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Tasty Onion Chicken Recipe

Tasty Onion Chicken Recipe photo by Taste of Home

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This is a no-fuss entree that's fast and flavorful. French-fried onions are the secret to the yummy coating that keeps the meat juicy.—Jennifer Hoeft, Thorndale, Texas

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Tasty Onion Chicken Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

10 20 30

Ingredients

1/2 cup butter, melted
1 tablespoon Worcestershire sauce
1 teaspoon ground mustard
1 can (2.8 ounces) French-fried onions, crushed
4 boneless skinless chicken breast halves (4 ounces each)

Directions

In a shallow bowl, combine the butter, Worcestershire sauce and mustard. Place the onions in another shallow bowl. Dip the chicken in butter mixture, then coat with onions.
Place in a greased 11-in. x 7-in. baking dish; drizzle with remaining butter mixture. Bake, uncovered, at 400° for 20-25 minutes or until a thermometer reads 170°. Yield: 4 servings.

Originally published as Tasty Onion Chicken in Quick Cooking January/February 2006, p19

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Tasty Onion Chicken

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Reviewed on Feb. 26, 2013 by pattycrow

I've made this recipe and find it to be very flavorful. My guests really loved it.

Reviewed on Jun. 05, 2012 by Haman

Made this today but only half recipe. I did use more than half the onions, so they were covered. I didn't grease the pan, since I used a stone bar pan. I think I will cut some of the butter the next time. This is really very tasty and I will make it again.

Reviewed on Dec. 08, 2011 by aperfe22

The first time I saw this recipe in one of my cookbooks, I thought great! French fried onions, few ingredients! My husband absolutely loved it and ever since, has asked me to make it at least once a week. I do change it slightly, though. I've never actually used boneless skinless chicken breasts. I've either used boneless skinless chicken tenders or boneless skinless chicken thighs (increasing the cooking time for the dark meat). My husband and I both agree that the thighs are the way to go - if you prefer dark meat! I do not put the onions on the bottom of the chicken because it did get a little mushy the first time I made it. Also, I do not use a whole stick of butter - I use a 1/4 cup of butter and a 1/4 cup of extra light olive oil - still great flavor! Definitely a keeper in our house!

Reviewed on Jun. 05, 2011 by allaboutcookies86

I love french fried onions so when I saw this I thought it would be VERY good and is a great idea. However... After baking it the onions on the bottom turn soggy (I don't care for soggy onions) and the flavor wasn't as I expected. I thought with the mustard and worcheshire it would be excellent but didn't quite keep the flavor next time I will try keeping the butter out of the bottom more and see if that helps.