juices to settle and the sauce to thicken slightly. Spoon some of the onion-rich sauce from the bottom of the dish over each piece when you plate it, making sure everyone gets plenty of melted cheese and crunchy topping.
Variations & Tips
To keep this true to the 4-ingredient spirit, most of the flavor comes from the soup, cheese, and fried onions, but you can still customize it subtly. For a slightly sharper profile, swap half of the provolone for Swiss or Gruyère slices; they melt beautifully and lean into the classic French onion soup flavor. If you prefer darker, beefier notes, choose a condensed French onion soup that lists beef stock high in the ingredients, or add a splash of Worcestershire sauce to the soup before pouring it over the chicken (this technically adds a 5th ingredient, but it doesn’t change the core recipe). For smaller households, halve the
