If you love the deep, savory flavors of French onion soup, this French Onion Soup Chicken Casserole is about to be your new favorite comfort meal! Juicy, seasoned chicken thighs are smothered in caramelized onions, rich broth, and gooey provolone cheese, giving you all the rich flavors of French onion soup in a hearty, casserole dinner.
It comes together in just 45 minutes, making it perfect for a weeknight meal that feels fancy enough for a dinner party but is actually super simple. Serve it with mashed potatoes or rice to soak up every last bit of that irresistible, cheesy onion goodness!
Why You’ll Want to Make French Onion Soup Chicken Casserole
This French Onion Chicken is rich in savory flavor! With juicy chicken, caramelized onions, and melty cheese, it’s a stick-to-your-ribs dish the whole family will love.
- Minimal cleanup: Besides a large skillet, you just need one casserole dish, which means less time spent washing dishes.
- Budget-friendly: Chicken thighs are cheaper than breasts, and the other ingredients are pretty low-cost, so it’s a great budget-friendly meal!
- Quick and satisfying: This French Onion Chicken Bake is ready in just 45 minutes, so it’s much quicker than my Slow Cooker French Onion Soup Casserole. Perfect for busy weeknights or last-minute entertaining!
Before You Get Started
Here are some quick and easy tips to ensure your dish turns out perfectly every time.
Caramelization: Don’t rush the onions! Low and slow cooking brings out their deep, sweet flavor. If they start sticking, add a splash of broth to deglaze the pan.
Don’t overcrowd the pan: Arrange the chicken in a single layer so it cooks evenly and soaks up the oniony broth.
Ingredients You Will Need For This French Onion Chicken Bake
Here’s a quick overview of the key ingredients for this recipe. For the full list of ingredients and exact measurements, be sure to check the recipe card at the bottom of this post.
- Onions: Use yellow onions for this recipe. You’ll want to slice these up into thin rings, so they caramelize properly. The deeper the color, the better the flavor!
- Butter: This helps the onions caramelize and adds so much flavor!
- Beef broth: This adds depth and helps deglaze the pan after caramelizing the onions.
- Minced garlic: You can mince fresh garlic or use pre-minced garlic to make things easier!
- French onion soup: Canned French onion soup is a rich, beefy broth packed with caramelized onion flavor, making it the perfect shortcut for adding deep, savory goodness to this casserole without extra prep time.
- Chicken thighs: The dark meat adds a ton of flavor!
- Spices: Garlic powder, oregano, poultry seasoning, salt, and pepper create a great flavor base for this casserole.
- Red pepper flakes (Optional): For a little kick of heat.
- Provolone cheese: Gets super melty and gooey on top of the casserole, just like French onion soup!
- Fresh parsley: Just a sprinkle on top for a pop of color and freshness.
Variations and Substitutions
- Switch up the cheese: Provolone is great, but if you want a more traditional French onion soup vibe, try Gruyere cheese or Swiss cheese. Both melt beautifully and add a deeper, nuttier flavor.
- Use chicken breasts instead: Don’t like dark meat? Use boneless skinless chicken breasts instead. Just make sure to check the internal temperature occasionally, as breasts cook faster than thighs and tend to dry out if overcooked.
- Use fresh herbs: A sprinkle of fresh thyme or rosemary before baking can take the flavors to the next level.
- Adjust the spice level: Not a fan of heat? Skip the red pepper flakes. Want more kick? Add a little extra or even a dash of hot sauce.
- Try a crunchy topping: Instead of just cheese, toss some toasted bread pieces on top for a little extra texture.
Canned French onion soup is a shortcut ingredient with all the deep, savory flavors of classic French onion soup without the long simmering time. It’s a rich, beefy broth infused with caramelized onion flavor, usually with a bit of seasoning already built in. In this French Onion Soup Chicken Casserole, it acts as the base of the sauce, adding an extra layer of umami and moisture to keep the chicken juicy while it bakes. While homemade French onion soup could work, using the canned version makes this dish faster and easier!
How To Make French Onion Soup Chicken Casserole
This casserole is mostly hands-off, so you don’t need to spend too much time in the kitchen!
Slice and Cook the Onions
First, you’ll cut the onions into rings with a sharp knife. Then, cook the sliced onions in butter until golden and sweet. If they stick, splash in some broth to loosen them up and deglaze the pan.
Add Liquid and Prep the Chicken
Next, stir in the garlic, then add the French onion soup and more broth. Let it simmer to build flavor. Coat the chicken thighs with the seasoning mix. Make sure to get both sides!
Assemble the Casserole
Place the chicken thighs in a single layer in the casserole dish. Then, pour the soup mixture on top to fully coat the chicken.
