Best French Onion Chicken Recipes

CRUNCHY FRENCH ONION CHICKEN

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Spread crushed onions in a shallow bowl. Pour beaten egg into a separate shallow bowl.
• Dip chicken into beaten egg, then press into crushed onions. Gently tap chicken to let loose pieces fall away. Put breaded chicken to a baking sheet.
• Bake chicken until no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

FRENCH ONION-BREADED BAKED CHICKEN

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Mix bread crumbs and dry soup mix together in a bowl.
• Mix mayonnaise and garlic paste together in a separate bowl. Microwave on high to thin out consistency, 20 to 30 seconds.
• Brush chicken breasts with the mayonnaise mixture. Cover with the crumb mixture. Place on a baking sheet.
• Bake on the middle rack of the preheated oven until chicken is no longer pink in the center and juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

FRENCH'S CRUNCHY ONION CHICKEN

Steps:

• Crunch French Fried Onions with flour in a plastic bag.
• Dip chicken into the egg and then coat in onion crumbs.
• Bake at 400 degrees Fahrenheit for 20 minutes until chicken is no longer pink.

SUNNY'S EASY SMOTHERED FRENCH ONION CHICKEN THIGHS

Steps:

• For the chicken: Add the flour, garlic powder, onion powder, paprika, a nice pinch of salt and a few grinds of pepper to a medium bowl. Stir to distribute. Add the chicken thighs and toss to coat. Let sit in the bowl.
• For the gravy: Add the butter and flour to a saucepan over medium-low heat. Stir together with a wooden spoon and cook, stirring, until a deep brown color but not burning, about 6 minutes. Add the onions, Dijon, thyme, paprika and garlic and stir to coat. Slowly add the stock and stir. Raise the heat to a simmer and cook until thickened like gravy. Season with salt and pepper. Keep warm.
• Add the oil to a large pan over medium-high heat. When it begins to swirl, shake the excess flour off the chicken and add to the pan. Sear on both sides, 6 to 8 minutes per side, then place in the gravy and simmer, covered, to complete cooking, 15 to 20 minutes. Serve over rice or mashed potatoes.
• Cover potatoes and garlic with water by 1 inch in a large pot. Bring to a boil, add salt and simmer until tender, about 15 minutes. Drain well.
• Put the potatoes and garlic back in the pot and cook over low heat to evaporate the rest of the water. Mash in the butter with a potato masher. Add the heavy cream in stages until the desired consistency is reached. Season with salt and pepper.

FRENCH FRIED ONION CHICKEN

Steps:

• spray the bottom of a 9 by 13 inch pan.
• whisk together milk and eggs in a bowl big enough to dip chicken into.
• dip chicken in eggs, set side by side in baking pan.
• in a small bowl crush the onions.
• mix in the bread crumbs and parmesan cheese pour over chicken.
• Drizzle melted butter or margarine over chicken.
• bake at 350 degrees until chicken is done about 45 minutes.
• ****Note**** If CHICKEN IS TOO THICK, I POUND IT AND SOMETIMES CUT IT IN HALF.

FRENCH ONION CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly spray the bottom of a 3-quart casserole dish with cooking spray.
• Place chicken breasts in the prepared dish and top with mushrooms. Mix cream of mushroom soup, sour cream, and onion soup mix together in a bowl; pour over chicken and mushrooms. Cover dish with aluminum foil.
• Bake in the preheated oven until no longer pink in the center and the juices run clear, about 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

CHEESY FRENCH ONION CHICKEN RECIPE BY TASTY

Steps:

• In a bowl, add the chicken thighs, salt, pepper, garlic, dried parsley, and olive oil, and toss until evenly coated.
• Add the chicken to a skillet on medium-high heat. Sear until golden brown, about 4 minutes. Flip and cook the other side of the chicken, 2 minutes. Remove the chicken from the pan and set aside.
• Preheat oven to broil.
• Add the butter, sliced onions, salt, and pepper to the same pan, stirring occasionally until softened. Reduce heat to low and cook until they are deeply caramelized, about 1 hour.
• Add thyme and beef broth and bring the mixture to a simmer.
• Add the chicken on top of the onions, and sprinkle with Gruyère cheese.
• Broil for 5 minutes, until the cheese is melted and golden brown.
• Serve over bread.
• Enjoy!

