French Onion Chicken Bake
Our French Onion Chicken Bake is a delicious and comforting family meal that combines the rich flavors of classic French onion soup mix with tender, juicy chicken. Perfect for weeknight dinners or special occasions, this dish features onion umami goodness, mushrooms and seasoned chicken breasts, all baked to perfection in a savory sauce. It's an easy, one-pan recipe that brings gourmet taste to your dinner table without the fuss. Ideal for busy families, this hearty bake not only satisfies but also leaves everyone asking for seconds. Perfect for a cozy, home-cooked meal that everyone will love!
You could easily double the chicken and spinach in this recipe if you needed larger servings or needed it to stretch a little further.
We served it with the Sweet Potato Mash but you could serve it with rice or pasta or any of the amazing mash recipes we have on this site.
What we love about this recipe is whether you're a seasoned chef or a busy home cook, the Thermomix simplifies each step, making this delicious and comforting meal a breeze to create. Perfect for busy weeknights or cosy family gatherings, this dish is definitely on our must do again list. It is like a big hug on a cold night, warming you to the core!
We are full of great Winner Winner Chicken Dinner recipes, we even have an ebook devoted to them, also check out these family favourites
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Need
- 1 Kilo boneless chicken thighs, cut into thirds
- 50 Grams French Onion Soup Dry Mix Recipe
- 2 Tablespoons plain flour BUY
- 30 Grams butter BUY
- 1 Tablespoon Extra Virgin Olive Oil (EVOO) BUY
-
The Sauce
- 1 brown onion peeled and quartered
- 4 cloves garlic
- 20 Grams Extra Virgin Olive Oil (EVOO) BUY
- 300 Grams bacon, sliced
- 1 Teaspoon dried dill
- 2 Teaspoons Dijon mustard
- 400 Grams liquid chicken stock
- 400 Grams Swiss brown mushroom(s) quartered
- pink salt flakes and pepper to taste BUY
- 100 Grams baby spinach leaves
- 1 Batch Sweet Potato Mash to serve Recipe
- 100 Grams sour cream to serve
Do
- 1
Preheat oven to 180°C.
- 2
Place chicken, French onion soup mix and flour into a bowl. Toss to coat and shake off excess flour. Set aside the excess flour mix to add to the sauce.
- 3
Heat butter and EVOO over a medium high heat in a large ovenproof casserole dish. Brown chicken in batches around 2 minutes each side. (They'll finish cooking in the oven). Return all chicken to the dish.
- 4
To make the sauce, place onion, garlic and EVOO into the Thermomix bowl. Chop 5 sec/speed 6. Add bacon. Saute 7 min/Varoma/Reverse/speed 1.
- 5
Add the remaining French onion flour mix, dill, mustard, stock, mushrooms and salt and pepper. Cook 5 min/100°C/Reverse/speed 1.
- 6
Pour over the chicken. Bake with lid on for 20 minutes. Remove lid and bake a further 30 minutes.
- 7
Stir through spinach leaves. Serve with sweet potato mash and a dollop of sour cream.
