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This Baked French onion chicken makes a deliciously satisfying everyday meal. Juicy, succulent chicken breasts, topped with caramelized french style onions and glorious melted gouda cheese. This recipe is also low carb and keto friendly! Serve up with steamed greens, dreamy mash potato or a fresh side salad.
INGREDIENTS:
Baked French Onion Chicken
4 chicken breasts (roughly the same size)
1 teaspoon garlic powder
1/2 teaspoon dried chilli flakes (optional)
1/2 teaspoon of each salt, pepper, thyme, onion flakes (optional)
5 Brown onions, peeled, sliced in half and thinly sliced
1/4 cup butter
1/2 cup chicken stock
2 teaspoons balsamic vinegar.
1 cup gouda cheese, grated
Fresh parsley for garnish
METHOD:
Preheat oven to 180°C
In a nonstick pan melt butter over medium high heat. Add onions, season with a little salt and pepper and cook until soft (approx 6-8 mins)
Reduce heat to medium, add balsamic vinegar and continue to cook onions for 15 minutes, stirring occasionally, until caramelised. Add stock to deglaze pan and cook for 5 minutes.
Season chicken breasts with salt, pepper, thyme, chilli flakes, garlic powder and onion flakes.
Heat a frypan, add a splash of oil and sear all sides of thr chicken for 1-2 minutes.
Place seared chicken into a casserole dish. Top with the french onion, scatter extra onions around the chicken in the casserole dish. Top onions with the cheese and bake for 20 minutes or until chicken is cooked (internal temp 73 degrees/165F)
Remove from oven, rest for 5 minutes, top and fresh parsley and enjoy.
This Baked French onion chicken makes a deliciously satisfying everyday meal. Juicy, succulent chicken breasts, topped with caramelized french style onions and glorious melted gouda cheese. This recipe is also low carb and keto friendly! Serve up with steamed greens, dreamy mash potato or a fresh side salad.
INGREDIENTS:
Baked French Onion Chicken
4 chicken breasts (roughly the same size)
1 teaspoon garlic powder
1/2 teaspoon dried chilli flakes (optional)
1/2 teaspoon of each salt, pepper, thyme, onion flakes (optional)
5 Brown onions, peeled, sliced in half and thinly sliced
1/4 cup butter
1/2 cup chicken stock
2 teaspoons balsamic vinegar.
1 cup gouda cheese, grated
Fresh parsley for garnish
METHOD:
Preheat oven to 180°C
In a nonstick pan melt butter over medium high heat. Add onions, season with a little salt and pepper and cook until soft (approx 6-8 mins)
Reduce heat to medium, add balsamic vinegar and continue to cook onions for 15 minutes, stirring occasionally, until caramelised. Add stock to deglaze pan and cook for 5 minutes.
Season chicken breasts with salt, pepper, thyme, chilli flakes, garlic powder and onion flakes.
Heat a frypan, add a splash of oil and sear all sides of thr chicken for 1-2 minutes.
Place seared chicken into a casserole dish. Top with the french onion, scatter extra onions around the chicken in the casserole dish. Top onions with the cheese and bake for 20 minutes or until chicken is cooked (internal temp 73 degrees/165F)
Remove from oven, rest for 5 minutes, top and fresh parsley and enjoy.