French Onion Chicken Bake
Prepare the ultimate comfort food with this French onion chicken bake featuring tender chicken, caramelized onions, and melted cheese!
Servings: 4 servings
Equipment
- 1 (12-inch) Oven-Proof Skillet
Ingredients
- 1 tablespoon butter
- 1 tablespoon oil
- 5 medium onions sliced thin
- ½ teaspoon fine sea salt
- 3 garlic cloves minced
- 3 sprigs fresh thyme or 1 teaspoon dried
- ½ cup beef stock
- 1 tablespoon dijon mustard
- 3 cups cauliflower florets see note
- 4 boneless skinless chicken breasts
- 1 cup shredded mozzarella or gruyere cheese
Instructions
- Preheat oven to 400ºF.
- 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.1 tablespoon butter, 1 tablespoon oil, ½ teaspoon fine sea salt, 5 medium onions, 3 garlic cloves, 3 sprigs fresh thyme, ½ cup beef stock, 1 tablespoon dijon mustard
- Set aside ½ cup of the onion mixture. Add the cauliflower to the skillet and mix together with the onions.3 cups cauliflower florets
- Season the chicken with salt and pepper then nestle the chicken in the skillet. Divide the set aside onions on top of the chicken.4 boneless
- Place in the preheated oven and bake until chicken is cooked through, about 20 minutes.
- 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.1 cup shredded mozzarella or gruyere cheese
- Remove thyme sprigs and serve.
Notes
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.
If you do not have a big enough oven safe skillet, you can bake this in a 9x13” oven safe dish.
Storage:
- Refrigerator: Transfer leftovers to an airtight container, and store them in the refrigerator for up to 5 days.
- Freezer: Omit the cheese top. Then, transfer leftovers to a freezer-safe container, and freeze for 2-3 months. Thaw in the fridge overnight, add the cheese, and broil when you're ready to serve.
- Reheat: Warm leftovers in the microwave or in a skillet over medium heat.
Nutrition
Serving: 1serving | Calories: 171kcal | Carbohydrates: 6g | Protein: 9g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 30mg | Sodium: 614mg | Potassium: 327mg | Fiber: 2g | Sugar: 2g | Vitamin A: 316IU | Vitamin C: 38mg | Calcium: 171mg | Iron: 1mg