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 15 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:

Brown in batches – halve the chicken fillets, coat well and then add to pan - don’t crowd or the chicken will steam instead of brown!
Cook your flour – this avoids a raw flour taste in the sauce.
Check doneness – when juices run clear (not pink), or internal temp hits 75°C/165°F.
Veggie boost – stir spinach leaves through the sauce when adding sour cream = extra yum.
Serving pairings – potato mash, rice, pasta or crusty bread all soak up this sauce beautifully.
Storage – fridge up to 2 days in an airtight container.
Freezing – freeze assembled (prior to adding sour cream) for up to 1 month.
Reheat gently – reheat thoroughly, preferably low and slow in the oven and covered to keep chicken pieces juicy.