27 baked chicken french recipes

Five-ingredient baked chicken slathered in French onion dip and topped with buttery crushed crackers. The ultimate retro casserole-aisle dinner with a crisp golden crust.

Whole chicken roasted French-style in a covered casserole with sherry, baby onions, and potatoes. The herb-stuffed cavity perfumes the bird while pan juices reduce into a thin gravy.

Creamy Chicken and Rice Bake with French Onion Rings recipe

Chicken and biscuit casserole with bacon, cheddar, mixed vegetables, and cream of chicken soup topped with drop biscuits and crispy French fried onions. Comfort food in one dish.

A rustic American cassoulet with navy beans, browned chicken legs, crispy bacon, and smoked sausage baked in a tomato and herb broth. Hearty French-inspired comfort food for 4 to 6.

Rosemary chicken and Brie en croute wrapped in crescent roll dough, brushed with egg, and baked golden. An easy weeknight take on a French classic using shortcut pastry.

Chicken with apples: a Normandy-style braise of browned chicken flambed with brandy, then baked with apples, onions, cider, and tarragon sour cream. A French country dinner for four.

Chicken Provencale with browned chicken pieces baked over white beans, tomatoes, carrots, garlic, and Provencal herbs. A French country one-dish dinner with cassoulet-style heart.

Classic French country pate with veal, pork, chicken livers, and duck breast marinated in white wine and baked in a terrine. A two-day charcuterie project worth the wait.

Rice and noodle casserole baked with toasted vermicelli, French onion soup, chicken broth, soy sauce, and water chestnuts. Buttery pilaf-style side, classic potluck favorite.

Lighter Coq Au Vin, oven-baked chicken breasts in white wine with golden mushrooms and pearl onions for guilt-free French dining.

Classic French chicken with 40 cloves of garlic, slow-baked in vermouth with herbs and aromatics. Garlic turns mellow and spreadable on toast.

Bruce's favorite French onion soup simmers Spanish onions in a beef and chicken bouillon broth with garlic, brandy, and Worcestershire, then bakes under a blanket of croutons and melted cheese. A bistro classic.

Whole chicken and lentils baked in a clay cooker with smoked pork, aromatics, red wine, and dry mustard. A one-pot French-style braise with deeply concentrated flavor.

Chicken breasts dipped in sour cream, rolled in herb stuffing crumbs, then baked with butter and dry vermouth. Served with a creamy mushroom-vermouth sauce that turns weeknight chicken into a French-inspired feast.

Pate maison: a French country pate of coarsely ground pork, chicken livers, peach brandy, whole peppercorns, and truffles, baked in a fat-lined terrine and chilled overnight.