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!

Roasted Chicken Dinner (SO EASY!!!!)

This Roasted Chicken Dinner recipe is the perfect one-pan-meal. The tender and juicy chicken is roasted with garlic and herbs and the accompanying vegetables are baked underneath the chicken. It’s a hands-off meal that is easy to prep, so satisfying and versatile as it can be made with any veggies you have on hand. Made in partnership with my friends at Shenandoah Valley Organic!

roast chicken dinner

Roasted Chicken Dinner

Look no further, this is your dinner tonight! This Roasted Chicken Dinner is such an essential recipe that everybody should have in their back pocket! It features a bunch of in-season vegetables roasted with garlic underneath an herb and butter chicken that is made easy with hands-off roasting and can be made for a weeknight dinner or a dressed up for a fancy meal. Sometimes simple is the best, and this classic recipe is it.

I love this because you can also customize with whatever vegetables you have on hand. Here we used the classic combo of carrots, potatoes and onions (which caramelize and add a special layer of flavor) but really you can use any seasonal vegetables like fennel, parsnips or butternut squash!

roast chicken dinner recipe

What is the best way to roast a whole chicken?

We love to roast the chicken and the fixins all in the same pan! It’s easy prep and easy clean up. Simply:

  1. Add vegetables to the bottom of the pan with oil and salt.
  2. Prepare the chicken by removing giblets and excess fat, season and place in pan.
  3. Bake!

how long to bake a whole chicken

I am so happy to partner with my friends at Shenandoah Valley Organic to bring you today’s whole Roasted Chicken Dinner recipe! SVO is my go-to trusted chicken company because they pride themselves in producing the highest quality chicken grown on family-owned farms.

Their chickens are humanely raised and fed a diet free from animal byproducts, pesticides, and antibiotics. On their website you can see where all of the farms are located, so you know just where your chicken was raised! Pretty cool if you ask me!

roast chicken with vegetablesUse their easy store locator to find where you can get this amazing quality chicken near you! Plus, I just love the taste of this chicken! It’s just superior!

How do I season my roast chicken?

We went with classic flavors of herb and butter! We used the herbs from my garden: sage, thyme and scallion. We also went heavy on the garlic with 9 whole cloves both on the chicken and with the vegetables. And of course, lots of salt and pepper.

We use butter in this recipe, but if you are dairy free give it a try to use avocado oil in it’s place.

Tools we used for this recipe:

whole chicken recipes oven

If you like this entire meal recipe, check out these others:

Watch the video: 

 

Roasted Chicken Dinner

Prep Time 00:10 Cook Time 01:10 Total Time 01:20 Serves 4

Ingredients

Directions

    1. Pre-heat the oven to 425º F.
    2. Place the potatoes, 8 garlic cloves, onion, and carrots, in a large cast iron pan or roasting pan. Toss with avocado oil, salt, pepper and spread out on pan. Make a small hole in the middle for the chicken to be placed. 
    3. Prepare the butter spread by finely chopping 1 teaspoon of both the fresh thyme and the sage, and 1 tablespoon of the scallion, and mincing 1 garlic clove. In a small bowl add fresh herbs, garlic and softened butter to combine.
    4. To prepare the chicken remove the giblets and remove any excess fat or feathers. Salt and pepper both the outside and the inside of the chicken. add remaining scallions, thyme and sage to the cavity. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place chicken in the middle of the vegetables and spread the herb butter all over the skin of the chicken.
    5. Place in the pre-heated oven and roast until chicken registers 165, or until juices run clear, about 1 hour and 10 minutes. 
    6. Let chicken rest for 15 minutes before slicing and serving.
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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!

    This post is sponsored by Shenandoah Valley Organic! All thoughts and opinions are always 100% my own! I love the integrity of their products and think you’ll love them too. Thank you for continuing to support LCK and the brands I work with!

    One Pan Salsa Verde Chicken and Rice

    This new One Pan Salsa Verde Chicken and Rice is an easy and delicious one pan chicken dinner that comes together in a pinch, is packed with flavor, and has all of the protein, carbs, veggies and healthy fats you want for a well-rounded meal! Made in partnership with my friends at Stonewall Kitchen

    One Pan Salsa Verde Chicken and Rice

    One Pan Salsa Verde Chicken and Rice

    I am so excited to partner with my friends from Stonewall Kitchen to bring you today’s recipe! I have an ever-running list of my favorite products from them (that you can enter to win at the bottom of this post) and up there on that list is their salsa verde! It’s so yummy and adds perfect flavor to this easy one pan dinner!

