Creamy French Onion Chicken Bake

• 2 lbs boneless skinless chicken breasts, cut into chunks
• 2 medium onions, thinly sliced
• 3 tbsp unsalted butter
• 3 cloves garlic, minced
• 3 tbsp all-purpose flour
• 2 cups chicken broth
• 1 cup beef broth
• 1 cup heavy cream
• 1 tsp dried thyme
• Salt and pepper to taste
• 1 cup shredded Swiss cheese
• 1/2 cup grated Parmesan cheese
• 2 tbsp fresh parsley, chopped

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a large oven-safe skillet, melt butter over medium heat. Add onions and cook until caramelized.
3. 3 Add garlic and chicken, cooking until chicken is browned.
4. 4 Stir in flour, then slowly whisk in chicken broth, beef broth, and heavy cream.
5. 5 Season with thyme, salt, and pepper. Bring to a simmer.
6. 6 Transfer skillet to the oven and bake for 25 minutes.
7. 7 Sprinkle with Swiss and Parmesan cheeses. Return to oven until cheese is bubbly and golden, about 5 more minutes.
8. 8 Garnish with parsley before serving.

Equipment

• Large oven-safe skillet
• Whisk
• Cutting board and knife

Variations

• Add mushrooms for an earthy twist.
• Top with crispy bacon bits for extra richness.

Substitutions

• Use milk instead of heavy cream for a lighter version.
• Substitute Gruyère cheese for Swiss for a nuttier flavor.

Pairings

• Garlic bread
• Steamed green beans

Nutrition

Tips

• For extra flavor, use chicken thighs instead of breasts.
• Caramelizing onions properly can take time, be patient for the best flavor.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until heated through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat in the oven at 350°F until bubbly.

Serving Suggestions

• Pairs beautifully with a side of garlic bread.
• Serve with a crisp green salad for a complete meal.

FAQ