This French onion chicken is a fresh twist on two classics—bringing together the deep, caramelized flavors of French onion soup with the heartiness of chicken in a one-skillet-style casserole. The best part? The cheesy bread on top!
French Onion Chicken, But with a Quick & Hearty Twist
Say hello to my new love – weeknight French onion chicken bake! This dish takes all the bold flavors of French onion soup and pairs them with tender, juicy chicken for a meal that’s both comforting and satisfying. Especially if you’ve ever felt like French onion soup is too complicated or time-consuming to make, you’ve gotta try this weeknight winner of a chicken dinner (take it from me, as I am all about these ultra simple chicken skillet dinners like my go-to apple chicken skillet and weeknight enchilada skillet).
I’m telling you, your family will love this skillet because it combines the comforting flavors of French onion soup with the protein-packed power of chicken. For this fresh take on a classic recipe, we’re doing a very quick caramelization of thinly sliced onions, adding balsamic vinegar, Worcestershire sauce, and a hint of brown sugar to build that signature depth. To keep it simple and weeknight-friendly, I decided to use pre-cooked chicken so that it melts beautifully into the sauce, takes less time to cook, and avoids any potential for dry or overcooked chicken. Finally, a layer of baguette slices and a generous sprinkle of Gruyère cheese make this skillet feel like a bubbling pot of French onion goodness straight out of the oven.
French Onion Chicken Bake Simplified
I’ve streamlined this recipe to make it easy without sacrificing any of that classic French onion flavor. By using pre-cooked chicken, we skip the lengthy cooking process, keeping the chicken tender and juicy. And instead of the hours it usually takes to caramelize onions, we’ve sped up the process without losing that rich, deep flavor by adding a touch of balsamic vinegar and brown sugar. The result is a dish that delivers on taste without the hassle. Here are a few tips to ensure the best final product.
- Onion choice: If you’re using sweet onions like Vidalia, you can skip the sugar for a naturally sweet flavor.
- Perfect caramelization: Keep the heat at medium-high and stir frequently to get those onions perfectly browned without burning. Add a splash of water if the pan starts to dry out.
- Cheese options: Gruyère is classic, but feel free to use Swiss, Jarlsberg, or even mozzarella for a melty topping.
Welcome to My Kitchen! Let’s Make a French Onion Chicken Skillet
Make-Ahead? No Prob!
You can prepare this dish up to the point of adding the chicken, then refrigerate the mixture for up to three days. When ready to serve, layer on the baguette slices and cheese, then bake until bubbly and golden. If you’re baking from cold, add about 10 extra minutes to the cook time. Pair it with a fresh green salad dressed simply (my go-to salad dressings are lemon Dijon dressing or balsamic vinaigrette), and you’ve got a complete, crowd-pleasing meal!
French Onion Chicken Casserole (1-Pan!)
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 3 medium yellow onions, thinly sliced into half moons
- ¾ teaspoons kosher salt, divided
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon balsamic vinegar
- 1 teaspoon Worcestershire sauce
- 1 teaspoon brown sugar
- 1 teaspoon dried thyme
- 1 cup beef broth
- 4 tablespoons cream cheese (about 2-oz)
- 3 cups cooked shredded or diced chicken, such as from a rotisserie chicken
To Add at The End
- 1 cup grated gruyere cheese see notes
- 1 medium French baguette (about 8-oz loaf), sliced into 2-inch rounds
Instructions
- Heat the oven to 375F.
- Heat a large, high-sided, oven-proof skillet over medium-high heat. Add the olive oil, butter, onions, ½ teaspoon salt and pepper, stirring to combine.
- Cook until browned and caramelized, stirring frequently, about 10 minutes. If the onions are browning too quickly, turn the heat down to medium. If the pan starts to dry out, add a splash of water.
- Once the onions are caramelized, add the balsamic vinegar, worcestershire sauce, brown sugar, and thyme. Cook for 1 minute, stirring frequently.
- And add the stock and cream cheese. Stir until the cream cheese is fully incorporated into the sauce. Turn off the heat and add the chicken, stirring to combine. If the pan seems dry, add ¼ cup more chicken stock.
- Smooth the chicken onion mixture into an even layer, then place the baguette slices on top in an even layer. You want the slices to be as close together as possible without overlapping. Sprinkle the grated cheese over the top.
- Cover tightly with foil and bake for 20 minutes, or until bubbling around the edges. Uncover and bake for an additional 5 minutes, or until golden. Allow to cool for 5 minutes, then serve.
Notes
- Perfect caramelization: Keep the heat at medium-high and stir frequently to get those onions perfectly browned without burning. Add a splash of water if the pan starts to dry out.
- Cheese options: Gruyère is classic, but feel free to use Swiss, Jarlsberg, or even mozzarella for a melty topping
Nutrition
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