SLOW-COOKER FRENCH ONION CHICKEN

Steps:

• Spray inside of 4- to 5-quart slow cooker with cooking spray. In 12-inch nonstick skillet, heat 1/4 cup butter over medium-high heat. Add onions, 1 tablespoon thyme, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper; cook 10 to 15 minutes, stirring occasionally, until onions start to soften.
• Reduce heat to medium; cook 8 to 10 minutes, stirring frequently, until onions are starting to brown. Add chicken broth; heat to simmering. Remove from skillet to medium bowl.
• Season chicken breasts with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper; add chicken, skin-side down, to skillet. Cook over medium-high heat 2 to 3 minutes on each side or until browned. Transfer to slow cooker; top chicken pieces with onion mixture. Cover and cook on Low heat setting 3 to 3 1/2 hours or until juice of chicken is clear when thickest parts are cut to bone (at least 165°F).
• Remove chicken from slow cooker to serving platter; cover and keep warm. In small bowl, mix cornstarch and cold water with whisk; beat into onion mixture in slow cooker. Cover; cook on High heat setting 10 to 15 minutes or until bubbly and slightly thickened. Top chicken with sauce.
• Meanwhile, heat oven to 375°F. In small microwavable bowl, microwave 2 tablespoons butter and the garlic powder uncovered on High 20 to 30 seconds or until melted. Brush butter mixture on both sides of bread. Arrange on 15x10x1-inch pan; top each slice with 1 tablespoon of the shredded cheese. Bake 3 to 5 minutes or until cheese is melted and bread is slightly toasted; remove from oven.
• Serve chicken with toasted bread. Garnish chicken with additional thyme or parsley.

CHICKEN AND FRENCH ONION CASSEROLE

Steps:

• Cut the chicken into serving size pieces.
• Combine flour and soup mix in a shallow dish.
• Toss chicken in the mix til well coated.
• Reserve the excess flour and soup mix.
• Heat oil in pan and brown the chicken.
• Place into a casserole dish.
• Add bacon and onion to the pan and cook till onion is soft.
• Place in casserole with chicken.
• Add reserved flour and soup mix and water to the casserole.
• Cover and cook 200 deg celsius for 3/4 hour.
• Stir in cream and parsley and serve.

FRENCH ONION CHICKEN AND RICE CASSEROLE

Steps:

• Preheat oven to 350 degrees F.
• Heat the olive oil over medium heat in an oven proof pot large enough to hold all ingredients.
• Saute the sliced onions until browned, about 10 minutes.
• Add the garlic and saute for another minute.
• Add the rice, stir to coat the grains with oil, and saute for a few minutes.
• Add the chicken, beef broth, white wine, thyme, and black pepper, and bring to a boil. Taste for seasoning. Add salt if needed (depends on the saltiness of the beef broth).
• Cover and place in the preheated oven for 1 to 1 1/2 hours, or until the chicken and rice are cooked to your liking.

STUFFED FRENCH ONION CHICKEN MEATBALLS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with foil.
• Combine ground chicken, bread crumbs, 4 tablespoons French onion soup mix, and pepper in a bowl; blend well. Cover and let mixture rest for 10 minutes.
• Portion chicken mixture into balls using a 1 1/2-tablespoon scoop. Press a mozzarella ball into each chicken ball and roll between your hands to enclose the cheese. Place stuffed chicken balls onto the baking sheet.
• Bake in the preheated oven until meatballs are lightly browned and cooked through, about 18 minutes.
• Meanwhile, heat remaining French onion mix, water, and cream in a saucepan over medium-high heat. Cook until slightly thickened. Serve sauce over stuffed chicken balls.

FRENCH ONION CHICKEN MEATBALLS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Mix ground chicken, bread crumbs, egg, onion soup mix, and garlic together in a medium bowl until the ingredients are well incorporated. Roll into sixteen 1 1/2-inch meatballs.
• Melt butter in a saucepan over medium heat. Add onions and sugar; saute until onions are softened, about 12 minutes.
• Meanwhile, heat olive oil in an oven-safe skillet over medium-high heat. Add meatballs and cook, flipping occasionally, until edges are browned, about 4 minutes.
• Transfer skillet to the preheated oven and bake until meatballs are no longer pink in the center, about 15 minutes. Check the meatballs halfway through and flip if they are browning too much on the bottom.
• Add red wine, salt, and pepper to the onions and stir. Cook over medium heat for 3 minutes. Stir in beef broth and thyme. Bring to a boil. Reduce heat to low and slowly stir in flour. Cook until slightly thickened, 2 to 3 minutes more.
• Remove meatballs from the oven and pour onion sauce on top. Cover evenly with Gruyere cheese and return to the oven until melted, about 5 minutes.

FRENCH'S CRUNCHY ONION CHICKEN

Steps:

• In a resealable plastic bag, combine onions and flour. Lightly crush with hands or a rolling pin. Transfer to pie plate or waxed paper., Dip chicken into egg; then coat with onion mixture. Place on a lightly greased baking sheet. Bake, uncovered, at 400° for 20 minutes or until juices run clear.

