Be sure to try slow cooker chicken and stuffing or creamy Ranch chicken next!
❤️ Why you'll love this recipe
Easy weeknight dinners that also taste good can be overwhelming. That's why you need recipes like this to fall back on - family favorites you can depend on to be perfect every time!
🧾 Ingredients
If you use boneless chicken breasts it's not quite as juicy but it's out of the oven in 20 minutes.
🔪 Instructions
Note: This is an overview of the instructions. The full instructions are in the recipe card below.
- Mix the dry breadcrumbs (I used Panko), Parmesan, and the envelope of onion soup mix.
- Mix the garlic and mayonnaise in another bowl.
- Brush the mayonnaise mixture on the chicken.
- Sprinkle on the crumbs and bake!
💭 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.
- 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!
- This is so good with a side of Noodles Romanoff!
👩🏻🍳 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 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!
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. 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.
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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 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Baked French Onion Chicken
Print Add to CollectionEquipment Needed
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
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!
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