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My family loves chicken...and I'm always trying new ways to prepare it. This golden brown chicken with its crunchy french-fried onion coating is great with rice, baked potatoes, macaroni salad or potato salad. -Charlotte Smith, McDonald, Pennsylvania
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Nutritional Facts 1 chicken breast half equals 603 calories, 47 g fat (21 g saturated fat), 124 mg cholesterol, 919 mg sodium, 19 g carbohydrate, trace fiber, 23 g protein.
Originally published as Crispy Onion Chicken in Taste of Home August/September 2003, p29
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Reviewed on Oct. 30, 2011 by August1
The flavor and tenderness of the chicken is excellent. I wish there was a way to get the same results with less butter. It is extremely greasy.
Reviewed on Oct. 19, 2011 by daduk
This chicken was fabulous. I have company for dinner last night and decided to try this recipe. It was a big hit and I received tons of compliments. Delish!!!
Reviewed on Oct. 01, 2011 by lsharkey
LOVED this recipe! It was extremely easy and was super moist & flavorful. I didn't have ground mustard so I used about a tablespoon of Dijon. Also used chicken tenders instead of breasts. It was fantastic-even as left overs the next day!
Reviewed on Sep. 18, 2011 by ebeth2007
Definitely not as good as I wanted it to be. Way, way, way too much butter - made it slimy and the onions mushy. If I made it again, I would not pour the leftover dipping sauce on it.
Reviewed on Sep. 18, 2011 by aug2295
Big hit here and extremely easy to put together. I used half the butter and thin sliced the chicken.
Reviewed on Aug. 14, 2011 by WSUHomeEcDenise
Very moist, flavorful, and easy to make. The only change I might make in the future is less butter.
Reviewed on Jul. 12, 2011 by New Recipe Night!
This was a complete hit at my house. Loved it and it will become a regular menu item!
Reviewed on Jun. 19, 2011 by Blizt_40
My family LOVES this. I've tried a few other variations, but this is The One!
Reviewed on May. 21, 2011 by vewebber58
This chicken was delicious, so moist and good. I do think I'd cut down on the butter the next time, maybe using only 4 - 6 tablespoons, and maybe use fewer onions, too.
Reviewed on Apr. 28, 2011 by Debbie309
This recipe is a keeper. It is so delicious, easy to fix, and never fail. It is so good that I might just toss all my other chicken recipes and just stick with this one.
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