French Onion Chicken Bake

French onion soup originated in France in the 18th century but maybe even back to a 14th century cookbook! This recipe has all the French onion soup flavors but in chicken form.

French Onion Chicken Bake

Course Main Course
Cuisine American
Servings 6


  • 1 large onion, sliced thin
  • 1/4 cup water
  • 2 tbsp butter, softened and divided
  • 1/8 tsp black pepper
  • 1.3 oz Onion Soup & Dip Mix
  • 6 boneless skinless chicken thighs (about 2 lbs.)
  • 4 oz Swiss cheese, grated or 12 slices of Provolone
  • 1/2 tsp thyme leaves
  • 6 slices French bread
  • Optional Garnish: Chopped parsley


  • Preheat the oven to 425°F
  • Place the onion, water, 1 tbsp of the butter, and pepper in a square baking dish. Bake for 25 minutes, stirring occasionally, until browned and caramelized.
  • Season the chicken with 2 tsp of the dip mix, stir the remaining mix into the caramelized onions. Place the chicken on top of the onions, then top with 1/2 cup of the cheese (or one slice of provolone for each piece of chicken).
  • Bake for 30 minutes, or until the chicken is 165°F.
  • Meanwhile, combine the remaining butter with the thyme. Spread onto the bread slices and place them on a baking sheet. Top with the remaining grated cheese (or one slice of provolone for each piece of bread).
  • During the last 8-10 minutes of cooking, place the baking sheet with the toast in the oven. Cook until the cheese is melted and golden brown. Top the chicken with parsley, if desired.

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