This onion chicken is a fun take on French onion soup. This recipe mimics the soup ingredients and combines them with pan-fried chicken breast.

Oil, chicken breast, salt, garlic powder, onion powder, pepper, butter, flour, condensed onion soup, chicken broth, baguette bread, provolone cheese


Use low-sodium ingredients if you are sensitive to salt.

Adjust the cooking time depending on the size of the chicken.

Toast the bread if you don't have stale bread.




Recipe Tips

Toast the bread if needed. Preheat the oven to 350°F. Cut the baguette into 1-inch cubes and arrange on a baking sheet. Bake for 5-10 minutes or until toasted.

Toast the Bread

Arrange the seasoned chicken in the skillet and cook for 3-4 minutes. Turn each piece and cook another 2-3 minutes to brown the other side.

Remove the chicken, loosely cover with foil to keep warm. Do not wash or wipe the skillet. Melt the butter in the same pan.

Stir in the flour and cook for about 1 minute. Add the onion soup and chicken broth while stirring and gently scraping bits off bottom of pan.

Add the chicken back to the skillet, cover and simmer until the chicken is cooked. Arrange the bread cubes in the empty spaces.

Arrange the cheese slices on top of the chicken and bread. Cover the skillet and cook 2-4 minutes or until the cheese is melted.

Serve the French onion chicken with brown rice, mashed potatoes, a side salad, vegetables, or your favorite side.

Serving Suggestions