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

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4.5 61 84
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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 (0 sugars, 0 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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hskinner76 User ID: 540241 260162
Reviewed Jan. 23, 2017

"I found garlic-pepper flavored fried onions in the produce department, so I omitted the garlic salt and pepper. Turned out great!"

Cklee1403 User ID: 7760621 257524
Reviewed Dec. 1, 2016

"I thought this was really good and easy for a |weeknight dinner. I took some of the other

Reviewer recommendations and used a broiler pan in the over so the onions wouldn't become soggy."

ms11145 User ID: 1604521 253080
Reviewed Aug. 23, 2016

"Family loved this. I also used evoo instead of butter. Nice flavor. I did had just a touch of flour to the onion rings to help hold the mixture on the chicken. Next time zip think I will marinate the chicken in this sauce for a couple of hours before dredging in onions and baking."

lorstout User ID: 2537668 253041
Reviewed Aug. 22, 2016

"Great flavor, but as others said, too much butter. I will definitely make again with half the butter or olive oil as suggested by others. Only about half of the onions were needed to coat the chicken well, so I would suggest starting with half the can, then add more if needed."

MarineMom_texas User ID: 31788 249668
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."

castlek User ID: 1056158 247790
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."

61comet User ID: 2736354 244950
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"

Stephaniefnorth User ID: 8702452 242004
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."

ardy bare User ID: 4495741 235158
Reviewed Oct. 18, 2015


Kstanchfield User ID: 7685227 232581
Reviewed Sep. 9, 2015

"Superb!! I followed the other reviews which suggested using half the amount of butter, and I used the cheddar French fried onions. I also sliced the chicken breasts in half to make them thinner. Thirty minutes in the oven yielded a crispy, juicy, delicious meal my family loved!"

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