Description

This French Onion Chicken Bake features tender chicken cutlets bathed in savory onion soup, topped with creamy dip and melty provolone. It’s an effortless dish that’s perfect for a weeknight meal, delivering great taste with minimal effort.

Ingredients

Scale

10.5 ounce can condensed french onion soup
2 pounds boneless, skinless chicken breast, cut or pounded into thin cutlets
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon garlic powder
¾ cup french onion dip
4 ounces provolone cheese
1 cup croutons, i used garlic flavor
1 tablespoon butter, melted

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Instructions

Preheat the oven to 375˚F.
Pour the condensed french onion soup into the bottom of a 9×13 inch baking dish and swirl to coat evenly. Lay the chicken cutlets on top in a single layer, seasoning them with salt, pepper, and garlic powder.
Spread a dollop of french onion dip over each chicken breast and add the provolone cheese on top.
Crush the croutons in a bag with a meat mallet or rolling pin. Combine the crushed croutons with melted butter until evenly coated.
Sprinkle the crouton mixture over the dish and bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165˚F.

Notes

Thinner chicken cutlets will cook faster, so adjust cooking time accordingly.
You can substitute the provolone cheese with mozzarella or cheddar if preferred.

Nutrition

Serving Size: 1 serving
Calories: 490
Sugar: 2g
Sodium: 1220mg
Fat: 24g
Saturated Fat: 10g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 1g
Protein: 36g
Cholesterol: 95mg