French Onion Chicken Bake

This French Onion Chicken recipe is a keeper! Onions are quickly caramelized on the stove top, before nestling in some chicken, veggies and baked with some optional cheese for an amazing weeknight dinner. It’s gluten-free and only needs about 25 minutes of hands-on cooking. 

French onion chicken in a a skilletFrench Onion Chicken Recipe

We are big fans of French Onion Soup, but we’ve never been big fans of how labor intensive the dish is or how long it takes (which is why we have a recipe for a slow cooker version). But this French Onion Chicken Bake? It’s like the best of both worlds; all that French Onion Soup flavor in a a heartier convenient weeknight dinner format. We also skipped the bread on this one and rely on perfectly cooked juicy chicken breasts to eat up all that caramelized onion flavor. The cheese is optional here, but highly encouraged. To make it a complete meal you can add in either diced potatoes to the bake, or keep it low-carb and use cauliflower florets instead.

Let’s Talk Caramelized Onions

Traditionally, caramelized onions are cooked over a low flame for a long period of time. The water is slowly cooked out of the onions and you are left with a sweet, jam-like consistency. Because we wanted this to be a weeknight dinner that still has all that caramelized onion goodness we’re making “quick” caramelized onions.

To make quick caramelized onions, begin by slicing the onions thin and giving them a 5-minute undisturbed sear at medium-high. The onions will be brown in spots and will start to sweat. You then lower the heat to medium low and cook down for 10-15 minutes, stirring occasionally. The onions should be light brown and be fully softened. This is the stage where you want to deglaze the pan with beef broth and dijon mustard and scrape up any of those browned bits from the onions to help give the dish that characteristic dark look. At this point you’ll add in the remaining ingredients and then place the whole dish into the oven to bake for another 20 minutes. The onions will continue to cook and become sweet and jammy. 

French onion chicken skilletFrench Onion Chicken Ingredients

  • Onions
  • Chicken Breasts
  • Beef Stock
  • Baby Potatoes (or Cauliflower)
  • Thyme
  • Butter (replace with oil if dairy-free)
  • Oil
  • Salt
  • Garlic
  • Dijon Mustard
  • Mozzarella or Gruyere Cheese (omit for dairy-free)

Added Vegetable Options

To make this a complete meal we added in the option to include either potatoes or to keep it low-carb cauliflower florets. They are mixed together with the onions before being added to the oven to bake. Other vegetables could work too here, so long as they cook in about the 20 minutes it takes for the chicken to cook through.

French onion soup chicken casserole on a plateWhat temperature should chicken be cooked in the oven?

The safe temperature for chicken to be cooked to is 165ºF. However chicken will continue to cook for a few minutes after it has been pulled out of the oven so it’s a safe bet to pull out the chicken a few degrees before it hits that temperature. The surest way to know if a chicken breast is cooked through is to use an instant read thermometer. Insert it into the thickest part of the chicken breast and wait about 3 seconds for it to read the degree. We pull our chicken breasts out at 160º and then let the dish sit, lightly covered with tinfoil for 5-10 minutes so the chicken can rest.

If you like this chicken recipe, check out these others:

French Onion Chicken Bake

Prep Time 00:10 Cook Time 00:40 Total Time 00:50 Serves 4

Ingredients

Directions

  1. Preheat oven to 400ºF.
  2. Heat butter and oil over medium high heat in a large oven safe skillet (12 inches or more, see note). Add onions and cook undisturbed for 5 minutes, until onions start to sweat and have browned in places. Reduce heat to medium low, add salt and and cook for an additional 10-15 minutes, stirring occasionally, until the onions have softened. Add garlic and thyme and cook for an additional 2 minutes. Add in beef stock and mustard and scrape up any browned bits and continue to cook until the liquid has reduced by about half, about 2 minutes.
  3. Set aside ½ cup of the onion mixture. Add the cauliflower to the skillet and mix together with the onions.
  4. Season the chicken with salt and pepper then nestle the chicken in the skillet. Divide the set aside onions on top of the chicken.
  5. Place in the preheated oven and bake until chicken is cooked through, about 20 minutes. 
  6. Preheat the broiler. Sprinkle the shredded cheese on top of the chicken and place under the broiler until the cheese is melty, about 1 minute.
  7. Remove thyme sprigs and serve.

