We have been making French Onion Pub Chicken for years, and everyone still loves it! It is very close to the original recipe on the Publix notecard that I found in the front of the store.
Contents
What's So Special?
This is an easy recipe that comes together quickly. If you find a sale on chicken breast, you can freeze the pieces in the marinade so that the meat will marinate as it thaws.
Ingredients and Substitutions
It is easy to make substitutions with this French Onion Pub Chicken recipe.
Cheese
Gruyeres cheese is the traditional French Onion soup cheese, but Swiss cheese is similar. Also, pepper jack cheese adds a bit of a kick and melts beautifully. Provolone or mozzarella would work, too.
Let me know if you have some suggestions for variations.
How to Make Pub Chicken
Marinade the Chicken
This step is flexible. You can marinade for 10-15 minutes or all day while you are at work.
Slice the Onions
it is faster to use a mandolin, but a sharp knife work,s too. I put them right into the baking dish, then toss them with extra virgin olive oil, salt, and pepper. Put the chicken pieces on top and bake at 425° until the internal temperature is 165°.
Melt the Topping
Sprinkle with cheese and crispy onions, and bake for another few minutes to melt the cheese.
Garnish
Drizzle with the salad dressing mixture and chopped scallions.
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French Onion Pub Chicken
We have been making this dish for years and years and everyone still loves it! It is very close to the original recipe from the Publix notecard that I found in the front of the store near the sale items.
- Total Time: 45 minutes
- Yield: 6 servings
Ingredients
Marinade
1/2 cup light soy sauce
1/4 cup molasses
1 tablespoon garlic powder
¾ teaspoon black pepper, freshly ground
Large zip-top bag
Dish
4 chicken breasts, boneless, skinless, cut in half
4 cups onions, sliced
1 tablespoon extra virgin olive oil (EVOO)
¼ teaspoon kosher salt
Melted Topping
1 cup pepper jack or Gruyère cheese
⅔ cup crispy onions
Garnish
¼ cup Caesar dressing
¼ cup honey mustard dressing
3 scallions, green stems, sliced thinly
Instructions
- Marinade the Chicken: Combine soy sauce, molasses, garlic powder, and ½ teaspoon pepper; place mixture in bag and add chicken, turning to coat. Let stand 10 minutes (or overnight) to marinate.
- Preheat oven to 425°
- Slice the Onions: Place onions in a 9 x 13 baking dish. Toss onions with EVOO, salt, and pepper.
- Add the Chicken: Top the onions with chicken breast pieces and pour some of the marinade on top.
- Bake 20–25 minutes: The internal temperature of the chicken should be 165°F.
- While the chicken is cooking, shred cheese and slice the scallions.
- Top chicken with Crispy Onions and Cheese: bake 2–3 more minutes until cheese melts.
- Combine both dressings; microwave on HIGH 20–30 seconds or until hot.
- Garnish: drizzle sauce over chicken, sprinkle with the scallions, and serve.
- Prep Time: 15 min
- Cook Time: 30 min
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