- 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)
- 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.
- 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.
Reviews for Crispy Onion Chicken
"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."
"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"
"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."
"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!"