Name: French Onion Chicken Bake Recipe
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 40 min
Cuisine: French American
Ingredients: 2 large boneless, skinless chicken breasts; Salt; Pepper; 1 tablespoon Italian seasoning; ½ tablespoon garlic powder; ½ cup flour; ¼ cup Parmesan cheese, shredded; 3 tablespoons olive oil; 1 tablespoon butter, salted or unsalted; 2 tablespoons unsalted butter; 1 tablespoon olive oil; 3 yellow onions (about 1.5 lbs); 1 tablespoon low sodium soy sauce; 1 teaspoon dried rosemary; 1 teaspoon dried thyme; ¼ teaspoon ground sage; 3 cloves garlic, minced; ½ cup dry white wine (such as Chardonnay or Pinot Grigio); 2 tablespoons flour; 1 cup beef broth; 1 cup chicken broth; 1 beef bouillon cube; 2 cups mozzarella cheese (or provolone or gruyere)

Jump to Recipe· 4.6 from 42 reviews

If you love the deep, rich flavors of French onion soup but want a heartier, cozy meal, this French Onion Chicken Bake Recipe is a total winner. It’s like taking all the good parts of French onion soup—sweet caramelized onions, savory herbs, melty cheese—and putting them on top of perfectly seared chicken. Trust me, once you try it, you’ll want to make it again and again. Stick with me, and I’ll walk you through everything so your bake comes out just right.

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Why This Recipe Works

Layered Flavors: Caramelized onions combined with herbs and a splash of wine create a deeply savory sauce layered with complexity.
Perfectly Seared Chicken: Pounding the chicken thin ensures it cooks evenly and stays juicy under all that cheesy, oniony goodness.
Cheesy Finish: Melting mozzarella or provolone on top adds creaminess and a gorgeous golden crust as it bakes.
Easy One-Pan Method: Using your skillet from stove to oven keeps cleanup minimal and flavor concentrated.

French Onion Chicken Bake, French Onion Soup Chicken, Baked Chicken with Caramelized Onions, Easy French Onion Chicken, Comforting Chicken Bake - A close-up view of a round, white enamel pan filled with a rich brown sauce topped with four large, uneven oval pieces of melted cheese that have light brown spots where they are toasted. Small green herb sprigs are scattered gently on the cheese and sauce, adding a fresh touch. The sauce has a thick texture with visible chunks, giving the dish a hearty look. The pan sits on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this French Onion Chicken Bake Recipe plays a role in building that signature comforting, savory flavor. Shopping for a fresh bundle of yellow onions and good-quality chicken will make a huge difference. Plus, simple pantry staples like garlic powder and Italian seasoning keep it approachable while adding complexity.

Chicken breasts: Pounding them thin keeps the meat juicy and tender, perfect for quick searing and soaking up flavors.
Italian seasoning & garlic powder: These bring a subtle herbaceous note that complements the sweet onions beautifully.
Flour & Parmesan cheese: Coating the chicken in this mix gives you a nice golden crust and a little extra flavor.
Yellow onions: The heart of this dish—they caramelize slowly to bring out their natural sweetness and depth.
Butter and olive oil: A combo that balances richness and a light fruity note, essential for both chicken and onions.
Soy sauce: Adds umami without tasting salty, boosting the savory depth of the onions and sauce.
Herbs (rosemary, thyme, sage): Classic flavors borrowed from French cooking, these keep the taste authentic and aromatic.
White wine: Adds acidity and brightness, cutting through the rich onions and cheese.
Chicken & beef broth plus beef bouillon: Gives the sauce a deep, meaty base, similar to gravy but lighter.
Mozzarella (or provolone/gruyere): Melts beautifully for that gooey, bubbly topping.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of the things I absolutely love about this French Onion Chicken Bake Recipe is how easy it is to make it your own. Whether you want to swap herbs based on what’s in your garden or swap out cheeses for different melty experiences, it’s completely flexible. Don’t hesitate to experiment to match your family’s preferences.

Cheese Variation: I’ve made this with Gruyere for a nuttier flavor and also with provolone when I wanted something milder—both are fantastic.
Herb Swap: Once, I added fresh thyme instead of dried, which brought a brighter, fresher aroma. Just adjust quantities if using fresh.
Low Sodium Option: You can omit the beef bouillon and use low-sodium broth to keep it lighter on salt without losing richness.
Wine Alternative: If you’d rather skip alcohol, use more chicken broth and a splash of apple cider vinegar for acidity.

Step-by-Step: How I Make French Onion Chicken Bake Recipe

Step 1: Tenderize and Season the Chicken

First, cut your chicken breasts into thinner slices—about 2 or 3 per breast. I put the slices between plastic wrap and lightly pound them to about ¼ inch thickness. A little secret: using the textured side of your meat tenderizer speeds this up without tearing the meat. Once that’s done, pat the chicken dry to help the coating stick. Then, sprinkle salt, pepper, Italian seasoning, and garlic powder on both sides.

Step 2: Coat and Sear for Golden Perfection

Mix the flour with Parmesan cheese, then dredge your chicken in the mixture, coating evenly. Heat olive oil and butter in a skillet over medium-high heat. It’s important to adjust your heat as you go: you want a nice golden crust developing without burning. Each side takes about 3 minutes. Once seared, transfer chicken to a plate and loosely cover with foil. Don’t worry if it’s not fully cooked yet—it’ll finish in the oven.

