French Onion Chicken Bake

Since we are not ordering take-out right now due to Covid-19 and our Shelter at Home order, I have been doing a TON of cooking. One of our favorite things is gluten free French onion soup. I didn’t have enough ingredients on hand to make enough French onion soup, but I did have stuff to make a French onion chicken dish. The entire time this was baking, I literally crossed my fingers that it would be good! It smelled good, but I’ve cooked enough to know that smells can be deceiving!

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French Onion Chicken Bake

Delicious recipe for a gluten free French onion chicken bake.

Course Main Course

Cuisine American, French

Keyword casserole, gluten free

Prep Time 10 minutes

Cook Time 50 minutes

Total Time 1 hour

Servings 5 People

Calories 339 kcal

Ingredients

• 5 Boneless, Skinless Chicken Breasts
• 1 med Yellow Onion sliced
• 1 TBSP Salted Butter
• 1 1/4 Cup Fat Free Beef Broth
• 1 1/2 tsp Worcestershire Sauce
• 1 tsp Dried Thyme
• 1/2 tsp Garlic Powder
• 1/2 tsp Salt
• 1/2 tsp Black Pepper
• 1/2 tsp Onion Powder
• 1/2 tsp Paprika
• 12 slices Provolone Cheese

Instructions

1. Preheat your oven to 350.

2. Slice your onion and place it in a frying pan with the butter. Sauté the onions until they are slightly browned and translucent. Set the onions in a bowl off to the side.

3. Put the salt, pepper, paprika, garlic powder, and onion powder into a small bowl and mix. Season both sides of each of the five chicken breasts and place them in your greased frying pan. Lightly fry for about 5 minutes. Flip and do both sides.

4. Place the cooked onions on the bottom of a casserole dish that has been sprayed with cooking spray. Sprinkle the onions with the dried thyme. Now place your chicken breasts on top of the onions.

5. Next mix the beef broth and Worcestershire sauce and pour over the chicken and onions. Cover your pan and bake for about 35-40 mins.

6. After the chicken is done cooking, remove from the oven and cover with the cheese. Place it back in the oven, uncovered, and bake for another 5-10 minutes. Make sure to check that your chickens internal temperature is 165°.

Recipe Notes

*Be sure to keep reading below for tips, changes, and substitutions.

How Was the French Onion Chicken?

In one word, delicious! It smelled heavenly as it was cooking. I really couldn’t wait to eat it. When I was buying the beef broth, I was hoping there was a French onion broth I could buy. Campbells did have a can of soup, but I couldn’t get a reliable answer online on whether it was gluten free or not. If gluten is not an issue for you, feel free to use the canned version of the soup, but omit the Worcestershire sauce. I added that to give my plain beef broth that “French onion soup” taste. If you follow Weight Watchers, I am on the Purple Plan and with the ingredients I used, this came out to 1 point per serving!

Tips, Changes, Substitutions

Since Covid-19 currently has us living in a time where it’s not always easy to find the food that we are writing on our grocery list. I opted to get the thin sliced Provolone, but next time I plan on getting the regular sliced Provolone. If you can’t get Provolone, I think Mozzarella would be good. Or, even a combo of Mozzarella and Swiss or even Swiss and Provolone.

I debated on whether to cover the chicken or not. In the end, I decided to do so. I figured it would lock in that French onion soup flavor. It totally did! I also was afraid the chicken breasts would burn and who wants burned chicken underneath yummy cheese? Not I!