French Onion Chicken Bake

A classic creamy French Onion Chicken Bake with bacon, French onion soup mix, thyme, dijon mustard and sour cream.

5 from 14 votes

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Course: Dinner

Cuisine: Australian recipe, French

Prep Time: 15

Cook Time: 50

Total Time: 1 5

Servings: serves

Calories: 557kcal

Cost: $15

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 there 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.

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.