Recipe Notes

  1. We kept this low carb by using cauliflower, but if desired you can use halved baby potatoes (about 1”) in place of the cauliflower. Or, if you wanted to make this dish as just the chicken bake, omit the cauliflower all together. 
  2. If you do not have a big enough oven safe skillet, you can bake this in a 9x13” oven safe dish.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Spinach and Artichoke Spaghetti Squash

This Spinach Artichoke Stuffed Spaghetti Squash recipe is the ultimate comfort food, lightened up! All the classic flavors of spinach and artichoke dip made healthy and stuffed into a low-carb and nutrient-rich spaghetti squash! You can optionally add-in chicken to make it heartier, or leave it as a vegetarian main dish. Make it dairy-free using cashew cream, or not.

stuffed spaghetti squash with spinach and artichoke fillingSpinach Artichoke Spaghetti Squash

Fall is the perfect time for spaghetti squash! Spaghetti Squash is the a healthier alternative to pasta and it works so well here with this Spinach and Artichoke recipe. It is like a dinner version of the Spinach and Artichoke dip (we’ve got that here, too) but more nutrient dense and hearty! What I love most about this recipe is that it can be made classic with some cheese or made dairy-free thanks to my favorite dairy-free swap: cashew cream!

Want to make this vegetarian? We gave the option to add-in chicken if you want, but feel free to omit to keep it vegetarian and vegan if you use the dairy-free option.

Love spinach and artichoke dip? Check out this chicken dish, this dip and this stuffed mushroom recipe.

spinach and artichoke filling Ingredients Needed

  • 1 medium spaghetti squash
  • Onion
  • Garlic
  • Spinach
  • Canned Artichoke Hearts
  • Cream cheese or Cashew Cream (for dairy-free)
  • Cheese or Nutritional Yeast (for dairy-free)
  • Rotisserie Chicken (optional)

Dairy-free Options

It’s hard to believe but we absolutely could not taste the difference between the version we tested with dairy using cream cheese and the version we tested using cashew cream and nutritional yeast. Even the nutritional yeast is optional if you prefer to skip it in the dairy-free option! We’ve talked about cashew cream at length on Lexi’s Clean Kitchen because it’s one of our favorite swaps to make dishes creamy without any dairy. To make it you blend soaked cashews until it’s rich and creamy. It’s used in the same way heavy cream or even greek yogurt would be.

spinach artichoke stuffed spaghetti squash on a baking sheet

How to make Stuffed Spaghetti Squash

The truth is, you don’t actually have to stuff the spaghetti squash to make this recipe. You can either bake this as a casserole in an 8″x 8″ dish (or something similar) or you can bake this Spinach and Artichoke dinner directly inside the spaghetti squash halves. To do that:

  1. Roast the spaghetti squash (or cook in an Instant Pot) following these directions.
  2. Meanwhile, make the spinach artichoke mixture.
  3. Once cooked and cooled, scoop out the spaghetti squash strands and combine with the spinach and artichoke.
  4. Place back in the empty shells of the spaghetti squash and top with shredded cheese, if using.
  5. Place under the broiler until the cheese and melted and the mixture is completely heated through.

