French Onion Chicken Bake
Thin chicken cutlets baked over French onion soup and topped with French onion dip, melted provolone, and crunchy croutons. One 9x13 dish, no stovetop, and dinner for 6 in about 35 minutes.
Servings: 6
Cost: $8.12, $1.35 per Serving
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
Instructions
- Preheat the oven to 375°F.
- Pour the French onion soup into the bottom of a 9x13-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.
Notes
Slice the chicken breasts into thin, evenly sized cutlets so they cook quickly and evenly. If using thicker chicken breasts, additional cooking time will be needed.
Chicken is fully cooked when the thickest portion reaches an internal temperature of 165°F.
Crush the croutons into coarse crumbs rather than a fine powder. This gives the topping more texture and crunch.
Refrigerate leftovers in an airtight container for up to 3–4 days.
Nutrition
Calories: 317kcal | Carbohydrates: 8g | Protein: 39g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 112mg | Sodium: 897mg | Potassium: 807mg | Fiber: 1g | Sugar: 3g | Vitamin A: 213IU | Vitamin C: 2mg | Calcium: 189mg | Iron: 1mg
