French Onion-Breaded Baked Chicken

Rating: 4.48 stars
77 Ratings
  • 5 star values: 47
  • 4 star values: 22
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 0

I make a lot of chicken recipes but none have received the praise I've gotten for this!! This is the most moist thing ever!

By Keady Perry

Gallery
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Recipe Summary

prep:
10 mins
cook:
25 mins
total:
35 mins
Servings:
4
Yield:
4 chicken breasts
Nutrition Info
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat the oven to 425 degrees F (220 degrees C).

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  • Mix bread crumbs and dry soup mix together in a bowl.

  • Mix mayonnaise and garlic paste together in a separate bowl. Microwave on high to thin out consistency, 20 to 30 seconds.

  • Brush chicken breasts with the mayonnaise mixture. Cover with the crumb mixture. Place on a baking sheet.

  • Bake on the middle rack of the preheated oven until chicken is no longer pink in the center and juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts

Per Serving:
391 calories; protein 27.8g; carbohydrates 24.4g; fat 18.8g; cholesterol 71.6mg; sodium 1104.4mg. Full Nutrition
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Reviews (45)

Read More Reviews

Most helpful positive review

France C
Allstar
Rating: 4 stars
06/05/2020
For as simple as this recipe was, it was pretty tasty. Don't fear the mayo - you cannot taste it! The only change I made was to slightly pulse the onion soup mix in my food processor to get a more even texture. No additional salt/pepper was needed upon serving. The one issue I had was the mayo in the microwave. I heated it for 20 seconds and it curlded - not very appetizing, but I was able to brush it on the chicken regardless. I would leave the step out next time. Just whisk the mayo and garlic paste together, and it'll be a good consistency to brush on the chicken, no heating needed. Depending on the size of your chicken breasts, you may need to bake them a little longer, but I found 20 minutes to be perfect for the 6-8oz breasts I was using. Read More
Helpful
(61)

Most helpful critical review

DrB
Rating: 2 stars
06/06/2020
If I were to make this again, I would cut the onion soup mix by half, and pulverize it in a blender or food processor, as another person suggested, before proceeding. My family commented that while the chicken was moist and flavorful, the onion soup mix was way too obvious. (I didn't tell them what the ingredients were.) Hubby complained he was, "choking on onion soup dust." Ooops. Read More
Helpful
(1)
77 Ratings
  • 5 star values: 47
  • 4 star values: 22
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
France C
Allstar
Rating: 4 stars
06/04/2020
For as simple as this recipe was, it was pretty tasty. Don't fear the mayo - you cannot taste it! The only change I made was to slightly pulse the onion soup mix in my food processor to get a more even texture. No additional salt/pepper was needed upon serving. The one issue I had was the mayo in the microwave. I heated it for 20 seconds and it curlded - not very appetizing, but I was able to brush it on the chicken regardless. I would leave the step out next time. Just whisk the mayo and garlic paste together, and it'll be a good consistency to brush on the chicken, no heating needed. Depending on the size of your chicken breasts, you may need to bake them a little longer, but I found 20 minutes to be perfect for the 6-8oz breasts I was using. Read More
Helpful
(61)
Tammie G
Rating: 5 stars
06/03/2020
My husband absolutely loved this moist, tender chicken...so much he ate 2. I omitted the mayo (NOT A FAN) I substituted with 2 eggs mixed with 2 teaspoons of minced garlic. I will absolutely make this again. Read More
Helpful
(10)
rubie
Rating: 5 stars
06/02/2020
Very good recipe. I did not have garlic paste but wanted to substitute something else to boost flavor a bit more, so I mixed a little Dijon mustard with the mayo. Delicious! Read More
Helpful
(4)
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sssatin
Rating: 5 stars
06/03/2020
I haven’t made it yet, but I look forward to doing so because for many years I’ve used mayonnaise as a base layer for breading with mixtures of breadcrumbs, sesame seeds, minced dried onions, nuts, etc. Mayo works great with chicken, but also fish and veal. Everything oven “fries”! and comes out super moist and flavorful. Read More
Helpful
(1)
DrB
Rating: 2 stars
06/06/2020
If I were to make this again, I would cut the onion soup mix by half, and pulverize it in a blender or food processor, as another person suggested, before proceeding. My family commented that while the chicken was moist and flavorful, the onion soup mix was way too obvious. (I didn't tell them what the ingredients were.) Hubby complained he was, "choking on onion soup dust." Ooops. Read More
Helpful
(1)
Tsuyako Aoyama-Miller
Rating: 5 stars
06/08/2020
It was so good and easy meal! Read More
Helpful
(1)
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HPYCMPR
Rating: 5 stars
10/26/2020
The whole family loved it. Thanks! Read More
Helpful
(1)
HILARY54
Rating: 5 stars
06/08/2020
This was easy to prepare and came out very moist. Read More
Helpful
(1)
helene
Rating: 5 stars
06/08/2020
Wouldn't change an ingredient. Perfectly done, subtle change in flavors. Looking forward to this recipe soon. Read More
Helpful
(1)
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