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With just 10 minutes of prep, this Dump-and-Bake French Onion Chicken is an easy dinner recipe that wins the stamp of approval from even the pickiest little kids! Serve the juicy chicken breast and the caramelized onions in their rich broth with a side of cheesy bread for a fun twist on the classic soup!

French Onion Chicken in a white casserole dish on a spatula

How to Make French Onion Chicken | 1-Minute Video

This French Onion Chicken bake has quickly earned its spot at the top of our family’s favorite dinner list! I honestly can’t say enough good things about it.

How about we start with the obvious? It’s so EASY because I’ve prepared the baked chicken breasts using my hands-off dump-and-bake method.

Close overhead image of baked French Onion Chicken in a bowl with cheese toast

How to Make French Onion Chicken:

We’re basically making French Onion Chicken Soup in casserole form. This dish has all of the flavors that you crave, with none of the work!

First, you’ll spread 2 large sweet, sliced onions in the bottom of a baking dish. Top the onions with raw chicken breasts, season with a bit of salt and pepper, and then tuck a few sprigs of fresh herbs among the meat.

Raw French Onion Chicken in a white casserole dish

Next, whisk together the sauce. This is GOLD.

It includes all of the familiar French Onion soup ingredients for a rich and savory broth.

Sauce for Dump and Bake French Onion Chicken in a glass measuring cup with whisk

Pour the sauce over your chicken and onions and then pop it in the oven!

Pouring sauce over French Onion Chicken in a casserole dish

As the chicken bakes and browns on top, the onions cook down and continue to add sweet flavor to the meat and the sauce.

The French Onion Chicken Casserole is the perfect combination of sweet, savory, and fresh ingredients!

Even if your kids don’t like onions, I promise: they will LOVE this meal (just leave the onions on the side and serve the plain diced chicken to your finicky eaters).

What to serve with French Onion Chicken:

It wouldn’t be French Onion Chicken without a slice or two of thick, cheesy, toasted bread. Don’t forget this vital finishing touch! The bread also makes a perfect dipping tool to soak up any extra broth that you might have lingering on your plate.

If you’d like to add some more vegetables to the meal, try serving your French Onion Chicken with:

Overhead photograph of a plate with baked French Onion Chicken and cheese toast surrounded by flowers

COOK’S TIPS AND RECIPE VARIATIONS:

  • Other readers have substituted chicken thighs for the chicken breasts with great results!
  • Don’t skip the fresh herbs — they add so much great flavor to the dish!
  • I buy frozen Texas Cheese Toast as the easy bread addition to this French Onion Chicken; however, you can also substitute with any similar crusty bread that you enjoy. Make your own cheesy garlic bread at home with a loaf of French baguette, if you prefer.

Other easy chicken recipes that you might also enjoy:

Dump-and-Bake French Onion Chicken

5 from 10 votes
Prep: 10 minutes
Cook: 50 minutes
Total: 1 hour
Servings 4 servings
Calories 351 kcal
With just 10 minutes of prep, this Dump-and-Bake French Onion Chicken is an easy dinner recipe that wins the stamp of approval from even the pickiest little kids!

Ingredients
  

  • 2 large sweet onions very thinly sliced
  • 4 boneless, skinless chicken breasts (about 2 ½ - 3 lbs. total)
  • 2 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • ½ cup beef broth
  • ¼ cup olive oil
  • ¼ cup Dijon mustard
  • 2 tablespoons honey
  • 1 tablespoon sherry or brandy
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons dry onion soup mix from a 1 ounce packet
  • ¼ salt
  • For serving: frozen Texas Cheese Toast cooked according to package instructions (or other homemade cheese toast)

Instructions

  • Preheat oven to 350 degrees F. Spray a large, shallow baking dish with cooking spray.
  • Place sliced onion in the bottom of the prepared dish.
  • Season chicken with salt and pepper to taste and place on top of the onion. Add fresh herbs to the dish.
  • In a large bowl or measuring cup, whisk together beef broth, olive oil, Dijon mustard, honey, sherry, Worcestershire sauce, dry soup mix, and salt until completely combined.
  • Pour sauce over chicken.
  • Bake, uncovered, for about 45-55 minutes (or until chicken is cooked through and reaches an internal temperature of 165 degrees F). The cooking time will vary depending on the size and thickness of your chicken. Baste with pan sauce and garnish with additional fresh herbs, just before serving.
  • Serve with cheese toast.

Video

Notes

Cooking Just for Two? Cut the ingredients in half and bake the chicken in an 8-inch square dish.
Want to Prep Ahead? Assemble the dish and keep covered in the refrigerator until ready to bake.
Have Leftovers? We love to use the leftover sliced chicken on sandwiches for lunch, or diced into homemade chicken salad sandwiches.

COOK'S TIPS AND RECIPE VARIATIONS:

  • Other readers have substituted chicken thighs for the chicken breasts with great results!
  • Don't skip the fresh herbs -- they add so much great flavor to the dish!
  • I buy frozen Texas Cheese Toast as the easy bread addition to this French Onion Chicken; however, you can also substitute with any similar crusty bread that you enjoy. Make your own cheesy garlic bread at home with a loaf of French baguette, if you prefer.

