One-Pan French Onion Chicken Bake

Sauteed onions

If you love onions, this one’s definitely for you. You can absolutely use a can of French onion soup if you prefer. But if you’d rather skip the additives and extra ingredients, I’ve included a simple homemade version below.

Serve it over rice, spoon it over creamy mashed potatoes, or keep it low carb and pair it with cauliflower rice. It’s cozy, savory, and flexible — just how weeknight dinners should be.

INGREDIENTS

• Skinless and boneless chicken breasts

• Extra Virgin Olive Oil (EVOO) as needed

• 1 large yellow onion (or more if you want), peeled and sliced

• 1 tbsp Hippy All-Purpose Seasoning

• 2 tbsp butter

• 1 tbsp minced garlic

• 1 tbsp garlic powder

• 1 package dry onion soup mix OR homemade dry onion soup (see recipe below) OR a can of condensed French Onion soup

• 1 cup (8 oz) chicken or beef bone broth

• 1 cup fat free, light mozzarella or sliced provolone and/or Swiss cheese

The sauteed onions added back into the pan with the chicken breasts and onion soup mix

Homemade Dry Onion Soup Mix:

• ¼ cup dried onion flakes

• 1 tsp Low-Sodium Better Than Bouillon Beef OR 2 tbsp low-sodium beef bouillon granules

  • If using Better Than Bouillon paste, 1 tsp = 1 bouillon cube

• ¼ teaspoon onion powder

• ¼ teaspoon parsley flakes

• ⅛ teaspoon celery seed

• ⅛ teaspoon paprika

• ⅛ teaspoon ground black pepper

Stir all dry ingredients together in a bowl. Use as a substitute for a 1-ounce envelope of dry onion soup mix – without the additives.

If you use the Better Than Bouillon paste, mix all of the dry ingredients in a bowl; see Step 5 below  

Yummmm!

DIRECTIONS

1. Preheat oven to 350 degrees. Season chicken breasts on each side with Hippy Seasoning as desired.

2. In a large skillet, melt butter and add the minced garlic, cooking the garlic until fragrant.

3. Add sliced onions and lightly sprinkle with Hippy All-Purpose Seasoning and/or garlic powder. Sauté the onions until softened and translucent. When the onions are soft, remove from the pan and place on a plate, and set aside.

4. Using the same skillet, spray with a little olive oil and add the seasoned chicken breasts. Cook for at least 5-7 minutes on medium-high, on both sides, or until chicken breasts are golden brown.

5. Add the broth and French onion soup seasoning to the skillet. If using Better Than Bouillon paste, add the seasonings and then the paste at this time and stir to dissolve in the broth.

6. Add the onions back into the skillet with the chicken breasts.

7. Simmer the chicken and onions, flipping the breasts and stirring the onions often, for at least 5 minutes to allow the soup to caramelize the chicken.

8. Transfer the skillet contents into an oven-safe baking dish and top with the cheeses, and cook for 10-15 minutes until bubbly.