French Onion Chicken Bake (Printable Version)

Tender chicken baked with caramelized onions and melted Gruyere cheese for a cozy dinner.

# Components:

→ Chicken

01 - 4 boneless, skinless chicken breasts
02 - 1 teaspoon kosher salt
03 - 1/2 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 - 1/2 teaspoon salt
09 - 1 teaspoon sugar
10 - 2 cloves garlic, minced
11 - 1/2 teaspoon dried thyme
12 - 1/4 cup dry white wine, optional
13 - 1/2 cup beef or chicken broth, gluten-free if needed

→ Topping

14 - 1 1/2 cups shredded Gruyere cheese
15 - 2 tablespoons fresh parsley, chopped, optional

# Directions:

01 - Preheat oven to 375°F.
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 to 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 1/2 teaspoon salt. Cook, stirring often, until onions soften and turn golden, about 15 to 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 to 25 minutes, or until chicken reaches an internal temperature of 165°F and cheese is melted and golden.
12 - Remove from oven, let rest 5 minutes. Garnish with fresh parsley before serving.

# Expert Tips:

01 -
  • It's a one-skillet wonder that somehow feels fancy enough for guests but easy enough for a Tuesday night.
  • Those caramelized onions absorb all the savory chicken juices, creating a sauce so good you'll want to soak bread in it.
  • The Gruyere gets bubbly and golden in the oven, giving you that restaurant-quality finish without the stress.
02 -
  • Don't crowd the onions or rush their caramelization—low and slow transforms them from sharp and bitter into sweet and complex, and there's no shortcut for that magic.
  • Slice your onions uniformly thin so they cook at the same rate; thick pieces will still be firm while thin ones turn to jam.
  • Make sure your skillet is truly ovenproof before transferring it to the oven (check the handle and bottom for any plastic or rubber that might melt).
03 -
  • Room-temperature chicken cooks more evenly than cold chicken straight from the fridge, so pull it out 15 minutes before cooking if you have time.
  • The sear on the chicken isn't just for looks—it seals in moisture and creates a flavorful crust that prevents the meat from drying out during the oven time.
Return