If you like this spaghetti squash recipe, check out these others:

Spinach Artichoke Spaghetti Squash

Prep Time 00:15 Cook Time 00:45 Total Time 01:00 Serves 4

Ingredients

  • 1 spaghetti squash (about 4 pounds)
  • 2 teaspoons avocado oil
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 5 ounces baby spinach, fresh or defrosted if frozen
  • 1 cup canned or frozen artichokes, drained and chopped
  • 3 ounces cream cheese (or 1/3 cup cashew cream with 1 tablespoon nutritional yeast for dairy-free)
  • ¼ cup parmesan cheese (omit for dairy-free)
  • 2 cups shredded rotisserie chicken (optional)
  • 1/2 cup mozzarella or gruyere cheese (omit for dairy-free)

Directions

  1. Cook spaghetti squash using these directions.
  2. Meanwhile, make spinach and artichoke mixture: Heat oil in a large pan over medium heat. Once hot, add onion and garlic and cook until beginning to soften, about 5 minutes.
  3. Add in spinach and artichokes and cook until wilted, about 5 minutes. Season with ½ teaspoon salt and pepper and add cream cheese (or cashew cream) and cook for an additional 2 minutes.
  4. Preheat the broiler on high.
  5. Once spaghetti squash is cooked and cooled enough to handle scoop out the squash into a large bowl. Add parmesan cheese (if using), chicken (if using) and spinach artichoke mixture. Mix together gently until fully combined.
  6. Either divide the mixture into the now empty squash shells and top with mozzarella cheese or place in an 8" x 8" oven safe casserole dish.
  7. Place under the broiler until the cheese and melted and the mixture is completely heated through.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Pumpkin Oatmeal Bake

This Pumpkin Oatmeal Bake is here just in time for the cooler weather and is the perfect make-ahead breakfast. This 1-bowl breakfast bake is dairy-free, gluten-free and made without any refined sugars. Keep it all about the pumpkin flavor as-is, or add in chocolate chips, nuts or dried cranberries for a twist.

pumpkin oatmeal bake in a casserolePumpkin Oatmeal Bake

If you haven’t had an oatmeal bake before, it is essentially an oatmeal casserole! It combines oats, your milk of choice, flavoring and eggs and then cooked in the oven. We’ve done a few versions before that were a hit, and we know this Pumpkin Oatmeal Bake will be no exception. We baked ours up with homemade pumpkin puree, but feel free to use store-bought canned pumpkin too! This is easily our favorite fall breakfast and is great to serve a crowd.

There are a few ways you can serve baked pumpkin oatmeal, besides digging right in with a spoon. You can scoop out a serving into a bowl and add a little extra milk, like a warm cereal. Or, you can slice it and eat as is, warm or cold. This makes it a great meal-prep option as well; bake it and eat some immediately and then pack the rest away for later.

making the filling for baked pumpkin oatmealPumpkin Baked Oatmeal Ingredients

cutting squares of pumpkin baked oatmeal

What Oats Should You Use

For this recipe, use rolled oats, not quick cooking oats. If you are gluten-free, make sure the package you buy says gluten-free rolled oats on it! You can’t use instant oatmeal. It’s different than rolled oats or old fashioned oats because it is thinly cut, processed and flavored. They don’t lend the same structure to baked goods as regular oats or quick oats, so make sure to check labels.

Can you freeze baked oatmeal?

Yes! Once it is fully cooled, store in an airtight container for up to 3 months. Either defrost overnight in the refrigerator or give it a quick pass in the toaster oven or microwave to heat up!

serving a slice of baked pumpkin oatmeal

If you like this oat recipe, check out these others:

Pumpkin Oatmeal Bake

Prep Time 00:10 Cook Time 00:30 Total Time 00:40 Serves 9

Ingredients

Optional add-ins

  • 1/3 cup dark chocolate chips
  • 1/3 cup pecans
  • 1/3 cup dried cranberries

Directions

  1. Pre-heat oven to 350 degrees and grease an 8" x 8" (or similar size) oven-safe dish. If desired, prepare a parchment sling by cutting out a piece of parchment paper slightly longer than the pan and placing it inside.
  2. In a large bowl add eggs, milk, maple syrup, pumpkin puree, oil and vanilla extract and whisk to fully combine. 
  3. To the wet ingredients add oats, chia seeds, baking powder, and salt and mix until fully combined. If adding in any option ingredients like chocolate chips, fold them in here.
  4. Pour into prepared dish and bake for 30-35 minutes, until the center is just barely firm.
  5. Scoop and serve warm as is or with milk, or cool and slice into 9 square portions.

