Chicken With Onion Soup

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Chicken with onion soup is the perfect dish to cook for someone that’s sick. I don’t know what it is about this soup but it just screams comfort food. Chicken and onion on its own is great but add a little parsley, wine and broth to the pot and something magical happens. You’ll be tempted to put your feet up and relax as soon as you take the first bite of this soup.

French onion soupy braised chicken
TIME:
1-2 hours
SERVES:
6
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French onion soup meets chicken casserole.
French onion soup meets chicken casserole. Photo: Katrina Meynink
DifficultyEASY
This is French onion soup meets your weeknight chicken bake meets all the crunchy crouton action of your dreams. The painful labour here is the slicing of your onions but oh how I promise the reward is high. The slower you take the onions, the more flavour you are building, and while initially it will seem you can barely fit them in your pan, they will cook down.

Ingredients
3 tbsp olive oil

3 tbsp butter

800g (about 6) brown onions, halved and thinly sliced into half moons

1 tsp bicarbonate of soda (optional)

1 tbsp chopped oregano leaves

leaves from 1 small sprig of rosemary, chopped

1kg chicken thighs, patted dry and seasoned with salt and pepper

1 cup white wine

1 cup chicken stock

1 tbsp Dijon mustard

1 tbsp brown sugar

To finish

130g Gruyere cheese, grated

3 tbsp butter

2-3 slices of sourdough, roughly blitzed to a crumb

¼ cup flat-leaf parsley leaves, chopped

Method

  1. Place a large frying pan over medium heat. Add the olive oil and butter, and once the butter has melted and is beginning to foam, add the onions. Turn the heat to low and sweat, stirring regularly. Sprinkle over the bicarb soda if using – this will help speed up the caramelisation process. Continue to cook, stirring regularly, until the onions have caramelised – about 30 minutes. Add the herbs and season with salt and pepper. Scrape the onions into a bowl and set aside while you prepare the chicken.
  2. Preheat the oven to 170C fan-forced (190C conventional).
  3. Return the frypan to the heat. Add the chicken thighs and cook until crisp and golden, about 3 minutes per side. Don’t overcrowd the pan.
  4. Scrape the onions into a large baking dish and spread them across the base. Nestle the chicken pieces into the bed of onions.
  5. To a jug, add the wine, stock, mustard and sugar, and use a fork to give it a quick whisk. Pour this over the chicken and pop in the oven for 45 minutes. By this stage the liquid should have reduced, and you will have a slurpy onion base with beautiful crisp and soft chicken.
  6. Sprinkle over the gruyere cheese and return to the oven for about 5 minutes.
  7. While the cheese is melting, place a frypan over medium heat. Add the 3 tablespoons of butter, and once foaming, add the breadcrumbs and cook until lovely and crisp. Transfer to a bowl and combine with the parsley.
  8. Remove the chicken from the oven, season with salt and pepper, sprinkle over the crouton mixture and serve.

French Onion Chicken Bake

This French Onion Chicken Bake is so easy to make and lip smacking delicous-seasoned chicken breast smothered in a french onion soup and topped with light mozzarella.

Servings: Makes 6 ( 1 chicken breast and 1/4 cup onions and sauce) servings

Becoming a recipe creator didn’t just happen overnight. It has been a journey-in fact it’s a lifelong journey, just like my wellness journey. It takes practice—finding inspiration through classic recipes and testing, substituting ingredients, tweaking measurements, and making it multiple times to ensure it’s just right-can sometimes be daunting, challenging, frustrating, yet so rewarding.  It’s about making my creations over and over again to make them taste just right!  And just like our wellness journey-it takes practice-learning portion control, finding WW friendly recipes to make, substituting processed and high calorie foods for lean proteins, fruits and vegetables, measuring and weighing our food-it can also be very daunting, challenging and frustrating, yet the results are so rewarding. And as we continue these practices-we begin to form healthier habits that can last a lifetime. 

