French Onion Baked Chicken is an easy, cheesy chicken dinner made with French onion soup, creamy onion dip, provolone cheese and a buttery, crunchy crouton topping.
From the recipe collection of Tara Ippolito
If you love French onion flavors, this easy chicken dinner is such a good one. The chicken bakes right in French onion soup so it stays juicy and flavorful, then gets covered in creamy French onion dip and plenty of melted provolone cheese.
The buttery crushed croutons on top are my favorite part because they add the perfect little crunch to all that creamy, cheesy goodness. It’s simple, comforting, and exactly the kind of easy weeknight dinner everyone will love.
Why You’ll Love This Recipe
- Super easy: Everything goes right into one casserole dish with very little prep.
- Loaded with flavor: French onion soup and dip give the chicken tons of savory onion flavor without having to caramelize onions.
- Creamy, cheesy and crunchy: You get creamy dip, gooey provolone and buttery croutons all in one bite.
- Perfect for busy nights: It uses mostly store-bought ingredients and comes together fast.
Ingredients
Here’s everything you’ll need to make this delicious recipe. You can find the full ingredients list along with measurements on the recipe card below.
- Chicken Breasts: Boneless, skinless chicken breasts work perfectly here.
- French Onion Soup: One can of Campbell’s French Onion Soup creates the flavorful base for the chicken to bake in.
- French Onion Dip: Dean’s French Onion Dip adds a creamy texture and even more onion flavor.
- Seasoned Croutons: Crush them into coarse crumbs to make them crunchy.
- Butter: Melted butter helps the crushed croutons get golden and crispy.
- Provolone Cheese: The provolone melts right over the top and adds this buttery, slightly tangy flavor that goes so well with all that savory French onion.
- Salt, Pepper & Garlic Powder: Simple seasonings are all you need since the soup and dip already bring a lot of flavor.
How to Make It
Here is how to make this delicious chicken dinner. You can find the full ingredients list along with instructions on the recipe card below.
- Preheat the oven to 400°F. Pour the French onion soup evenly into the bottom of the baking dish. Season the chicken breasts with salt, pepper and garlic powder and add them side-by-side to the baking dish. Spread the French onion dip evenly over the top of the chicken.
- Crush the seasoned croutons and toss them with 2–3 tablespoons melted butter. Sprinkle the buttery crouton mixture over the chicken. Add the slices of provolone cheese over the top. Cover the casserole dish with foil and bake for about 30 minutes.
- Remove the foil and continue baking for another 10 minutes, or until the cheese is melted and golden and the chicken reaches an internal temperature of 165°F. Let the chicken rest for about 5 minutes, garnish with parsley (optional) then serve with some of that creamy French onion sauce spooned over the top and enjoy!
Pro Tips
- If your chicken breasts are very thick, pound them slightly so they cook more evenly.
- Go easy on the added salt at first. The soup, dip, cheese and croutons all contain salt already.
- Don’t crush the croutons into a super-fine powder. Leaving some larger pieces gives the topping a much better crunch.
- For an extra golden top, broil it for a minute or two at the end. Just keep a close eye on it.
- Definitely spoon the French onion sauce from the bottom of the casserole dish over the chicken when serving.
Variations
- Cheese: Swap the provolone for Swiss, Gruyère or mozzarella.
- Extra Onion Flavor: Add some thinly sliced sautéed or caramelized onions underneath the cheese.
- Crunchier Topping: Mix a little grated Parmesan into the crushed croutons.
- Chicken Thighs: Boneless, skinless chicken thighs would also be delicious. Just adjust the cooking time as needed and cook to a safe internal temperature.
What to Serve With It
I would serve this with sour cream mashed potatoes, egg noodles or rice because you’ll want something to soak up that creamy French onion sauce. A simple roasted vegetable, green beans, broccoli or side salad would be great with it, too.
If you love easy French onion dinners like this one, try my French Onion Chicken and Rice next.
Can This Be Made Ahead Of Time?
Yes. You can assemble the chicken, soup and dip a few hours ahead and keep it covered in the refrigerator. I’d wait to add the buttered croutons and cheese until you’re ready to bake so the topping doesn’t get soggy.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
Reheat individual portions in the microwave until warmed through. You can also reheat it in the oven at 350°F, loosely covered with foil. Remove the foil for the last few minutes if you want to crisp the topping back up.
Other Easy Chicken Casserole Recipes
I love popping an easy to make chicken casserole into the oven on a busy weekday. I've rounded up all my Best Chicken Casserole Recipes so you can find them easily in one place. I highly recommend my Swiss Chicken. Its always a hit in my house.
French Onion Baked Chicken Recipe
Ingredients
- 10.5 Oz Campbell's Condensed French Onion Soup
- 4 Chicken breasts
- 1 Cup French onion dip
- 1-1.5 Cups Seasoned croutons, crushed into coarse crumbs
- 3 Tbs Butter, melted
- 8 Slices Provolone
- Salt & Pepper to taste
- ½ teaspoon Garlic Powder
Instructions
- Preheat the oven to 400°F.
- Pour the French onion soup evenly into the bottom of the baking dish. Season the chicken breasts with salt, pepper and garlic powder and add them side-by-side to the baking dish.
- Spread the French onion dip evenly over the top of the chicken.
- Crush the seasoned croutons and toss them with 2–3 tablespoons melted butter. Sprinkle the buttery crouton mixture over the chicken.
- Add the slices of provolone cheese over the top. Cover the casserole dish with foil and bake for about 30 minutes.
- Remove the foil and continue baking for another 10 minutes, or until the cheese is melted and golden and the chicken reaches an internal temperature of 165°F. Let the chicken rest for about 5 minutes, garnish with parsley then serve with some of that creamy French onion sauce spooned over the top and enjoy!
Cyndee Knock says
Can I use pork loin chop instead of chicken?
Susan says
Wish the sauce had been thicker. Next time I'll use some cornstarch in the soup. It was scrumptious and easy. I did sub french fried onions for the croutons.
Anne Mathie says
could i do this in the crockpot? maybe adding the croutons and cheese at the end?
Al Dente Diva says
I hope you love it Zina!
Zina Ireland says
My can not wait for me to make it