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French Onion Chicken Bake

This French Onion Chicken Bake is so easy to make and lip smacking delicous-seasoned chicken breast smothered in a french onion soup and topped with light mozzarella.

Makes 6 servings

Becoming a recipe creator didn’t just happen overnight. It has been a journey-in fact it’s a lifelong journey, just like my wellness journey. It takes practice—finding inspiration through classic recipes and testing, substituting ingredients, tweaking measurements, and making it multiple times to ensure it’s just right-can sometimes be daunting, challenging, frustrating, yet so rewarding.

 It’s about making my creations over and over again to make them taste just right!  And just like our wellness journey-it takes practice-learning portion control, finding WW friendly recipes to make, substituting processed and high calorie foods for lean proteins, fruits and vegetables, measuring and weighing our food-it can also be very daunting, challenging and frustrating, yet the results are so rewarding. And as we continue these practices-we begin to form healthier habits that can last a lifetime. 

This French Onion Chicken Bake was inspired by one of Instagram favorites, FeliciaFitnessHealth. Felicia makes a light version of French Onion Chicken-that is absolutely delicious-and after making it with a few modifications-I knew I needed it in my life forever-and so will YOU! 

What Ingredients do I need to make this French Onion Chicken?

  • Skinless Boneless Chicken breast, raw
  • Paprika
  • Garlic powder
  • Seasoned salt
  • Land o’Lakes light butter made with canola oil
  • Small yellow onion- peeled & sliced
  • French onion soup -I use Campbell’s
  • Fat free or light mozzarella -I use Market Pantry reduced fat mozzarella or Trader Joe’s lite mozzarella

What makes this French Onion Chicken so flavorful? 

Seasoning the chicken breast with paprika, garlic powder, and seasoned salt prior to grilling the chicken in a cast iron skillet pan can make all the difference in the flavor of the chicken. I also like to add a can of Campbell’s French onion soup along with the fresh sautéed onions to enhance the caramelize onion flavor and I must say….the French onion soup really takes this recipe to the next level!! 

How do you make this French Onion Chicken Bake?

Preheat oven to 350 degrees.

In a skillet pan ( or cast iron grill skillet) melt butter and add sliced onions. Saute the onions in butter until softened and translucent.

When onions become soft, place onions on a plate and set aside. Using the same skillet, spray with non stick cooking spray. ( yup,  I forgot to snap a pic of this) 

Now…season each chicken breast with paprika, garlic powder, and seasoned salt. Place seasoned chicken into prepared skillet. Cook for 5-7 minutes on medium high, on both sides or until chicken breasts are golden brown.

Add onions back into the skillet with the chicken breasts.

Pour in the can of French onion soup.

Simmer the chicken and onions in the soup for 2-3 minutes-this will allow the soup to caramelize the chicken.  

If using a cast iron skillet pan top each chicken breast with light mozzarella cheese.

(otherwise transfer chicken, onions, and sauce into an oven safe baking dish-and top with light mozzarella cheese.) 

Place skillet or baking dish in preheated oven.

Cook for 10-15 minutes or until bubbly.

 

Ingredients:

  • 6 ( 4 oz.) skinless, boneless chicken breast, raw 
  • 1/4 tsp paprika 
  • 1/4 tsp garlic powder 
  • 1/4 tsp seasoned salt
  • 2 Tbsp Land o’Lakes light butter made with canola oil
  • 1 yellow onion, peeled & sliced
  • 1 (10 oz.) can French onion soup -I use Campbell’s
  • 1 cup low sodium beef broth
  • 1/2 cup fat free or light mozzarella -I use Market Pantry reduced fat mozzarella or Trader Joe’s lite mozzarella

Directions:

  1. Preheat oven to 350 degrees.
  2. In a skillet pan (or cast iron grill skillet) melt butter and add sliced onions. Saute the onions in butter until softened and translucent.
  3. When onions become soft, place onions on a plate and set aside.
  4. Using the same skillet, spray the skillet with non stick cooking spray.
  5. Season each chicken breast with paprika, garlic powder, and seasoned salt. Place seasoned chicken breasts into prepared skillet. Cook for 5-7 minutes on medium high, on both sides or until chicken breasts are golden brown. Add onions back into the skillet with the chicken breasts.
  6. Pour in the can of French onion soup and 1 cup beef broth. Simmer the chicken and onions for 2-3 minutes-this will allow the soup to caramelize the chicken.  
  7. If using a cast iron skillet pan top each chicken breast with light mozzarella cheese. (otherwise-transfer chicken, onions, and sauce into an oven safe baking dish-and top with light mozzarella cheese.) 
  8. Place skillet or baking dish in preheated oven.
  9. Cook for 10-15 minutes or until bubbly.

