Ingredients
6 skinless, boneless chicken breasts (4 oz each)
1/4 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon seasoned salt
2 tablespoons light butter made with plant-based oils
1 medium yellow onion, thinly sliced
1 (10 oz) can French onion soup
1 cup low-sodium beef broth
1/2 cup reduced-fat or fat-free mozzarella cheese, shredded
Instructions
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Preheat oven to 350°F.
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Melt butter in a large skillet or cast-iron pan over medium heat. Add onions and sauté until soft and translucent. Remove and set aside.
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Lightly coat the same skillet with nonstick spray.
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Season chicken evenly with paprika, garlic powder, and seasoned salt.
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Cook chicken in skillet over medium-high heat for 5–7 minutes per side until lightly golden.
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Return onions to the skillet with the chicken.
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Pour in French onion soup and beef broth; simmer 2–3 minutes.
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Sprinkle mozzarella over chicken breasts.
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Transfer skillet to oven or move to a baking dish. Bake 10–15 minutes until cheese melts and sauce is bubbly.
Notes
- Use thinly sliced onions for even cooking and maximum sweetness.
- Don’t overcook chicken on stovetop; the oven will finish cooking.
- Low-sodium broth helps control salt, as canned soup already contains seasoning.
- Ideal for meal prep and can be frozen in portions for up to 2 months.
- Prep Time: 5 min
- Cook Time: 15 min