Ingredients
6 (4 oz) boneless skinless chicken breasts
1 large yellow onion, thinly sliced
1 can (10 oz) French onion soup
1 cup low-sodium beef broth
2 Tbsp light butter
1/2 cup fat-free or light mozzarella cheese
1/4 tsp paprika
1/4 tsp garlic powder
1/4 tsp seasoned salt
Instructions
Preheat your oven to 350 degrees Fahrenheit.
Melt the light butter in a large skillet or cast iron pan over medium heat.
Add the sliced onions to the skillet and sauté until they are soft and translucent.
Remove the onions from the skillet and set aside, then spray the pan with non-stick cooking spray.
Season the chicken breasts thoroughly with paprika, garlic powder, and seasoned salt.
Sear the chicken in the skillet over medium-high heat until golden brown on both sides.
Return the onions to the skillet, then pour in the French onion soup and beef broth.
Transfer the skillet to the preheated oven and bake for 20-25 minutes until the chicken is cooked through.
Remove from the oven, sprinkle the mozzarella cheese over the chicken, and place back in the oven for 2 minutes to melt the cheese before serving.
Notes
Ensure you use a low-sodium beef broth to keep the overall sodium content in check. You can add fresh thyme leaves to the onion mixture for an extra layer of herbal flavor if desired. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15
- Cook Time: 25
- Category: Quick & Easy Dinner Recipes
- Method: Baking
- Cuisine: Modern American