French Onion Chicken Bake with Gruyere
This easy French onion chicken bake features juicy chicken breast smothered in caramelized onions and gooey cheese. This is the chicken dish your family has been waiting for.
Servings: 4
Calories: 555kcal
Ingredients
- 1 pound boneless skinless chicken breast
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 2 Tablespoons olive oil
- ¾ cup low sodium beef broth divided
- 3 Tablespoons unsalted butter
- 2 cups white onions thinly sliced into quarter moons
- 2 cups sweet onions thinly sliced into quarter moons
- 3 cloves garlic minced
- 1 Tablespoon soy sauce or gluten-free tamari
- 1 teaspoon dried thyme
- 1 ½ cup gruyere cheese or swiss, shredded
- fresh parsley minced for garnish
Instructions
- Preheat the oven to 400 F degrees.
- Lay the chicken breast on a cutting board, hold one hand down while you slice horizontally to make 2 thin slices of chicken. Season with salt and pepper. Repeat for the remaining chicken breasts.
- Heat the oil in an oven safe skillet over medium heat. Sear the chicken for 2 minutes on each side, until golden brown (the chicken will not be cooked through). Remove chicken from skillet and set aside.
- Add a ¼ cup of beef broth to the pan and scrape up the brown bits from the bottom of the pan. Reduce the broth by half and add the butter. Once melted add the onions. Cook, stirring occasionally, until onions are golden brown and caramelized, about 15 minutes.
- Add the garlic, soy sauce, and thyme then saute for 30 seconds. Add the beef broth and bring to a simmer, cook for 3 to 5 minutes to reduce the stock slightly.
- Add back in the chicken and spoon the onions on top. Top each piece of chicken with a little of the shredded cheese. Bake for 15 to 20 minutes or until the chicken is cooked through (an internal temperature of 165 F) and the cheese is melted. Topped with minced parsley.
Notes
- You can substitute gluten-free soy sauce for regular.
- You can use chicken stock instead of beef broth.
- If you don't have sweet onions (Vidalia onions), use a mix of white onions and yellow onions and add 1-2 teaspoons of sugar or balsamic vinegar.
- Storing Leftovers- Store leftover chicken in an airtight container in the fridge for up to five days. Reheat it in the microwave for 1-2 minutes or in the oven at 325 F for 5-8 minutes or until thoroughly warmed.
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