Chicken and French Onion Casserole
Indulge in the decadence of this Chicken and French Onion Casserole, a comforting fusion of tender, seared chicken breasts and rich, caramelized onions enveloped in a creamy, thyme-infused sauce. Topped with a heavenly layer of Gruyere and mozzarella cheeses, then finished with a golden, crunchy panko breadcrumb topping, this dish captures the essence of French onion soup in casserole form. The recipe combines bold flavors with easy-to-follow steps, making it an ideal centerpiece for weeknight dinners or cozy gatherings. Ready in just over an hour and perfect for serving a crowd, this cheesy, aromatic casserole is a guaranteed crowd-pleaser. Garnish with fresh parsley for an elegant touch and serve it with crusty bread or a side salad to complete the meal.
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Recipe Information
Ingredients
- 3 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Butter
- 3 pieces Large yellow onions
- 1 teaspoon Fresh thyme leaves
- 2 teaspoons Minced garlic
- 2 tablespoons All-purpose flour
- 1.5 cups Beef broth
- 0.5 cups Heavy cream
- 1 cup Shredded Gruyere cheese
- 0.5 cups Shredded mozzarella cheese
- 0.75 cups Panko breadcrumbs
- 2 tablespoons Chopped fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Season the chicken breasts with salt and black pepper on both sides.
Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 3-4 minutes on each side until golden brown but not fully cooked. Transfer the chicken to a plate and set aside.
In the same skillet, melt the butter over medium heat. Add the sliced onions and sprinkle with a pinch of salt. Cook, stirring occasionally, for 15-20 minutes, or until the onions are soft and caramelized.
Add the thyme leaves and minced garlic to the onions, cooking for an additional 1-2 minutes until fragrant.
Sprinkle the flour over the onion mixture and stir to coat. Gradually add the beef broth while stirring, ensuring there are no lumps. Simmer for 2-3 minutes until the sauce thickens slightly.
Lower the heat and stir in the heavy cream. Adjust seasoning with salt and pepper if needed.
Return the seared chicken breasts to the skillet, nestling them in the onion mixture. Spoon some of the sauce over the chicken to coat.
Transfer the mixture to a lightly greased 9x13-inch casserole dish. Sprinkle the Gruyere and mozzarella cheeses evenly over the top.
In a small bowl, mix the panko breadcrumbs with 1 tablespoon of olive oil or melted butter. Sprinkle the breadcrumb mixture evenly over the cheese layer.
Bake the casserole, uncovered, for 25-30 minutes, or until the chicken is fully cooked (internal temperature of 165°F/74°C) and the topping is golden brown.
Allow the casserole to rest for 5 minutes before serving. Garnish with fresh parsley if desired.
Nutrition Facts
Calories |
2765 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.9 g | 206% | |
| Saturated Fat | 73.8 g | 369% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 790 mg | 263% | |
| Sodium | 5842 mg | 254% | |
| Total Carbohydrate | 88.8 g | 32% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 23.7 g | ||
| Protein | 224.6 g | 449% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1709 mg | 131% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 2392 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
