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Baked Chicken and Onions

Baked Chicken and Onions

  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    40 m
SANCAL25

SANCAL25

This is baked boneless, skinless chicken breasts topped with garlic and onions and baked in a lemon and white wine mixture.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 203 kcal
  • 10%
  • Fat:
  • 3 g
  • 5%
  • Carbs:
  • 12g
  • 4%
  • Protein:
  • 26.1 g
  • 52%
  • Cholesterol:
  • 67 mg
  • 22%
  • Sodium:
  • 162 mg
  • 6%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
  2. Layer the bottom of the baking dish with 1/2 the onions and 1/2 the garlic slices. Pour lemon juice and white wine into the baking dish. Season chicken with paprika, salt, and pepper, and place in the baking dish. Top with remaining onions and garlic.
  3. Bake 25 minutes in the preheated oven, or until chicken juices run clear.
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Reviews

akschalk
22

akschalk

6/11/2007

Great recipe: One way to make sure the chicken stays moist is to spray cooking spray on the bottom of the pan. I always add extra spices to recipes and I did just that for this one. I added parsley, oregano, and basil sprinkling it on the chicken with the paprika, salt and pepper. I also sprayed the top of the chicken with cooking spray to keep it moist. It took about 45 minutes to cook the chicken. The chicken was very moist and by itself was a little to much lemon juice but I mixed it with white rice and the flavors where perfect. I will def. make this again and would recommened it.

JOHN STERBENZ
20

JOHN STERBENZ

2/13/2006

I was really hoping to like this recipe; unfortunately, after two preparations using the original, unmodified recipe, I can't say that I do. I will not be making this again, nor can I think of any changes to make to the recipe to improve it in my opinion.

Lindsay Lu
13

Lindsay Lu

12/1/2005

This recipe was good, but I had to change a few things as always- I just can't help myself! Instead of white wine I used white zinfandel- this type of wine with chicken is awesome, gives a very unique but delicious flavor. I would have used half the amount of lemon juice; I love lemon, but I don't want it to be the main flavor of the dish- a little overpowering. I did not use a whole head of garlic, and probably would have prefered it minced instead of sliced. No paprika. I used garlic powder instead. Other than that it was great!

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