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french onion chicken in skillet

Baked French Chicken Onion Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Abbe
  • 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

Scale

1 T butter

2 T olive oil (divided)

2 medium to large white onions, sliced thin from tip to tip

1/4 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 1/2 c chicken bouillion or chicken broth

1 envelope Lipton’s onion soup mix

1/2 c heavy cream

1 c Gruyere cheese

24 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.