Crispy Onion Chicken

Name: Crispy Onion Chicken
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings.
Ingredients: 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)

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

Ingredients

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)

Directions

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°.

Nutrition Facts

1 chicken breast half : 603 calories, 47g fat (21g saturated fat), 124mg cholesterol, 919mg sodium, 19g carbohydrate (0 sugars, 0 fiber), 23g protein.

Reviews

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Average Rating:

Josie

Apr 1, 2020

The picky eaters in my house loved this one. I used large chicken breasts, so next time I'll increase the amount of onions. Also used prepared honey mustard instead of ground mustard.
shawnba

Mar 6, 2020

We really enjoyed this recipe. Full disclosure, I used pork chops because that’s what I had on hand, and they were delicious. Will definitely make this again. VFE
gunslinger

Apr 19, 2019

Crust was crispy and had a great flavor, Chicken was very tender.
modestcook

Apr 3, 2018

Made this tonight. Just two of us so I cut the recipe in half. I lined the baking dish with aluminum foil, put a rack in the dish, sprayed the rack with non-stick spray. Laid the breasts on top, drizzled the remaining butter on top. Baked for 40 minutes because the breasts were large. They came out perfect. Putting them on a rack they did not get soggy, and they were tender and juicy. A keeper. Will make again.
joannewells

Jan 17, 2018

What do you do about the soggy bottom?
M

Nov 11, 2017

Everyone loved it!
Lady Fingers

Jul 14, 2017

I made this recipe for dinner tonight, using the new Caramelized Onion flavor French-fried onions. They are a bit sweeter than the regular onion topping, but the mustard in the butter mixture balanced that out nicely. It came together nicely, and the topping did stick to the chicken. Don't worry about the amount of butter -- it seemed that any extra remelted and drained off the chicken.
ailurophileg

Jul 4, 2017

I halved the breasts, used half the butter called for, twice the onions called for and after they were done put them on a rack over the pan I cooked them in, spooned the juices on them and let them rest in the oven at 200 for a few minutes to let them crisp up. Excellent. :)
2124arizona

Jul 1, 2017

This is one of the best ways to fix chicken!! The French-fried onions complement the chicken very nicely!! It's a keeper!!
hskinner76

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!