This flavorful French Onion Chicken Bake takes all the best parts of French onion soup and turns them into a rich and cheesy chicken dinner you'll love.
2 Season both sides of chicken breasts with salt, onion powder, garlic powder, and black pepper. Set aside.
1 In a large skillet, heat together the unsalted butter and olive oil over medium-high heat. Add the onions and sauté for 7 to 8 minutes, stirring occasionally.
7 Add the fresh thyme. Reduce heat to medium low and continue cooking for 15 minutes, stirring occasionally.
0 Preheat oven to [wprm-temperature value="400" unit="F"].
3 Add the balsamic vinegar and ½ cup of chicken stock. Let the mixture reduce for a few minutes until it becomes thick and jammy.
4 To a 9x13 baking dish, add the remaining ¼ cup of chicken stock and then the seasoned chicken breasts.
5 Top chicken breasts with French onion mixture, shredded Gruyere cheese, and provolone cheese slices.
6 Bake for 20 to 25 minutes, or until the chicken breasts reach an internal temperature of [wprm-temperature value="165" unit="F"]. Allow the chicken to rest for 10 minutes before serving.