French Onion Chicken BakePlay Video

This French Onion Chicken Bake was inspired by one of Instagram favorites, FeliciaFitnessHealth. Felicia makes a light version of French Onion Chicken-that is absolutely delicious-and after making it with a few modifications-I knew I needed it in my life forever-and so will YOU! 

What Ingredients do I need to make this French Onion Chicken?

  • Skinless Boneless Chicken breast, raw
  • Paprika
  • Garlic powder
  • Seasoned salt
  • Land o’Lakes light butter made with canola oil
  • Small yellow onion- peeled & sliced
  • French onion soup -I use Campbell’s
  • Fat free or light mozzarella -I use Market Pantry reduced fat mozzarella or Trader Joe’s lite mozzarella

What makes this French Onion Chicken so flavorful? 

Seasoning the chicken breast with paprika, garlic powder, and seasoned salt prior to grilling the chicken in a cast iron skillet pan can make all the difference in the flavor of the chicken. I also like to add a can of Campbell’s French onion soup along with the fresh sautéed onions to enhance the caramelize onion flavor and I must say….the French onion soup really takes this recipe to the next level!! 

How do you make this French Onion Chicken Bake?

Preheat oven to 350 degrees.

In a skillet pan ( or cast iron grill skillet) melt butter and add sliced onions. Saute the onions in butter until softened and translucent.

When onions become soft, place onions on a plate and set aside. Using the same skillet, spray with non stick cooking spray. ( yup,  I forgot to snap a pic of this) 

Now…season each chicken breast with paprika, garlic powder, and seasoned salt. Place seasoned chicken into prepared skillet. Cook for 5-7 minutes on medium high, on both sides or until chicken breasts are golden brown.

Add onions back into the skillet with the chicken breasts.

Pour in the can of French onion soup.

Simmer the chicken and onions in the soup for 2-3 minutes-this will allow the soup to caramelize the chicken.  

If using a cast iron skillet pan top each chicken breast with light mozzarella cheese.

(otherwise transfer chicken, onions, and sauce into an oven safe baking dish-and top with light mozzarella cheese.) 

Place skillet or baking dish in preheated oven.

Cook for 10-15 minutes or until bubbly.

 

Ingredients:

  • 6 ( 4 oz.) skinless, boneless chicken breast, raw 
  • 1/4 tsp paprika 
  • 1/4 tsp garlic powder 
  • 1/4 tsp seasoned salt
  • 2 Tbsp Land o’Lakes light butter made with canola oil
  • 1 yellow onion, peeled & sliced
  • 1 (10 oz.) can French onion soup -I use Campbell’s
  • 1 cup low sodium beef broth
  • 1/2 cup fat free or light mozzarella -I use Market Pantry reduced fat mozzarella or Trader Joe’s lite mozzarella

Directions:

  1. Preheat oven to 350 degrees.
  2. In a skillet pan (or cast iron grill skillet) melt butter and add sliced onions. Saute the onions in butter until softened and translucent.
  3. When onions become soft, place onions on a plate and set aside.
  4. Using the same skillet, spray the skillet with non stick cooking spray.
  5. Season each chicken breast with paprika, garlic powder, and seasoned salt. Place seasoned chicken breasts into prepared skillet. Cook for 5-7 minutes on medium high, on both sides or until chicken breasts are golden brown. Add onions back into the skillet with the chicken breasts.
  6. Pour in the can of French onion soup and 1 cup beef broth. Simmer the chicken and onions for 2-3 minutes-this will allow the soup to caramelize the chicken.  
  7. If using a cast iron skillet pan top each chicken breast with light mozzarella cheese. (otherwise-transfer chicken, onions, and sauce into an oven safe baking dish-and top with light mozzarella cheese.) 
  8. Place skillet or baking dish in preheated oven.
  9. Cook for 10-15 minutes or until bubbly.