    Recipe Notes

    1. Adding 1/3 a cup of maple syrup will make this oatmeal bake JUST barely sweet. Increase to 1/2 cup to have a more balanced sweetness that is more typical of pumpkin flavored baked goods.
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    Easy Pumpkin Spice Coffee

    This recipe for easy Pumpkin Spice Coffee can be made using your favorite regular coffee or made into a Pumpkin Spice Latte. It’s refined sugar-free and customizable so you can make it dairy-free if you need to!

    easy pumpkin coffeePumpkin Spice Latte Recipe

    It’s Fall and that means we’re all collectively craving Pumpkin Spice Coffee! There is no shortage of it available in coffee shops now, but it’s pretty pricey and the ingredients are a little vague. Is there actually any pumpkin in that store-bought stuff? Well, no need to wonder for our recipe! Our Pumpkin Spice Latte recipe uses a homemade pumpkin butter, a splash of maple syrup and sprinkle of pumpkin spice to get that authentic pumpkin spice coffee taste! You can make it custom how you prefer, either as a latte with espresso and steamed milk, or keep it simple and add it to the cup of coffee you normally make for a super festive and delicious morning cup.

    Here’s what you need to make it:

    • Pumpkin Butter: Make a big batch now for the season and freeze what you won’t use in two weeks time in small portions. When you are ready to use it, let it thaw in the refrigerator overnight, as needed.
    • Maple Syrup (or omit if you prefer to not add any additional sweetener)
    • Coffee or Espresso 
    • Milk or creamer of choice
    • Pumpkin Spice

    How to Make a Pumpkin Spiced Latte

    Traditionally a latte contains a shot or two of espresso (or very strong coffee) topped with steamed milk. In the coffee shop, a pumpkin spice latte will contain this with some pumpkin flavored syrup. Our pumpkin spice latte actually contains pumpkin and you get to control the sweetness. To make it:

    1. Place pumpkin butter and maple syrup in a cup. Add in very hot espresso stir together until completely combined.
    2. Steam your milk either with a steam wand, using a handheld milk frother, or heat your milk and froth. Top with steamed milk and sprinkle with pumpkin spice and serve immediately.

    How to Make Pumpkin Spice Coffee

    We first discovered this pumpkin coffee during our testing of the pumpkin butter. We had so much leftover that we started using it in unexpected ways, including one morning when our Food Editor Kelli placed some in her coffee cup and discovered how well it works to make pumpkin coffee! Using it this way makes it taste just like a latte, without any extra effort of making espresso or steaming milk. To make easy pumpkin flavored coffee:

    1. Place pumpkin butter and maple syrup in a cup. Add in very hot coffee and stir together until completely combined.
    2. Top with milk, or creamer of choice and sprinkle with pumpkin spice and serve immediately.

    very strong coffee mixed up with pumpkin spiceWhat Milk to Use

    You can use any milk that you already do for your coffee! For dairy-free we prefer to use almond milk or oat milk, but any milk you typically use works too. 

    Check out these posts for homemade dairy-free milk:

    Frothing the Milk

    There are a few different tools out there to froth milk. 

    An attached steam wand: If you have an espresso machine with an attached steam wand, use that to steam the milk.

    Hand held milk frother: This is the one I use. You can froth the milk with or without heating it up first, but I prefer to heat it first before frothing.

