This easy French Onion Chicken Bake turns a can of French onion soup into a rich, savory sauce for tender chicken cutlets, all baked in one dish. Topped with melted provolone and crunchy croutons, it tastes like a bowl of French onion soup and makes a filling family dinner.
This is one of those easy weeknight dinners my 8 kids actually get excited about. Tender chicken bake right on top of French onion soup, so you get a rich, savory sauce without caramelizing a single onion. A layer of French onion dip, melty provolone, and crunchy crushed croutons finishes it off, and the whole 9×13 pan feeds the family for about $1.35 a serving.
Why You’ll Love This Recipe!
- One dish, no stovetop. Everything layers right into a baking dish. No browning the chicken and no caramelizing onions.
- Dinner in about 35 minutes. Thin chicken cutlets bake quickly, so this works on a busy weeknight.
- All the French onion flavor. Canned soup and French onion dip do the heavy lifting, and the croutons give you that toasty, cheesy top.
- Budget Friendly. The whole pan costs around $8 and feeds 6.
- Kid-approved. My 8 kids love this one, and it’s become a regular on our weeknight menu.
After 14 years of writing recipes for busy families, I’ve learned the ones that stay in rotation are the ones with a short ingredient list, one pan, and no complaints at the table. This one checks every box. It goes together in about 10 minutes, and dinner is on the table in about 35 minutes.
For more easy baked chicken recipes, try our Baked Salsa Chicken and Baked Teriyaki Chicken.
Ingredients
- Boneless, skinless chicken breasts – You’ll slice them into thin cutlets so they cook quickly and evenly. Pre-sliced thin cutlets work too, but whole breasts are usually cheaper per pound.
- Condensed French onion soup – Use it straight from the can. Don’t add water. It turns into the sauce at the bottom of the pan.
- French onion dip – Grab the refrigerated tub from the dairy aisle, not the dry dip mix packet. It keeps the chicken creamy and adds extra onion flavor.
- Sliced provolone cheese – It melts into an even layer over the chicken. Swiss or mozzarella also work.
- Croutons, crushed – Plain or garlic croutons both work. This is a great way to use up the last of a bag.
- Salt, black pepper, and garlic powder – Simple pantry seasonings for the chicken.
How to Make French Onion Chicken Bake
Step 1 – Preheat the oven to 375°F.
Step 2 – Pour the French onion soup into the bottom of a 9×13-inch baking dish and spread it into an even layer.
Step 3 – Slice the chicken breasts horizontally to create thin cutlets. Arrange the chicken in a single layer over the soup.
Step 4 – Season the chicken evenly with the salt, pepper, and garlic powder.
Step 5 – Spread the French onion dip evenly over the chicken.
Step 6 – Top with the provolone cheese, then sprinkle the crushed croutons over the cheese.
Step 7 – Bake uncovered for 20–25 minutes, or until the chicken reaches an internal temperature of 165°F.
Step 8 – Serve warm, spooning some of the French onion sauce from the bottom of the dish over each serving.
Tips for Success
- Keep the cutlets the same thickness. Even pieces finish at the same time, so none dry out while you wait on a thick one.
- Use a thermometer. The cheese and croutons hid the chicken, so you can’t check doneness by looking. The internal temperature of this chicken should reach 165 degrees F in the thickest piece means it’s done.
- Crush the croutons coarsely. Pea-sized crumbs stay crunchy. A fine powder just soaks into the cheese.
- Bake it uncovered. Covering the dish steams the croutons and they lose their crunch.
- Don’t waste the sauce. The soup at the bottom of the pan is the best part. Spoon it over the chicken and whatever you serve on the side.
Variations and Substitutions
- Chicken thighs: Boneless, skinless thighs are often cheaper and stay extra juicy. Bake until they reach 165 degrees F.
- Different cheeses: Swiss, mozzarella, or Gruyère all melt nicely over the chicken.
- Crispy onion topping: Swap the croutons for French fried onions for a crunchy, extra-oniony top.
- Stretch it further: Serve the chicken and sauce over rice or egg noodles to feed a bigger crowd.
Can I Make This Ahead?
Yes. Layer the soup, chicken, seasoning, and dip in the baking dish, cover it, and refrigerate it for up to 24 hours. Add the provolone and croutons right before baking so the croutons stay crunchy. Since the dish goes in cold, plan on a few extra minutes in the oven and check for 165 degrees F.
What to Serve with French Onion Chicken Bake
You’ll want something to soak up all that French onion sauce. These are easy, budget-friendly sides:
- Best Mashed Potatoes
- Homemade Egg Noodles Recipe
- Jasmine Rice Recipe
- Sautéed Green Beans
- Parmesan Roasted Broccoli
How to Store and Reheat Leftovers
- Fridge: Store leftovers in an airtight container in the refrigerator for 3-4 days.
- Reheat: Cover with foil and warm in a 350 degrees oven until heated through, about 15 minutes, or microwave individual servings. The croutons will soften, but the flavor is still great.
- Freezing: I don’t recommend freezing the finished bake. The creamy dip layer can turn grainy when it thaws, and the croutons get soggy.
Frequently Asked Questions
Not for this recipe. The canned condensed soup becomes the sauce in the bottom of the pan, and a dry packet won’t give you that.
You can use whole chicken breasts, but they’ll need more time in the oven and the croutons may get too dark. Thin cutlets cook evenly in the same time it takes the cheese to mel.
It’s savory, since the soup, dip, cheese, and croutons all bring some salt. If you’re watching sodium, skip the added salt and season at the table instead.
No. Bake it uncovered so the cheese melts and the croutons stay toasty and crunchy.
More French Onion Recipes
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French Onion Chicken Bake
Ingredients
- 2 pounds boneless skinless chicken breasts
- 1 10.5-ounce can French onion soup
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ cup French onion dip
- 4 ounces sliced provolone cheese
- 1 cup croutons crushed
See how we calculate recipe costs.
Instructions
- Preheat the oven to 375°F.
- Pour the French onion soup into the bottom of a 9×13-inch baking dish and spread it into an even layer.
- Slice the chicken breasts horizontally to create thin cutlets. Arrange the chicken in a single layer over the soup.
- Season the chicken evenly with the salt, pepper, and garlic powder.
- Spread the French onion dip evenly over the chicken.
- Top with the provolone cheese, then sprinkle the crushed croutons over the cheese.
- Bake uncovered for 20–25 minutes, or until the chicken reaches an internal temperature of 165°F.
- Serve warm, spooning some of the French onion sauce from the bottom of the dish over each serving.
