This crispy chicken recipe is comfort food any time of the year.
Table of Contents
🗝️ Key takeaways
- A quick and easy chicken dinner with just 6 ingredients and almost no prep time.
- Chilly Fall evenings when you need a pop of comfort food that's a little fancier than a casserole - but just as easy.
- Bone in chicken breasts and thighs will stay juicier and be more flavorful but they take more time. Use boneless breast or thighs and cut the cooking time to about 20 minutes.
Finding easy weeknight dinners that also taste good can be overwhelming. That's why you need simple recipes like this French onion chicken bake with ALL the classic flavors of French onion soup.
Tried and true family favorites you can depend on to be perfect every time!
Recipes like this one and my family's favorite slow cooker chicken recipes.
🧾 Ingredients
This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.
📖 Variations
- During the last 5 minutes of baking, you can top chicken breast with some Provolone, Mozzarella, or Swiss cheese if you like.
- I love serving with a wedge of gruyere cheese on the side.
- Substitute pork chops for the chicken in this recipe.
- You can substitute chicken thighs for the breast.
You might also like this buttermilk brined roast chicken for an old-fashioned Sunday dinner!
🔪 Instructions
This is an overview of the instructions. Full instructions are in the green recipe card at the bottom of the page.
- 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 in the preheated oven until golden brown and crispy!
Love this good French onion flavor. Try these 3-ingredient French onion meatballs!
🎥 Video
🥫 Storage
Cover leftovers tightly with plastic wrap or put them in an airtight container and refrigerate for up to 4 days.
This reheats best in the oven so that the crumb coating crisps back up and the classic French onion soup flavor comes back to life.
This doesn't freeze all that well due to the crispy French onion coating.
💭 Things to know
Expert Tip: Save time! Use boneless breasts 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.
- 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.
- 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!
👩🍳 FAQs
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 overcook them.
If they happen to be done at that point just remove them from the pan and put your chicken back in the oven!
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!), or candied yams and marshmallows and 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!
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.
📚 Related recipes
Find another delicious chicken recipe right here.
- Crockpot Chicken Bog
- Copycat Popeye's Chicken Strips
- Chicken Cream Cheese Crescent Rolls
- Slow Cooker Chicken Tetrazzini
🍽️ Serve with...
A buttery chardonnay is a good choice for this recipe if you're looking for white wine. I don't think you can ever go wrong with Beaujolais with French onion soup if you prefer red wine.
I love these red skinned mashed potatoes. They're a rustic side dish that goes perfectly with the French country inn vibe! Add in a crusty baguette is a classic side - with or without the garlic butter.
And for dessert? Try this creamy German apple pie to finish off dinner on a sweet note.
🫶 Restless Chipotle recommends
The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
You'll need the following items to make this recipe successfully.
📞 The last word
Be sure to try slow cooker chicken and stuffing or creamy Ranch chicken next!
I have to say that when I find a simple recipe that the entire family will love it goes into my "go to" recipe box immediately.
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 and top with the chicken breast then bake. It adds extra flavor to this delicious dish and the smell is amazing!
Then, don't waste that flavor - make some fried potatoes in the same skillet.
For the first chilly day of fall I like to pair it with pumpkin spice cake for dessert.
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.
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
French Onion Chicken Bake
Print Pin Recipe Rate RecipeIngredients
- 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.
- kosher 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
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
First published August 31, 2020. Last updated Septemeber 16, 2023 for editorial improvements.
Devon W Kundel says
We really like the flavor profile! I made a few adjustments due to preferences. I did adjust the temp to 425 because my oven is hot. I did use thighs(preference). It was really good! I might consider mixing the bread crumbs with a bit of flour. but not necessary.
Carol Fox says
Made buttermilk pancakes they’re great your ingredients is the same as mine but the Method of doing it makes a big difference thank you
Tammy Dyck says
Thus was a big hit at our house.
Sarah says
This is amazing we love it!!! Thanks for sharing!
Vickie Woolley Harvey says
I love your recipes
Xema Jacobson says
Can I air fry this? It looks delicious.
Marye says
I've never tried. I don't see why you couldn't though.