Description
This French Onion Chicken Bake is the ultimate comfort food—juicy chicken, a creamy French onion sauce, and a melty layer of cheese, all topped with crispy French fried onions. Whether you’re cooking for a weeknight dinner or a cozy weekend meal, this one-pan wonder is sure to become a family favorite. It’s simple to prepare, full of flavor, and easy to clean up after!
Ingredients
- 4 boneless, skinless chicken breasts
- 1 packet (1 oz) dry French onion soup mix
- 1 can (10.5 oz) condensed cream of chicken soup
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded Parmesan cheese
- 1 cup French fried onions
- 1/2 cup milk
- 1 tablespoon olive oil
- Salt and pepper, to taste
- Fresh parsley (optional, for garnish)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Sear the Chicken: Heat olive oil in a skillet over medium heat. Season the chicken breasts with salt and pepper. Sear each chicken breast for 2–3 minutes on each side until lightly browned. This locks in moisture and creates a golden crust.
- Prepare the French Onion Sauce: In a mixing bowl, combine condensed cream of chicken soup, milk, and dry French onion soup mix. Stir until smooth and creamy.
- Assemble the Dish: Place the seared chicken breasts in the prepared baking dish. Pour the soup mixture over the chicken, ensuring even coverage.
- Add Cheese: Sprinkle mozzarella and Parmesan cheese over the top of the chicken.
- Bake Covered: Cover with aluminum foil and bake for 20 minutes to ensure the chicken cooks through and stays moist.
- Add French Fried Onions: Remove the foil and sprinkle French fried onions over the top. Continue baking for an additional 10–15 minutes, or until the cheese is bubbly and the chicken reaches an internal temperature of 165°F (74°C).
- Garnish and Serve: Once baked, garnish with fresh parsley and serve warm.
Notes
- Chicken Substitute: Chicken thighs can be used in place of breasts for a juicier result. Adjust cooking time as needed.
- Make Ahead: Prepare the dish up to the baking step, cover it tightly, and refrigerate for up to 24 hours. Add 5–10 extra minutes to the cooking time when baking.
- Topping Alternatives: If you don’t have French fried onions, substitute panko breadcrumbs mixed with melted butter for a crunchy topping.
- Gluten-Free Version: Use gluten-free French onion soup mix, cream of chicken soup, and French fried onions to make this recipe gluten-free.
- Prep Time: 10 minutes
- Cook Time: 35–40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American