Dump-and-Bake French Onion Chicken
With just 10 minutes of prep, this Dump-and-Bake French Onion Chicken is an easy dinner recipe that wins the stamp of approval from even the pickiest little
kids!
Course Dinner
Cuisine French
Keyword baked chicken breast recipes, boneless skinless chicken breast recipes, french onion chicken
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings
4
servings
Calories 351 kcal
Author Blair
Ingredients
list of 13 items
2 large sweet onions very thinly sliced
4 boneless, skinless chicken breasts (about 2 ½ - 3 lbs. total)
2 sprigs fresh thyme
1 sprig fresh rosemary
½ cup beef broth
¼ cup olive oil
¼ cup Dijon mustard
2 tablespoons honey
1 tablespoon sherry or brandy
1 tablespoon Worcestershire sauce
2 tablespoons dry onion soup mix from a 1 ounce packet
¼tsp salt
For serving: frozen Texas Cheese Toast cooked according to package instructions (or other homemade cheese toast)
list end
Instructions
list of 7 items
1. Preheat oven to 350 degrees F. Spray a large, shallow baking dish with cooking spray.
2. Place sliced onion in the bottom of the prepared dish.
3. Season chicken with salt and pepper to taste and place on top of the onion. Add fresh herbs to the dish.
4. In a large bowl or measuring cup, whisk together beef broth, olive oil, Dijon mustard, honey, sherry, Worcestershire sauce, dry soup mix, and salt until
completely combined.
5. Pour sauce over chicken.
6. Bake, uncovered, for about 45-55 minutes (or until chicken is cooked through and reaches an internal temperature of 165 degrees F). The cooking time
will vary depending on the size and thickness of your chicken. Baste with pan sauce and garnish with additional fresh herbs, just before serving.
7. Serve with cheese toast.
list end
Recipe Video
Recipe Notes
Cooking Just for Two? Cut the ingredients in half and bake the chicken in an 8-inch square dish.
Want to Prep Ahead? Assemble the dish and keep covered in the refrigerator until ready to bake.
Have Leftovers? We love to use the leftover sliced chicken on sandwiches for lunch, or diced into homemade chicken salad sandwiches.
COOK'S TIPS AND RECIPE VARIATIONS:
list of 3 items
• Other readers have substituted chicken thighs for the chicken breasts with great results!
• Don't skip the fresh herbs -- they add so much great flavor to the dish!
• I buy
frozen Texas Cheese Toast
as the easy bread addition to this French Onion Chicken; however, you can also substitute with any similar crusty bread that you enjoy. Make your own
cheesy garlic bread at home with a loaf of French baguette, if you prefer.
list end
Nutrition Facts
Dump-and-Bake French Onion Chicken
Amount Per Serving (1 /6 of the recipe)
Calories 351 Calories from Fat 105
% Daily Value*
Total Fat 11.7g 18%
Saturated Fat 2g 10%
Cholesterol 110mg 37%
Sodium 665.4mg 28%
Total Carbohydrates 12.3g 4%
Dietary Fiber 0.9g 4%
Sugars 8.3g
Protein 44.4g 89%
* Percent Daily Values are based on a 2000 calorie diet.
From the seasoned mom
_._,_._,_
With just 10 minutes of prep, this Dump-and-Bake French Onion Chicken is an easy dinner recipe that wins the stamp of approval from even the pickiest little
kids!
Course Dinner
Cuisine French
Keyword baked chicken breast recipes, boneless skinless chicken breast recipes, french onion chicken
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings
4
servings
Calories 351 kcal
Author Blair
Ingredients
list of 13 items
2 large sweet onions very thinly sliced
4 boneless, skinless chicken breasts (about 2 ½ - 3 lbs. total)
2 sprigs fresh thyme
1 sprig fresh rosemary
½ cup beef broth
¼ cup olive oil
¼ cup Dijon mustard
2 tablespoons honey
1 tablespoon sherry or brandy
1 tablespoon Worcestershire sauce
2 tablespoons dry onion soup mix from a 1 ounce packet
¼tsp salt
For serving: frozen Texas Cheese Toast cooked according to package instructions (or other homemade cheese toast)
list end
Instructions
list of 7 items
1. Preheat oven to 350 degrees F. Spray a large, shallow baking dish with cooking spray.
2. Place sliced onion in the bottom of the prepared dish.
3. Season chicken with salt and pepper to taste and place on top of the onion. Add fresh herbs to the dish.
4. In a large bowl or measuring cup, whisk together beef broth, olive oil, Dijon mustard, honey, sherry, Worcestershire sauce, dry soup mix, and salt until
completely combined.
5. Pour sauce over chicken.
6. Bake, uncovered, for about 45-55 minutes (or until chicken is cooked through and reaches an internal temperature of 165 degrees F). The cooking time
will vary depending on the size and thickness of your chicken. Baste with pan sauce and garnish with additional fresh herbs, just before serving.
7. Serve with cheese toast.
list end
Recipe Video
Recipe Notes
Cooking Just for Two? Cut the ingredients in half and bake the chicken in an 8-inch square dish.
Want to Prep Ahead? Assemble the dish and keep covered in the refrigerator until ready to bake.
Have Leftovers? We love to use the leftover sliced chicken on sandwiches for lunch, or diced into homemade chicken salad sandwiches.
COOK'S TIPS AND RECIPE VARIATIONS:
list of 3 items
• Other readers have substituted chicken thighs for the chicken breasts with great results!
• Don't skip the fresh herbs -- they add so much great flavor to the dish!
• I buy
frozen Texas Cheese Toast
as the easy bread addition to this French Onion Chicken; however, you can also substitute with any similar crusty bread that you enjoy. Make your own
cheesy garlic bread at home with a loaf of French baguette, if you prefer.
list end
Nutrition Facts
Dump-and-Bake French Onion Chicken
Amount Per Serving (1 /6 of the recipe)
Calories 351 Calories from Fat 105
% Daily Value*
Total Fat 11.7g 18%
Saturated Fat 2g 10%
Cholesterol 110mg 37%
Sodium 665.4mg 28%
Total Carbohydrates 12.3g 4%
Dietary Fiber 0.9g 4%
Sugars 8.3g
Protein 44.4g 89%
* Percent Daily Values are based on a 2000 calorie diet.
From the seasoned mom
_._,_._,_