French Onion Chicken Bake (Print View)

Baked chicken breasts smothered in caramelized onions topped with melted Gruyere cheese.

# 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, approximately 5.3 ounces
15 - 2 tablespoons fresh parsley, chopped, optional

# Directions:

01 - Set oven to 375°F and allow to reach full temperature.
02 - Season chicken breasts on both sides with salt and pepper. Set aside.
03 - Heat 1 tablespoon olive oil in a large ovenproof skillet over medium heat. Sear chicken breasts for 2 to 3 minutes per side until lightly golden. Remove 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, for 15 to 20 minutes until onions soften and turn golden.
05 - Sprinkle sugar over onions and continue cooking, stirring frequently, for 10 minutes more until deeply caramelized.
06 - Stir in minced garlic and thyme. Cook for 1 minute until fragrant.
07 - Add white wine if using, scraping up browned bits from the pan bottom. Simmer until liquid reduces by half, approximately 2 minutes.
08 - Stir in broth and simmer for 2 minutes more.
09 - Place seared chicken breasts into the onion mixture. Spoon some onions over the chicken.
10 - Sprinkle shredded Gruyere cheese evenly over the chicken and onions.
11 - Transfer skillet to the preheated oven and bake uncovered for 20 to 25 minutes until chicken reaches an internal temperature of 165°F and cheese is melted and golden.
12 - Remove from oven and let rest for 5 minutes. Garnish with fresh parsley before serving.

# Expert Advice:

01 -
  • One skillet means one dish to wash, and somehow it still feels like you spent all day cooking.
  • The chicken stays impossibly tender while the cheese gets that crackling, caramelized edge that makes people ask for seconds before they've finished their first bite.
  • It tastes French without requiring you to pronounce anything correctly or own any special equipment.
02 -
  • Don't skip the caramelization step or rush it—this is where all the flavor develops, and there's no shortcut that gives the same result.
  • Always check your chicken's internal temperature with a thermometer rather than cutting into it, because that releases all the juices and makes the chicken dry.
03 -
  • Use an ovenproof skillet with a metal handle so you can move it seamlessly from stovetop to oven without any second-guessing or transferring.
  • Let the finished dish rest for 5 minutes before serving—this lets the cheese set just enough so it doesn't slide around on the plate, and the chicken stays juicier.
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