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5 from 3 votes

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.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Dinner
Cuisine: Gluten-free
Servings: 4
Author: Lexi


  • 1 tablespoon butter
  • 1 tablespoon oil
  • ½ teaspoon fine sea salt
  • 5 medium onions sliced thin
  • 3 garlic cloves minced
  • 3 sprigs fresh thyme or 1 teaspoon dried
  • ½ cup beef stock
  • 1 tablespoon dijon mustard
  • 4 boneless skinless chicken breasts
  • 3 cups cauliflower florets see note
  • 1 cup shredded mozzarella or gruyere cheese


  • 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.
  • Set aside ½ cup of the onion mixture. Add the cauliflower to the skillet and mix together with the onions.
  • Season the chicken with salt and pepper then nestle the chicken in the skillet. Divide the set aside onions on top of the chicken.
  • 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.
  • Remove thyme sprigs and serve.


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.


Serving: 1/4 recipe | Calories: 344kcal | Carbohydrates: 18g | Protein: 40g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 107mg | Sodium: 600mg | Fiber: 3g | Sugar: 7g