French Onion Chicken Bake, 1st Recipes Style (Print Version)

Tender baked chicken covered with savory caramelized onions, beef broth, balsamic vinegar, mozzarella, and parmesan.

# Ingredients:

For the chicken

01 - 4 boneless skinless chicken breasts, about 1 1/2 lb (680 g) total
02 - 1 teaspoon kosher salt, divided
03 - 1/2 teaspoon black pepper, divided
04 - Cooking spray or 1 teaspoon olive oil for the baking dish

For the onion sauce

05 - 4 tablespoons (56 g) unsalted butter
06 - 4 medium yellow onions, thinly sliced
07 - 4 garlic cloves, minced
08 - 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
09 - 2/3 cup (160 ml) low-sodium beef broth
10 - 2 tablespoons balsamic vinegar

For the topping

11 - 1 cup (115 g) shredded mozzarella cheese
12 - 1/2 cup (45 g) finely shredded parmesan cheese
13 - 1 tablespoon chopped parsley, optional

# Instructions:

01 - Preheat the oven to 400°F (200°C). Lightly coat a 9x13-inch baking dish with cooking spray or olive oil.
02 - Pat the chicken dry and pound the thick ends to about 3/4 inch. Season both sides with 1/2 teaspoon salt and 1/4 teaspoon pepper.
03 - Melt the butter in a large skillet over medium heat. Add the onions and cook for 8-10 minutes, stirring often, until soft and lightly golden.
04 - Stir in the garlic, thyme, remaining salt, and remaining pepper. Cook for 1 minute. Add the beef broth and balsamic vinegar, scrape the pan, and simmer 8-10 minutes until glossy and slightly thickened.
05 - Spread one-third of the onion mixture in the baking dish. Lay the chicken over it in a single layer. Spoon the remaining onion mixture over the chicken and top evenly with mozzarella and parmesan.
06 - Bake for 22-28 minutes, until the cheese is melted and the thickest part of the chicken reaches 165°F (74°C). Rest for 5 minutes, then sprinkle with parsley if using.

# Notes:

01 - Pounding the chicken evenly helps it bake at the same rate.
02 - Use low-sodium beef broth so the parmesan does not make the dish too salty.
03 - Gruyere or Swiss can replace half the mozzarella for a stronger French onion flavor.

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