French Onion Chicken

5 stars (3 reviews)

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.

Prep Time15

Cook Time25

Total Time40

Course: Main, Main Course

Cuisine: French

Servings: - 9 servings

Calories: 421kcal

Author: Sommer Collier

Ingredients

2 ½ - 3 pounds boneless chicken breasts and/or thighs
2 tablespoons olive oil
1 packet French onion soup mix
1 large sweet onion
4 tablespoons butter
2 tablespoons cooking sherry
1 tablespoon light brown sugar
1 teaspoon dried thyme
6-9 slices provolone cheese slices
2 tablespoon chopped parsley
Salt and pepper

US Customary - Metric

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