💡 At a Glance
- •The Dish: Savory creamy onion chicken cutlets topped with a velvety sauce and baked under a bubbly layer of melted cheese.
- •Time Saved: This cozy, comforting dinner comes together super fast, then bakes to perfection completely hands-free in the oven.
- •Easy Prep: While you quickly sear the chicken in a skillet, your Thermomix® cooks up the rich, creamy sauce.
Sound familiar? You’re looking for an easy recipe that doesn’t take forever to make, but still gets two thumbs up from the whole family.
That’s exactly why this creamy onion chicken is a total weeknight winner. It’s wonderfully simple to prep, and your oven does all the heavy lifting.
While you quickly sear the meat in a skillet, your Thermomix® whips up the rich, velvety sauce practically all by itself.
Why you’re going to love this recipe:
- Super quick and easy prep
- Pure, cozy comfort food
- A total crowd-pleaser for the whole family
- Ultra-cremy and rich
- Effortless thanks to the Thermomix®
- Topped with bubbly, melted cheese
- Super versatile—pairs well with almost any side
- Baked effortlessly in a single casserole dish
My Top Tips for Success
Gently pound the chicken breasts slightly flatter using the heel of your hand before cooking. This helps them bake evenly in the oven so every bite is tender.
Giving the chicken a quick sear in a skillet first builds up amazing flavor before it goes into the baking dish.
Be sure to dissolve the cornstarch in cold water before adding it to the mixing bowl. This keeps your sauce silky-smooth and completely lump-free!
Don’t forget to preheat your oven ahead of time so you can pop the dish right in and get that cheesy top perfectly melted and golden.
Can I make this ahead or store leftovers?
Absolutely! You can sear the chicken and whip up the sauce ahead of time. Just cover and store both in the fridge until you’re ready to assemble.
When dinner time rolls around, transfer everything to your baking dish, top with cheese, and bake it fresh. Any leftovers can be stored in an airtight container in the fridge for 1 to 2 days and easily reheated in the oven or microwave.
Easy Recipe Variations
Swap the Cheese: Gouda and Swiss (Emmental) are fantastic here, but feel free to use any good melting cheese you have on hand, like Mozzarella, Monterey Jack, or Cheddar.
Switch Up the Herbs: Not a big fan of thyme? Fresh or dried parsley works wonderfully both in the sauce and as a garnish!
Serving Suggestions: This dish is super versatile! Serve it over fluffy rice, egg noodles, mashed potatoes, or alongside roasted potatoes or tater tots. Sautéed mushrooms or a light cucumber salad also make delicious side dishes.
Ingredients You’ll Need
- 1.3 lbs (600 g) boneless, skinless chicken breasts (about 3-4 pieces)
- Paprika
- Salt and black pepper
- 3 tbsp cooking oil (for searing)
- 1.5 tbsp (20 g) oil
- 4 medium yellow onions, sliced into rings (about 300 g)
- 1 cup (250 g) heavy cream
- ¾ cup (200 g) water
- 1 tsp chicken bouillon powder
- 1 heaping tbsp cornstarch
- ¼ tsp salt
- ½ tsp black pepper
- ½ tsp dried thyme (or dried parsley)
For Topping & Garnishing:
- ½ cup (50 g) shredded cheese (such as Gouda, Swiss, or Mozzarella)
- Fresh thyme or parsley for garnish
How to Make Creamy Onion Chicken
Instructions:
Preheat your oven to 400°F (200°C).
Pat the chicken breasts thoroughly dry with paper towels. Gently press down with the palm of your hand to flatten them slightly so they cook evenly.
Generously season the chicken breasts on all sides with paprika, salt, and black pepper.
Heat 3 tablespoons of oil in a skillet over medium-high heat and sear the seasoned chicken for about 2 minutes per side. Transfer the chicken breasts to a baking dish.
Peel the onions and slice them into thin rings.
Add the sliced onions and 20g (about 1.5 tbsp) oil to the mixing bowl, then sauté 5 min / 250°F (120°C) / Reverse / Speed 0.5.
Next, add the heavy cream, water, and chicken bouillon powder. Bring to a simmer without the measuring cup inserted for 6 min / 212°F (100°C) / Reverse / Speed 0.5.
Dissolve the cornstarch in a splash of cold water and add it to the bowl along with the thyme, salt, and pepper. Mix for another 1 min / 212°F (100°C) / Reverse / Speed 0.5.
Pour the seasoned cream sauce evenly over the seared chicken in your baking dish, then top with shredded cheese.
Bake the creamy onion chicken in your preheated oven for about 30 minutes, until bubbly and golden brown.
Pull the casserole out of the oven and sprinkle it with fresh thyme.
Enjoy!
Now, I hope you have so much fun making this in your own kitchen!
Enjoy every bite, and be sure to give this delicious recipe for Creamy Paprika Chicken a try, too.
