Description
Make tender Baked Chicken Breasts in Onion Gravy for a comforting meal. My easy recipe creates rich flavors with minimal fuss, perfect for weeknights!
Ingredients
Scale
- Main Players:
- 4 boneless, skinless chicken breasts (6–8 oz each)
- 2 large yellow onions, thinly sliced
- Sauce Essentials:
- 2 tablespoons all-purpose flour
- 2 cups low-sodium chicken broth
- 1/2 cup heavy cream
- Flavor Boosters:
- 2 tablespoons unsalted butter, divided
- 1 teaspoon fresh thyme leaves, chopped
- 1 teaspoon Worcestershire sauce
- Salt and freshly ground black pepper, to taste
- Finishing Touches:
- Fresh parsley, chopped (for garnish, optional)
Instructions
- Prep & Sauté the Onions:: Okay, first things first! Slice those onions thinly, then melt a tablespoon of butter in a large oven-safe skillet over medium heat. Add the onions and, honestly, this is where you need a little patience. Cook them down for about 10-15 minutes, stirring occasionally, until they’re beautifully softened and starting to turn golden. Don’t rush this step; those deeply caramelized onions are the soul of your Baked Chicken Breasts in Onion Gravy. I always find myself taking a deep breath and enjoying the sweet smell filling the kitchen at this point.
- Build the Flavor Base:: Once the onions are soft and sweet, sprinkle in the flour and stir it for about a minute. This cooks out that raw flour taste, which is super important for a smooth gravy. Then, slowly pour in the chicken broth, whisking constantly to avoid any lumps. Add the Worcestershire sauce and fresh thyme. Bring it to a gentle simmer, letting it thicken slightly. I’ve had lumps before when I poured the broth in too fast, so take your time! Keep stirring until it’s looking nice and smooth, like a proper gravy should.
- Sear the Chicken:: While your gravy base is simmering, season your chicken breasts generously with salt and pepper. In a separate pan (or clean out your skillet if it’s not oven-safe for the chicken), melt another tablespoon of butter over medium-high heat. Sear the chicken for about 2-3 minutes per side, just until it’s lightly golden. We’re not cooking it through here, just getting some lovely color and sealing in those juices. I always get a little excited when I hear that sizzle!
- Combine & Bake:: Now for the magic! Transfer the seared chicken breasts into your oven-safe skillet with the onion gravy. Make sure they’re nestled right in there, submerged in that deliciousness. Pop the skillet into your preheated oven at 375°F (190°C) and bake for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). This is where the oven does all the hard work, infusing the chicken with all those savory onion flavors. Don’t open the oven too often, let it do its thing!
- Finish the Gravy:: Once the chicken is done, carefully remove the skillet from the oven. Stir in the heavy cream until the gravy is beautifully smooth and luscious. Taste it here, and adjust any seasonings if needed. Sometimes I add a tiny pinch more salt or a grind of pepper. This is where the Baked Chicken Breasts in Onion Gravy really comes together, getting that rich, creamy texture. It’s usually a little messy at my house at this point, but who cares when it smells this good?
- Rest & Serve:: Let the chicken rest in the gravy for 5-10 minutes before serving. This allows the juices to redistribute, keeping the chicken incredibly tender. Garnish with a sprinkle of fresh parsley if you’re feeling fancy. The final result should be juicy chicken swimming in a rich, savory, slightly sweet onion gravy. It’s honestly so satisfying to see it come out of the oven, steaming and fragrant!