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French Onion Chicken

French onion chicken
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5 from 1 review

This French onion chicken bake is irresistibly savory, pairing tender chicken breasts with caramelized onions and Gruyere cheese! It’s perfect for parties, holidays, and any time you need a showstopper dish.

Ingredients

Scale

For the onions

  • 3 pounds yellow onions, thinly sliced (4 large, 8 cups sliced)
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried rosemary
  • 2 sprigs fresh rosemary, destemmed
  • 1/2 tablespoon balsamic vinegar

For the chicken

  • 3 pounds chicken breast (6 boneless skinless breasts)
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 tablespoon kosher salt
  • 2 tablespoons Dijon mustard
  • 2 tablespoons olive oil
  • 4 to 5 ounces gruyere cheese, grated (about 2 cups)
  • Chopped fresh parsley and thyme, for garnish

Instructions

  1. Cook the onions (45 minutes): In a large pot or Dutch oven over medium heat, melt the butter. Add the thinly sliced onions and sprinkle with the kosher salt, garlic powder, dried thyme, and dried and fresh rosemary. Cook, stirring frequently, for about 45 to 50 minutes until the onions are very softened and lightly brown. Reduce the heat slightly after 10 to 15 minutes as they start to soften. You want them to steam out, not sauté. Be patient—this process takes time but it’s worth it for that rich, sweet flavor! (Can be caramelized in advance; refrigerate until ready to bake.)
  2. While the onions are cooking, preheat and marinate the chicken: Preheat the oven to 400°F. In a large bowl, whisk together the garlic powder, onion powder, paprika, kosher salt, Dijon mustard and olive oil to form a paste. Pat the chicken breasts dry with paper towels, then toss them thoroughly with the Dijon mixture. Rest until onions are caramelized. (If the onions are caramelized in advance, marinate at least 30 minutes; or you can marinate the chicken up to 24 hours.)
  3. Prepare for baking: When the onions are done, stir in the balsamic vinegar, then spread the caramelized onions evenly over the bottom of a 9” x 13” baking dish. Arrange the seasoned chicken breasts on top of the caramelized onions in the baking dish. Top each piece of chicken generously with shredded gruyere cheese.
  4. Bake: Bake in the preheated oven for about 22 to 25 minutes, or until the chicken is cooked through (internal temperature should reach 165°F) and the cheese is melted and bubbly. If desired, broil for the last few minutes (or a few minutes more) to brown the cheese.
  5. Garnish: Remove from the oven and allow to rest for a few minutes. Garnish with freshly chopped parsley and thyme before serving. Leftovers last up to 3 days refrigerated. 

Find it online: https://www.acouplecooks.com/french-onion-chicken/