Onion Baked Chicken

Onion Baked Chicken

59 Reviews 1 Pic
  • Prep

    5 m
  • Cook

    25 m
  • Ready In

    30 m
Tomas Weaver
Recipe by  Tomas Weaver

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

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 4 chicken breasts

Directions

  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).

Share It

Reviews (59)

Rate This Recipe
Blender Woman
42

Blender Woman

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
33

mckenzierenee

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
18

OHSUZANNA

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.

More Reviews

Similar Recipes

Baked Parmesan-Crusted Chicken
(197)

Baked Parmesan-Crusted Chicken

Baked Chicken
(146)

Baked Chicken

Tender Onion Baked Chicken
(112)

Tender Onion Baked Chicken

Honey Baked Chicken
(46)

Honey Baked Chicken

Baked Italian Lemon Chicken
(12)

Baked Italian Lemon Chicken

Crispy Baked Cereal Chicken
(12)

Crispy Baked Cereal Chicken

Nutrition

Amount Per Serving (4 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Baked Parmesan-Crusted Chicken

>

next recipe:

Tender Onion Baked Chicken