Baked French Onion Chicken – No Fuss, No Stirring! ✅

Ingredients

• 3 large Yellow Onion (thinly sliced)
• 0.5 cup Sun-Dried Tomatoes in Oil (oil drained, tomatoes finely chopped)
• 1 tsp Salt (kosher or table salt)
• 1 tsp Italian Seasoning (dried herb blend)
• 1 tsp Sweet Paprika (mild paprika)
• 1 tsp Balsamic Vinegar (adds acidity and sweetness)
• 1 bulb Garlic (top cut off, roasted whole)
• 2 tbsp Olive Oil (extra virgin, drizzled over onions)
• 1.7 lb Boneless Skinless Chicken Thighs (cut into bite‑sized strips)
• 0.5 tsp Onion Powder (for seasoning chicken)
• 0.5 tsp Garlic Powder (for seasoning chicken)
• 0.5 tsp Salt (for seasoning chicken)
• 1 tbsp Olive Oil (for skillet frying)
• 0.25 cup Fresh Parsley (handful, chopped)
• 0.5 cup Heavy Cream (adds silky richness)

Instructions

1. Slice the Onions

   Trim the ends of the three large yellow onions and slice them thinly, aiming for even thickness so they caramelize uniformly.

   Time: PT10M

2. Combine Onions, Sun‑Dried Tomatoes, and Seasonings

   Place the sliced onions in the 9×13 inch baking dish. Add the finely chopped sun‑dried tomatoes, then sprinkle with 1 tsp salt, 1 tsp Italian seasoning, 1 tsp sweet paprika, and 1 tsp balsamic vinegar. Drizzle with 2 tbsp olive oil and nest the whole garlic bulb (top cut off) in the center.

   Time: PT5M

3. Bake the Onion Mixture

   Cover the dish tightly with aluminum foil and bake in a pre‑heated oven at 400°F (200°C) for 1 hour 20 minutes. After the first 30 minutes, resist the urge to stir; then at the 40‑minute mark, remove the foil, give the onions a gentle toss, and continue baking uncovered for the remaining time.

   Time: PT1H20M

   Temperature: 400°F

4. Prepare the Chicken

   While the onions bake, cut the chicken thighs into bite‑sized strips. Season them with 0.5 tsp onion powder, 0.5 tsp garlic powder, and 0.5 tsp salt.

   Time: PT5M

5. Sear the Chicken

   Heat 1 tbsp olive oil in a skillet over medium heat. Working in batches, spread the chicken strips in a single layer and fry 3‑4 minutes per side until golden brown and cooked through.

   Time: PT16M

   Temperature: Medium heat

6. Remove Roasted Garlic

   When the onions are soft, golden, and fragrant, remove the baking dish from the oven. Take out the roasted garlic bulb and set it aside to cool for a couple of minutes.

   Time: PT5M

7. Finish the Dish

   Add the seared chicken strips to the baked onion mixture. Sprinkle a handful of chopped fresh parsley, pour in 0.5 cup heavy cream, and squeeze the roasted garlic cloves into the pan. Stir everything together until the cream coats the onions and chicken evenly.

   Time: PT5M

8. Serve

   Serve the creamy caramelized onion and chicken mixture hot, accompanied by crusty fresh bread or creamy mashed potatoes.

   Time: PT0M

Nutrition Facts

Calories

447

Protein

48 g

Carbohydrates

10 g

Fat

28 g

Fiber

1.5 g