This French onion chicken dish consists of slow-cooked onions, seasoned chicken, a creamy homemade sauce and lots of melted cheese. It has the same cozy flavor you get from French onion soup, but in a hearty baked dinner, it’s great for weeknights or to feed a small party.
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Preheat oven: Preheat the oven 400 °F and grease a 9×13-inch baking dish.
Caramelize onions: Melt 3 Tablespoons of butter in a frying pan over medium heat. Add the chopped onions and cook for 25-30 minutes, stirring occasionally, until soft and golden brown. Add a splash of water if they look too dry. Set aside.
Prepare chicken: Mix the 1 teaspoon salt, 1 teaspoon garlic powder, ½ teaspoon oreganoAnd ¼ teaspoon pepper. Pat 1 ½ pounds chicken breasts dry and sprinkle both sides evenly. Place the chicken in the prepared baking dish.
Make sauce: Guard 1 cup of milk And 2 Tablespoons cornstarch in a pan. Place over medium heat and whisk in 1 teaspoon Better Than Bouillon chicken base (or 1 stock cube or 1 teaspoon stock powder), ½ teaspoon salt, ½ teaspoon onion powderAnd ½ teaspoon dried parsley. Bring to a boil and cook for about a minute, until it thickens. Remove from heat, stir 1 cup sour creamand let it cool for about 10 minutes.
To assemble: Divide the caramelized onions evenly over the chicken fillets. Stirring ½ cup cheddar cheese in the sauce (cheese should soften slightly, not melt completely)and pour the sauce evenly over the onions and chicken. Sprinkle ¾ cup mozzarella cheese evenly on top.
Baking: Cover with foil and bake for 35-40 minutes. Remove the foil, cover with 6 ounces French fried onions and cook uncovered for another 5-8 minutes, or until the chicken reaches 165°F.
Fridge storage: Store leftovers in an airtight container for 3-4 days. Reheat in the microwave until steaming hot, or bake covered at 350°F for about 15-20 minutes until the internal temperature reaches 165°F.
Freezer storage: This casserole does not freeze well because of the dairy in the sauce. The texture will change once it’s thawed, so it’s best to store it in the refrigerator and enjoy it within a few days.
Portion: 6us, Calories: 857kcal (43%), Carbohydrates: 36G (12%), Egg white: 49G (98%), Fat: 56G (86%), Saturated fat: 28G (175%), Polyunsaturated fat: 2G, Monounsaturated fat: 9G, Trans fat: 0.4G, Cholesterol: 203mg (68%), Sodium: 1891mg (82%), Potassium: 951mg (27%), Fiber: 2G (8%), Sugar: 8G (9%), Vitamin A: 1061IU (21%), Vitamin C: 8mg (10%), Calcium: 375mg (38%), Iron: 1mg (6%)
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