CHICKEN SPAGHETTI WITH FRENCH FRIED ONION TOPPING

Steps:

• Preheat oven to 375.
• Cook spaghetti in a pot of boiling water until just tender, about 7 - 8 minutes. Drain in colander.
• Heat oil in skillet over medium high heat.
• Add onions, chicken pieces and garlic.
• Sautee until chicken is lightly browned on all sides. Remove from heat.
• Mix all three soups together, along with a cup of water. Add spaghetti and chicken (make sure to scrape the pan and get all those juicy pieces).
• Pour into a 13" x 9" casserole dish.
• Top with mozzarella cheese.
• Cook 30 - 35 minutes, or until bubbly.
• Add onion rings and cook another 10 minutes, or until lightly browned and crunchy.

FRENCH'S CRUNCHY ONION-BREADED CHICKEN

Steps:

• Marinate chicken with onions, garlic, salt and pepper.
• Crush french fried onions in a plastic bag.
• Dip chicken into egg, then coat in onion crumbs.
• Bake 20 min at 400 degrees until cooked through.

FRENCH ONION CHICKEN CASSEROLE

Steps:

• Preheat the oven to 425 ̊. Butter a 9-by-13-inch or other 3-quart baking dish. Melt 1 tablespoon butter in a large pot over medium-high heat. Add the mushrooms and cook, without stirring, until browned on the bottom, about 2 minutes. Stir and continue to cook until browned all over, 2 to 3 minutes more. Remove the mushrooms to a plate.
• Add the remaining 4 tablespoons butter to the pot and melt over medium-low heat. Add the onions and cook, stirring frequently, until dark golden, 20 to 25 minutes.
• Return the mushrooms to the pot. Add the thyme, salt and a few grinds of pepper. Sprinkle in the flour and stir to coat the vegetables. Let toast for a minute, then increase the heat and pour in the wine. Bring to a simmer, then add the broth and chicken. Return to a simmer and cook, stirring, until thickened, about 3 minutes.
• Ladle enough of the onion-chicken mixture into the baking dish to cover the bottom. Arrange half of the baguette slices in a single layer on top. Ladle half of the remaining onion-chicken mixture on top and push down on the baguette slices with the bottom of the ladle to submerge. Sprinkle with 1 cup gruyère and 1⁄4 cup parmesan. Top with the remaining baguette slices in a single layer. Ladle the remaining onion-chicken mixture on top. Sprinkle with the remaining 1 1⁄2 cups gruyère and 1⁄4 cup parmesan.
• Cover the casserole with foil, tenting it so it doesn't touch the cheese. Place on a rimmed baking sheet and bake until bubbly, about 20 minutes. Uncover and bake until the top is browned and crusty, about 15 minutes more. Let sit for 10 minutes before serving.

FRENCH ONION CHICKEN AND RICE CASSEROLE

Steps:

• 1. preheat oven to 350.
• 2. Grease a 9x13 dish.
• 3. Spread the rice over the bottom of the pan. Top with chicken pieces. Sprinkle with pepper.
• 4. Mix the rest of the ingredients and pour over.
• 5. Cover with foil and bake until chicken is tender. About an hour.

FRENCH ONION CHICKEN RECIPE BY TASTY

Steps:

• Season chicken breasts with salt and pepper.
• In a large cast iron skillet, melt butter. Add mushrooms, onion, and bell pepper and sauté until starting to soften.
• Add garlic and sauté for another minute until fragrant.
• Add in red pepper flakes, cayenne, Italian seasoning, and Worcestershire. Then, remove veggies and set aside.
• Add chicken to skillet and cook until brown on each side (about 3-5 mins per side).
• Add in a can of French onion soup and let simmer for 10 mins, or until soup starts to coat chicken.
• Add veggies back to the pan and stir.
• Top chicken breasts with shredded mozzarella
• Cook in the oven at 350°F for 8-10 mins or until the cheese is melted.
• Serve warm.

CREAMY FRENCH ONION CHICKEN & PASTA

Steps:

• Boil and drain pasta shells.
• Stir-fry chicken in a LARGE pan until almost golden brown.
• Turn heat down to low.
• Pour cream over chicken and stir through.
• Add french onion mix, Stir until soup is disolved.
• Mix in pasta shells and/or vegetables until well covered with creamy sauce.
• Serve.

CHICKEN AND FRENCH ONION CASSEROLE

Steps:

• Combine chicken pieces with flour and dry soup mix in plastic bag, toss to coat chicken.
• (Reserve excess flour mixture).
• Heat butter and oil in a heavy pan, add chicken in single layer.
• Cook chicken turning often until browned all over.
• Remove chicken from dish, add bacon and onions, stir constantly over heat for about 3 minutes or until onions are soft.
• Place this mixture plus chicken into ovenproof dish with blended reserved flour and water, cover.
• Bake in moderate oven for about 1 hour or until chicken is tender.
• Stir in sour cream and parsley just before serving.