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French Onion Chicken Bake

Tender seasoned chicken breasts simmered in a savory French onion soup and beef broth, finished with melted light mozzarella. This simple one-pan bake delivers rich onion flavor with minimal effort—perfect for weeknight dinners.
Pin for Later Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 6 servings

Equipment

  • Skillet
  • Oven
  • oven-safe baking dish

Ingredients
  

  • 6 skinless, boneless chicken breasts (4 oz. each) raw
  • 1/4 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon seasoned salt
  • 2 Tbsp light butter (made with canola oil), e.g., Land O’Lakes
  • 1 medium yellow onion peeled and sliced
  • 1 10 oz can French onion soup e.g., Campbell’s
  • 1 cup low sodium beef broth
  • 1/2 cup fat-free or light mozzarella (reduced-fat)
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Instructions
 

  • Preheat the oven to 350°F (175°C).
  • In a skillet over medium heat, melt the butter. Add the sliced onion and cook, stirring occasionally, until the onion is soft and translucent, about 5 minutes.
  • Remove the softened onions to a plate and set aside.
  • Lightly coat the skillet with nonstick spray. Season each chicken breast evenly with paprika, garlic powder, and seasoned salt.
  • Place the seasoned chicken in the hot skillet and cook over medium-high heat about 5–7 minutes per side, until both sides are golden brown.
  • Return the cooked onions to the skillet with the chicken.
  • Pour in the French onion soup and the beef broth. Bring to a gentle simmer and cook 2–3 minutes to let the sauce come together and lightly reduce.
  • If using a cast-iron skillet, sprinkle the mozzarella over each chicken breast now. If not, transfer the chicken, onions, and sauce to an oven-safe baking dish and top with the cheese.
  • Bake in the preheated oven until the cheese is melted and the sauce is bubbling, about 10–15 minutes. Serve hot.