French Onion Chicken Bake

Oh. My. Goodness. If you’ve ever dreamed of combining the rich, caramelized flavors of French onion soup with juicy chicken, today is your lucky day! This French Onion Chicken Bake takes all those comforting soup flavors and transforms them into a protein-packed main dish that’s ready in just 35 minutes.

The magic happens when the sweet caramelized onions meet savory beef broth and melty cheese. That signature French onion soup flavor infuses every bite of chicken, creating a dish that feels like restaurant-quality comfort food but is surprisingly simple to make. The best part? The chicken stays incredibly tender while soaking up all those incredible flavors.

Ingredients

For the chicken:

• 6 (4 oz.) skinless, boneless chicken breasts
• 1/4 tsp paprika
• 1/4 tsp garlic powder
• 1/4 tsp seasoned salt

For the French onion sauce:

• 2 Tbsp Land O’Lakes light butter made with canola oil
• 1 yellow onion, peeled & sliced
• 1 (10 oz.) can French onion soup (Campbell’s recommended)
• 1 cup low sodium beef broth
• 1/2 cup fat free or light mozzarella cheese

Steps

1. Preheat oven to 350°F (175°C). This moderate temperature allows the chicken to cook through without drying out while giving the cheese time to melt perfectly.
2. In a large skillet (cast iron works beautifully here), melt 2 Tbsp butter over medium heat. Add sliced onions and sauté for 7-8 minutes until softened and translucent. Look for a slight golden color, but don’t fully caramelize them as they’ll continue cooking later.
3. When onions become soft, transfer them to a plate and set aside. Don’t wash the skillet – those browned bits left behind will add flavor to your chicken.
4. Spray the same skillet with non-stick cooking spray. The residual heat helps create a perfect sear on the chicken.
5. Season each chicken breast evenly on both sides with paprika, garlic powder, and seasoned salt. For best results, pat chicken dry with paper towels before seasoning – this ensures a better sear.
6. Place seasoned chicken breasts into the prepared skillet. Cook for 5-7 minutes on medium-high heat on both sides until golden brown. The chicken doesn’t need to be fully cooked through at this point – it will finish in the oven.
7. Return the reserved onions to the skillet, distributing them around and on top of the chicken breasts. The onions will continue to soften and caramelize in the oven.
8. Pour in the 10 oz. can of French onion soup and 1 cup beef broth. Simmer the chicken and onions for 2-3 minutes – this allows the soup to begin caramelizing the chicken and creates that signature French onion flavor.
9. If using a cast iron or oven-safe skillet, top each chicken breast with light mozzarella cheese (about 1-2 Tbsp per breast). If your skillet isn’t oven-safe, transfer the chicken, onions, and sauce into a baking dish before adding cheese.
10. Place skillet or baking dish in the preheated oven. Cook for 10-15 minutes until the cheese is melted and bubbly and chicken reaches an internal temperature of 165°F (74°C). The sauce should be slightly reduced and bubbling around the edges.
11. Let rest for 5 minutes before serving to allow the juices to redistribute throughout the chicken, ensuring maximum tenderness.

Smart Swaps

• Use Swiss cheese instead of mozzarella for a more authentic French onion soup flavor
• Substitute olive oil for butter to reduce saturated fat while maintaining flavor
• Try chicken thighs instead of breasts for even juicier results (cook to 175°F (80°C) internal temperature)

Make It Diabetes-Friendly

• Replace canned French onion soup with 2 cups homemade beef broth seasoned with 1 tsp Worcestershire sauce and 1/4 tsp thyme to reduce sodium and carbs by approximately 6g per serving
• Use a full-fat but smaller portion (1/4 cup) of cheese rather than fat-free varieties, which often contain added starches
• Serve with non-starchy vegetables like roasted asparagus or sautéed zucchini instead of traditional bread or potatoes to keep the glycemic impact low
• Consider reducing portion size to 3 oz chicken per serving if needed for carb management

Pro Tips

• For extra flavor, deglaze the pan with 2 Tbsp dry sherry before adding the soup and broth
• Slice chicken breasts horizontally if they’re thick to ensure even cooking
• Don’t rush the onions in the first step—the more color they develop, the more flavor your dish will have
• If sauce is too thin after baking, remove chicken and reduce sauce on stovetop for 3-5 minutes until slightly thickened