Baked French Onion Chicken
Baked French onion chicken has all the savory, oniony flavor of a bistro favorite without you caramelizing a single onion. The canned soup keeps the chicken tender in the oven, then turns into a rich gravy, and the broiled cheese on top gets nice and bubbly. Spoon it over rice or mashed potatoes to soak up every drop of deliciousness.
Ingredients
- 2 boneless, skinless chicken breasts
- 1/2 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 1 (10.5 oz) can condensed French onion soup
- 1 tablespoon balsamic vinegar
- 4 slices provolone or Swiss cheese
Instructions
- Preheat the oven to 400°F. Spray a 8x8-inch broiler-safe baking dish with cooking spray and set aside.
- Slice the chicken breasts in half and place them in the prepared baking dih. Season both sides of the chicken with the paprika, dried thyme, and pepper.
- Pour the French onion soup over the top of the chicken and add the balsamic vinegar.
- Bake the chicken for 30 - 35 minutes or until it reaches 165°F at the thickest part of the breast.
- Remove the baking dish from the oven and turn on the oven broiler. Lay the sliced cheese over the chicken and place it under the broiler for 1 - 2 minutes or until the cheese has gotten bubbly and slightly browned.