    If you don’t have a milk frother and don’t want to buy one to make this is, you can slowly heat up the milk in a pot to the point of boiling. It will froth up a bit. Shut off the heat and use immediately. It won’t work exactly the same as milk that has actually been frothed, but it’s a close second.

    frothing milk for pumpkin spice latte

    Other ways to use up Pumpkin Butter

    This recipe calls for making pumpkin butter to use in the pumpkin coffee. Pumpkin Butter is a sweet spread made up of cooked pumpkin puree with added sweetener and warm spices. Our recipe calls for either making it in the Instant Pot or in a Slow Cooker. It does make a large batch. You can freeze whatever you won’t use up in two weeks time. Freeze it in small portions so you can take out to defrost only what you plan to use. However, pumpkin butter has lots of uses. Use up any extra pumpkin butter

    easy pumpkin spice coffeeIf you like this pumpkin recipe, check out these others:

    Pumpkin Spice Coffee

    Total Time 0:00 Serves 1

    Ingredients

    For Pumpkin Spice Latte

    For Pumpkin Coffee

    Directions

    1. Place pumpkin butter and maple syrup in a cup. Add in very hot espresso or coffee and stir together until completely combined.
    2. Top with either steamed milk (for Pumpkin Latte) or milk of choice (for Pumpkin Coffee). Sprinkle with pumpkin spice and serve immediately.
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    Gluten Free Pumpkin Bread

    If it’s Fall, then you have to make this easy, one-bowl Gluten Free Pumpkin Bread! This perfectly spiced loaf is so moist and made using a nut-free blend of coconut and tapioca flour. It’s also dairy-free and refined-sugar free and the perfect weekend (or weeknight!) baking project.

    A bite taken out of gluten free pumpkin breadGluten Free Pumpkin Bread

    Pumpkin season is coming in hot! With our tutorial on making Homemade Pumpkin Puree and Pumpkin Butter this week, it only seems fitting to make up a pumpkin bread to utilize both. Easting a loaf of this is almost a fall right of passage, at this point! And, this Gluten Free Pumpkin Bread will be loved by everyone, whether you need to be gluten free or not. It’s perfectly spiced, moist and so tender! Plus, it’s made all in one bowl, is gluten, nut, dairy and refined sugar free.

    paleo pumpkin bread batterPumpkin Bread Ingredients

    We tested this with both homemade pumpkin puree and store-bought canned pumpkin puree!

    • Pumpkin Puree
    • Pumpkin Pie Spice
    • Cinnamon
    • Eggs
    • Avocado Oil
    • Coconut Sugar
    • Coconut Flour
    • Tapioca flour
    • Baking Soda
    • Baking Powder
    • Salt

    Sliced gluten free pumpkin breadOptional Add-In Ingredients

    We kept it pretty simple for this pumpkin bread recipe. But there is lots of room to add in additional flavors here! Some good choices to mix in with the batter would be:

    • Chocolate chips
    • Chopped pecans
    • Chopped walnuts
    • Raisins
    • Dried Cranberries

    To use, fold in about a 1/2 cup of your optional add-in, after the batter has been mixed.

    How to Store Gluten Free Pumpkin Bread

    Store this pumpkin bread covered at room temperature for up to 2 days. For longer storage, place in the refrigerator. You can also freeze this loaf for up to two months! Defrost at room temperature.

    slice of paleo pumpkin bread with pumpkin butter on a plate

    If you like this pumpkin recipe, check out these others:

    If you like this fall-inspired recipe, check out these others:

    Gluten Free Pumpkin Bread

    Prep Time 00:10 Cook Time 00:45 Total Time 00:55 Yields 8-10 slices

    Ingredients

    Directions

    1. Preheat oven to 350ºF and line a 8" x 5" loaf pan with parchment paper.
    2. In a large bowl whisk together eggs, oil, pumpkin puree, coconut sugar and vanilla until combined. Add to the bowl coconut flour, tapioca flour, pumpkin pie spice, baking soda, baking powder, cinnamon and salt and whisk until fully combined.
    3. Pour batter into prepared loaf pan and smooth over the top.
    4. Bake in preheated oven for 45-50 minutes until a toothpick inserted in the middle comes out clean.
    5. Let cool slightly before serving. Serve with butter or pumpkin butter.

