Easy French Onion Chicken Bake {crispy & juicy!}

Name: French Onion Chicken Bake
Prep time: 5 min
Cook time: 40 min
Total time: 50 min
Ingredients: 2 -1/2 pounds chicken breasts (I used bone in); 1/4 cup mayonnaise; 2 tablespoons garlic (chopped); 1 ounce dry onion soup mix (1 envelope); 1 cup dry bread crumbs; 1/4 cup Parmesan (the kind that comes in the green container on the shelf.); salt and pepper to taste

If you're looking for an easy weeknight dinner (and who isn't?) this crispy baked French onion chicken is exactly what you're looking for. It has just 6 ingredients and 5 minutes of prep time! Slice through that crispy coating to find the most tender, juicy chicken breast you ever put in your mouth!

Total time 50 minutes

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Be sure to try slow cooker chicken and stuffing or creamy Ranch chicken next!

Overhead view of finished chicken. Title text overlay. — French onion chicken bake is comfort food any time of the year.

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❤️ Why you'll love this recipe
🧾 Ingredients
🔪 Instructions
🎥 Video
🥫 Storage
💭 Tips
👩🏻‍🍳 FAQs
📚 Related recipes
📞 The last word
📖 Recipe
💬 Comments

❤️ Why you'll love this recipe

Quick and easy chicken dinner
Just 6 easy ingredients
Practically no prep time

Easy weeknight dinners that also taste good can be overwhelming. That's why you need recipes like this baked chicken recipe with ALL the classic flavors of French onion soup.

Tried and true family favorites you can depend on to be perfect every time!

Here are my family's favorite slow cooker chicken recipes to try next!

🧾 Ingredients

If you use boneless chicken breasts or chicken thighs it's not quite as juicy but it's out of the oven in 20 minutes.

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🔪 Instructions

Note: This is an overview of the instructions. The full instructions are in the green recipe card below.

Mix the dry breadcrumbs (I used Panko), Parmesan cheese, and the envelope of onion soup mix.
Mix the garlic and mayonnaise in another bowl.
Brush on the mayonnaise mixture.
Sprinkle on the crumbs and bake chicken until golden brown!

🎥 Video

🥫 Storage

Cover leftovers tightly with plastic wrap or put them in an airtight container and refrigerate up to 4 days.

This reheats best in the oven so that the crumb coating crisps back up.

💭 Tips

Expert Tip: Save time! Use boneless breast or thighs and cut the cooking time to about 20 minutes. Always make sure the internal temperature is 160 when you take it out of the oven and let it sit for 5 minutes to reach 165 before serving.

Store leftovers in an airtight container in the refrigerator up to 3 days. You'll want to warm them back up in the oven or air fryer for about 10 minutes to crisp the coating back up.
Bone in chicken breasts and thighs will stay juicier and be more flavorful but they take more time.
If the crumb coating browns too fast lay a piece of aluminum foil across the pan to loosely cover it. Remove it 5 minutes before the chicken is done to help it crisp up.
Substitute pork chops for the chicken in this recipe.
You can roast baby potatoes and pearl onions right in the pan with the chicken if you want to. Just rub the vegetables with oil first.
Be sure to use the Parmesan that's in the green containers on the shelves by the pasta. You don't want fresh Parmesan in this.
Use a baking pan with sides - there will be juice!
During the last 5 minutes of baking you can top chicken breast with some swiss cheese if you like.
This is so good with a side of Noodles Romanoff!

👩🏻‍🍳 FAQs

Can I cook vegetables with the chicken in the same baking pan?

Absolutely! Be sure to use uniform sized pieces (think baby potatoes, pearl onions, baby carrots) and toss them in a little oil first. Check them about halfway through cooking time to make sure that you don't over cook them.
If they happen to be done at that point just remove them from the pan and put your chicken back in the oven!

What should I serve with baked French onion chicken?

Roast baby potatoes and carrots right along with the chicken or mashed potatoes (pick up a tub of mashed potatoes at the store to make it easy!), green beans or salad. I love this fried cabbage on the side, too. And, if you want to end on a sweet note, this 10 minute chocolate cobbler is amazing!

Can I make this ahead of time?

You do everything except add the crumb topping, cover the pan with plastic wrap, and refrigerate up to 24 hours. Add the crumbs just before sliding the dish into the oven.

📞 The last word

I have to say that when I find an easy recipe the entire family will love it goes into my "go to" recipe box.

This French onion chicken bake is one of the best chicken dinners I've ever made - and the whole family agrees heartily!

If I have time I'll slice up a few sweet onions and caramelize them in a heavy skillet. I add those to the casserole dish and top with the chicken breast then bake. It adds extra flavor and the smell is amazing!

I like to serve this with a simple side dish like green beans and potatoes, a baguette, and maybe some white wine if I have some chardonnay sitting around.

If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!

If you love this recipe please give it a 5 star rating. ⭐️⭐️⭐️⭐️⭐️

📖 Recipe

4.75 from 39 votes

French Onion Chicken Bake

Print Add to Collection Pin Recipe

Course Dinner (quick and easy)

Cuisine American - Vintage

Prep Time: 5 minutes

Cook Time: 40 minutes

Resting time: 5 minutes

Total Time: 50 minutes

Servings:

Calories:447

Author:Marye Audet-White

As an Amazon Associate I earn from qualifying purchases.

Equipment Needed

▢
insta-read thermometer

Ingredients

▢ 2 -½ pounds chicken breasts, I used bone in
▢ ¼ cup mayonnaise
▢ 2 tablespoons garlic, chopped
▢ 1 ounce dry onion soup mix, 1 envelope
▢ 1 cup dry bread crumbs
▢ ¼ cup Parmesan, the kind that comes in the green container on the shelf.
▢ salt and pepper to taste

Instructions

Preheat the oven to 450F and spray a heavy baking sheet with no stick spray.
Mix the mayonnaise and garlic - set aside.
Mix the dry onion soup mix, bread crumbs, and Parmesan - set aside.
Season the chicken with salt and pepper to taste.
Brush the chicken generously with the mayonnaise mixture.
Sprinkle on the crumb mixture.
Bake for 35 to 45 minutes, or until the internal temperature of the chicken is 160F.
Remove from oven and let rest for 5 minutes before serving. This allows the temperature to go up to a safe 165F with out over cooking.

Notes

Store leftovers in an airtight container in the refrigerator up to 3 days. You'll want to warm them back up in the oven or air fryer for about 10 minutes to crisp the coating back up.
Bone in chicken breasts and thighs will stay juicier and be more flavorful but they take more time.
Use boneless chicken breasts or thighs for a quicker bake time - just 20 minutes.
If the crumb coating browns too fast lay a piece of aluminum foil across the pan to loosely cover the chicken. Remove it 5 minutes before the chicken is done to help it crisp up.
You can roast baby potatoes and pearl onions right in the pan with the chicken if you want to. Just rub the vegetables with oil first.
Be sure to use the Parmesan that's in the green containers on the shelves by the pasta. You don't want fresh Parmesan in this.
Use a baking pan with sides - there will be juice!

Nutrition Facts

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First published August 31, 2020. Last updated July 9, 2021 to add tips and variations.