French Onion Baked Chicken

Juicy chicken breasts absolutely smothered in saucy caramelized onions and loads of gooey cheese! Easy to prep ahead, and a great family dinner option when you just can’t handle another boring meal.

Searching for other easy family dinner recipes?  Check out my One Pot Spaghetti, Italian Wedding Soup, Crockpot Meatloaf, and Chicken Parmesan Pasta!

French onion baked chicken in baking dish


It’s no secret that I love comfort food, and french onion flavor is one of my all-time favorites.  A few years back I combined french onion flavor with pork chops and it’s been a reader-favorite ever since!

The French Onion Smothered Pork Chop recipe doesn’t use traditional caramelized onions, and I knew I wanted to share a recipe that would use true caramelized onions, in all their jammy goodness!

Enticingly sweet and savory, this baked chicken recipe is absolutely amazing and so easy to make.  The onions take a long time to cook, but they can be prepared days ahead of time.


  • Caramelize the onions.
  • Add part of the onions and beef broth to baking dish.
  • Top with chicken breasts (raw).
  • Top with remaining onions and cheese.
  • Bake.

In terms of steps, it’s very simple!  The hardest part is caramelizing the onions, and that’s really just a test of your patience.

Caramelized onions on french onion baked chicken


  • Don’t salt the onions – if you add salt right away to the onions, they’ll release their liquids too early and won’t caramelize properly.
  • Be patient – I know, it’s hard for me too.  Caramelized onions take time, plain and simple.  There’s no secret way to instantly get gloriously brown and jammy onions.  Trust me, it’s SO worth the wait!  If you’re looking for a great visual representation of the stages of caramelizing onions, this is a great resource!
  • Shred your own cheeses – it’s the best way to get amazingly gooey cheese.
  • Get some crusty bread – there will be plenty of saucy onion broth after the chicken cooks, and there’s nothing better than soaking it up with amazing bread!  We love this easy  no-knead artisan bread.


  • One Pan – if you have an oven-safe skillet, you can make this dish entirely in one pan!  See the recipe notes section below (after the written recipe) for details.
  • Seared – if you prefer, you can sear the chicken breasts before or after cooking the onions.  This adds extra flavor, but isn’t necessary.
  • Other protein – this recipe is fantastic with pork chops or even steak!

French onion baked chicken on white plate


I think this baked chicken recipe tastes best when made fresh, however, you can prep a couple things ahead of time to make the cooking time considerably shorter.

  1. Trim chicken breasts of any extra fat and keep refrigerated in an airtight container.
  2. Caramelize onions and garlic and keep refrigerated in an airtight container.
  3. Combine salt, pepper, thyme and garlic powder and keep on the counter in an airtight container.

This will cut your cook time in half, since the onions are already done!

Slicing into french onion baked chicken


Leftovers should be refrigerated and consumed within 2-3 days for best flavor.

Leftover caramelized onions should be refrigerated and consumed within 1-4 days.  They can also be frozen, for up to 2 months.



Melted cheese on baked chicken

Juicy chicken breasts absolutely smothered in saucy caramelized onions and loads of gooey cheese!  French onion baked chicken is easy to prep ahead too! #bakedchicken #frenchonion #chicken #comfortfood #dinnerrecipe #easyrecipe 

French Onion Baked Chicken

Juicy chicken breasts absolutely smothered in saucy caramelized onions and loads of gooey cheese!
5 from 15 votes
Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Servings 4 servings
Calories 544


  • 3 Tbsp butter
  • 2 tsp olive oil
  • 4-5 large yellow or white onions - peeled and sliced in half
  • 1/4 tsp black pepper
  • 2 sprigs fresh thyme - (or 1/2 tsp dried)
  • 3 cloves garlic - minced
  • 1 Tbsp balsamic vinegar - (or red wine or sherry)
  • 2/3 cup reduced sodium beef broth - divided
  • 4 boneless skinless chicken breasts
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 tsp dried thyme
  • 1 tsp garlic powder
  • 1 cup shredded mozzarella or gruyere
  • 1/3 cup shredded parmesan (fresh is best)