Happy cooking,
Christoph
Creamy Onion Chicken Bake
Click stars to rate now
Zutaten
For the chicken
- 600 g Chicken breasts 3-4 pieces
- Paprika
- Salt and black pepper
- 3 tbsp Oil for searing
For the creamy onion sauce
- 20 g Oil
- 4 Onions thinly sliced into rings (approx. 300 g)
- 250 g Heavy cream
- 200 g Water
- 1 tsp Chicken bouillon powder
- 1 tbsp Cornstarch heaping tablespoon
- ¼ tsp Salt
- ½ tsp Black pepper
- ½ tsp Thyme dried (or parsley)
For topping & garnish
- 50 g Cheese shredded, e.g., Gouda, Swiss
- Thyme or fresh parsley
Zubereitung
- 600 g Chicken breastsPreheat your oven to 400°F (200°C) conventional heat.Pat the chicken breasts thoroughly dry with paper towels. Lightly pound them with the palm of your hand so they cook evenly.
- 600 g Chicken breasts, Paprika, Salt and black pepperSeason the chicken breasts generously on all sides with paprika, salt, and black pepper.
- 600 g Chicken breasts, 3 tbsp OilHeat 3 tbsp of oil in a skillet over medium-high heat and sear the seasoned chicken breasts for about 2 minutes on each side. Transfer them to a baking dish.
- 20 g Oil, 4 OnionsPeel the onions and thinly slice them into rings.Add the sliced onions and oil to the mixing bowl and sauté 5 min / 120°C / reverse blade / speed 0.5.
- 250 g Heavy cream, 200 g Water, 1 tsp Chicken bouillonAdd the heavy cream, water, and chicken bouillon powder, then bring to a simmer without the measuring cup 6 min / 100°C / reverse blade / speed 0.5.
- 1 tbsp Cornstarch, ¼ tsp Salt, ½ tsp Black pepper, ½ tsp ThymeDissolve the cornstarch in a splash of cold water to create a slurry, then add it to the bowl along with the thyme, salt, and pepper. Stir together for 1 min / 100°C / reverse blade / speed 0.5.
- 600 g Chicken breasts, 50 g CheesePour the flavorful cream sauce over the seared chicken breasts in the baking dish and top generously with shredded cheese.Bake the chicken in the preheated oven for about 30 minutes, until bubbly and golden brown.
- ThymeRemove from the oven and sprinkle with fresh thyme.This dish pairs amazingly well with fluffy rice, egg noodles, croquettes, roasted potatoes, sautéed mushrooms, or a crisp cucumber salad.
Creamy Onion Chicken Bake
Click stars to rate now
Zutaten
For the chicken
- 600 g Chicken breasts 3-4 pieces
- Paprika
- Salt and black pepper
- 3 tbsp Oil for searing
For the creamy onion sauce
- 20 g Oil
- 4 Onions thinly sliced into rings (approx. 300 g)
- 250 g Heavy cream
- 200 g Water
- 1 tsp Chicken bouillon powder
- 1 tbsp Cornstarch heaping tablespoon
- ¼ tsp Salt
- ½ tsp Black pepper
- ½ tsp Thyme dried (or parsley)
For topping & garnish
- 50 g Cheese shredded, e.g., Gouda, Swiss
- Thyme or fresh parsley
Zubereitung
- 600 g Chicken breastsPreheat your oven to 400°F (200°C) conventional heat.Pat the chicken breasts thoroughly dry with paper towels. Lightly pound them with the palm of your hand so they cook evenly.
- 600 g Chicken breasts, Paprika, Salt and black pepperSeason the chicken breasts generously on all sides with paprika, salt, and black pepper.
- 600 g Chicken breasts, 3 tbsp OilHeat 3 tbsp of oil in a skillet over medium-high heat and sear the seasoned chicken breasts for about 2 minutes on each side. Transfer them to a baking dish.
- 20 g Oil, 4 OnionsPeel the onions and thinly slice them into rings.Add the sliced onions and oil to the mixing bowl and sauté 5 min / 120°C / reverse blade / speed 0.5.
- 250 g Heavy cream, 200 g Water, 1 tsp Chicken bouillonAdd the heavy cream, water, and chicken bouillon powder, then bring to a simmer without the measuring cup 6 min / 100°C / reverse blade / speed 0.5.
- 1 tbsp Cornstarch, ¼ tsp Salt, ½ tsp Black pepper, ½ tsp ThymeDissolve the cornstarch in a splash of cold water to create a slurry, then add it to the bowl along with the thyme, salt, and pepper. Stir together for 1 min / 100°C / reverse blade / speed 0.5.
- 600 g Chicken breasts, 50 g CheesePour the flavorful cream sauce over the seared chicken breasts in the baking dish and top generously with shredded cheese.Bake the chicken in the preheated oven for about 30 minutes, until bubbly and golden brown.
- ThymeRemove from the oven and sprinkle with fresh thyme.This dish pairs amazingly well with fluffy rice, egg noodles, croquettes, roasted potatoes, sautéed mushrooms, or a crisp cucumber salad.
