French Onion Chicken Bake

Prep 5 min


Cook 55 min


Ready in 60 min

All the flavors of French onion soup that you love, but in chicken form! Complete with some cheesy toast on top.


  • 1   large onion, sliced thin
  • ¼ cup (60 mL) water
  • 2 tbsp (30 mL) butter, softened, divided
  • ⅛ tsp (0.5 mL) black pepper
  • 1.3  oz. (30 g) Onion Soup & Dip Mix
  • 6   boneless skinless chicken thighs (about 2 lbs./ 1 kg)
  • 4 oz. (125 g) Swiss cheese, grated (1 cup/ 250 mL), divided
  • ½ tsp (2 mL) thyme leaves
  • 6   slices French bread
  •  Optional Garnish: Chopped parsley


  1. Preheat the oven to 425°F (220°C).
  2. Place the onion, water, 1 tbsp (15 mL) of the butter, and pepper in the Stone Square Baker with Tray. Bake for 25 minutes, stirring occasionally, until browned and caramelized.
  3. Season the chicken with 2 tsp (10 mL) of the dip mix, stir the remaining mix into the caramelized onions. Place the chicken on top of the onions, then top with 1/2 cup (125 mL) of the cheese.
  4. Bake for 30 minutes, or until the chicken is 165°F (74°C).
  5. Meanwhile, combine the remaining butter with the thyme. Spread onto the bread slices and place them on the tray. Top with the remaining grated cheese.
  6. During the last 8-10 minutes of cooking, place the tray with the toast on top of the chicken. Cook until the cheese is melted and golden brown. Top the chicken with parsley, if desired.


  • 6  servings

Nutrients per serving:

U.S. nutrients per serving: Calories 380, Total Fat 14 g, Saturated Fat 7 g, Cholesterol 85 mg, Sodium 910 mg, Carbohydrate 38 g, Fiber 0 g, Sugars 4 g (includes 0 g added sugar), Protein 27 g

Cook's Tips:

You can swap the French Onion Soup Mix with 2 tbsp (30 mL) French Onion Dip Mix.

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