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French Onion Chicken Bake Ingredients
INGREDIENTS:
- 6 ( 4 oz.) chicken breast, raw
- 1/4 tsp paprika
- 1/4 tsp garlic powder
- 1/4 tsp seasoned salt
- 1 Tbsp Land lakes light butter made with canola oil
- 1 small yellow onion, peeled & sliced
- 1 (10 oz.) can FRENCH ONION SOUP ( I use CAMPBELL’S)
- 1/2 cup fat-free or light mozzarella (I use Market Pantry reduced-fat mozzarella)
DIRECTIONS:
- Preheat the oven to 350 degrees.
- In a skillet pan (or cast iron grill skillet) melt butter and add sliced onions.
- Saute the onions in butter until softened and translucent.
- When onions become soft, place onions on a plate and set them aside.
- Using the same skillet, spray the skillet with non-stick cooking spray.
- Season each chicken breast with paprika, garlic powder, and seasoned salt. Place seasoned chicken breasts into a prepared skillet. Cook for 5-7 minutes on medium-high, on both sides or until chicken breasts are golden brown.
- Add onions back into the skillet with the chicken breasts.
- Pour in the can of French onion soup.
- Simmer the chicken and onions in the soup for 2-3 minutes, this will allow the soup to caramelize the chicken.
- If using a CAST IRON SKILLET PAN top each chicken breast with light mozzarella cheese. (otherwise-transfer chicken, onions, and sauce into an oven-safe baking dish and top with light mozzarella cheese.)
- Place a skillet or baking dish in a preheated oven.
- Cook for 10-15 minutes or until bubbly.
Notes:
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Servings: Makes 6 ( 1 chicken breast and 1/4 cup onions and sauce) servings
2 Points® per serving
Yield: 6
Weight Watchers French Onion Chicken Bake
This Weight Watchers French Onion Chicken Bake is so easy to make and a lip-smacking delicious-seasoned chicken breast smothered in a french onion soup and topped with light mozzarella.
Prep Time
5 minutes
Cook Time
15 minutes
Additional Time
15 minutes
Total Time
35 minutes
Ingredients
- 6 ( 4 oz.) chicken breast, raw
- 1/4 tsp paprika
- 1/4 tsp garlic powder
- 1/4 tsp seasoned salt
- 1 Tbsp Land lakes light butter made with canola oil
- 1 small yellow onion, peeled & sliced
- 1 (10 oz.) can FRENCH ONION SOUP ( I use CAMPBELL’S)
- 1/2 cup fat-free or light mozzarella (I use Market Pantry reduced-fat mozzarella)
Instructions
- Preheat the oven to 350 degrees.
- In a skillet pan (or cast iron grill skillet) melt butter and add sliced onions.
- Saute the onions in butter until softened and translucent.
- When onions become soft, place onions on a plate and set them aside.
- Using the same skillet, spray the skillet with non-stick cooking spray.
- Season each chicken breast with paprika, garlic powder, and seasoned salt. Place seasoned chicken breasts into a prepared skillet. Cook for 5-7 minutes on medium-high, on both sides or until chicken breasts are golden brown.
- Add onions back into the skillet with the chicken breasts.
- Pour in the can of French onion soup.
- Simmer the chicken and onions in the soup for 2-3 minutes-this will allow the soup to caramelize the chicken.
- If using a CAST IRON SKILLET PAN top each chicken breast with light mozzarella cheese. (otherwise-transfer chicken, onions, and sauce into an oven-safe baking dish and top with light mozzarella cheese.)
- Place a skillet or baking dish in a preheated oven.
- Cook for 10-15 minutes or until bubbly.
Notes
Servings: Makes 6 ( 1 chicken breast and 1/4 cup onions and sauce) servings
2 Points® per serving
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 173Total Fat: 12gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 25mgSodium: 327mgCarbohydrates: 8gFiber: 1gSugar: 2gProtein: 40g
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