My creamy one pot French onion chicken bake with bacon is packed with flavour, takes just 15 minutes to prepare, and will be on the table in one hour.
This fuss-free family dinner always gets the tick of approval, from young and old alike! Serve with pasta or mashed potato for an easy midweek meal.
Chicken dinners are guaranteed to be popular with my family. Like my chicken bacon ranch bake, creamy baked chicken and rice, and chicken and bacon pasta bake, this chicken bake with onion soup mix is SO creamy, and so delicious! It is sure to become your favourite easy family dinner!
The secret to making this rich and creamy chicken bake extra delicious? French Onion soup mix! The same one I use to make my creamy spinach cob dip. It adds so much flavour, without any effort.
Why You’re Going To Love This Recipe
- Easy recipe – French onion chicken bake takes just 15 minutes to prepare, then leave the oven to do the rest of the work for you! (And it smells soooo good when baking!)
- Family friendly – this creamy chicken bake is a hit with all the family (fussy eaters included!), and you can guarantee this chicken casserole will disappear as soon as it’s put on the table.
- Creamy and comforting – the onion soup mix and chicken are mixed with bacon and sour cream to create that perfect mix of salty and creamy.
- Budget friendly – made with simple ingredients, French onion chicken bake is an economical dinner.
- One pan dinner – just using one pan means less washing up – always a bonus, if you ask me!
What You Need
Just a handful of basic ingredients and some French onion soup mix transform chicken into a rich and comforting family dinner in just over an hour!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- French onion soup mix – I use the Continental brand packet of French onion soup mix, however, you can use any brand you like.
- Plain flour – also called all-purpose flour.
- Chicken thigh fillets – I prefer to use chicken thighs as they stay juicy and tender after being baked in the oven in the sauce, was chicken breasts can tend to dry out more.
- Butter and olive oil – for sautéing.
- Shortcut bacon – I like to use shortcut, but you can use any other cut of bacon you like.
- Onion – either a brown or white onion.
- Dried thyme – or use 1 tablespoon of fresh thyme.
- Minced garlic – you can use store-bought minced garlic or mince your own garlic cloves.
- Liquid chicken stock – use a store-bought liquid chicken stock or make your own by adding 1 tsp of chicken stock powder to every 1 cup of water.
- Dijon mustard – this creamy mustard adds a certain flavour, and even if you aren’t a fan of mustard, I encourage you to try it – it’s a subtle flavour, well worth including.
- Sour cream – you can use full fat sour cream or light sour cream, depending on your preference.
- Fresh parsley – for serving.
- Spinach – optional for stirring through just before serving.
Equipment Required
French onion chicken bake can be prepared on the stovetop, then popped in the oven to bake, in the same oven proof dish!
- Large bowl – for mixing the chicken with the onion soup mix and flour.
- A large oven proof casserole dish.
- Oven – I use a fan-forced oven. If you use a conventional oven, increase the temperature by 10-20 degrees celsius.
Step By Step Instructions
It takes just 15 minutes and a few simple steps to prepare this easy chicken bake.
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
Step 1 – Prepare The Chicken
Preheat oven to 180 degrees celsius (fan-forced) or 350 fahrenheit.
Place the French onion soup mix and the plain flour into a large bowl and mix together.
Add the chicken thighs and mix to coat. Shake off any excess flour mixture.
Heat a large and deep casserole dish (one that can also go in the oven) over medium-high heat. Add the butter and olive oil. Once melted, brown the chicken thigh fillets in batches – for approximately 2 minutes on either side. Set aside on a plate.
Note: the chicken will still be raw in the centre at this stage.
Step 2 – Prepare The Sauce
Once all of the chicken thighs have been browned, add the bacon, onion, thyme and garlic to the pan and cook for 3-4 minutes or until the onion has softened.
Note: if t is excess oil in the dish at this stage, drain it away.
Sprinkle over the extra 1 tablespoon of plain flour and cook, stirring for 1 minute.
Slowly add the chicken stock liquid while stirring. Mix through the dijon mustard.
Return the chicken thighs to the pan and stir through the sauce.
Step 3 – Bake
Cover with a lid (or foil) and bake for 20 minutes. Remove the cover and cook for a further 30 minutes or until the chicken has cooked through.
Remove from the oven, stir through the sour cream and serve with fresh parsley.
Expert Tips
When you serve French onion chicken bake with a big bowl of mashed potato, or pasta or rice, this meal can easily feed a crowd. Any leftovers will be popular too!
