French Onion Chicken Bake (Print)

Tender chicken with caramelized onions and melted Gruyere baked to golden perfection.

# Components:

→ Chicken

01 - 4 boneless, skinless chicken breasts
02 - 1 teaspoon kosher salt
03 - ½ teaspoon freshly ground black pepper
04 - 1 tablespoon olive oil

→ Onions

05 - 3 large yellow onions, thinly sliced
06 - 2 tablespoons unsalted butter
07 - 1 tablespoon olive oil
08 - ½ teaspoon salt
09 - 1 teaspoon sugar
10 - 2 cloves garlic, minced
11 - ½ teaspoon dried thyme
12 - ¼ cup dry white wine, optional
13 - ½ cup beef or chicken broth

→ Topping

14 - 1½ cups shredded Gruyere cheese
15 - 2 tablespoons fresh parsley, chopped

# Directions:

01 - Preheat oven to 375°F (190°C).
02 - Season chicken breasts with salt and pepper on both sides. Set aside.
03 - In a large ovenproof skillet over medium heat, add 1 tablespoon olive oil. Sear chicken breasts for 2–3 minutes per side until lightly golden. Remove chicken and set aside.
04 - In the same skillet, melt butter with 1 tablespoon olive oil. Add sliced onions and ½ teaspoon salt. Cook, stirring often, until onions soften and turn golden, about 15–20 minutes.
05 - Sprinkle sugar over onions and continue to cook, stirring, until deeply caramelized, about 10 minutes more.
06 - Add minced garlic and thyme; cook for 1 minute.
07 - Deglaze the pan with white wine if using, scraping up browned bits, then simmer until liquid reduces by half, about 2 minutes.
08 - Stir in broth and simmer for 2 minutes more.
09 - Nestle seared chicken breasts into the onion mixture in the skillet. Spoon some onions over the chicken.
10 - Sprinkle shredded Gruyere evenly over the chicken and onions.
11 - Transfer skillet to the oven and bake uncovered for 20–25 minutes, or until chicken reaches an internal temperature of 165°F and cheese is melted and golden.
12 - Remove from oven and let rest 5 minutes. Garnish with fresh parsley before serving.

# Expert Advice:

01 -
  • The chicken stays tender while the onions get deep and almost sweet, creating this natural contrast that feels fancy without pretension.
  • One skillet means less cleanup, and the whole thing actually tastes better when everything cooks together in the same pan.
  • It's the kind of dinner that makes people think you've been in the kitchen for hours, which is honestly the best compliment.
02 -
  • Don't rush the onions; I once tried to speed this up on high heat and they burned instead of caramelizing, which is a completely different (and disappointing) flavor.
  • Check that your skillet is actually ovenproof before you commit; I learned this the hard way when my plastic handle started melting.
  • The chicken will look pale when you add it to the onions, but that's fine because it finishes cooking in the oven surrounded by moisture and that gorgeous cheese blanket.
03 -
  • Pat your chicken completely dry before seasoning so it sears properly and develops that golden crust instead of steaming.
  • Don't be shy with the salt on the onions during cooking; it helps draw out their moisture and speeds caramelization.
  • Shred your cheese fresh right before using it because pre-shredded cheese is coated with anti-caking agents that prevent smooth melting.
  • If your cheese isn't browning enough by the time the chicken is done, run the skillet under the broiler for just 60 seconds to finish it off.
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