French Onion Chicken Bake


  • 4 boneless, skinless chicken breasts
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • 2 large onions, thinly sliced
  • 2 cloves garlic, minced
  • 1 cup beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried oregano
  • 1 cup shredded Gruyere or Swiss cheese
  • 1/2 cup grated Parmesan cheese
  • Fresh parsley, chopped (for garnish, optional)


  1. Preheat your oven to 375°F (190°C).
  2. Season the chicken breasts with salt and pepper on both sides.
  3. In a large oven-safe skillet or ovenproof dish, heat the olive oil over medium-high heat. Add the chicken breasts and cook for 2-3 minutes on each side, until they are golden brown. Remove the chicken from the skillet and set aside.
  4. In the same skillet, add the thinly sliced onions and cook over medium heat for about 10-15 minutes, or until they are caramelized and browned. Stir occasionally to prevent burning.
  5. Add minced garlic to the skillet and cook for an additional 30 seconds to 1 minute, until fragrant.
  6. Pour in the beef broth, Worcestershire sauce, dried thyme, dried rosemary, and dried oregano. Stir well, scraping up any browned bits from the bottom of the skillet.
  7. Return the cooked chicken breasts to the skillet, nestling them among the caramelized onions.
  8. Place the skillet in the preheated oven and bake for about 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
  9. Remove the skillet from the oven and sprinkle the shredded Gruyere (or Swiss) cheese and grated Parmesan cheese over the top of each chicken breast.
  10. Return the skillet to the oven and bake for an additional 5-7 minutes, or until the cheese is melted and bubbly.
  11. If desired, garnish with chopped fresh parsley before serving.

Serve the French Onion Chicken Bake hot with your favorite side dishes, such as mashed potatoes, rice, or a green vegetable.

Enjoy your delicious meal!

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