PREP TIME: 5 MINS | COOK TIME: 15 MINS | ADDITIONAL TIME: 15 MINS | TOTAL TIME: 35 MINS | YIELD: 6
This is a lip-smacking French Onion Chicken Bake with perfectly seasoned chicken breasts clothed in French Onion Soup and topped with light mozzarella. It’s a dish you should not miss that surely guarantee the best weeknight dinner you’ll ever make!
Ingredients
2 tablespoons Land lakes light butter made with canola oil
6 (4 ounces) chicken breasts, raw
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1 yellow onion, peeled & sliced
1/4 teaspoon seasoned salt
1 (10 ounces) can French onion soup ( I use Campbell’s)
1/2 c. fat-free or light mozzarella (I use Market Pantry reduced-fat mozzarella)
1 c. beef broth
How to make French Onion Chicken Bake
Step 1: Prepare the oven. Preheat it to 350 degrees.
Step 2: Melt the butter in a skillet pan or cast-iron grill skillet. Once the butter has melted, add the sliced onions and saute until tender and clear.
Step 3: On a plate, transfer the onions once done and set aside.
Step 4: Using non-stick cooking spray, grease the same skillet.
Step 5: Sprinkle the chicken breasts with paprika, garlic powder, and seasoned salt. Into the prepared skillet, lay the seasoned chicken breasts. Cook both sides over medium-high heat for about 5 to 7 minutes until golden brown.
Step 6: Return the onions to the skillet with the chicken breasts, then pour the French onion soup and beef broth over. Let it simmer for about 2 to 3 minutes until the chicken is caramelized.
Step 7: Top each chicken breast with light mozzarella cheese, if using a cast-iron skillet/pan. If not, shift everything into an oven-safe baking dish before topping with light mozzarella cheese.
Step 8: Place in the preheated oven and bake for about 10 to 15 minutes or until bubbly.
Notes:
Smartpoints: GREEN: 4 Smartpoints per serving BLUE: 2 Smartpoints per serving PURPLE: 2 Smartpoints per serving
Nutrition Facts:
Amount Per Serving: Calories 208, Total Fat 8g, Saturated Fat 2g, Trans Fat 0g, Unsaturated Fat 0g, Cholesterol 73mg, Sodium 257mg, Carbohydrates 7g, Fiber 1g, Sugar 1g, Protein 40g
Ingredients
- 2 tablespoons Land lakes light butter made with canola oil
- 6 (4 ounces) chicken breasts, raw
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1 yellow onion, peeled & sliced
- 1/4 teaspoon seasoned salt
- 1 (10 ounces) can French onion soup ( I use Campbell’s)
- 1/2 c. fat-free or light mozzarella (I use Market Pantry reduced-fat mozzarella)
- 1 c. beef broth
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees.
Step 2: Melt the butter in a skillet pan or cast-iron grill skillet. Once the butter has melted, add the sliced onions and saute until tender and clear.
Step 3: On a plate, transfer the onions once done and set aside.
Step 4: Using non-stick cooking spray, grease the same skillet.
Step 5: Sprinkle the chicken breasts with paprika, garlic powder, and seasoned salt. Into the prepared skillet, lay the seasoned chicken breasts. Cook both sides over medium-high heat for about 5 to 7 minutes until golden brown.
Step 6: Return the onions to the skillet with the chicken breasts, then pour the French onion soup and beef broth over. Let it simmer for about 2 to 3 minutes until the chicken is caramelized.
Step 7: Top each chicken breast with light mozzarella cheese, if using a cast-iron skillet/pan. If not, shift everything into an oven-safe baking dish before topping with light mozzarella cheese.
Step 8: Place in the preheated oven and bake for about 10 to 15 minutes or until bubbly.