Step 3: The Magic of Caramelizing Onions

Slice your onions into even ¼-inch rounds so they cook uniformly. In the same skillet, melt butter and olive oil over medium heat, and use a silicone spatula to scrape up all the flavorful bits left behind from the chicken—the “fond” is pure gold for your sauce. Toss in the onions to coat and soften for about 5 minutes, then add soy sauce, rosemary, thyme, and sage. Cover the skillet and lower heat to low, letting the onions slowly caramelize for 30 minutes—stirring occasionally to prevent burning. Then uncover, crank heat back to medium, and cook another 10 minutes, stirring frequently, until your onions turn a deep golden brown and smell irresistible.

Step 4: Build the Rich Sauce

Crank your oven up to 475°F now. Add the minced garlic and white wine to the onions in the skillet and let it simmer uncovered until most of the wine has evaporated, about 10 minutes. Stir in flour and cook it for a minute or two to cook off that raw taste. Then slowly whisk in chicken broth, beef broth, and crumble in the beef bouillon. Turn the heat to medium-high and let it bubble gently for 3–5 minutes, thickening into a luscious sauce. Once thickened, remove the skillet from heat.

Step 5: Bake to Cheesy, Golden Glory

If your skillet isn’t oven-safe, transfer your sauce, onions, and chicken into an oven-safe casserole dish. Place the chicken back into the sauce and sprinkle generously with your choice of mozzarella, provolone, or Gruyere. Bake at 475°F for 15-20 minutes, until the cheese melts, bubbles, and starts to brown. Pull it out, garnish with fresh thyme if you have it, and get ready to dive in.

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Pro Tips for Making French Onion Chicken Bake Recipe

Pound Thin and Even: This ensures quick cooking and helps the chicken absorb the sauce flavors better—plus, it stays juicy and tender.
Low and Slow Onions: Don’t rush caramelizing—slow heat coax out that natural sweetness essential for French onion flavor.
Control Your Heat When Searing: Adjusting the stovetop temperature keeps your crust golden but not burned—watch closely!
Umami Boost Without Salt Overload: Soy sauce adds depth that you won’t taste as salty, so you can skip adding extra salt later.

How to Serve French Onion Chicken Bake Recipe

Garnishes

I love topping the finished dish with a sprinkle of fresh thyme leaves. It adds a bright, herbal touch that lifts the rich sauce and cheese. You can also add a pinch of freshly cracked black pepper or a little crumbled sea salt for contrast. If you’re feeling fancy, a drizzle of good quality extra virgin olive oil right before serving never hurts.

Side Dishes

This French Onion Chicken pairs beautifully with creamy mashed potatoes or buttery garlic noodles—both soak up that luscious sauce perfectly. A crisp green salad or roasted seasonal veggies balance the richness. One of my go-to combos lately has been roasted asparagus with lemon zest; it adds a bright freshness that’s so welcome on the plate.

Creative Ways to Present

For a dinner party, I like to plate individual servings by cutting the chicken bake into squares and garnishing with a sprig of thyme and a sprinkle of grated Parmesan. Serving it in simple white dishes allows the golden cheese and caramelized onions to shine. Another fun idea is to spoon the sauce over buttered toasted baguette slices alongside the chicken for a rustic feel—everyone loves a little extra crunch.

Make Ahead and Storage

Storing Leftovers

I store leftover French Onion Chicken Bake in an airtight container in the fridge. It keeps really well for about 3-4 days. When reheating, I like to cover it loosely with foil to keep the chicken moist while warming it in the oven.

Freezing

Yes! You can freeze the fully baked dish in a freezer-safe container. Just cool completely before covering and freezing. It keeps well for up to 3 months. When you want to reheat, thaw overnight in the fridge for best results.

Reheating

My favorite way to reheat is in the oven at 350°F, covered with foil, for about 20 minutes or until hot through. This keeps the cheese from drying out and the chicken juicy. Microwaving works in a pinch but can make the chicken dry, so add a splash of broth if you go that route.

FAQs

Can I use chicken thighs instead of breasts in this French Onion Chicken Bake Recipe?

Absolutely! Chicken thighs are a bit fattier and more forgiving, which means you might skip pounding them thin. Just adjust your cooking time so the thighs are fully cooked. The flavors of the onions and cheese work just as well with thighs for a juicier bite.
What can I substitute for the white wine if I don’t want to cook with alcohol?

If you prefer not to use wine, swap it with an equal amount of chicken broth mixed with a splash of apple cider vinegar or lemon juice to add acidity. This keeps the sauce bright and flavorful without the alcohol.
Can I make this recipe gluten-free?

Yes, just substitute the all-purpose flour with a gluten-free flour blend for dredging and thickening the sauce. Also, double-check that your bouillon and other ingredients are gluten-free. The dish will still come out deliciously comforting!
Is it okay if the chicken isn’t fully cooked before baking?

Definitely—since the chicken is pounded thin and seared only a few minutes per side, it’s normal for it to be slightly undercooked before going into the oven. The high heat baking finishes it off perfectly without drying it out.
What’s the best cheese to use if I want a really gooey and browned top?

Mozzarella is classic for gooey meltiness, but Gruyere or provolone add great depth and melt beautifully too. Gruyere, in particular, browns nicely and brings a slightly nutty flavor that pairs wonderfully with the onions.

Final Thoughts

To me, this French Onion Chicken Bake Recipe is pure comfort food with a little French flair—perfect for weeknights and casual dinners but impressive enough for guests. I hope you enjoy making it as much as I do because it really fills your kitchen with the most wonderful aromas and fills dinner plates with cozy goodness. Give it a try, and I promise you’ll have a new favorite on repeat.