French Onion Chicken Casserole
This French onion chicken casserole makes a delicious and satisfying everyday meal for busy families. Juicy, succulent chicken breasts are topped with caramelized onions and glorious melted cheese.
(Courtesy of Eating Well 101)
Yields: 6 servings
- 5-6 boneless, skinless chicken breasts (cut horizontally if they’re too thick)
- 1 Tbsp. garlic powder
- 2 teaspoon dried oregano
- Pinch of salt and fresh cracked pepper
- 2 cups shredded mozzarella cheese (or Gruyere)
- 4 tablespoons unsalted butter
- 8 large onions, thinly sliced
- 3 tsp. minced garlic
- 3/4 cup chicken broth, sherry or white cooking wine
- Fresh chopped parsley, for garnish
- Preheat your oven to 400°F (200°C). Lightly grease a 9×12-inch baking dish and set aside.
- Melt butter in a large skillet over medium-high heat. Add onions and season with salt and pepper. Cook for 5-8 minutes until soft.
- Reduce heat to medium and cook, stirring occasionally, until onions are caramelized – about 15 minutes. Pour in 1/4 cup of broth (sherry or white wine) to deglaze if your pan gets too dry, and keep stirring until onions are browned.
- Stir in minced garlic and cook until fragrant, about 1 minute. Turn off the heat and allow to cool slightly.
- Season chicken breasts with oregano, salt, pepper, and garlic powder. Go easy on the salt because French onion and cheese are already salted. Arrange chicken breasts in the baking dish.
- Divide caramelized onions on top of each chicken breast. Sprinkle shredded cheese on top and bake for 20-25 minutes in the oven (or more, depending on the thickness of your chicken breasts), until fully cooked and cheese is bubbly. Then broil for 2 minutes to crisp up the cheese.
- Garnish the with fresh chopped parsley and serve immediately with steamed vegetables or cauliflower rice. Enjoy!
- You can prepare the caramelized onion ahead of time, and just assemble the chicken casserole at the last minute before baking.
- The cooking time will depend on the thickness of your chicken breasts. Cut them horizontally if they are too thick. You can also pound the chicken breasts (gently!) to get them to an even thickness.