I'm totally telling the truth when I say that Manservant mentioned 4 times during dinner that this chicken onion soup recipe was really good. Kind of a cross between French onion soup and a chicken casserole this chicken dish with cheesy croutons and caramelized onions is savory and tasty.
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Like really, really good Manservant kept saying. I haven't heard him gush that much in a very long time. But he was right. This French onion chicken recipe with caramelized onions is amazing.
Basically a riff on a classic French onion soup recipe, this golden brown chicken complete with melty cheese, made in a large skillet and briefly baked, was a meal my whole family would enjoy.
We are lovers of onions and this easy dinner recipe more than satisfies.
If you love French onion soup, you will adore this French onion chicken bake.
I made it using dry French onion soup mix from Lipton's, which gives this chicken dish extra umami.
Lipton onion soup mix is always in my pantry as I love the extra flavor it gives to many of my favorite dishes.
Here's looking at you meatloaf!
If you don't have it, don't worry, but I do think the addition of an envelope of dry soup mix helps make an exciting, flavorful dish.
Why I Love this French Chicken Onion Soup Recipe
I love chicken dishes that are perfect for a dinner party or family and this French onion chicken soup recipe qualifies.
Easy to make and total comfort food, this rich and luscious chicken reminds me of the classic soup-but better.
Well, I'll let you decide!
French onion chicken is having its moment just as marry me chicken did a few years ago.
That easy recipe is still in my repertoire because it is so, so good and I have no doubt this French Chicken onion soup recipe with caramelized onion sauce will stay with me for years to come also.
Key Ingredients in this Chicken Onion Soup Recipe
Onions-I almost always use sweet white onions such as Vidalias or Walla Wallas but yellow onions work too. But please avoid red onions.
Boneless Skinless Chicken Breasts are always my favorite part of the chicken, but you can also use boneless chicken thighs
Lipton Dry Onion Soup Mix- adds so much flavor and makes a great onion gravy.
Chicken Bouillion-I always mention Better than Bouillion and this is what I use. However if you happen to have real chicken broth, use it. And if you don't have chicken bouillion use beef bouillion but I find when using French onion soup packets, as beef bouillion is part of the ingredients.
Heavy cream for richness
Gruyere Cheese is the classic French onion soup cheese but Fontina or Comte would also work, as would any good melty cheese.
Thyme, bay leaf, fresh garlic and white wine for extra flavor or Marsala wine
Toasted or Dried Bread for Cheesy Croutons- I use a toasted Brioche bread but sliced, toasted or dried French bread is great for holding gooey cheese and soaking up hearty onion soup!
How To Make Caramelized Onions
Slice two onions very thin from tip to tip.
Heat olive oil and butter in a large skillet over medium-high heat until butter is foaming. Add onions and season with salt.
Cover and let steam for about 5 minutes, stirring several times so they don't burn. They should be starting to brown and soften up. Reduce heat to medium and remove the cover.
Continue to stir every so often until onions turn a dark golden brown,15 to 20 minutes. You may notice brown bits sticking to the skillet. Add a few tablespoons of water or wine and stir them up from the bottom.
Once soft and evenly golden brown, remove from skillet.
Pro Tip: Make a big batch of caramelized onions and keep them in the fridge. this way you skip the longest step in the recipe!
If you don't end up making this chicken onion soup recipe the onions can be used on sandwiches, burgers and in scrambled eggs.
Combine them with sour cream, add an envelope of soup mix and you have onion dip!
The sky is the limit when using caramelized onions.
How To Make this Chicken Onion Soup Recipe
Slice boneless, skinless chicken breasts through the middle to butterfly them. Pound to similar thickness. Season well with salt and fresh black pepper
Add seasoned chicken breasts to the cast iron skillet you removed the onions from and brown on each side, though they will not be cooked all the way through.
Remove from skillet and set chicken aside.
Add 1 T of butter and fresh garlic. Cook gently until fragrant and then add wine and deglaze the skillet.
Stir in the chicken broth and thyme and simmer until reduced by about 25%.
This really depends on how much soup/gravy you want.
If you want it thicker, simmer it longer.
Add back the caramelized onions and the packet of onion soup mix. Simmer a moment and whisk in the heavy cream.
Place chicken breasts into the onion mixture and then place the toast on top of the onions.
I do not nestle them directly into the sauce.
Bake 15 minutes and then top with shredded gruyere cheese and bake 5 minutes more until melted.
You can see how it bubbles as it bakes.
If you want this more golden brown, place under the broiler, though I didn't.
