Best Onion Baked Chicken Recipes

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).

TENDER ONION BAKED CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken in a 9x13 inch baking dish. Pour melted margarine over the chicken strips. Season with salt and pepper, and sprinkle with dry onion soup mix.
• Bake 40 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

CRISPY BAKED ONION CHICKEN

Steps:

• Preheat oven to 425°.
• In large plastic bag or bowl, combine Knorr® French Onion recipe mix and bread crumbs; set aside.
• Brush chicken on all sides with mayonnaise.
• Add chicken, one piece at a time, to plastic bag/bowl.
• Close bag and shake, or toss in bowl, until chicken is evenly coated.
• On baking sheet, arrange chicken and bake uncovered 20 minutes or until chicken is thoroughly cooked.

CRISPY ONION BAKED CHICKEN

Steps:

• Flatten chicken breasts evenly. Sprinkle with garlic powder and pepper. In a shallow bowl, combine sour cream and onion dip. In another shallow bowl, combine potato chips and bread crumbs. Dip chicken in the sour cream mixture, then potato chip mixture., Place in an 8-in. square baking dish coated with cooking spray. Bake, uncovered, at 350° for 20-25 minutes or until chicken juices run clear.

ONION BAKED CHICKEN

Steps:

• Preheat an oven to 425 degrees F (220 degrees C). Combine the soup mix and panko in a mixing bowl; set aside. Line a baking sheet with foil.
• Coat the chicken breasts all over with mayonnaise, then press into the panko mixture. Place the breasts on the baking sheet.
• Cook the chicken breasts until no longer pink in the center and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

BAKED ONION CHICKEN, GRANDMA'S

Steps:

• 1. Preheat oven to 350 degrees. Place chickenin a 9 by 13 inch baking pan. Drizzle 1 tablespoon butter over each chickenpiece. Sprinkle dry onion soup mix evenly over chicken breasts. Place onions and potatoes in pan around chicken.
• 2. Cover pan with lid or foil and bake for 50 minutes. Uncover and continue baking for 10-15 minutes more until chicken and potatoes are done and browned a bit.

OVEN BAKED ONION RANCH CHICKEN TENDERS

Steps:

• Set oven to 400° F with rack in lowest position.
• Lightly grease a 13 x 9-inch or larger foil lined baking sheet.
• Place the fried onions in a shallow bowl and crush them until they are about the size of your panko bread crumbs. I used an absorbant paper towel to crush them to remove some of the excess oil.
• Add the panko, seasoned salt, black pepper and garlic powder to the crushed onions and mix together.
• Dip the chicken into the ranch to coat and allow excess to drip off.
• Coat in the onion and panko mixture.
• Place in a single layer on the greased baking sheet. Do not use a smaller baking sheet to prevent soggy chicken coating.
• Bake uncovered for 7 minutes turn and cook until done. Usually another 7 to 10 minutes depending on the size of the tenderloins. This will take longer if you use full size chicken breast.

BAKED CRISPY ONION CHICKEN

Steps:

• 1. In a shallow bowl, combine the melted butter, Worcestershire sauce, mustard, garlic salt and pepper.
• 2. In another shallow bowl, add 1/2 C. crushed french-fried onions.
• 3. Dip chicken in butter mixture, then coat in crushed onions.
• 4. Place in a greased 9" square baking pan. Top with remaining onions; drizzle with any remaining butter mixture. Bake, uncovered, at 350 degrees for 30-35 minutes, or until chicken juices run clear.

CRISPY ONION BAKED CHICKEN

Steps:

• 1. Rinse the 4 skinless chicken breasts under cold water and place on a sheet of wax paper and set aside. preheat oven to 350d
• 2. Crack eggs in a bowl and mix vigorously. Set aside.
• 3. Pour, french's crispy onions into a large enough storage bag, seal and use a kitchen roller or other a simple can of veggies or fruit or whatever you have. Then roll over the bag of crispy onions and grind but not too finely. When finished pour the ground onions into a flat dish.
• 4. Spray a baking pan with oil. Now take one chicken breast at a time and dip in the egg mixture, gently shake off excess egg and gently toss into the crispy onion and coat. Now place on a the baking pan and continue doing the rest of the chicken breasts.
• 5. Now place pan of chicken into 350 oven and bake for approx. 35 to 40 minutes. Remove when done.
• 6. Chicken breast are best served with potatoes and a green veggie. Enjoy!!!

BAKED CHICKEN AND WILD RICE WITH ONION AND TARRAGON

Steps:

• Preheat the oven to 300 degrees.
• Remove skin and bones from chicken breasts and cut into 1/2- to 1-inch pieces.
• Combine the chicken, celery, pearl onions and tarragon plus 1 cup of the unsalted chicken broth in a nonstick frying pan.
• Cook on medium heat until the chicken and vegetables are tender, about 10 minutes.
• Set aside to cool.
• In a bowl, combine the wine, remaining 2 cups chicken broth, rice and seasoning packet.
• Let soak for 30 minutes.
• In a baking dish, add the cooked chicken and the wine mixture.
• Cover and bake for 60 minutes.
• Serve immediately.

FRENCH ONION-BREADED BAKED CHICKEN RECIPE

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).

PARMESAN ONION BAKED CHICKEN

Steps:

• 1. Place chicken in a bowl and add buttermilk( depends on how much chicken you are cooking, you want to cover it) hot sauce, salt and pepper, stir to coat and blend spices, cover and place in fridge 3-4 hours
• 2. Using a food processor, ( I do them separate) pulse the onion and parmesan until crushed well. Place in a bowl. Then add the panko, garlic powder, parsley flakes, cayenne pepper and paprika, pulse 3 or 4 times, add to the bowl of parm and onions stir to mix together.
• 3. remove chicken and coat one piece at a time. Place in baking dish and bake 35-45 minutes at 350 or until chicken reaches 165 degrees. ( I covered mine with foil the last 15 minutes)

ONION-BAKED CHICKEN

Steps:

• Combine mustard and soy sauce in a shallow bowl; set aside. , In a small skillet, toast onion over medium heat until lightly browned, about 3 minutes. Pour into a shallow bowl. Add crumbs and bouillon; mix well. Dip chicken in mustard mixture, then coat with crumb mixture. , Place on a rack over a greased baking sheet. Bake, uncovered, at 350° for 25 minutes or until juices run clear.