melt into a gooey layer.
Sprinkle the crispy fried onions evenly over the top, fully covering the provolone. Pile them a bit higher in the center of each breast for extra crunch; they’ll toast and darken as the dish finishes baking.
Return the uncovered baking dish to the oven and bake for another 10–15 minutes, or until the cheese is fully melted and bubbling around the edges, the fried onions are deep golden brown and crispy, and the chicken registers 165°F (74°C) in the thickest part.
If you’d like even more color on the topping, move the dish to the upper third of the oven and broil on high for 1–2 minutes, watching closely so the fried onions don’t burn. They should be toasty and fragrant, not blackened.
Let the French onion chicken rest in the hot dish for 5 minutes before serving. This brief rest allows the