Makes 6 ( 1 chicken breast and 1/4 cup onions and sauce) servings

2 Points® per serving

How do I track this recipe in my WW app? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. Be sure to edit the recipe with any ingredients that you use that are different. The recipe builder is the most accurate way to create, obtain, and track the Points®

*The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder. 

Yield: 6

French Onion Chicken Bake

French Onion Chicken Bake

This French Onion Chicken Bake is so easy to make and lip smacking delicious-seasoned chicken breast smothered in a french onion soup and topped with light mozzarella. 

Author: thepounddropper.com

Prep Time 5 minutes
Cook Time 15 minutes
Additional Time 15 minutes
Total Time 35 minutes

Ingredients

  • 6 (4 oz.) skinless, boneless chicken breasts, raw
  • 1/4 tsp paprika 
  • 1/4 tsp garlic powder 
  • 1/4 tsp seasoned salt
  • 2 Tbsp Land o’Lakes light butter made with canola oil
  • 1 yellow onion, peeled & sliced
  • 1 (10 oz.) can French onion soup ( I use Campbell’s)
  • 1 cup low sodium beef broth
  • 1/2 cup fat free or light mozzarella (I use Market Pantry reduced fat mozzarella)

Instructions

    1. Preheat oven to 350 degrees.
    2. In a skillet pan ( or cast iron grill skillet) melt butter and add sliced onions. Saute the onions in butter until softened and translucent.
    3. When onions become soft, place onions on a plate and set aside.
    4. Using the same skillet, spray the skillet with non stick cooking spray.
    5. Season each chicken breast with paprika, garlic powder, and seasoned salt. Place seasoned chicken breasts into prepared skillet.
    6. Cook for 5-7 minutes on medium high, on both sides or until chicken breasts are golden brown.
    7. Add onions back into the skillet with the chicken breasts.
    8. Pour in the can of French onion soup and 1 cup beef broth. Simmer the chicken and onions for 2-3 minutes-this will allow the soup to caramelize the chicken.  
    9. If using a cast iron skillet pan top each chicken breast with light mozzarella cheese. (otherwise-transfer chicken, onions, and sauce into an oven safe baking dish-and top with light mozzarella cheese.) 
    10. Place skillet or baking dish in preheated oven.
    11. Cook for 10-15 minutes or until bubbly.


    Makes 6 ( 1 chicken breast and 1/4 cup onions and sauce) servings


    2 Points® per serving

How do I track this recipe in my WW app? 

Click the link below to go to the recipe builder. You'll first need to sign into your WW account and then the recipe builder will upload. Be sure to edit the recipe with any ingredients that you use that are different. The recipe builder is the most accurate way to create, obtain, and track the Points®

Notes

Smartpoints: GREEN: 4 Smartpoints per serving BLUE: 2 Smartpoints per serving PURPLE: 2 Smartpoints per serving

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 208Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 73mgSodium: 257mgCarbohydrates: 7gFiber: 1gSugar: 1gProtein: 40g

The point values and nutritional information is estimated and figured based off the brand of ingredients I used for the recipe using the WW app and can vary depending on ingredients used. In order to calculate the freestyle smart points on a recipe you have to enter the ingredients in manually (by ingredient) not by the nutritional information in the ww recipe builder-since this recipe contains zero point items the app doesn’t realize there is zero point items in the recipe and will calculate it based only off the nutritional info which is not accurate.

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[…] lost weight, I cook more and try new things, which the family is enjoying. Just last night I made a French Onion Chicken Bake, which replaced the previous Chicken Souvlaki as a favorite for one of my sons. I also did Sarah […]

Ron

Monday 13th of June 2022

Used boneless thighs, served with egg noodles. Delicious, definitely a keeper.

Katherine

Thursday 2nd of June 2022

I love extra sauce but an entire cup of beef broth was too much. Honestly, I don't know if it even needed it. It was very good and my son and husband enjoyed it.

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