French Onion Chicken Bake
A delightful dish combining baked chicken with the rich flavors of French onion soup, perfect for weeknight dinners or special occasions.
Ingredients
Main ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 can (10.5 oz) Campbell's French Onion Soup
- 1 cup shredded Swiss cheese
- 1/2 cup breadcrumbs
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Season the chicken breasts with salt and pepper on both sides.
- In a large skillet, heat olive oil over medium heat. Add the chicken breasts and sear for about 5 minutes on each side until golden brown.
- In a baking dish, place the seared chicken breasts. Pour the French onion soup over the top, covering the chicken evenly.
- Sprinkle shredded Swiss cheese on top of the soup.
- Lastly, add breadcrumbs to create a crunchy topping.
- Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is melted and bubbly.
- Let it cool for a few minutes before serving. Garnish with fresh parsley if desired.
Notes
For extra flavor, you can marinate the chicken in the French onion soup for a few hours before cooking. You can also add sautéed mushrooms or caramelized onions for an additional layer of flavor. Ensure the chicken reaches an internal temperature of 165°F (75°C) for safe eating. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. To eat, thaw overnight and reheat.