Butter, salt, pepper, and onion-flavored spice baked into tender, delicious chicken breasts. All ages enjoy them, including my 3-year-old. This can be eaten with rice or mashed potatoes. For the whole family, very yummy.
| Prep Time: | 5 mins |
| Cook Time: | 40 mins |
| Total Time: | 45 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 10 chicken breast tenderloins or strips
- ¼ cup margarine, melted
- salt and pepper to taste
- 1 (1 ounce) envelope dry onion soup mix
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Place chicken in a 9×13 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.
Nutrition Facts
| Calories | 270 kcal |
| Carbohydrate | 5 g |
| Cholesterol | 80 mg |
| Dietary Fiber | 0 g |
| Protein | 32 g |
| Saturated Fat | 2 g |
| Sodium | 1421 mg |
| Sugars | 1 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
I used 1 huge chicken breast for this recipe. I cut it in half horizontally and then cut each half in 4 strips, for a total of 8 strips. I dunked all the strips in the melted butter to coat them well and then shook them in a bag with the onion soup mix. I omitted the salt entirely. I only cooked them for 15 minutes. I was so surprised at how good and tender these were! They were delicious!
The recipe calls for chicken tenders, but in glancing at the reviews, it looks like every part of the chicken has been used: bone-in/skin on chicken breast, boneless/skinless chicken breast, chicken thighs (bone-in, skin on and boneless/skinless), and other parts of the chicken such as drumsticks and wings. And not criticizing that, but if you’re cooking a whole bone-in/skin on chicken breast, it may take 40 minutes to cook. However, if you’re cooking chicken tenders, it most certainly won’t. I set my timer for 20 minutes, I used my meat thermometer to check internal temperature, and they already were overcooked; probably should have come out of the oven at 15 minutes. As others have mentioned, you certainly don’t need salt because you already get plenty of sodium in the soup mix. For sure, this is an easy recipe to make, but that onion soup mix just sat on the top of the chicken, never penetrated or infused the chicken tenders with its flavor. Maybe adding some chicken broth to the dish or even drizzling some over the chicken after the soup mixture is sprinkled on would have helped. Too many “what if’s here,” so this is one that I’ll not be making again, just moving on.
I made the recipe as directed, but with no additional salt – just the pepper. I used boneless, skinless chicken thighs as my hubs and I both dislike chicken breast. The broth/gravy tasted divine over mashed potatoes. Definitely a good, easy meal.
My package had 12 tenderloins, so I used an additional 2 to what the recipe called for. Also, I used real butter instead of margarine. This recipe was easy and result tasted fantastic! I will make these again and again.
This was the best chicken we’ve ever had. Only thing different was I used butter instead of margarine bc I only had butter . It was delicious!!! 5 stars !
Too much onion soup mix
I love this one. So easy to make and full of flavor. It was quickly a household favorite!!!
Didn’t change anything, except not adding the salt. It was tasty
I modified based on others reviews. Mixed soup mix and panko bread crumbs together in a bowl-dipped chicken strips in butter then rolled in mixture. I did not add any salt. My kids LOVED it-as it was juicy and tender. This is saying something because my daughter is very picky about chicken. 🙂
i really liked the recipe as is. i do prefer my food salty so i could see if someone didnt like salty food they might not enjoy it as much. super simple, will definitely make again!
Super easy and super tasty but on the salty side. I don’t salt my food much so I’ll probably just use half of the packet next time i make it. WILL make it again, though! Cleanup was a breeeeeeeze
next time I would roll the chicken in the butter then place in the pan. I poured the butter over it, and once it started baking, the butter plus the juices made the chicken sit in a pool of juice when it was done. I had to put it on broil to try to dry it up. The flavors were great though.
Tasty and easy to make!
easy and super tasty.
Everyone in my family loves it. The only changes I made were I breaded the chicken with onion soup mix instead of sprinkling it on and eliminated the extra salt. It’s great to have a quick and easy meal that tastes so good. This is a keeper for sure!
Awesome and simple! Was a new try with a different cut of chicken, and was completely worth it!
Made this! I used mushroom onion soup mix, that’s what I had in my cabinet. I used less than half of the packet because I know them to be salty. It was absolutely delicious! My chicken breasts were on the smaller side so I only cooked them for 30 mins. Juicey, tender, and delicious
I put the Onion Soup mix in Mortar & Pestle to grind into coarse powder with Oregano and Fresh Black Pepper. Used bone-in Chicken Thighs. Rolled the Thighs in melted Butter and rubbed in the Onion mix. No Salt. Baked at 370F for 1 Hour. Served with Mashed Potatoes and fresh Green Beans. Great Winter comfort food.
Really quick and easy. I didn’t use the extra salt. This would be great with roasting any veggie alongside the chicken. I’ll make it again!
As is– only a 3, too much sodium. Regular butter has salt too and the mix has tons. Take the onion soup mix, add pepper and sprinkle sparingly on chicken, or I have used the soup mix with Panko bread crumbs to season and coat two batches of chicken parts, then it works real well.
too salty, but what I do is marinate the chicken in EVOO with spices and the soup mix. during cooking time, i make a slurry of cornstarch and water and add to the chicken. Then i slice up some mushrooms and layer on top.