French Onion Chicken Bake
A comforting dish combining the rich flavors of French onion soup with tender chicken breasts, perfect for any night of the week.
Ingredients
Main Ingredients
- 6 pieces raw boneless, skinless chicken breasts (4 oz. each) Chicken should be thawed if frozen.
- 1 medium yellow onion, peeled and sliced Sauté until soft and translucent.
- 2 tablespoons light butter made with canola oil e.g., Land o’Lakes
- 1 cup low-sodium beef broth Can substitute with chicken or vegetable broth.
- 1/4 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon seasoned salt
- 1 can 10 oz. French onion soup e.g., Campbell's
- 1/2 cup fat-free or light mozzarella cheese e.g., Market Pantry reduced-fat mozzarella
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Heat a skillet or a cast-iron grill pan over medium heat. Add the light butter and allow it to melt, then toss in the sliced onions. Sauté for 5 to 10 minutes until soft.
- Remove the sautéed onions from the skillet and set aside.
- Coat the skillet with non-stick cooking spray. Season chicken breasts with paprika, garlic powder, and seasoned salt on both sides.
- Cook the seasoned chicken in the skillet on medium-high heat for 5 to 7 minutes on each side until golden brown.
- Return the sautéed onions to the skillet, then pour in the French onion soup and beef broth. Simmer for 2 to 3 minutes.
- Top the chicken with mozzarella cheese, then place it in the preheated oven.
- Bake for 10 to 15 minutes, or until the cheese has melted and is bubbly.
Serving
- Serve hot, pairing with sides like salad, mashed potatoes, rice, or quinoa.
- Garnish with fresh parsley or chives if desired.
Notes
For enhanced flavor, allow onions to caramelize longer or add vegetables like mushrooms or bell peppers. Use different cheeses for variety.