Makes 6 ( 1 chicken breast and 1/4 cup onions and sauce) servings

2-4 PersonalPoints™ per serving

*This number shows the PersonalPoints™ range. The points will vary based on your individualized plan. 

How do I know how many points this is on my WW individualized plan? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. Be sure to edit the recipe with any ingredients that you use that are different. The recipe builder is the most accurate way to create, obtain, and track the Personal Points on your individualized plan. 

French Onion Chicken

  • SERVES: 6
  • PREP TIME: 15 min
  • COOK TIME: 1 hr 15 min
  • CALORIES: 762
  • GLUTEN FREE
  • LOW-CARB
  • KID FRIENDLY
French onion chicken in a braiser with gruyere cheese and caramelized onions

We’re embracing gal-entine’s day and inviting all of our closest girlfriends over for an indulgent feast, starring this cheesy, savory indulgent French onion chicken.

Girls’ Night IN!

In our 20s, galentine’s day would have been an excuse to bar hop with our whole crew until the wee hours. But, now that we’re busy with kids and work and all of the demands of adult life, although we crave time with our friends more than ever, it can be so hard to come by. Gathering a group of close friends is no small feat—with everyone’s busy schedules, just picking a date can be tricky. But once you’ve locked it in—hundreds of text messages later—you want to make sure that you can get the most out of your time together. And nothing encourages connection and conviviality more than gathering around a cozy meal. When we host a girls’ night in, our checklist looks like this:

  • Lots of fresh flowers! (easy to grab—vases, too!)
  • Wine (duh) like prosecco, Champagne and a good, hearty French red wine, as well as some good non-alcoholic options, too. We always at least have bubbly water handy, and if we’re feeling ambitious we like to offer a mocktail, too.
  • A solid playlist, because a party without music is just awkward. Play whatever you like, but remember that you want something people can easily converse over. We usually keep it classic—think Eartha Kitt and Ella Fitzgerald.
ingredients laid out for French Onion Chicken gruyere cheese, white wine, garlic, thyme and beef stock
skin on Chicken thighs browning in a braiser
raw onions in a braiser ready to be caramelized
onions caramelizing in a pan

What You’ll Need to Make French Onion Chicken

You love French onion soup, right? Insanely savory and covered in gooey cheese, what’s not to love?! Well, French onion chicken is basically French onion soup, made into a hearty one pot dish. It’s easy to love, and it’s nearly a meal unto itself—just add some crusty bread and a small side salad and you’re good to go! Here’s what you’ll need:

  • Chicken thighs. We prefer bone-in skin-on chicken thighs, because they’re so flavorful. But this recipe can be made with boneless, skinless thighs if that’s your preference.
  • Olive oil
  • Butter
  • Onions
  • Fresh thyme
  • Bay leaf
  • Garlic cloves
  • Dry white wine. We used Sauvignon Blanc, but any dry white wine that you like to drink is great.
  • Beef Stock
  • High-quality Swiss cheese, like Gruyère or Comté.
caramelized onions in a braiser
French Onion Chicken 7
hand pouring white wine into caramelized onions for french onion soup chicken
french onion chicken casserole

How to Make French Onion Chicken Casserole

This easy chicken thigh recipe cooks in just one skillet, but you’ll need a big one and one that can go from stove top to the oven. Cast iron is ideal, but anything oven-safe will work. Here’s how to make French onion soup chicken!

  1. Brown the chicken thighs.
  2. Caramelize the onions! The key is not to rush—patience makes perfect.
  3. Season the caramelized onions and deglaze the pan with the wine (and if you “sample” the wine as you cook, we fully endorse that.)
  4. Pour in the stock and give the whole delicious thing a simmer.
  5. Add the chicken thighs to the pan and move the chicken thigh bake to the oven to bake for about 15 minutes. Reminder! With chicken thighs, you’re looking for an internal temp of 170°F to indicate doneness.
  6. Cover the chicken thighs with cheese and broil (just as you would with French onion soup) until the cheese is bubbling and melty.

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