Bistro French Onion Chicken Recipe

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This recipe is sure to please all and will be requested often. The balsamic vinegar and brown sugar adds a delicious tangy and sweetness at the same time.—Jennifer Fisher, Austin, Texas
TOTAL TIME: Prep: 30 min. Bake: 20 min.
MAKES:4 servings
TOTAL TIME: Prep: 30 min. Bake: 20 min.
MAKES: 4 servings


  • 1 large sweet onion, thinly sliced
  • 3 teaspoons canola oil, divided
  • 2 teaspoons brown sugar
  • 2 teaspoons balsamic vinegar
  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 1/2 cup reduced-sodium chicken broth
  • 4 slices French bread baguette
  • 1/4 cup shredded Swiss cheese

Nutritional Facts

1 each: 265 calories, 10g fat (2g saturated fat), 69mg cholesterol, 231mg sodium, 17g carbohydrate (5g sugars, 1g fiber), 27g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fat, 1 starch.


  1. In a large nonstick skillet, cook and stir onion in 1 teaspoon oil over medium-low heat for 10 minutes. Stir in brown sugar and vinegar; cook 5-10 minutes longer or until tender and golden brown. Remove and keep warm.
  2. In the same skillet, brown chicken in remaining oil on both sides. Add broth, stirring to loosen browned bits from pan. Transfer to an 11-in. x 7-in. baking dish coated with cooking spray; top with onion mixture. Place a baguette slice over each chicken breast; sprinkle with cheese.
  3. Cover and bake at 350° for 15 minutes. Uncover, bake 3-5 minutes longer or until a meat thermometer reads 170°. Yield: 4 servings.
Originally published as Bistro French Onion Chicken in Country Woman April/May 2009, p41

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pajamaangel User ID: 1603339 261066
Reviewed Feb. 9, 2017

"This is a fantastic recipe. We enjoyed the flavor and the chicken was so moist with the bread still crispy."

Sooz526 User ID: 2712920 168659
Reviewed Feb. 14, 2010

"This sounds great! I will try this soon, will serve over brown rice with perhaps green beans. Will skip the cheese and bread to keep it gluten & dairy free. Sounds delicious!"

Anduinriver User ID: 3070096 99399
Reviewed Jan. 3, 2010

"I have made this recipe many many times for myself and others. It takes awhile but the flavor makes the time put in worth it. It is even good reheated for lunch the next day."

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