- Cook the chicken in batches – to allow it to brown evenly.
- Cooking the flour – make sure the flour is cooked in the pan for a minute or so when stirred through the bacon and onions.
- Cooking times can vary depending on your oven and how thick your chicken pieces are. To check the chicken is cooked, insert a knife in the thickest part of the chicken thighs – the juices should be clear, not pink. If they are still pink, return the pan to the oven for a little longer.
- For an added veggie boost, stir through baby spinach along with the sour cream.
- Serving ideas – this chicken bake is delicious served with mashed potato, rice or pasta. For vegetables, I like to serve it with peas, green beans or broccoli. You can also fry some sliced mushrooms with the bacon as a variation.
- Storing – store any leftovers in the fridge for up to 2 days. Reheat thoroughly before serving.
- Freezing – this recipe is best served fresh, however, it can be frozen for up to 1 month and reheated thoroughly.
FAQs
Can I use other cuts of chicken in this recipe?
Absolutely! I prefer to use thighs as they have more flavour and don’t dry out when cooking, but you can use chicken breasts or drumsticks if you prefer.
What side dishes go with this French onion chicken casserole?
This chicken casserole is delicious served with mashed potatoes, pasta or rice.
Add some peas, broccoli, carrots or green beans for extra veggies.
A crisp green salad is also a tasty side dish to this chicken bake.
How do I make sure the chicken is cooked?
You can test the internal temperature of the chicken with a knife – when inserted into the thickest part the juices should run clear, not pink.
The internal temperature for cooked chicken should be at least 75 degrees celsius (165 degrees Fahrenheit).
For more easy and delicious chicken recipes that your family will love, are some more of my favourite chicken dinners that are all toddler and kid approved:
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French Onion Chicken Bake
A classic creamy French Onion Chicken Bake with bacon, French onion soup mix, thyme, dijon mustard and sour cream.
Course: Dinner
Cuisine: Australian recipe, French
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 8 serves
Calories: 557kcal
Ingredients
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Instructions
- Preheat oven to 180 degrees celsius (fan-forced) or 350 fahrenheit.
- Place the French onion soup mix and the plain flour into a large bowl and mix together. Add the chicken thighs and mix to coat. Shake off any excess flour mixture.
- Heat a large and deep casserole dish (that can also go in the oven) over medium-high heat.Add the butter and olive oil. Once melted, brown the chicken (in batches) for approximately 2 minutes on either side. Set aside on a plate. Note: the chicken will still be raw in the centre at this stage.
- Once all of the chicken thighs have been browned, add the bacon, onion, thyme and garlic to the pan and cook for 3-4 minutes or until the onion has softened. Note: if t is excess oil in the dish at this stage, drain it away.
- Sprinkle over the extra 1 tbs plain flour and cook, stirring for 1 minute.
- Slowly add the chicken stock liquid while stirring.Mix through the dijon mustard.
- Return the chicken to the pan and stir.
- Cover with a lid (or foil) and bake for 20 minutes. Remove the cover and cook for a further 30 minutes or until the chicken has cooked through.
- Remove from the oven, stir through the sour cream and serve with fresh parsley and your choice of mashed potato, rice or pasta.
Notes
RECIPE NOTES & TIPS:
- Cook the chicken in batches – to allow it to brown evenly.
- Cooking the flour – make sure you cook the flour for 1 minute when added to the bacon and onions.
- Cooking times can vary depending on your oven and how thick your chicken pieces are. To check the chicken is cooked, insert a knife in the thickest part of the chicken thighs and the juices should be clear, not pink. If they are pink, return the pan to the oven.
- For an added veggie boost, stir through baby spinach along with the sour cream.
- Serving ideas: this chicken bake is delicious served with mashed potato, rice or pasta. For vegetables, we like to serve it with peas, green beans or broccoli, or fry some sliced mushrooms with the bacon as an alternative.
- Storing – store any leftovers in the fridge for up to 2 days. Reheat thoroughly before serving.
- Freezing – this recipe is best served fresh, however, it can be frozen for up to 1 month and reheated thoroughly.
Recipe by CookGoodRecipes.com
Nutrition
Calories: 557kcal | Carbohydrates: 7g | Protein: 27g | Fat: 46g | Saturated Fat: 15g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 20g | Trans Fat: 0.3g | Cholesterol: 166mg | Sodium: 465mg | Potassium: 441mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 308IU | Vitamin C: 2mg | Calcium: 38mg | Iron: 1mg
