Best 7 Chicken In French Onion Sauce Recipes

FRENCH ONION CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly spray the bottom of a 3-quart casserole dish with cooking spray.
• Place chicken breasts in the prepared dish and top with mushrooms. Mix cream of mushroom soup, sour cream, and onion soup mix together in a bowl; pour over chicken and mushrooms. Cover dish with aluminum foil.
• Bake in the preheated oven until no longer pink in the center and the juices run clear, about 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

CHICKEN IN FRENCH ONION SAUCE

Steps:

• HEAT oven to 400°F. Grease 2-quart oblong baking dish. Combine vegetables, 2/3 cup Crispy Fried Onions, gravy, wine and water in prepared baking dish.
• ARRANGE chicken breasts over vegetables. Sprinkle chicken breasts with seasoned salt to taste.
• BAKE, uncovered, 30 minutes or until chicken is no longer pink in center. Stir vegetables around chicken. Sprinkle chicken with remaining 2/3 cup onions. Bake 1 minute or until onions are golden. Serve with rice, if desired.

CHICKEN IN FRENCH ONION SAUCE

Steps:

• Preheat oven to 375. In 8x12 inch baking dish, combine vegetables and 1/2 can French Fried Onions.
• Arrange chicken breasts on vegetables.
• In small bowl, combine wine, bouillon, garlic salt and pepper; pour over chicken and vegetables.
• Sprinkle chicken with paprika.
• Bake, covered, at 375 for 35-45 minutes or until chicken is done.
• Baste chicken with wine sauce and top with remaining onions; bake, uncovered, 3 minutes or until onions are golden brown.

FRENCH ONION CHICKEN SKILLET

Steps:

• Combine flour and dry soup mix in a plastic bag. Add 1/2 of the chicken and shake to coat. Reserve remaining flour mixture.
• Heat 1/2 of the canola oil in a large, deep frying pan over medium-high heat. Add 1/2 of the coated chicken and cook until brown all over and no longer pink in the center, 5 to 7 minutes. Remove from the pan and drain on paper towels. Repeat with remaining coated chicken, then uncoated chicken, working in batches if needed.
• Add onion and bacon; cook until onion is soft and bacon is crisp, 5 to 7 minutes. Blend remaining flour mixture with water and add to the pan. Bring to a boil; reduce heat and let simmer, covered, for 20 minutes. Stir in mushrooms and simmer, uncovered, for 2 minutes more. Stir in sour cream until blended, then swirl in parsley.

FRENCH ONION CHICKEN

Steps:

• Heat olive oil in large skillet.
• When oil is hot, add chicken breasts.
• Brown on each side, and remove from pan.
• Add soup and water to pan, bring to boil.
• Add salt& pepper.
• Add cream cheese, whisking until melted.
• Bring to boil.
• Return chicken to skillet, reduce heat to medium, cover and simmer 20-30 mins.
• until chicken is done and sauce thickens.
• Meanwhile, coat another skillet with nonstick spray and heat over med-hi heat.
• When pan is hot, add frozen veggies and stir fry until crisp/done.
• Keep warm.
• To plate: spoon rice on plate, top with a chicken breast half and enough sauce to coat rice.
• Top with veggies, letting them fall down the sides of chicken in natural garnish.

FRENCH ONION CHICKEN RECIPE BY TASTY

Steps:

• Season chicken breasts with salt and pepper.
• In a large cast iron skillet, melt butter. Add mushrooms, onion, and bell pepper and sauté until starting to soften.
• Add garlic and sauté for another minute until fragrant.
• Add in red pepper flakes, cayenne, Italian seasoning, and Worcestershire. Then, remove veggies and set aside.
• Add chicken to skillet and cook until brown on each side (about 3-5 mins per side).
• Add in a can of French onion soup and let simmer for 10 mins, or until soup starts to coat chicken.
• Add veggies back to the pan and stir.
• Top chicken breasts with shredded mozzarella
• Cook in the oven at 350°F for 8-10 mins or until the cheese is melted.
• Serve warm.

CHEESY FRENCH ONION CHICKEN RECIPE BY TASTY

Steps:

• In a bowl, add the chicken thighs, salt, pepper, garlic, dried parsley, and olive oil, and toss until evenly coated.
• Add the chicken to a skillet on medium-high heat. Sear until golden brown, about 4 minutes. Flip and cook the other side of the chicken, 2 minutes. Remove the chicken from the pan and set aside.
• Preheat oven to broil.
• Add the butter, sliced onions, salt, and pepper to the same pan, stirring occasionally until softened. Reduce heat to low and cook until they are deeply caramelized, about 1 hour.
• Add thyme and beef broth and bring the mixture to a simmer.
• Add the chicken on top of the onions, and sprinkle with Gruyère cheese.
• Broil for 5 minutes, until the cheese is melted and golden brown.
• Serve over bread.
• Enjoy!