Description
Savory French onion chicken bake merges classic French bistro flavors with comforting casserole charm. Caramelized onions, melted gruyère, and tender chicken create a luxurious dish you’ll crave on chilly evenings.
Ingredients
Scale
Meat:
- 3 medium boneless, skinless chicken breasts, halved horizontally to make 6 fillets
Seasonings and Coating:
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 teaspoons Italian seasoning
- 2 teaspoons Herbes de Provence
- 0.5 tablespoons (0.5 tbsp) garlic powder
- 0.5 cup (120 ml) all-purpose flour
- 0.25 cup (60 ml) Parmesan cheese, shredded
Cooking Fats:
- 3 tablespoons (45 ml) olive oil
- 1 tablespoon (15 ml) unsalted butter
Sauce Components:
- 2 tablespoons (30 ml) unsalted butter
- 1 tablespoon (15 ml) olive oil
- 4 large white onions, sliced
- 2 teaspoons Worcestershire sauce
- 2 teaspoons balsamic vinegar
- 2 teaspoons Herbes de Provence
- 0.25 teaspoon dried sage
- 2 bay leaves
- 3 cloves garlic, minced
- 0.5 cup (120 ml) dry white wine or chicken stock
- 2 tablespoons (30 ml) flour
- 1 cup (240 ml) beef broth
- 1 cup (240 ml) chicken broth
- 1 beef bouillon cube, crushed
Cheese and Garnish:
- 1.75 cups (420 ml) mozzarella, provol
Instructions
- Carefully slice the chicken into 6 equal fillets, then gently pound each piece to approximately 0.25 inches (6.35 millimeters) thickness using a meat mallet.
- Create a seasoning blend by mixing salt, black pepper, Italian seasoning, Herbes de Provence, and garlic powder. Thoroughly coat each chicken fillet.
- Develop a crispy exterior by dredging the seasoned chicken in a mixture of all-purpose flour and finely grated Parmesan cheese, ensuring complete coverage.
- Heat a combination of olive oil and butter in a large skillet over medium-high heat until the butter melts and becomes slightly foamy.
- Sear the coated chicken fillets for approximately 3 minutes on each side, achieving a golden-brown crust. Transfer the cooked chicken to a plate and loosely cover with aluminum foil to retain warmth.
- In the same skillet, combine additional butter and olive oil. Add thinly sliced onions along with Worcestershire sauce, balsamic vinegar, Herbes de Provence, sage, and bay leaves.
- Simmer the onion mixture covered for 30 minutes, then remove the lid and continue cooking for an additional 5-10 minutes to caramelize and intensify flavors.
- Preheat the oven to 475 degrees Fahrenheit (246 degrees Celsius). Introduce minced garlic and white wine to the onion mixture, reducing the liquid volume.
- Sprinkle flour over the onions, stirring to create a roux. Gradually incorporate chicken and beef broths along with bouillon, bringing the sauce to a gentle boil until it thickens.
- If the skillet is not oven-safe, transfer the onion sauce to a casserole dish. Nestle the chicken fillets back into the sauce.
- Generously top the chicken with grated cheese and bake for 10-15 minutes until the surface becomes bubbly and develops a golden-brown color.
- Finish the dish by garnishing with fresh thyme leaves, creating a visually appealing and aromatic presentation.
Notes
- Prep Shortcut: Pound chicken fillets evenly to ensure consistent cooking and tender meat.
- Seasoning Secret: Create a flavorful flour-Parmesan dredging mix for a crispy, golden exterior that locks in moisture.
- Onion Magic: Low and slow caramelization develops deep, rich flavors that transform the entire dish.
- Wine Wisdom: Choose a dry white wine like Sauvignon Blanc or Pinot Grigio to enhance the sauce’s complexity.
- Cheese Choice: Gruyère or Swiss cheese provides a nutty, melty topping that complements the caramelized onions perfectly.
- Temperature Tip: Use an oven-safe skillet to minimize dish transfer and preserve all the delicious browned bits.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dinner, Appetizer
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 6
- Calories: 496 kcal
- Sugar: 5 g
- Sodium: 712 mg
- Fat: 32 g
- Saturated Fat: 14 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 19 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 115 mg