French Onion Chicken Breast is a healthy spin on French Onion soup with caramelized onions, thyme, and melted cheese all on a lean chicken breast. Jump to Recipe keyboard_arrow_down
This French Onion Soup inspired Chicken Breast has all the flavor of a traditional French Onion soup but in a healthy chicken recipe that you and your family will love. It's delicious with some Baked Broccoli or Garlic Parmesan Cauliflower.
I love everything about French Onion soup and it has been on the top of my recipe development list for a long time. And although I was craving it the other night, I also wanted something a bit more substantial than soup. So I decided to take all the flavors of this delicious soup and use them to make a baked chicken dish.
Plus with the new Weight Watchers Freestyle program, I am always thinking about ways to create low point recipes that taste indulgent. So when I thought of combining this delicious soup with a lean chicken breast, I couldn't wait to get started. Other than the olive oil and cheese, this recipe uses all zero point ingredients.
The other great thing about this recipe is that it is shockingly easy to prepare. It does take about 45 minutes to get the onion topping ready on the stove and then everything just bakes in the oven. It's a bit time consuming, but it's simple. Much easier than French Onion soup in my opinion.
How to Make French Onion Chicken
To create the same flavors of French Onion soup, I started by caramelizing onions to get a deep and rich flavor. I used red onions since they are my favorite, but you could use any onion you like. Then once the onions are tender and caramelized, they are flavored with thyme, Dijon mustard, and a touch of balsamic vinegar. This adds depth and richness to the onion, plus it mimics the same flavors traditionally used in the soup.
I could eat a pan of these onions by themselves. They are so so good. Finally, the onions are finished off with chicken broth to create a soup like sauce and then piled onto chicken breast. Everything is topped with shredded cheese. Yum.
Side Dish Ideas for French Onion Chicken
There are so many options for side dishes for this dish. Since the chicken tastes indulgent, I almost always reach for some green veggies and then add a starch like potatoes, rice, or quinoa.
- Simple Roasted Brussels Sprouts that come out browned and crispy in the oven are a great match for the earthy flavors in the chicken.
- Parmesan Green Beans are fresh and bright. Cook them on the stove in less than 10 minutes while the chicken cooks in the oven.
- For a lighter option, try this easy Mashed Cauliflower. It's a delicious option, especially with some of the cooked onions on top.
- You can also always go with classic sides like a big green salad, baked potatoes, brown rice, creamy polenta, or quinoa.
Tips for making French Onion Soup Chicken
- It's important to spend the extra time caramelizing the onions to truly get the French Onion soup flavor. This creates the rich, oniony flavor you expect. If you plan on making this on a busy weeknight, just caramelize the onions ahead of time.
- Traditionally French Onion soup is made with beef broth. I opted to use chicken broth since it is a chicken dish, but if you want that rich beef flavor, use beef broth instead.
- This recipe freezes well, so I usually make a double or triple batch to freeze the leftovers.
- Depending on your side dish, consider doubling up the onions. They taste amazing served over some rice, quinoa, cauliflower mash, or polenta.
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French Onion Chicken Breast
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- 4 cups onions, sliced
- 1 tsp olive oil
- 1 1/4 cups low sodium chicken broth
- 1 tsp thyme
- 2 U cloves garlic, minced
- 1.5 tbsp flour (GF if needed )
- 1 tbsp balsamic vinegar
- 1 tbsp dijon mustard
- 24 oz. boneless skinless chicken breast (if following freestyle they can be larger)
Heat your olive oil in a large frying pan over medium-low heat, add in your chopped onions and 3 Tbsp of chicken broth. Let onions cook for 45 minutes stirring often.
When onions are close to being finished you can sear your chicken in a separate frying pan, season breasts with a little salt & pepper, use a little cooking spray and cook 5 minutes on each side over medium heat, set aside.
When onions are cooked add in thyme and garlic. Add in flour and mix well. Stir in ½ cup of your chicken broth and cook for 5 minutes. Stir in remaining chicken broth, vinegar and mustard, bring to a boil, the sauce should thicken at this point.
Preheat the oven to 350 degrees. Place your chicken in a sprayed casserole dish, top with your onion mixture and bake for 20 minutes.
Remove and add your shredded gouda cheese (can substitute for another cheese if you wish). Turn oven to broil and broil for 5 minutes until cheese is melted. Serve immediately, makes 4 servings. Can be frozen.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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