Description
This French Onion Chicken Bake will make your family think you spent hours in the kitchen! Caramelized onions and gooey cheese transform ordinary chicken into a restaurant-worthy dinner with minimal effort.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 2 pounds)
- 3 large yellow onions (about 2 pounds), thinly sliced
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- 1 bay leaf
- 1 cup beef broth
- 2 tablespoons Worcestershire sauce
- 1 cup Gruyère cheese, shredded (about 4 ounces)
- ½ cup Parmesan cheese, freshly grated
- Salt and freshly ground black pepper to taste
- 1 tablespoon all-purpose flour
- Optional: 2 tablespoons dry sherry or white wine
Instructions
- Melt butter and olive oil in a large oven-safe skillet over medium heat. Add sliced onions and a pinch of salt. Cook for 25-30 minutes, stirring occasionally, until onions are deeply caramelized.
- Add minced garlic and cook for 1 minute. Sprinkle flour over onions, stir and cook for 1 minute. Pour in beef broth, Worcestershire sauce, and sherry (if using). Add thyme and bay leaf. Simmer for 5 minutes until slightly thickened.
- Season chicken breasts with salt and pepper. Temporarily remove onion mixture from skillet. Sear chicken for 2-3 minutes per side until golden. Return onion mixture to the skillet, nestling chicken into the onions.
- Preheat oven to 375°F (190°C). Cover skillet with foil and bake for 15-20 minutes until chicken is almost cooked through (about 155°F internal temperature).
- Remove foil and sprinkle Gruyère and Parmesan over the chicken. Switch oven to broil and cook uncovered for 2-3 minutes until cheese is bubbly and golden brown.
- Remove bay leaf before serving. Let rest for 5-10 minutes before serving to allow juices to redistribute.