Description
This French Onion Chicken Bake combines tender, seared chicken breasts with richly caramelized onions, infused with garlic and balsamic vinegar, all topped with melted Gruyère cheese. A flavorful, comforting dish that brings the classic tastes of French onion soup into a hearty chicken dinner perfect for any occasion.
Ingredients
Chicken
- 4 boneless, skinless chicken breasts
Onion Mixture
- 3 large yellow onions, thinly sliced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 cup beef broth
- ½ cup dry white wine
- 1 tablespoon balsamic vinegar
- 1 teaspoon sugar
- 1 teaspoon salt
- ½ teaspoon black pepper
Cheese & Garnish
- 2 cups shredded Gruyère cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Caramelize the Onions: In a large skillet, heat the butter over medium heat. Add the thinly sliced onions and cook, stirring occasionally, for about 20-25 minutes until they become deeply caramelized. If the onions start to stick, add a splash of water or beef broth to loosen them.
- Add Garlic and Seasonings: Stir in the minced garlic, sugar, and balsamic vinegar, cooking for another 2-3 minutes to develop the rich flavors.
- Simmer Liquids: Pour in the white wine and beef broth. Allow the mixture to simmer for about 5 minutes until approximately half of the liquid evaporates and the sauce thickens. Season with salt and black pepper.
- Preheat Oven & Sear Chicken: Preheat your oven to 375°F (190°C). While the oven heats, remove the onion mixture from the skillet and set aside. Season both sides of the chicken breasts with salt and pepper. Add olive oil to the same skillet over medium-high heat and sear the chicken breasts until golden brown on each side, roughly 2-3 minutes per side. Remove from heat.
- Assemble the Bake: Spread the caramelized onion mixture evenly over the seared chicken breasts in the skillet. Top with shredded Gruyère cheese evenly over the onions and chicken.
- Bake: Transfer the skillet or an oven-safe baking dish to the preheated oven. Bake for 20-25 minutes until the chicken is cooked through and reaches an internal temperature of 165°F (74°C), and the cheese is melted and bubbly.
- Garnish and Serve: Remove the bake from the oven and sprinkle with fresh chopped parsley before serving. Enjoy the melty, savory French onion chicken with your favorite side dishes.
Notes
- Use a meat thermometer to ensure the chicken reaches a safe internal temperature of 165°F (74°C).
- If you don’t have Gruyère cheese, Swiss cheese is a suitable substitute.
- For an alcohol-free option, substitute white wine with additional beef broth or white grape juice.
- Caramelizing onions takes time but greatly enhances the flavor—do not rush this step.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently in the oven.
