This French Onion Chicken Bake is an easy, flavor-packed dinner recipe you'll want on repeat. It delivers rich, gourmet taste using simple, everyday ingredients. Juicy baked chicken breasts bathed in french onion soup and topped with creamy french onion dip, melty provolone and crushed buttery croutons. Only five minutes of prep time and your meal is on its way to impress!
Prep Time5 minutesmins
Cook Time25 minutesmins
Total Time30 minutesmins
Servings: 4Servings
Calories: 531kcal
Ingredients
10.5ouncecan condensed french onion soup
2poundsboneless, skinless chicken breastcut or pounded into thin cutlets
½teaspoonsalt
½teaspoonground black pepper
½teaspoongarlic powder
¾cupFrench onion dip
4ouncesprovolone cheese
1cupcroutonsI used garlic flavor
1tablespoonbuttermelted
Instructions
Preheat oven to 375˚F.
Pour the condensed french onion soup in the bottom of a 9x13 inch baking dish and swirl to evenly coat the dish. Lay the chicken cutlets in a single layer on top of the soup and season with salt, pepper and garlic powder.(Do not add any liquid to the soup, just pour what is in the can into the bottom of the baking dish.)
Spread a dollop of french onion dip over the top of each chicken breast. Top with provolone cheese.
Place the croutons in a bag and use a meat mallet or rolling pin to crush the croutons. Add the melted butter and toss with the croutons until coated.
Sprinkle the crouton mixture over the top of the dish, then bake for 25-30 minutes or until the chicken is cooked through (165˚F internal temperature.)*The cooking time will vary based on how thick your chicken is. Thinner chicken will cook more quickly and thicker pieces may take longer.
Notes
Shown here garnished with freshly chopped parsley.
Find the condensed French Onion Soup on the soup aisle. I use Campbell's brand soup. The word condensed is printed very small so look for the 10.5 ounce can that says French Onion soup prominently. Every store I have ever shopped at has carried this, so hopefully it is easy to find at your local store.