Bake the Casserole
Take out some onions and top the chicken with slices of provolone cheese. Pop the dish back in the oven until the cheese is melty and bubbly. Top with more onions and a sprinkle of parsley!
Hospitality Tips
Make It A Meal: To make this French Onion Soup Chicken Casserole a complete meal, pair it with something that soaks up all the flavor, like mashed potatoes or fluffy white rice. If you’re craving something lighter, go with slow roasted asparagus. And for dessert, serve warm peach cobbler with a scoop of vanilla ice cream on top!
Make-Ahead and Freezing Tips: To get ahead, you can assemble the casserole up to the point of baking, then cover it tightly and store it in the fridge for up to a day. If you’re looking to freeze it, wrap the unbaked casserole with plastic wrap and a layer of aluminum foil, and freeze for up to 2 months. When you’re ready to enjoy it, thaw it overnight in the fridge and bake as directed.
Easily Adjust Servings: You can quickly double or triple the number of servings in the recipe card below by tapping the 2X or 3X button. The ingredient measurements will automatically adjust for you!
Biblical Hospitality Reflection
This warm, cheesy casserole isn’t just a meal; it’s a warm invitation to gather, enjoy, and be filled. Hebrews 13:2 reminds us, “Do not forget to show hospitality to strangers, for by so doing some people have shown hospitality to angels without knowing it.”
As your guests savor each bite, may they also taste the love and welcome you share. (We will keep how easy this recipes was to make between us) Who in your life could use a seat at your table this week?
Storage/Freezing/Reheating Instructions
- Storage and Reheating: Once the casserole has cooled, transfer it to an airtight container and store it in the fridge for up to 3 days or in the freezer for up to 2 months. To reheat, place a portion in the microwave until warmed through, or cover the casserole with foil and warm it in a 350°F oven for about 15 minutes.
- Using Leftovers: Use leftovers as a hearty sandwich filling! Pile the casserole onto crusty beer bread with a slice of cheese for a savory sandwich.
Do you have a question about the recipe? Feel free to ask in the comments below. I’m here to help!
French Onion Soup Chicken Casserole
Note: Be sure to read through the recipe’s post for tips and details about this recipe.
Ingredients
- 2 large onions, thinly sliced – about 4 cups of sliced onions
- 2 tablespoons butter
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup beef broth, divided
- 2 teaspoons minced garlic
- 10.5 ounces French onion soup, can
- 3 ½ pounds chicken thighs, boneless, skinless
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon poultry seasoning
- ½ teaspoon red pepper flakes, optional
- 6 slices provolone cheese
- Fresh chopped parsley, for garnish
Instructions
Preheat & Prep
- Preheat the oven to 375°F.
- Lightly grease a 9×12-inch baking dish and set aside.
Caramelize Onions
- Melt butter in a large skillet over medium-high heat.
- Add onions, and season with salt and black pepper. Cook for 5-8 minutes until softened.
- Lower heat to medium-low and continue cooking, stirring occasionally, until onions caramelize (about 15 minutes).
- Pour in ½ cup beef broth to deglaze the pan, stirring to scrape up browned bits.
Add Garlic & Soup
- Stir in minced garlic and cook for 1 minute. Then, add the French onion soup and remaining ½ cup beef broth. Simmer for 2-3 minutes, then remove from heat.
Season Chicken
- Mix garlic powder, oregano, red pepper flakes (if using), and poultry seasoning in a small bowl.
- Season both sides of chicken thighs with the seasoning mix. Arrange them in the prepared baking dish.
Assemble & Bake
- Pour the onion and soup mixture evenly over the chicken.
- Bake uncovered for 25 minutes.
Add Cheese
- After 25 minutes, remove the dish from the oven. Carefully take out about 1 cup of onions.
- Top each chicken thigh with a slice of provolone cheese.
- Bake for another 5 – 8 minutes, or until the cheese is melted and bubbly.
Garnish & Serve
- Remove from oven and top cheese with the cooked onions as a garnish.
- Sprinkle with fresh parsley and serve with mashed potatoes, or rice.
Notes
- Caramelization: Don’t rush the onions! Low and slow cooking brings out their deep, sweet flavor. If they start sticking, add a splash of broth to deglaze the pan.
- Don’t overcrowd the pan: Arrange the chicken in a single layer so it cooks evenly and soaks up the oniony broth.
- Why Chicken Thighs? They stay juicier than chicken breasts and add more flavor. You can you chicken breasts if you prefer though.
- Cheese Swap: Use Swiss or Gruyère for a more traditional French onion flavor.
- Storage: Store leftovers in an airtight container for 3 days in the refrigerator or freeze for up to 2 months.