    One Pan Salsa Verde Chicken and Rice

    Some of my other favorite Stonewall Kitchen products (that you can win) include: 

    • Salsa Verde (of course)
    • Bloody Mary Mixes: hello Bloody Mary bar for brunch!
    • Maine Maple Syrup: mmm… think pancakes!
    • Artichoke Pesto: Summer pasta salad is calling my name with this.
    • Roasted Garlic Mustard: on just about everything.
    • Garlic Basil Marinara Sauce: you know I’m a big marinara sauce fan, and this one is a state!
    • And that’s just to name a few!

    One Pan Chicken and Rice

    This one pan chicken dinner is my new go-to. It’s easy to prepare and packed with flavors that are light enough for a Spring/Summer meal, and hearty enough for a Fall/Winter dish!  It’s the perfect anytime-of-year weeknight dinner that is great for leftovers, too!

    One Pan Chicken and Rice with Salsa Verde

    Want other one pan dinners? Try these favorites:

     

    One Pan Salsa Chicken and Rice

    Prep Time 00:10 Cook Time 00:20 Total Time 00:30 Serves 4

    Ingredients

    • 2 tablespoons avocado oil, divided
    • 1 onion, diced
    • 3 garlic cloves, minced
    • 1 1/2 lbs. boneless, skinless chicken thighs, diced into bite sized pieces
    • 1/2 medium cauliflower, cut into florets (about 2 cups)
    • 1 teaspoon cumin
    • 1 teaspoon fine sea salt
    • 1/2 teaspoon ground black pepper
    • 1 cup long grain white rice, rinsed well and drained
    • 1 cup Stonewall Kitchen Salsa Verde
    • 1 1/2 cup good quality chicken broth
    • cilantro, for garnish

    Directions

    1. Heat a medium heavy bottomed high-sided pan over medium-high heat. Once hot, add 1 tablespoon oil and onion and garlic. Cook until soft and translucent, 3-5 minutes.
    2. Push onion and garlic to the side and add 1 tablespoons of oil. Once hot, add chicken and cook until beginning to brown 5-7 minutes.
    3. Add cumin, salt, pepper, rice and cauliflower. Stir to combine.
    4. Add chicken stock and salsa and scrap up any browned bits.
    5. Let mixture come up to a boil, then cover with a tight fitting lid, and lower the heat to medium-low.
    6. Cook for 20 minutes.
    7. Garnish with cilantro and enjoy!
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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!

    This post is sponsored by Stonewall Kitchen. All thoughts and opinions are always 100% my own! I love their tart cherries and think you’ll love them too! Thank you for continuing to support LCK and the brands I work with!

    One-Pan Shrimp and Green Beans in Chinese Garlic Sauce

    This One-Pan Shrimp and Green Beans recipe in Chinese Garlic Sauce is the perfect, easy, whole30 compliant weeknight meal made in under 30 minutes!

    One-Pan Shrimp and Green Beans in Chinese Garlic Sauce

    One-Pan Shrimp and Green Beans in Chinese Garlic Sauce

    I love healthy versions of my favorite Chinese food recipes! Growing up, we often ordered Chinese food, and while I have a clear memory of how delicious it was, it’s obvious now how unhealthy those dishes can be. This garlic sauce is thick and flavorful, and reminds me so much of a yummy oyster sauce I used to order as a kid!

    One-Pan Shrimp and Green Beans in Chinese Garlic Sauce

    I love serving this dish over cauliflower rice, but white rice would be delicious too!

    One-Pan Shrimp and Green Beans in Chinese Garlic Sauce

    Want other heathy Asian food recipes? Here are some favorites:

    Shrimp and Green Beans Recipe

    One-Pan Shrimp and Green Beans in Chinese Garlic Sauce

    Watch the video:


