Onion Baked Chicken

Onion Baked Chicken

61
Tomas Weaver 3

"This chicken is moist inside with a crunchy onion outside. Great with mac and cheese and steamed asparagus. A great alternative to frying."

Ingredients 30 m {{adjustedServings}} servings 410 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 410 kcal
  • 21%
  • Fat:
  • 25.6 g
  • 39%
  • Carbs:
  • 24g
  • 8%
  • Protein:
  • 27.1 g
  • 54%
  • Cholesterol:
  • 75 mg
  • 25%
  • Sodium:
  • 963 mg
  • 39%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  1. 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.
  2. Coat the chicken breasts all over with mayonnaise, then press into the panko mixture. Place the breasts on the baking sheet.
  3. 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).
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Footnotes

  • Editor's Note
  • The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary.
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Reviews 61

  1. 83 Ratings

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Holiday Baker
9/21/2011

This is a pretty good and simple chicken recipe. There are other equally good and simple variations of this recipes I have made. One I have done is mixing seasoned bread crumbs and parmesan cheese. I have also made it as is, but subtituted french fried onions for the onion soup mix. I think the key is more likely the mayonaise that keeps the chicken tender. I also flatten the chicken slightly, so it cooks evenly. Only downside is that there is no sauce or gravy. **EDIT NOTE: I made again today on the stove and it was even more "tender" and much quicker than baking. I used chicken tenderloins. I didn't have any more mayo so I used a mock buttermilk and let soak for 30 minutes. I then mixed the 1st two ingredients to taste using plain bread crumbs. I heated about 2 tablespoons of butter in a saute pan on medium and cooked on both sides for about 7-8 minutes total. I served this time, like a chicken tender, with Honey Mustard Dressing II also from the site.

mckenzierenee
9/23/2010

This is a great recipe. For better results, refrigerate the breaded chicken for about an hour. Really helps the panko and onion seasoning to stick to the chicken.

OHSUZANNA
9/17/2010

This really was good. Key to the coating adhering is to make sure you dry your chicken pieces well. I've used both whole, cut up chicken, and chicken breasts. Both turned out well. I love how easy it is. Takes but a few minutes to coat the chicken then you forget about it for the next 45 minutes or so while you make some side dishes. I forgot to add that I used regular breadcrumbs because that's all I had. I'm going to make this often.Thanks for a great, quick recipe.