If you’ve ever loved the rich, savory flavors of a classic French onion soup, then you’re going to adore this French Onion Soup Chicken Bake. It brings all those cozy, caramelized onion flavors into a hearty, oven-baked meal that’s perfect for chilly nights, casual hosting, or Sunday supper with family.
With just one pan, some chicken, and a few pantry staples, you can serve up comfort food that feels gourmet without the stress.
Notes For Making Chicken and French Onion Soup Casserole
This recipe stands out for its deep, savory flavor and gooey, golden cheese topping—making it a crowd-pleaser for any gathering. It’s incredibly beginner-friendly, which means anyone can make it with confidence. I love how quickly it comes together—ready in under an hour with only 15 minutes of hands-on time—which makes it perfect for busy nights or last-minute guests. It’s also easy on the wallet, using pantry staples like canned soup and dried herbs. To make things even smoother, you can caramelize the onions ahead and refrigerate until you’re ready to bake. Plus, you can customize it with dairy-free cheese or a different protein like boneless pork chops.
Gina’s Quick Recipe Tips Before You Get Started
Important Prep Tips Before Starting the Recipe:
- Let the cheese and chicken sit at room temperature for 15 minutes before baking.
- Slice onions in advance to save time, and store them in a sealed container in the fridge.
- A large skillet and a 9×13 baking dish are essential for browning onions and baking evenly.
Common Mistakes When Making This Recipe:
- Don’t rush the onions—caramelizing slowly brings out the best flavor.
- Be sure to season the chicken thoroughly before baking so every bite is well-balanced.
Ingredient Tips
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.
- Yellow onions: Look for firm onions with tight skins. You can swap in sweet onions for a milder taste.
- Butter: Use unsalted to control the salt level. Olive oil works too for a dairy-free option.
- French onion soup (canned): Campbell’s works great, but you can also use store brand or homemade soup.
- Beef broth: Adds richness—swap with chicken broth for a lighter flavor.
- Chicken thighs: Boneless and skinless are best for fast, even cooking. Chicken breasts also work if pounded to an even thickness.
- Provolone cheese: Melts beautifully. Mozzarella or Gruyère are great substitutes.
- Seasonings: Garlic powder, oregano, and poultry seasoning form the base. Add red pepper flakes for a bit of heat.
Yes. Just make sure they’re not too thick. I like to pound chicken breasts with my meat mallet so their thickness is even for baking.
How to Make French Onion Soup Chicken
Caramelize the Onions
Melt butter in a skillet over medium heat. Add sliced onions, season with salt and pepper, and cook until soft and golden brown, about 15–20 minutes. Deglaze the pan with half the beef broth, scraping up the browned bits for extra flavor.
Add Garlic and Soup
Stir in the minced garlic and cook for 1 minute. Add the canned French onion soup and the rest of the broth. Let it simmer for a couple of minutes, then set it aside.
Season both sides of the chicken with garlic powder, oregano, poultry seasoning, and red pepper flakes (optional).
What Is Taking Place
Place the chicken in a greased 9×13 dish. Pour the onion mixture over the chicken. Bake uncovered at 375°F for 25 minutes.
Add Cheese
Remove the pan from the oven, set aside about a cup of the onions, and place provolone slices on each chicken thigh. Return to the oven for 5–8 minutes, until the cheese is bubbly and melted.
Top with reserved onions and sprinkle with chopped parsley. Serve with mashed potatoes, rice, or crusty bread.
Variations, Substitutions, and Recipe Tips
Dietary Modifications: For dairy-free, use olive oil instead of butter and dairy-free mozzarella-style shreds. Just note the cheese will not be as creamy.
Flavor Enhancements: Try adding a splash of dry white wine during the onion sauté or sprinkle Gruyère over the provolone for an upscale twist before serving.
Add-In Options: Add mushrooms with the onions or layer spinach under the chicken for a hidden veggie boost.
Simple Substitutions: Swap thighs for chicken breasts or even pork chops. Use Swiss or mozzarella cheese if that’s what you have on hand.
Tips for Recipe Success: Caramelize onions low and slow. Let the dish rest for 5 minutes before serving to keep juices in.
Storage and Reheating Instructions
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Freeze in a sealed freezer container for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheat in the oven at 325°F or microwave until warmed through. Add broth if it thickens too much.
Biblical Hospitality Tips For Serving French Onion Soup Chicken Casserole
“Biblical hospitality stretches beyond the safe circles of friendship and invites the stranger, the outsider, and even the difficult neighbor into our space.” — Intentional Hospitality
Comfort food speaks straight to the soul, and this French Onion Soup Chicken Bake is a beautiful way to wrap your guests in warmth and welcome. Ideal for casual hosting or Sunday supper, it’s perfect for those moments when you want to create a sense of home without the fuss. This one-pan casserole lets you serve gourmet flavor with ease and it’s ready before your company even knocks on the door.
- Hospitality as Ministry: Use meal times as a gentle way to reconnect with someone who’s drifted away. A casserole shared in love can open the door to conversation and healing.
- Fellowship Over Perfection: Share the hosting—let guests help serve or clean. Comfort food creates a relaxed atmosphere where participation feels natural and welcome.
- Prep-Ahead Tip: Bake double and freeze one batch for future gatherings. It’s a time-saver that allows you to bless others spontaneously when a need arises. I suggest not topping with cheese if freezing until after you reheat the casserole.
Hospitality in Action
This week, think of one person who’s been distant or discouraged. Reach out with a warm invitation and this cozy casserole. Whether you sit at your kitchen table or deliver the dish to their door, let your food carry the love of Christ to someone who needs it.
Do you have a question about the recipe? Feel free to ask in the comments below. I’m here to help! If you loved this recipe, please consider sharing what you liked about it & give it a star rating ⭐️⭐️⭐️⭐️⭐️. Star ratings help people discover my recipes online. Your support and time mean a lot to me!
Chicken and French Onion Soup Casserole
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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.
Gina’s Notes and Tips
Gina’s Quick Tips Before You Get Started
Important Prep Tips Before Starting the Recipe:- Let the cheese and chicken sit at room temperature for 15 minutes before baking.
- Slice onions in advance to save time, and store them in a sealed container in the fridge.
- A large skillet and a 9×13 baking dish are essential for browning onions and baking evenly.
- Don’t rush the onions—caramelizing slowly brings out the best flavor.
- Be sure to season the chicken thoroughly before baking so every bite is well-balanced.
Storage and Reheating Instructions
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Freeze in a sealed freezer container for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheat in the oven at 325°F or microwave until warmed through. Add broth if it thickens too much.