FAQ's
Why is it called French Onion Soup?
Don't have onion soup mix?
Want a fun fact about French Onion Soup?
Serve This Chicken Onion Soup Recipe as a Complete Meal
I served this perfect onion soup chicken over steamed white rice, but mashed potatoes or noodles would also be a great way to go.
Add a side salad or steamed green beans and you have a meal that everyone will rave over.
That white wine you used with the chicken? Well, now would be a perfect time to pour yourself a glass. You deserve it.
And leftovers? Well there probably won't be any, but if there are store in an airtight container for up to 5 days.
The bread may get soggy but then it really is like eating French onion soup! And I certainly don't mind that!
This French onion soup chicken bake is quick to make if you don't count caramelizing the onions.
They make the house smell so homey and comforting that everyone will be running to dinner.
I know it's only the beginning of the year, but I'm guessing this will be one of my favorite chicken recipes for a long time to come!
More Great Chicken Recipes
Skillet Chicken with Artichokes and Mushrooms in a Creamy Caper Sauce
Chicken in Red Wine Coq au Vin
Roast Chicken with Bread Salad
I'd love to hear if you make this recipe!
Please share a review or rate the recipe,
and be sure to tag me on social!
Recipe
Baked French Chicken Onion Soup Recipe
- Prep Time: 40 Minutes
- Cook Time: 20 Minutes
- Total Time: 1 hour
- Yield: 4 Servings 1x
- Category: Main Course
- Cuisine: American
Description
If you love French onion soup you will love this French onion chicken. Loaded with lots of caramelized onions and gooey cheese croutons, this chicken just became Manservant's favorite dinner!
Ingredients
1 T butter
2 T olive oil (divided)
2 medium to large white onions, sliced thin from tip to tip
¼ c white wine
1 lb boneless skinless chicken breasts, butterflied and pounded to cook evenly
2 cloves minced fresh garlic/more oil as needed
Garlic powder, Salt, Fresh Ground Pepper to season chicken breasts
Fresh thyme sprig for sauce
1 ½ c chicken bouillion or chicken broth
1 envelope Lipton's onion soup mix
½ c heavy cream
1 c Gruyere cheese
2 - 4 slices toasted French bread or brioche
Instructions
Heat butter and oil in 9" cast iron skillet over medium-high heat. When the butter is foamy, add the onions and season with salt. Stir well.
Cover and let steam for about 5 minutes, stirring twice so they begin to brown evenly.
Reduce heat to medium and remove cover. Let cook for up to 20 minutes until onions are soft and golden brown and well caramelized. During this process add a few tablespoons of wine or water at a time to stir up the golden bits from the bottom. Make sure all liquid has been absorbed before removing from heat. Season with salt and transfer to another dish.
Preheat oven to 350 with rack in middle position.
Add 1 tablespoon oil to pan and then add garlic cloves and cook gently (do not burn) before adding seasoned chicken breasts. Sear on each side. They will not be cooked all the way through. Remove from skillet.
Add chicken bouillion, thyme sprig and onion soup mix. Simmer for a few minutes until the liquid has reduce about a third. However if you want a thicker or thinner sauce, simmer longer or shorter!
Stir in heavy cream and add back onions and stir well. Simmer a few moments and add the chicken breasts.
Place on oven and bake 15 minutes. Now intersperse the toast with the chicken, but do not let it sink in or it will get soggy, and sprinkle the entire skillet with cheese. Bake 5 minutes more. When chicken is bubbly along the edges and the cheese has melted, it is done. Remove from oven and serve.
Notes
Caramelized onions can be made up to a week ahead and kept in the fridge.
Jeff the Chef @ Make It Like a Man! says
From the looks of it, I'm sure I'd agree with your husband. Plus, I cook a lot of chicken, and am always looking for new ways to make it. Thanks!
Abbe says
Know you will like this Jeff. I don't usually get many raving reviews from Manservant, but he loved this. Though I suppose he could have just been hungry!
David @ Spiced says
I like the idea of adding chicken into this classic recipe! And baking it is a fun twist. Definitely need to put this one on the menu for these cold days!
Abbe says
Love this recipe so much David. Easy and mighty tasty, I hope you give it a try!
2pots2cook says
My goodness me! Perfect January comfort food Abbe! I wish you have happy 2025. !
Abbe says
You are right. It is great comfort food!
b says
Your manservant is right. Great new chicken recipe. We loved
it.
Abbe says
Thanks so much B! So glad to find something everyone likes!