Excellent chicken with crunchy French onion topping that pairs nicely with any side dish. It’s also quick and simple!
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
Ingredients
- 1 ⅓ cups French-fried onions, crushed
- 1 large egg, beaten
- 1 pound skinless, boneless chicken breast halves
Instructions
- Gather all ingredients.
- Dotdash Meredith Food Studios
- Preheat the oven to 400 degrees F (200 degrees C).
- Spread crushed onions in a shallow bowl. Pour egg into a separate shallow bowl.
- Dotdash Meredith Food Studios
- Dip chicken into beaten egg, then press into crushed onions. Gently tap chicken to let loose pieces fall away. Place breaded chicken on a baking sheet.
- Dotdash Meredith Food Studios
- 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).
- Dotdash Meredith Food Studios
Reviews
Delicious! I pounded the chicken, added seasoned salt and pepper to the crushed onions and baked it 15-20 minutes on Parchment paper. Will definitely make this again!
I rarely take her recipes as nothing has actually caught my eye but this did.
I just followed the instructions. It wad nice and juicy.
I love this recipe as it’s written but I do a couple things to make it a bit more flavorful for us. I do use the rolling pin in a large ziplock for the fried onions. Instead of egg, I use a really good olive oil with garlic in it to dredge in prior to breading. I also pound the breasts so that they are thinner. It’s good hot or cold and I can eat it for breakfast, lunch or dinner. Yum! Also delicious on pork chops
I make this all the time it’s very very good try using ranch instead of egg oh my. God it’s the best
This was delicious! I used 2x the amount of fried onions. Soooo good !
I used Two eggs for batter. Flattened out French fried onions. Used 2 breasts that were Pretty fat so ended up putting in microwave for additional 2 minutes. Delicious.
My family loved that I made homemade chicken nugget strips out of it.
I have been making this for years, and not only is it easy to make, it tastes great. I found early on that to get the onions to stick to the chicken, you need to crush them REALLY well. So my truck is to put the onions in a big Ziplock bag, squeeze out the air, zip up the bag, and then use a rolling pin. If you don’t have a rolling pin, a tall glass water tumbler will do the job too, but a rolling pin is much easier to hang onto. The last thing I do before putting them in the oven is to sprinkle a little kosher salt on both sides of the chicken breasts. Everyone I’ve ever made them for has loved them and asked for the recipe.
Instead of an egg, coat the chicken with mayonnaise! Much tastier! You won’t regret it!
I think that this recipe was easy to make, and I had all of the ingredients without needing to shop or even look for them. I cooked it for my brother so he could eat something healthy while he is visiting.
Just tried this 2 weeks ago. It was ok, even good, but… there was something missing. Kitchen creator (not) that I would like to be, I made them again last night. What I came up with isn’t perfect, but I like it better. To the onion rings I added one half tsp of Lawry’s Seasoned Salt, one half tsp granulated garlic, and one half cup ground up Goldfish®. Followed the rest of the directions as written. Now I need to come up with a simple sauce. Almost 5 stars for me. Edit: Made this again last night. If I like sonething, I can’t stop trying to improve it. That is often a costly mistake, for example with a prime rib. But a chicken breast? How expensive can that be, especially since I have quite a few in the freezer? I realized that what I was missing was a tiny bit of heat so I added a few drops of Tabasco to the egg and half a teaspoon of cayenne to the crushed onions and Goldfish mixture. It’s a winner in my book.
Surprised by how good this was. I took suggestions from other reviews and stuck the chicken in a ziplock bag with zesty Italian dressing for a few hours, added a shake of garlic powder to the crushed onions, and baked the chicken on a cooling rack set onto a sheet pan. This was easy and really tasty.
This does not make 4 servings. We doubled it for 4 people. Also, need more french onions.
The onion mixture didn’t really stick to the egg coated chicken. Next time I would probably crunch up the onions a bit finer than they were. It was okay, but dish lacked any real taste to me.
My great grandsons are very picky eaters. This is one recipe they loved and could not get enough. I did not change a thing. I will be making this again!
Works great with the cheesy fried onions or using it on chicken tenders
This was delicious. The chicken was nice crispy . The French friend onion gave it a great oniony flavor! I will make this again!
Great with roasted potatoes and fresh veggies
Very delicious and everyone (six of us) loved it!
Quick and easy no changes needed