Show Subscription Form

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

Tasty Onion Chicken Recipe

Read Reviews
4.5 25
Publisher Photo
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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 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)


  1. 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.
  2. 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

Reviews for Tasty Onion Chicken

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed May. 27, 2015

"Amazing. I use chicken breast so I have to flatten the meat or cook it longer than the suggested time to make sure it is done. This tastes incredible!"

Reviewed Apr. 29, 2015

"I made this with chicken thighs because that's what I had on hand. My family loved it and asked me to make it again soon."

Reviewed Dec. 28, 2014

"I am always looking for new ways to make baked chicken and this one is a winner. Love the onion crunch and the worcestershire, mustard butter coating gives the chicken a really good flavor!"

Reviewed Dec. 5, 2014

"This is the best chicken dish ever nice and moist:):)"

Reviewed Feb. 24, 2014

"Yummy and so very easy to make on a week night. I made these this evening using the chicken thighs. Smelled great cooking. I agree with others that it is a keeper recipe, but I will cut back on the butter next time. They were just a bit too greasy, but definitely yummy."

Loading Image