    Shrimp and Green Beans in Chinese Garlic Sauce

    Prep Time 0:05 Cook Time 00:15 Total Time 00:20 Serves 4

    Ingredients

    Directions

    1. Heat 2 teaspoons oil in a large skillet over medium heat. Add green beans and season with salt and peppers. Sauté for 2-3 minutes until beginning to soften. Reduce heat and carefully pour 1/4 cup water in hot skillet (it will sputter, so be careful of steam) and cover pan with a tight fitting lid to steam for 10 minutes. Monitor carefully to make sure the water does not completely evaporate before the beans have steamed, adding more if necessary so they do not burn.
    2. Meanwhile, in a small bowl whisk together coconut aminos, rice vinegar, garlic, ginger, sesame oil and sriracha and set aside.
    3. In a separate small bowl whisk arrowroot and 4 teaspoon water to make a slurry to thicken the sauce. Set aside.
    4. Once beans have steamed, uncover and add shrimp and toss. Add in coconut aminos sauce ingredients, mixing to ensure it cooks evenly.
    5. When shrimp has cooked through, add in slurry and bring to a simmer to thicken. Once thickened, immediately remove from heat.
    6. Serve hot and serve over cauliflower rice or white rice.
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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!

    Braised Apple Cider Chicken Dinner

    One Pot Apple Cider Braised Chicken with Brussels Sprouts & Bacon (paleo, dairy-free, gluten-free) - Lexi's Clean Kitchen

    This Braised Apple Cider Chicken is made into a complete meal with Brussels Sprouts and Bacon. It’s the perfect one pan fall dinner recipe! Packed with vegetables and hearty autumn flavor, this dish will be the hit of any dinner, weekday or weeknight! Made in partnership with Shenandoah Valley Organic!

    Braised apple cider chickenBraised Apple Cider Chicken with Bacon and Brussels

    The salty bacon, sweet apple cider sauce, brussels sprouts, and perfectly cooked fall off the bone chicken is the ultimate flavor combination for when you are craving something comforting! I love this Braised Apple Cider Chicken for an easy weeknight meal that everyone will love. It’s dairy-free, grain-free, and low-carb, made with only a few simple ingredients and made into a compete one pan dinner.

    Ingredients Needed

    • Bone-in Chicken Thighs or Drumsticks
    • Fresh Apple Cider
    • Bacon
    • Leeks
    • Garlic
    • Cinnamon
    • Salt and Pepper
    • Fresh Thyme
    • Dijon Mustard
    • Maple Syrup

    One Pot Apple Cider Chicken

    I am so excited to partner with my friends at Shenandoah Valley Organic for today’s awesome dish. SVO is a locally minded company that prides itself in producing the highest quality chicken grown on family-owned farms. Their Farmer Focus line allows you to actually see what farms your chicken is coming from, since each package you pick up at the store has a Farm ID for easy navigation on their website!

    Watch the video:

    One Pot Apple Cider Braised Chicken Brussels Sprouts Bacon | Lexi's Clean Kitchen

    Want other delicious chicken recipes? Here are some favorite:

    One-Pot Apple Cider Braised Chicken with Brussels Sprouts and Bacon

    Prep Time 5 minutes Cook Time 45 minutes Total Time 0:50 Serves 6

    Ingredients

    • 5 pieces nitrate-free bacon
    • 2 pounds SVO bone-in chicken drumsticks and or chicken thighs
    • 1/4 cup leeks, diced
    • 2 cloves garlic, minced
    • 1 teaspoon cinnamon
    • 1/2 teaspoon sea salt, more to taste
    • 1/2 teaspoon black pepper, more to taste
    • 1/2 pound brussels sprouts, quartered
    • 1 bundle fresh thyme
    • 2 cups fresh apple cider
    • 2 teaspoons dijon mustard, more to taste
    • 1 tablespoon maple syrup

    Directions

    1. In a large dutch oven, cook bacon until crispy over medium heat. Remove from pan and set aside on a plate lined with a papertowel. Pour out all but 2 teaspoons bacon fat.
    2. Heat the bacon fat over medium-high heat.
    3. Pat the chicken dry and season generously with salt and pepper.
    4. Sear chicken until brown on both sides in the dutch oven. This should take about 5 minutes per side.
    5. Take chicken out of the pan and set aside on a plate.
    6. Add the leeks, garlic, a pinch of salt, a pinch of black pepper, and cinnamon. Stir well, making sure to scrape up the brown bits at the bottom of th pan. Cook until leeks are translucent.
    7. Add in the brussels sprouts and stir until combined. dijon mustard and thyme. Stir well.
    8. Pour in the apple cider and mix until everything is well combined. Make sure all of the brown bits from the bottom of the pan have been scraped up. Cover and bring the sauce to a boil. Lower the heat, and add back in the chicken. Cover and let simmer for 15 minutes, or until the chicken is fully cooked through.
    9. Take the chicken, brussels sprouts, and thyme sprigs out of the pan. Set the thyme aside, and place the chicken and brussels sprouts on the desired serving dish.
    10. Add maple syrup to the sauce and bring to a high simmer over medium-high heat. Whisk frequently until the sauce has become thick enough to coat the back of a spoon, this should take around 5-8 minutes. Taste and adjust mustard, sea salt, and black pepper based on desired taste.
    11. Pour the sauce over the chicken. Garnish with bacon and thyme and serve warm!
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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!