    Recipe Notes

    1. If your coconut flour is very clumpy, sift it first before using.
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    Classic Gluten Free Meatloaf

    This Gluten Free Meatloaf recipe is an easy main dish that will please just about everyone. It’s a comfort food classic that is easy to make and so delicious. It’s also dairy-free, Paleo and Whole30 friendly.

    Gluten Free Meatloaf Recipe

    It’s hard to believe, but after six years of Lexi’s Clean Kitchen churning out gluten-free recipes, we’ve never done a whole classic meatloaf. That changes today! While we do have a mini meatloaf and a muffin meatloaf recipe, we are excited to introduce this whole classic version, and a have a few others planned, too! Meatloaf is one of those classic homestyle American dishes that you can easily forget how delicious they are, until your sitting down eating it! This Classic Gluten-Free Meatloaf is simple but delicious. Bake it in a loaf pan, or make it free form and serve it up with your favorite sides like these Oven Roasted Veggies, Mashed Potatoes or Brussels Sprouts!

    Paleo Meatloaf Ingredients

    • Grass-fed Ground Beef
    • Eggs
    • Almond Flour (or can substitute ground flaxseed for nut-free)
    • Tomato Paste
    • Coconut Aminos
    • Salt and Pepper
    • Garlic Powder
    • Oregano
    • Smoked Paprika
    • Onion Powder

    Traditional meatloaf uses breadcrumbs to help tenderize the meat. In our gluten free and paleo meatloaf recipe, we’re using almond flour to do this instead. Almond flour will not only help hold the meatloaf together, when mixed with eggs, but it also adds some extra fat to the meatloaf which helps keep it tender. Because we wanted this meatloaf to be as simple as possible, while still be flavorful, we opted to use dried herbs and spices instead of fresh onion and garlic. We also add in tomato paste and coconut aminos which helps build on and gives it a deep umami flavor.

    Tips for Making Gluten Free Meatloaf

    While we think this is a foolproof recipe, there are some tips that are useful to know if you want to make the best tasting meatloaf!

    1. Don’t buy lean ground beef for this recipe. Lean ground beef is going to lead to a dry meatloaf. Buy the best-quality grass-fed 85% ground beef you can.
    2. Mix the meatloaf just until it’s combined, and then stop. If you overwork the dough it’s going to result in a tougher and dryer textured meatloaf.
    3. Use a meat thermometer! You want to pull the meatloaf from the oven around 155ºF, and then let it rest for 10 minutes. If you overcook the meat, it will taste dry.
    4. Let the meat rest for 10 minutes before slicing. Not only does the 10 minute rest period allow the meatloaf to finish cooking, that rest period also ensures the meat doesn’t lose all of it’s juices when being cut.
    5. Use a serrated knife (like a bread knife) when slicing.

    Glazing a Meatloaf

    You may have noticed our meatloaf top is plain. While we are opting to keep this version simple, you certainly can glaze the top of our meatloaf. Typically this is done with either ketchup or barbecue sauce. You’ll need about 1/2 cup of either brushed on top about halfway through cooking time so that it gets concentrated in the oven.

    Sides to Serve with Meatloaf

    If you like this classic gluten-free recipe, check out these others:

    Gluten Free and Paleo Meatloaf

    Prep Time 00:10 Cook Time 00:50 Inactive Time 00:10 Total Time 01:10 Serves 4-6

    Ingredients

    Directions

    1. Preheat oven to 400ºF.
    2. In a large bowl whisk together eggs, almond flour, tomato paste, coconut aminos and all spices. Add ground beef and mix together until completely combined.
    3. Evenly spread the meat mixture in a 8” x 5” loaf pan.
    4. Bake in the oven for for 50 minutes, or until the meat reaches an internal temperature of 155ºF.
    5. Let rest for 10 minutes before cutting with a serrated knife.

    Recipe Notes

    1. To make nut-free you can substitute ground flaxseed for the almond flour.
    2. Coconut Aminos is a soy sauce substitute. If you tolerate soy, feel free to substitute soy sauce or tamari sauce.
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!