Tasty Onion Chicken
The secret to this French onion chicken is the yummy, crunchy coating that keeps the meat juicy and tender. Round out your meal with green beans and buttermilk biscuits. —Jennifer Hoeft, Thorndale, Texas
Ingredients
- 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)
Reviews
this sounds delicious . . . but for an Aussie it's just not going to work. So many of your frontline ingredients are unheard of here . the French Fried Onions for example . . crescent rolls are another . . heaps of stuff that has no easy alternative on our shelves. . . oh well . . .such is life. Sight unseen I would rate this a 4. lol. . . .
This is so easy and so delicious. The butter mix keeps the chicken moist and the French fried onions give it a wonderful crunch and flavor.
Very easy & quick, really tasty. I used Dijon for the mustard & used a large can of French fried onions for extra coating. Will make it again.
This is one of our favorite chicken dinners. It is so easy to prepare and so tasty. Hubby loves it. We have it frequently. I highly recommend this recipe as a Volunteer Field Editor for Taste of Home.
My family loves this and so do guestsquick easy and turns out perfect everytime!even fussy toddlers love this dish
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!
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.
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!
This is the best chicken dish ever nice and moist:):)
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.