A hearty and healthy dish that combines your favorite savory and cheesy soup with lean chicken! This one-pan meal is perfect to warm up during the chillier months and impress your family with something delicious. The secret to getting this on the table is a pinch of baking soda to help break down and caramelize the onions in record time. Dairy-free? Substitute olive oil and vegan cheese for the butter and cheese for an equally delicious dish!
French Onion Baked Chicken
- Serves: 4
- Total time: 1 hour
Calories: 333
Fat: 12g
Carbs: 12g
Protein: 40g
Ingredients:
- 1 tbsp (15g) butter
- 3 medium (330g) yellow onions, thinly sliced into half-moons
- 1/8th tsp baking soda
- 2 sprigs fresh thyme
- 3 cloves garlic. chopped
- 1 tbsp (8g) all-purpose flour or gluten-free flour if preferred
- ¼ cup (60ml) dry white wine
- ½ cup (120ml) beef broth, low sodium
- 4 small (420g) chicken breasts
- ½ tsp dried thyme
- ½ tsp garlic granules
- 1 cup (85g) low-fat mozzarella cheese, shredded
- 2 tbsp (12g) parmesan cheese, grated
- 2 tbsp (7g) fresh parsley, chopped
- Sea salt and pepper, to taste
Preparation:
- Heat a large oven-safe skillet over medium heat.
- Add butter and sliced onions. Season with salt, pepper, and baking soda.
- Let cook for 8-10 minutes or until they begin to soften, stirring occasionally.
- Add the thyme and garlic. Cook the onions for an additional 10-15 minutes, stirring occasionally, until they begin to caramelize.
- Preheat the oven to 400°F/204°C.
- Deglaze the pan using the wine. Transfer ½ the onions to a plate. Spread remaining onions in an even layer in the pan.
- Add the chicken to the pan, top with dried thyme, granulated garlic, beef broth, and remaining onions.
- Bake for 20 minutes.
- Remove, and top with mozzarella and parmesan cheese, baking for an additional 15-20 minutes, or until chicken is fully cooked.
- Top with parsley and enjoy!
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