French Onion Chicken Bake

with Steamed Vegetables
This one takes inspiration from French onion soup!
2,190 Reviews
Cals 627 · Prot 66 · Carbs 41 · Fat 23
Low-Carb
Try Hello Chef Now
30 min
French Onion Chicken Bake with Steamed Vegetables
This one takes inspiration from French onion soup!
2,190 Reviews
Cals 627 · Prot 66 · Carbs 41 · Fat 23
Low-Carb
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Chicken
Chicken breast
400 Grams
Chilli flakes
2 Grams
Dried oregano
2 Grams
Garlic powder
2 Grams
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Caramelised onion
Brown onion
2 Piece
Olive oil
1 Tbsp
Salted butter 4*
20 Grams
Salt
0.5 Tsp
For bake
Water
150 ML
Chicken stock cube 4*5*9*15*
0.5 Piece
Parmesan 4*
30 Grams
Grated mozzarella 4*
60 Grams
Vegetables
Carrot
2 Piece
Broccoli
200 Grams
Fresh parsley
15 Grams
Salt
0.5 Tsp

Allergens

*4 Milk, *5 Eggs, *9 Soya, *15 Celery
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Caramelise onions

1 Caramelise onions

Preheat the oven to 200°C/180°C fan. Peel and slice the onions finely. Heat a drizzle of oil in a pan over a high heat. Once hot, add the butter and the onions. Fry the onions with a pinch of salt for 3-4 min until lightly browned. Reduce the heat to low and cook, over a very low heat, stirring occasionally, for 10 min further or until the onions have fully softened and caramelised. Don't rush this step!
Prep chicken

2 Prep chicken

Meanwhile, grease or line a baking dish. Place the chicken breast in the baking dish and sprinkle with the chilli flakes (spicy!), oregano, garlic powder, salt and pepper.
Bake

3 Bake

Once ready, divide the caramelised onions among the chicken breasts. Boil the measured water and dissolve the 0.5/1/1 chicken stock cube in it. Pour the stock into the baking dish. Grate the Parmesan. Top the chicken with the grated Parmesan and mozzarella. Bake for 20 min or until the chicken is cooked through and the cheese is golden.
Prep vegetables

4 Prep vegetables

Meanwhile, peel and finely slice the carrots. Separate the broccoli into florets. Chop the parsley.
Steam vegetables

5 Steam vegetables

Bring a small amount of water to a boil in a pan with a lid. Once boiling, add the carrots, broccoli and salt. Mix well and cover with a lid. Cook over a low heat for 6-7 min or until the vegetables are tender. Drain and fold in the chopped parsley.
Serve

6 Serve

Serve the onion chicken with the steamed vegetables (see pro tip and tips for fussy eaters) on the side.
Tip! Serve with crusty bread - perfect for sauce mopping!
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