over the top of each piece of chicken, depending on the size of each piece.

Get the Complete (Printable) Baked French Onion Chicken Recipe with Measurements + Video Below. Enjoy!

9 chicken thighs on a baking sheet topped with unmelted provolone cheese.
9 chicken thighs on a baking sheet topped with melted provolone cheese.

Place the pan back in the oven for 5 minutes until the chicken is cooked through and the cheese has melted.

Sprinkle the tops of the chicken with parsley and serve warm.

9 chicken thighs on a baking sheet topped with melted provolone cheese.

Serving Suggestions

These cheesy pieces of chicken are perfect to serve with fluffy mashed potatoes or creamy polenta. For a more refined meal, pair French Onion Chicken with pomme puree (French mashed potatoes).

Or try our cauliflower mashed “potatoes” for a low carb option!

We also like to serve some lighter green veggies to balance all the rich, gooey goodness of the chicken. Try our baked green beans almondine or air fryer green beans, roasted lemon asparagus, steamed broccoli, or air fryer Brussels sprouts.

And, of course, we highly suggest having a basket of warm French bread or baguette on the table, too!

Plate of mashed potatoes topped with 2 French onion chicken breasts and gravy.

Frequently Asked Questions

Do you bake chicken covered or uncovered?

Bake the French onion chicken thighs or breasts uncovered.

How do you bake chicken without making it tough?

Baking chicken at a high temperature for 15 minutes or less makes the outside of the pieces nice and golden, while keeping the meat moist inside.

How long do leftovers last?

Cool the chicken completely and transfer it to an airtight container. Leftovers will keep well for up to 3 days in the fridge.

Plate of mashed potatoes topped with 2 French onion chicken breasts and gravy.

Looking for More Comfort Food Recipes? Be Sure to Try:

Plate of mashed potatoes topped with French onion chicken breast and gravy.
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French Onion Chicken

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Enjoy the rich, cozy flavors of the classic French soup in this easy French Onion baked chicken recipe! It features gooey, melty cheese and caramelized onions for a comforting dish with flair.
Servings: 6 – 9 servings

Ingredients

Instructions

  • Set out a large rimmed baking sheet. Line the baking sheet with parchment paper and lay the chicken breasts over the top of the parchment in a single layer. Drizzle olive oil over the top of the chicken and then sprinkle the French onion soup mix packet evenly over the chicken pieces. Turn the chicken pieces to coat both sides with seasoning and oil.
  • Now preheat the oven to 400°F. Do this after seasoning the chicken so it has time to marinate.
  • While the oven is preheating, cut the onion in half and slice each half into thin slices. Place a sauté pan over medium-low heat. Add the butter and sliced onions to the pan. Stir and sauté the onions low-and-slow so that they gently caramelize. After the onions start to wilt down, add the brown sugar, dried thyme, and salt and pepper to taste. Cook down until the onions are very soft and are starting to brown. Then add the cooking sherry and continue to cook another 2-3 minutes. Caramelizing onions properly can take up to 15 or 20 minutes. Don’t rush!
  • Meanwhile, once the oven reaches 400°F, place the chicken in the oven and bake for 12 to 15 minutes. Bake for 12 minutes for smaller chicken pieces and 15 for larger pieces.
  • Once the timer goes off, remove the pan from the oven and use tongs to place a generous amount of caramelized onions on top of each piece of chicken. Add a half or whole slice of provolone cheese over the top of each piece of chicken, depending on the size of each chicken piece. Place the pan back in the oven for 5 minutes until the chicken is cooked through and the cheese has melted.
  • Sprinkle the tops of the chicken with parsley and serve warm.

Video

Notes

Cool the chicken completely and transfer to an airtight container. Leftovers will keep well for up to 3 days in the fridge.

Nutrition

Serving: 1pc, Calories: 421kcal, Carbohydrates: 7g, Protein: 46g, Fat: 22g, Saturated Fat: 10g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 0.3g, Cholesterol: 154mg, Sodium: 437mg, Potassium: 810mg, Fiber: 1g, Sugar: 5g, Vitamin A: 576IU, Vitamin C: 7mg, Calcium: 174mg, Iron: 1mg
Course: Main, Main Course
Cuisine: French
Author: Sommer Collier
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