French Onion Chicken Bake

Introduction

The house smells like onions slowly sweetening and melting cheese as soon as I slide this dish into the oven. First off, my French Onion Chicken Bake fills that warm, savory corner of the week where dinner feels like a hug. This always takes me back to Sunday dinners. And if you love cozy chicken meals, you might also enjoy my comfort-food chicken ideas for more simple mains.

Why You’ll Love This

• Quick to pull together on a busy night.
• Kid-approved cheesy topping that browns nicely. See other family favorites like chicken bacon ranch sliders.
• Uses pantry staples (French onion soup = instant sauce).
• Versatile: serve over rice, mash, or a crisp salad.

Quick Recipe Snapshot

• Servings: 4
• Prep time: 15 minutes
• Cook time: 25–30 minutes
• Total time: 40–45 minutes
• Skill level: Easy
• Taste: savory + caramelized onion

Also, you can relax: this recipe behaves, and it’s forgiving—perfect for weeknights or casual company, and for a sweeter breakfast vibe try pairing with creme brulee french toast on a brunch day.

Ingredients You’ll Need

• Chicken breasts (4)
• Onions (2 large), thinly sliced
• 1 can/package French onion soup
• Shredded mozzarella cheese (1–1½ cups)
• Rice or mashed potatoes or salad (for serving)

Chef notes:

• Use 2 large onions for deep caramelization.
• Low-sodium soup keeps salt in check.
• Shred your own mozzarella for better melt.

How to Make It

1. First, preheat the oven to 375°F (190°C). Get your baking dish ready.
2. Then, heat a pan with a little oil and add the sliced onions. Stir often and let them brown slowly. You want soft, deep-golden edges and a sweet aroma.
3. Next, arrange the chicken breasts in a single layer in the baking dish. Pour the French onion soup evenly over the chicken so it’s coated.
4. Meanwhile, spoon the caramelized onions on top of each breast, scattering the browned bits for texture.
5. After that, sprinkle shredded mozzarella across the top in an even layer so it melts and bubbles.
6. Finally, bake for 25–30 minutes. Look for bubbling cheese, golden edges, and an internal temperature of 165°F (74°C). Serve hot, and use the leftovers for quick chicken wraps the next day.

Kitchen Tips (From My Kitchen)

1. Time-saver: Caramelize onions the night before and refrigerate until needed.
2. Common mistake + fix: Don’t crowd the pan; if onions steam they won’t brown—cook in batches.
3. Simple variation: Sprinkle thyme or smoked paprika before baking for earthy warmth.

Serving Ideas

• Weeknight dinner: Spoon over steamed rice and soak up the juices.
• Cozy Sunday: Serve on mashed potatoes with a green vegetable.
• Light meal: Add over a mixed greens salad and finish with a drizzle of vinaigrette.
• Casual lunch: Turn leftovers into melty sandwiches or try them with my cheesy garlic chicken wraps.
  Optional garnish: chopped parsley or a crack of black pepper.

Storing & Leftovers

• Fridge: Store in an airtight container for up to 3–4 days.
• Freezer: Freeze portions (without rice/mash) for up to 2 months.
• Reheat: Warm gently in a 325°F oven until heated through to keep the cheese creamy.
  Leftover idea: Chop the chicken and toss into a grain bowl with roasted veggies.

French Onion Chicken Bake

A cozy and melty dish that fills your weeknight with savory flavors, perfect for the family and easy to prepare.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Comfort Food, French

Calories: 450

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 4 pieces Chicken breasts
• 2 large Onions, thinly sliced Use 2 large onions for deep caramelization.
• 1 can French onion soup Low-sodium soup keeps salt in check.
• 1 – 1.5 cups Shredded mozzarella cheese Shred your own mozzarella for better melt.
• to serve Rice or mashed potatoes or salad For serving.

Method

 

Preparation

1. Preheat the oven to 375°F (190°C) and prepare your baking dish.
2. In a pan with a little oil, add the sliced onions. Stir often and let them brown slowly until soft and deep-golden.
3. Arrange the chicken breasts in a single layer in the baking dish, then pour the French onion soup evenly over the chicken.
4. Spoon the caramelized onions on top of each breast, scattering the browned bits for added texture.
5. Sprinkle shredded mozzarella across the top in an even layer.
6. Bake for 25–30 minutes. Look for bubbling cheese and internal chicken temperature of 165°F (74°C). Serve hot.

Notes

This recipe is forgiving and can be adjusted. Caramelize onions ahead of time, avoid crowding in the pan, and experiment with herbs like thyme or smoked paprika.

FAQs

Q: Can I make this ahead?
A: Yes. Assemble in the baking dish, cover, and refrigerate up to 24 hours before baking.

Q: What can I substitute for mozzarella?
A: Swiss or provolone melt nicely and play well with the onion flavor.

Q: How do I know it’s done?
A: The cheese should bubble and brown at the edges, and the chicken’s internal temperature must read 165°F (74°C).

Q: Can I freeze the finished dish?
A: You can freeze cooked chicken, but for best texture freeze before baking; thaw and bake as directed.

Final Thoughts

Try this with a crisp salad or buttery mash and you’ll see why it becomes a repeat. Tweak the herbs, use low-sodium soup, or double the onions if you love sweetness—this recipe makes comfort easy and real. I hope you make it soon and that it becomes one of your go-to meals, just like it is for me—French Onion Chicken Bake.

Conclusion

For another take on this casserole-style comfort, check out Pound Dropper’s French Onion Chicken Bake for a slightly different spin. Also, if you want another home-cook version, see My Organized Chaos’ French Onion Chicken Bake for ideas and tweaks.