Crispy Onion Chicken Recipe
Crispy Onion Chicken Recipe photo by Taste of Home

Crispy Onion Chicken Recipe

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4.5 57 80
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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
TOTAL TIME: Prep: 10 min. Bake: 30 min.
MAKES:4 servings
TOTAL TIME: Prep: 10 min. Bake: 30 min.
MAKES: 4 servings


  • 1/2 cup butter, melted
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon ground mustard
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon pepper
  • 1 can (6 ounces) cheddar or original French-fried onions, crushed, divided
  • 4 boneless skinless chicken breast halves (4 ounces each)

Nutritional Facts

1 chicken breast half : 603 calories, 47g fat (21g saturated fat), 124mg cholesterol, 919mg sodium, 19g carbohydrate (trace sugars, trace fiber), 23g protein


  1. In a shallow bowl, combine butter, Worcestershire sauce, mustard, garlic salt and pepper. In another shallow bowl, place 1/2 cup crushed onions. Dip chicken in butter mixture, then coat with onions.
  2. Place in a greased 9-in.-square baking pan. Top with remaining onions; drizzle with any remaining butter mixture. Bake, uncovered, at 350° for 30-35 minutes or until a thermometer reads 170°. Yield: 4 servings.
Originally published as Crispy Onion Chicken in Taste of Home August/September 2003, p29

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Reviewed Jun. 21, 2016

"This is one of our very favorite meals. It is on our menu every several weeks. I substitute olive oil for the butter and it is so good. I highly recommend this recipe as a Volunteer Field Editor."

Reviewed May. 2, 2016

"Chicken was very moist, but just too oniony for our tastes. Perhaps, if I had read the other reviews about cutting down on butter and using the cheddar onions we might have liked it more."

Reviewed Mar. 5, 2016

"to much butter baked for 40 minuted and chicken not done and onions not crispy. put on a broiler pan and baked another 15 minutes in my convection oven to finish cooking the chicken. i made it exactly like the recipe. will try again and use just enought butter to make onions stay on chicken before baking"

Reviewed Jan. 18, 2016

"I read the other reviews and used half the butter. The flavor was really good, however the bottom of the chicken turned out soggy. I'd like to know how to correct that. Also, I too used chicken tenders which makes a huge difference. I also didnt have any mustard ground so I had to use prepared."

Reviewed Oct. 18, 2015


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