Name: French Onion Soup Chicken Bake in the Ninja Foodi
Total time: 45 min
Ingredients: 1.5 lbs Chicken breast; 2 Medium Onions (sweet, red, or yellow, etc.); 1-10.5 oz. can French onion soup ( with beef stock); 11 slices Swiss or Provolone Cheese; Black Pepper (to taste); 2 tbsp. Garlic (Minced or Crushed); 3 tbsp. olive oil or avocodo oil for saute. (I like using avocado oil because it does not burn)

I love how French Onion Soup Chicken Bake comes together in just one pot, the Ninja Foodi pot that is. It was very comforting, filling, and quite tasty.

You can tweak this recipe to your own liking. For instance, I did not flour my chicken, nor add cornstarch or flour to the soup mix. You can certainly do that if you would like it thicker. I wanted it more like a traditional French Onion soup.

French onion soup chicken bake made in the Ninja Foodi

You can also add more variety of onions. I used a Sweet Vidalia Onion and a red onion.

French onion soup bake in the Ninja Foodi

From start to finish the French Onion Chicken Bake took less than 45 minutes.

I did turn on the oven to make Garlic Toast. If I had another Foodi, or even a toaster oven that I could have used, would have been even more convenient. But no big deal. I haven’t used my oven in over a year it seems.

I used garlic bread for topping my French onion bake on. As I said, I wanted the taste of real French Onion soup, and that was achieved.

French Onion Soup Chicken Bake in the Ninja Foodi

I have no doubt you and your family will enjoy this recipe.

French Onion Soup Chicken Bake in the Ninja Foodi

French Onion Soup Chicken Bake in the Ninja Foodi

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Total Time 45

Ingredients

1.5 lbs Chicken breast
2 Medium Onions sweet, red, or yellow, etc.
1-10.5 oz. can French onion soup with beef stock
11 slices Swiss or Provolone Cheese
Black Pepper to taste
2 tbsp. Garlic Minced or Crushed
3 tbsp. olive oil or avocodo oil for saute. I like using avocado oil because it does not burn

Instructions

First, set the pot to saute mode, medium-high. Add 1 1/2 tbsp. oil, and sliced onions. Saute until soft and golden brown. Remove from pot and set aside
Next, scrape any bits off the bottom of the pot and add 1 1/2 tbsp. oil to pot. Season chicken on both sides with pepper. Add minced garlic to the pot, and set chicken breasts on top. I halved each breast to make them fit nicely in the pot. Saute on both sides just for about two minutes. Be careful they don’t burn.
Next, add your sauted’ onions on top of chicken breast. Add one can of soup, and one can of water. Set Pot on High Pressure Manual for 20 minutes. Let Natural release for 10. Let out remaining pressure with a quick release. Carefully remove lid and add cheese slices on top.
Next lower Air crisp lid and set pot on 375 degrees, bake option for 3 minutes until cheese is golden and bubbly. Serve over garlic toast along with your veggie or salad on the side. ENJOY!