Low Fat French Onion Chicken Potato Bake
Indulge in the comforting flavors of this Low Fat French Onion Chicken Potato Bake, a wholesome one-pan dinner perfect for busy weeknights or cozy family meals. Tender chicken breasts and creamy yellow potatoes are layered with a rich, savory sauce made from low-fat Greek yogurt, caramelized onions, and a hint of French onion soup mix. Topped with melted reduced-fat mozzarella cheese, this dish delivers indulgent taste without the guilt. The recipe comes together with minimal prep, making it an easy and nutritious option for home cooks. Plus, the use of low-sodium ingredients keeps it heart-smart and diet-friendly. Serve it straight from the baking dish, garnished with a sprinkle of parsley, for a beautifully rustic presentation that will have everyone asking for seconds!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 4 medium Yellow potatoes
- 2 large Yellow onions
- 1 cup Low-sodium chicken broth
- 0.5 cup Low-fat Greek yogurt
- 1 packet French onion soup mix (low sodium)
- 0.75 cup Reduced-fat shredded mozzarella cheese
- 1 tablespoon Olive oil
- 2 cloves Garlic
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish lightly with non-stick spray or a small amount of olive oil.
Peel and thinly slice the onions. Heat the olive oil in a large skillet over medium heat. Add the onions and cook for 15 minutes, stirring often, until they soften and caramelize. Add minced garlic in the last 2 minutes before turning off the heat.
While the onions cook, peel and cut the potatoes into 1/4-inch thick rounds. Set them aside.
In a small bowl, whisk together the chicken broth, Greek yogurt, French onion soup mix, salt, and black pepper to create the sauce.
Arrange the chicken breasts in the prepared baking dish. Layer the potato slices evenly over and around the chicken.
Pour the sauce over the potatoes and chicken, ensuring everything is evenly coated. Spread the caramelized onions over the top.
Cover the dish tightly with aluminum foil and bake in the preheated oven for 35 minutes.
Remove the foil, scatter the shredded mozzarella cheese over the top, and bake uncovered for an additional 15 minutes, or until the cheese is melted and bubbly and the potatoes are fork-tender.
Remove from the oven and let the dish rest for 5 minutes. Garnish with freshly chopped parsley before serving, if desired.
Nutrition Facts
Calories |
1212 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.6 g | 42% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 2085 mg | 91% | |
| Total Carbohydrate | 180.3 g | 66% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 38.0 g | ||
| Protein | 52.0 g | 104% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 856 mg | 66% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 3018 mg | 64% | |
*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.
