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!
¼cupParmesanthe 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.
Video
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!