 

Nutrition

Serving: 1/6 of the recipeCalories: 351kcalCarbohydrates: 12.3gProtein: 44.4gFat: 11.7gSaturated Fat: 2gCholesterol: 110mgSodium: 665.4mgFiber: 0.9gSugar: 8.3g
Keyword: baked chicken breast recipes, boneless skinless chicken breast recipes, french onion chicken
Course: Dinner
Cuisine: French
Author: Blair Lonergan
blair

Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

Read More

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Comments

  1. I feel my oven has a tendency to produce dry chicken, so I think I will make this recipe in my slow cooker. I have an oven-slow cooker conversion chart that will help. Other than basting the chicken often, I think it would turn out good!

    1. You don’t need to baste as I cover mine with foil and then the last 15 minutes I remove the foil.
      You can do the exact recipe using pork chops, really tasty, omg
      I also have used the reserved juice and add to my already cooked minute rice hen quickly stir fry in the wok, or skillet, wow gives a whole new flavour to coked rice.

      1. 5 stars
        Delicious. Did in the oven for just over an hour. So moist – was amazing and the juice and onions on rice – nummy.

  2. Ooh, this looks so delicious! It’s getting colder in Sydney so I can’t get enough of oven baked dinners!

  3. Last night we had this dish made with bone in Thighs . It was delicious !! One could make the sauce in advance … the rest is easy !!

  4. Made this Friday and my family and I love it!!! Finished the leftovers yesterday and they were amazing because they soaked in the glorious juice and now is part of our favorites! Thank you Blair 🙂 you make dinner easy and delicious!

  5. Wow! This was delicious. Next time I might try it with mashed potatoes to enjoy the sauce too but the side of toast was great! I made Brussels sprouts for the side. It paired well!

    1. Thanks, Melysa! I’m so glad that you enjoyed it! You’re right — I bet mashed potatoes would be perfect with it, and the Brussels sprouts sound like a perfect side!

  6. 5 stars
    I made this last week and it was so yummy and moist. Even my 1 year old loved it. I will be keeping this in rotation for sure. 5 stars!

  7. I want to try this, any idea if I could add rice to the baking dish with the onions? Should I add more liquid?

    1. Hi, Erin! I think that you could make it work, but you’ll definitely need to add more liquid to the dish. I would use about 1 cup of rice and add 2 additional cups of beef broth. My only concern is that the rice might take longer to cook than the chicken. If the chicken is done but the rice is still hard, I would remove the chicken from the dish, cover the dish, and return it to the oven until the rice is cooked through.

  8. 5 stars
    Absolutely DELICIOUS! This is now a family favorite. Easy to make and SUPER low maintenance with plenty of payoff in flavor. The chicken is MOIST and goes wonderfully with a side of garlic and butter broccoli and rice . A true winner indeed!

  9. Hi Blair, do you think I could prep this as a freezer meal or will the onions turn mushy? I love this recipe and I’m maternity leave prepping.

    1. Hi, Kimberly! Absolutely! I think this is a perfect freezer meal. Even if the onion is slightly soft after thawing, it won’t matter — because it will just get nice and soft when it’s baked anyway. Enjoy, and congrats on the upcoming baby. Freezer meals are THE BEST postpartum. 🙂

    2. 5 stars
      Thank you for this recipe. Just made this for the family with great reviews! Good enough to serve to company. I also made a small vegan version for our daughter using Gardien chik’n cutlets, onion broth, and Annie’s vegan Worcestershire. Another winner. Glad I followed the advice to use fresh herbs and foil, the house smelled great as it baked. We are looking forward to the leftovers.

  10. Im thinking of making this for my family but we aren’t big mustard people – is the mustard taste overpowering? Would you consider this a mustardy dish?

    1. Hi! No, the mustard is not overpowering at all. In fact, you might not even notice it’s there. If you’re worried, you can cut the amount in half. It will still be great!

  11. I can not use onion soup mix because of the high sodium level in it. What can I substitute for the 2 Tablespoons of onion soup mix. I don’t even keep that so I can’t even use less. I need something different.

    1. Hey, Debbie! I would just use some dried minced onion and/or dried onion powder, along with salt and pepper (to taste) and maybe a splash of soy sauce. That basically takes care of most of the ingredients in the soup mix, other than cornstarch (which acts as a thickener). Hope that helps! 🙂

    1. Hi, Caroline! You can just omit the sherry or brandy, or add a splash of white wine or balsamic vinegar (if you’ve got them). Enjoy! 🙂

  12. 5 stars
    Made this last night, absolutely delicious. I just omitted the added salt, it came out perfect! My husband loved it, the chicken was tender, the onions come out sweet and the sauce is fabulous, served with basmati rice and broccoli. This recipe is gold 🙂

    1. Thanks, Julie! I’m so glad that you loved it! Thanks for taking the time to come back here and let me know. 🙂

  13. 5 stars
    I made this last night and it was amazing!! I didn’t have all of the ingredients but it was great with substitutions – red wine for sherry or brandy, water instead of beef broth and I did not have the fresh spices only the dried versions… I will definitely make it again and add it to my dinner recipe rotation. Paired it with fresh squash and onions and rice. Sooooo goood!

  14. I’m a very seasoned cook. After baking 4 large skinless breasts for 55 minutes tonight, the onions, (which I sliced thin), were still crunchy, not caramelized at all. Need to increase the liquids, or cover the dish and bake, and open last 10 minutes. A lot evaporated. It was very tasty, but I’ll have to cook the leftover onions more.