One-Pan French Onion Chicken Bake

Two plates of French onion chicken bake served with mashed potatoes and broccolini.

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This one-pan French onion chicken bake takes everything you love about French onion soup and turns it into an easy weeknight dinner. Sweet onions caramelize low and slow in a skillet with a splash of balsamic glaze until they’re deep golden and jammy, then beef broth, juicy chicken breasts, and a thick layer of melted Gruyère go right on top in that same pan before it bakes in the oven. The result is rich, savory, and a little sweet, with tender chicken and bubbling, golden cheese in every bite. It comes together in about an hour with just one skillet to clean, perfect for a cozy night in.

Prep Time10

1 5

Total Time1 15

Course: Dinner

Cuisine: American, French

Servings: servings

Calories: 429.8kcal

Author: Sarah Hill

Equipment

1 Large Skillet oven safe

Ingredients

2 tablespoons olive oil
3 large sweet onions thinly sliced
1 teaspoon salt divided
2 tablespoons balsamic glaze
2 teaspoons fresh thyme leaves or 1 teaspoon dried
½ teaspoon black pepper divided
1 cup beef broth
3-4 boneless skinless chicken breasts about 6-8 ounces each
6 ounces Gruyère cheese shredded

Instructions

Preheat oven to 400°F. Grease a 9x13-inch baking dish with cooking spray or butter.
Add olive oil to a large skillet over medium heat. Once the olive oil is hot, add the onions and ¼ teaspoon salt and stir. Cook this mixture down for about 10 minutes, stirring constantly and scraping up any bits on the bottom of the pan. If the onions are getting too dried out, add 2 tablespoons of water at a time until they're turning golden brown.
2 tablespoons olive oil, 3 large sweet onions, 1 teaspoon salt
Once they've softened and are starting to gain some color, add in the balsamic glaze. Drop the heat down to low and stir this mixture consistently until all the onions are coated. Continue cooking for a few more minutes until the onions look deep golden brown, about 15 minutes total.
2 tablespoons balsamic glaze
Add thyme to the caramelized onions and stir for 30 seconds until fragrant. Season with ¼ teaspoon salt and ¼ teaspoon black pepper.
2 teaspoons fresh thyme leaves, ½ teaspoon black pepper
Spread the caramelized onions evenly in the bottom of the prepared baking dish. Pour beef broth over the onions.
1 cup beef broth
Pat chicken breasts dry with paper towels and season both sides with remaining ½ teaspoon salt and ¼ teaspoon black pepper. Place chicken breasts on top of the onion mixture. Top each chicken breast with shredded Gruyère cheese.
3-4 boneless skinless chicken breasts
Cover the baking dish tightly with foil and bake for 25 minutes. Remove foil and continue baking until chicken reaches an internal temperature of 165°F and cheese is melted and golden, 10-15 minutes more.
6 ounces Gruyère cheese
Remove from oven and let rest for 5 minutes. Spoon the onions and pan sauce over the chicken before serving.

Notes

Let the onions go the full 25 minutes. Pulling them early means the dish tastes like onions and chicken, not French onion soup.
Use an oven-safe skillet if you have one to skip the baking dish entirely and save a step.
No balsamic glaze? Simmer ⅓ cup balsamic vinegar until reduced by half for a similar glossy coating.
Watching sodium? Use low sodium beef broth, since the Gruyère already brings plenty of salt.
Out of Gruyère? Swiss cheese is the closest substitute, or mix it with mozzarella for more stretch.
Store leftovers in the fridge for up to 4 days. The onions keep the chicken moist as it reheats.

Nutrition