Dump-and-Bake French Onion Chicken

Dump-and-Bake French Onion Chicken

from theseasonedmom.com
60 min

With just 10 minutes of prep, this Dump-and-Bake French Onion Chicken is an easy dinner recipe that wins the stamp of approval from even the pickiest little kids!

Ingredients

  • 2 large sweet onions (very thinly sliced)
  • 4 boneless, skinless chicken breasts (about 2 ½ - 3 lbs. total)
  • 2 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • ½ cup beef broth
  • ¼ cup olive oil
  • ¼ cup Dijon mustard
  • 2 tablespoons honey
  • 1 tablespoon sherry or brandy
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons dry onion soup mix (from a 1 ounce packet)
  • ¼ salt
  • For serving: frozen Texas Cheese Toast (cooked according to package instructions (or other homemade cheese toast))

Directions

  1. 1

    Preheat oven to 350 degrees F. Spray a large, shallow baking dish with cooking spray.

  2. 2

    Place sliced onion in the bottom of the prepared dish.

  3. 3

    Season chicken with salt and pepper to taste and place on top of the onion. Add fresh herbs to the dish.

  4. 4

    In a large bowl or measuring cup, whisk together beef broth, olive oil, Dijon mustard, honey, sherry, Worcestershire sauce, dry soup mix, and salt until completely combined.

  5. 5

    Pour sauce over chicken.

  6. 6

    Bake, uncovered, for about 45-55 minutes (or until chicken is cooked through and reaches an internal temperature of 165 degrees F). The cooking time will vary depending on the size and thickness of your chicken. Baste with pan sauce and garnish with additional fresh herbs, just before serving.

  7. 7

    Serve with cheese toast.