  • Heat a large skillet over MED/MED-HIGH heat. Add butter and olive oil and sliced onions. Season with 1/4 tsp pepper. Add thyme sprigs and cook 8 minutes, stirring very occasionally.
  • While onions are cooking, preheat oven to 400 F degrees and butter a 9x13" baking dish. Set aside.
  • After 8 minutes, reduce the heat on the pan of onions down to MED/MED-LOW, and cook another 15 minutes or so, stirring occasionally.
  • Stir in garlic, cook 1 minute. Stir in balsamic vinegar and 1/3 cup of the beef broth. Stir and cook another minute or so, until onion mixture is thick and jam-like in consistency.
  • Add about a 1/2 cup of the caramelized onions to the prepared baking dish and add the remaining 1/3 cup beef broth to the dish. Stir.
  • Season chicken breasts on both sides with salt, black pepper, dried thyme and garlic powder. Arrange chicken in prepared baking dish and top each breast with a generous spoonful of caramelized onions.
  • Top chicken and onions with mozzarella and parmesan.
  • Bake 25 minutes, or until chicken is cooked to an internal temperature of 165 F degrees.



  • Caramelized onions can be made 1-3 days ahead and kept refrigerated in an airtight container.


You will need an oven-safe skillet for this version (such as cast iron)
  1. Complete steps 1 - 4.  Transfer all but 1/2 cup of the onions to a plate.  
  2. Add remaining 1/3 beef broth to the skillet.
  3. Arrange seasoned chicken breasts on top of the onions in the skillet.
  4. Top with caramelized onions and cheese.
  5. Bake as directed, in skillet.
Tried this recipe?Mention @the_chunky_chef or tag #thechunkychef!

If changing the recipe serving quantity, the recipe plugin will change the ingredient values for you, but it does NOT change the written instructions, those are manually added and not subject to a slider/button. You will have to extrapolate that multiplication to any amounts listed in the instructions.

For example: if an ingredient calls for 4 cups, and you doubled the recipe, it will automatically change to 8 cups. In the instructions, if I say “use 4 cups of cheese”, you will have to realize that since you doubled it, you use 8 cups, not 4


Juicy chicken breasts absolutely smothered in saucy caramelized onions and loads of gooey cheese!  French onion baked chicken is easy to prep ahead too! #bakedchicken #frenchonion #chicken #comfortfood #dinnerrecipe #easyrecipe 

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Recipe Rating

18 comments on “French Onion Baked Chicken”

  1. There are some recipes you just know are going to be great. Yours are those kinds of recipes!! I have never been disappointed yet. I’m on my way to the kitchen to start the onions now. I drooled the whole time was reading. I just want to thank you for ALL the great recipes you have shared. Dinner tonight is going to be awesome.

  2. Excellent. I made it in one cast iron skillet.

  3. This is so excellent! I made it twice in two weeks. I do take the time to caramelize the onions for about an hour and a half on med-low heat. Its worth the wait!

  4. It was so easy to make, and is a family favorite!

  5. Made this for my fiancé and I this week! He was the first to eat it leftover and he was even more impressed with it once all the flavors were able to blend. I love French onion soup so this one is definitely going to be a staple in our house! 

  6. Made this last night. Soooo delicious! My husband said it is his new favorite chicken dish…which says a lot!! The only down side was that I made the caramelized onions earlier in the day and had a very difficult time keeping my hands out of them!! lol

  7. The French Onion Baked Chicken is the bomb dot com!!! My sister and I served this dish with Mashed Potatoes. Our kitchen smelled amazing when I was cooking the onions and while it was baking in the oven. Unfortunately, I didn’t have shredded Parmesan cheese, so I used grated instead since that is what I had on hand. I will definitely make this dish again. Thank you so much for sharing!!

  8. Another wonderful recipe. I made it tonight and my VERY picky fiance loved it again. Very tasty for both of us!!

  9. Can’t wait to try this ,sounds good.

  10. Made this tonight and WHOA!!!! I used boneless skinless thighs, harvarti and mozzarella cheese I had on hand and it turned out amazing!!! I made the caramelized onions last night which made this a pretty quick weeknight meal! Definitely adding this to the rotation!  Sooooo good!!! 

  11. Made this and loved it !!!!! So easy and the chicken is moist and full of flavor. Trying a beef recipe later this week and have tabbed 3 more.

  12. I’ve never thought about making this but yeah, it’d be amazing! Adding to my grocery list for the week!

  13. Love it very moist and tasty

  14. I meal prepped this recipe for my dinners this past week and it was SO GOOD! My husband and kids LOVED it as well and asked me to make it again. Trying two more of your recipes for this coming week’s meal prep.

  15. I know for sure this would be a huge hit in my house!

  16. This is literally the best chicken around! the flavor is so good!

  17. This looks amazing! Such great flavors all blending into one dish. 

  18. This is my kind of dinner recipe! I will definitely be making this for my family tonight; looks too good to pass up!