French Onion Chicken Casserole
This gluten-free French Onion chicken casserole is a flavorful casserole that screams comfort as it combines tender pieces of chicken, caramelized onions, and a rich, cheesy sauce. Serve it with your favorite vegetable or side salad for the perfect meal.
French Onion Chicken Casserole
If you are looking for an easy weeknight meal then look no further than this French onion chicken casserole. It is loaded with delicious flavor and is the perfect casserole for a gluten free lifestyle. This recipe is so easy to make and can be made ahead of time making it a great dinner option even on your busiest nights. Even the pickiest of eaters love this dish!
For more make ahead casserole dishes be sure to try our taco casserole and our turkey casserole.
Ingredients:
For the Chicken:
4 boneless, skinless chicken breasts
Salt and pepper, to taste
1 tablespoon olive oil
For the Onion Mixture:
3 large onions, thinly sliced
2 tablespoons butter
2 tablespoons olive oil
1 teaspoon sugar (optional, to aid in caramelization)
2 cloves garlic, minced
1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
Salt and pepper, to taste
For the Cheese Sauce:
1 cup heavy cream
1 cup shredded Gruyere cheese (or Swiss cheese)
½ cup shredded Parmesan cheese
Salt and pepper, to taste
For Garnish (optional):
Fresh thyme leaves
Chopped parsley
How to French Onion Chicken Casserole
- Preheat the oven to 375°F (190°C).
- Season the chicken breasts with salt and pepper on both sides.
- In a large oven-safe skillet or pan, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken breasts and cook until they are browned on both sides, about 3-4 minutes per side. Remove the chicken from the pan and set aside.
- In the same pan, melt the butter and olive oil over medium heat. Add the thinly sliced onions and sugar (if using). Cook the onions, stirring occasionally, until they become soft and caramelized, about 20-25 minutes.
- Add the minced garlic, thyme leaves, salt, and pepper to the caramelized onions. Cook for an additional 2 minutes until the garlic is fragrant. Remove from heat.
- Spread the caramelized onion mixture evenly in the pan. Place the cooked chicken breasts on top of the onions.
- In a saucepan, heat the heavy cream over medium heat until it’s warm but not boiling. Gradually add the shredded Gruyere cheese and Parmesan cheese, stirring constantly until the cheeses are melted and the sauce is smooth. Season with salt and pepper to taste.
- Pour the cheese sauce over the chicken and onions in the pan.
- Transfer the skillet or pan to the preheated oven and bake for about 20-25 minutes, or until the chicken is cooked through and the cheese sauce is bubbly and golden brown on top.
- Remove from the oven and let it rest for a few minutes before serving.
- Garnish with fresh thyme leaves, if desired.
Tips Tricks and FAQs
- If you want to save time, use rotisserie chicken.
- Feel free to add french fried onions to the top if you prefer. Add them to the casserole the last 5 minutes of baking.
- Let your dish sit for about 10 minutes after coming out of the oven.
- Want even more flavor? Add bacon bits into this dish.
Storage
Store your leftover French onion chicken casserole in an airtight container in the fridge. This will keep for up to 4 days.
Freezer
French onion chicken casserole freezes great. Assemble ahead of time and freeze your unbaked casserole. Wrap in plastic and then in foil to protect from freezer burn. When you are ready to enjoy, thaw overnight in the fridge. This will keep for up to 3 months stored in the freezer.
Can you make french onion chicken casserole in advance?
Yes, you can make this ahead of time. Make it in the morning or the night before. You may need to add about 5 minutes to the cooking time if you take it straight out of the fridge.
French Onion Chicken Casserole
This gluten-free French Onion chicken casserole is a flavorful casserole that screams comfort as it combines tender pieces of chicken, caramelized onions, and a rich, cheesy sauce. Serve it with your favorite vegetable or side salad for the perfect meal.
Ingredients
- For the Chicken:
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1 tablespoon olive oil
- For the Onion Mixture:
- 3 large onions, thinly sliced
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 teaspoon sugar (optional, to aid in caramelization)
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
- Salt and pepper, to taste
- For the Cheese Sauce:
- 1 cup heavy cream
- 1 cup shredded Gruyere cheese (or Swiss cheese)
- ½ cup shredded Parmesan cheese
- Salt and pepper, to taste
- For Garnish (optional):
- Fresh thyme leaves
- Chopped parsley
Instructions
- Preheat the oven to 375°F (190°C).
- Season the chicken breasts with salt and pepper on both sides.
- In a large oven-safe skillet or pan, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken breasts and cook until they are browned on both sides, about 3-4 minutes per side. Remove the chicken from the pan and set aside.
- In the same pan, melt the butter and olive oil over medium heat. Add the thinly sliced onions and sugar (if using). Cook the onions, stirring occasionally, until they become soft and caramelized, about 20-25 minutes.
- Add the minced garlic, thyme leaves, salt, and pepper to the caramelized onions. Cook for an additional 2 minutes until the garlic is fragrant. Remove from heat.
- Spread the caramelized onion mixture evenly in the pan. Place the cooked chicken breasts on top of the onions.
- In a saucepan, heat the heavy cream over medium heat until it's warm but not boiling. Gradually add the shredded Gruyere cheese and Parmesan cheese, stirring constantly until the cheeses are melted and the sauce is smooth. Season with salt and pepper to taste.
- Pour the cheese sauce over the chicken and onions in the pan.
- Transfer the skillet or pan to the preheated oven and bake for about 20-25 minutes, or until the chicken is cooked through and the cheese sauce is bubbly and golden brown on top.
- Remove from the oven and let it rest for a few minutes before serving.
- Garnish with fresh thyme leaves, if desired.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 787Total Fat: 56gSaturated Fat: 28gTrans Fat: 1gUnsaturated Fat: 24gCholesterol: 230mgSodium: 794mgCarbohydrates: 16gFiber: 2gSugar: 9gProtein: 55g
I’m Melissa, the imaginative force behind Sparkles to Sprinkles, where creativity comes to life, and sprinkles of joy are scattered generously. Melissa is a proud Jersey girl who found love with a New York boy. As a mom to four wonderful boys and a few fur babies, her journey into the world of blogging began after making the life-changing decision to stay home and raise her children. Previously a dedicated workaholic, Melissa’s blog became her creative outlet and passion project. Inspired by her mother-in-law, a masterful cook renowned for her delicious home-cooked meals and legendary holiday feasts (think mouthwatering sausage stuffing), Melissa honed her culinary skills through a combination of family recipes and countless cooking classes. She often attended these classes with her son Michael, who shared her enthusiasm for cooking from a young age. Melissa’s love for learning extends beyond familiar cuisines, as she enjoys exploring international recipes in hands-on cooking classes. Her blog features a diverse array of recipes, showcasing her expertise with various kitchen appliances such as the Instant Pot, air fryer, Slow Cooker, Ninja Foodi, Instant Vortex Plus, and more. Join Melissa on her culinary adventures as she shares tried-and-true family favorites alongside exciting new discoveries!
