Description
Savory french onion chicken bake merges classic French bistro flavors with hearty comfort. Golden caramelized onions and melted cheese create a rich, satisfying meal you’ll want to savor again and again.
Ingredients
Scale
- 3 medium boneless, skinless chicken breasts, halved horizontally
- 1 tsp salt
- 1 tsp black pepper
- 2 tsps Italian seasoning
- 2 tsps Herbes de Provence
- 0.5 tbsps (0.5 tablespoon) garlic powder
- 0.5 cup (120 ml) all-purpose flour
- 0.25 cup (60 ml) Parmesan cheese, shredded
- 3 tbsps (45 ml) olive oil
- 1 tbsp (15 ml) unsalted butter
- 4 large white onions, sliced
- 2 tbsps (30 ml) unsalted butter
- 1 tbsp (15 ml) olive oil
- 2 tsps Worcestershire sauce
- 2 tsps balsamic vinegar
- 2 tsps Herbes de Provence
- 0.25 tsp dried sage
- 2 bay leaves
- 3 cloves garlic, minced
- 0.5 cup (120 ml) dry white wine or chicken stock
- 2 tbsps (30 ml) flour
- 1 cup (240 ml) beef broth
- 1 cup (240 ml) chicken broth
- 1 beef bouillon cube, crushed
- 1.75 cups (420 ml) mozzarella, provolone (or a mix of cheeses)
Instructions
- Prep Chicken: Slice chicken into fillets and tenderize to uniform thickness, creating an ideal surface for seasoning and cooking.
- Seasoning Stage: Develop a robust flavor profile by generously coating chicken with a harmonious blend of salt, black pepper, Italian seasoning, Herbes de Provence, and garlic powder.
- Coating Process: Dredge seasoned chicken in a mixture of all-purpose flour and Parmesan cheese, ensuring a crisp, flavorful exterior that will enhance overall texture.
- Searing Technique: In a skillet with heated olive oil and butter, quickly sear chicken fillets to achieve a perfect golden-brown crust, then set aside while preserving warmth.
- Onion Transformation: Introduce onions to the same skillet with Worcestershire sauce, balsamic vinegar, Herbes de Provence, sage, and bay leaves, allowing them to slowly caramelize and develop deep, complex flavors.
- Sauce Development: Incorporate garlic and white wine into the onion mixture, then create a roux by sprinkling flour, gradually adding chicken and beef broths to form a rich, velvety sauce.
- Baking Finale: Transfer chicken into the sauce, top with grated cheese, and bake at 475 degrees Fahrenheit until the surface becomes golden and bubbling, creating a luxurious, comforting dish.
- Presentation: Garnish with fresh thyme leaves to add a vibrant, aromatic finish that elevates the visual and sensory experience of the French onion chicken bake.
Notes
- Meat Preparation Tip: Pounding chicken to uniform thickness ensures even cooking and tender results, preventing dry or undercooked sections.
- Coating Technique: Double-dredging in flour and Parmesan creates a crispy, flavorful exterior that locks in moisture and adds delicious texture.
- Caramelization Secret: Low and slow onion cooking develops deep, rich flavors, transforming simple onions into a luxurious sauce base.
- Cheese Melting Hack: Using high oven temperature guarantees a perfectly golden, bubbling cheese topping that adds incredible depth to the final dish.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dinner, Appetizer
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 7
- Calories: 410
- Sugar: 5 g
- Sodium: 580 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 27 g
- Cholesterol: 85 mg