    Find SVO in a store near you by plugging your zip code into their store locator here. This post is sponsored by Shenandoah Valley Organic. All thoughts and opinions are always 100% my own! I love the integrity of their products and think you’ll love them too. Thank you for continuing to support LCK and the brands I work with!

    One Pan Indian Spiced Chicken and Cauliflower

    Looking for the most flavorful dinner made with no fuss and no mess? This One-Pan Indian Spiced Chicken and Cauliflower recipe is hearty, flavorful, and packed with veggies and delicious Indian spices. It’s my new go-to weeknight meal!

    One-Pan Indian Spiced Chicken and Cauliflower

    I am so excited to partner with my friends at Tuttorosso Tomatoes for today’s recipe. You’ve heard me say it before, and I’ll say it again; I absolutely LOVE their canned tomato products. If you remember, I visited their factories and farms last year, and have grown to know and trust the family, brand, and the products they put out for us consumers. I can honestly say they are the best canned tomatoes I’ve tried, and I’ve done actual taste tests!

    There 14.5 ounce cans of diced tomatoes are a pantry staple!

    One-Pan Indian Spiced Chicken and Cauliflower

    This recipe is the perfect weeknight or weekend meal. It serves a group (or save it for leftovers), is packed with delicious flavors, and has tons of veggies!

    The best part? It is made in ONE PAN. No mess, no crazy clean up.

    One-Pan Indian Spiced Chicken and Cauliflower   One-Pan Indian Spiced Chicken and Cauliflower

    One-Pan Indian Spiced Chicken and Cauliflower

     

    One Pan Indian Spiced Chicken and Cauliflower
    Serves 6
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    Prep Time
    10 min
    Cook Time
    35 min
    Prep Time
    10 min
    Cook Time
    35 min
    Ingredients
    1. 2 tablespoons grass-fed butter or ghee
    2. 1 onion, diced
    3. 2 garlic cloves, minced
    4. 1 cup cauliflower florets
    5. 1 pound boneless skinless chicken Breasts, cubed
    6. 1/2 teaspoon fine sea salt
    7. 1/2 teaspoon of black pepper
    8. 2 teaspoons grated ginger
    9. 2 teaspoon garam masala
    10. 1 teaspoon cumin
    11. 1 teaspoon turmeric
    12. 1/2 teaspoon ground coriander
    13. 1/4 teaspoon cayenne
    14. 1/2 teaspoon ground cardamom
    15. 1/2 teaspoon paprika
    16. 1 cup white rice
    17. 1 14.5 ounce can Tuttorosso diced tomatoes
    18. 2 tablespoons tomato paste
    19. 2 cups chicken broth
    20. 1/4 cup coconut milk
    21. 3 cups fresh spinach
    22. Optional: Red pepper flakes, to taste
    23. Optional: Parsley, for garnish
    Instructions
    1. Heat a large saucepan over medium heat with 2 tablespoons of butter. Add in diced onion, garlic, grated ginger, and cauliflower florets. Cover and let cook, stirring every 2-3 minutes until the onion is translucent, and cauliflower begins to soften.
    2. Add in all spices and chicken, sear cubed chicken breasts for 2 minutes on each sides.
    3. Pour in rice and cook for another minute, stirring constantly.
    4. Add in diced tomatoes, tomato paste, and chicken broth. Cover and let cook for 20-30 minutes, stirring every 10 minutes until the chicken broth has soaked up into the rice mixture.
    5. Add in the spinach and coconut milk and cook until the spinach has wilted, stirring for 1 minute.
    6. Taste and adjust seasoning as desired. Garnish and serve warm!
    Notes
    1. For vegan: omit chicken and sub vegetable broth.
    Lexi's Clean Kitchen https://lexiscleankitchen.com/

    One-Pan Indian Spiced Chicken and CauliflowerDo you love one pan meals as much as I do?

    This post is sponsored by Tuttorosso Tomatoes. All opinions are always100% my own.