My uncle used to make this rich savory bake every Sunday and I finally stole his secret. Takes just 4 ingredients for absolute perfection and the crunch is unreal.

This 4-Ingredient French Onion Chicken turns simple chicken breasts into a savory dinner smothered in condensed French onion soup, melted provolone cheese, and crunchy French-fried onions. Poached under foil and finished uncovered to crisp the top, it delivers all the rich, comforting flavors of classic French onion soup in a quick weeknight bake.

Ingredients:

Step-By-Step Directions:

1. Preheat and prep: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch glass baking dish.

2. Arrange chicken: Pat the chicken breasts dry and place them in a single layer in the dish, pounding any thick ends to ensure even cooking.

3. Add soup: Pour the condensed French onion soup evenly over and around the chicken breasts, nudging some liquid underneath the meat.

4. Bake covered: Cover tightly with foil and bake for 20 to 25 minutes, until the chicken is mostly cooked through and the soup is bubbling.

5. Top with cheese and onions: Remove the foil. Layer the provolone cheese slices over the hot chicken, then scatter the crispy fried onions evenly across the top.

6. Bake uncovered: Return uncovered to the oven for an additional 10 to 15 minutes, until the cheese is melted and bubbling, the topping is golden, and the chicken reaches an internal temperature of 165°F (74°C). (Optional: Broil for 1 to 2 minutes for extra crunch.)

7. Rest and serve: Allow the chicken to rest for 5 minutes before serving, spooning the pan sauce over each piece.