French Onion Chicken Bake is a quick, four‑ingredient main dish where juicy chicken breasts bake in a savory onion‑soup crust with a creamy mayo and garlic layer underneath. It delivers the cozy flavors of French onion soup with almost no prep, making it ideal for busy nights.
Using dry onion soup mix plus bread crumbs and Parmesan creates a crispy, flavorful topping, while mayonnaise and garlic keep the chicken moist and tender. Everything bakes in one pan and pairs easily with rice, mashed potatoes, or a simple green salad.
Ingredients
- 2 1/2 pounds chicken breasts (bone‑in or boneless, about 3–4 pieces)
- 1/4 cup mayonnaise
- 2 tablespoons chopped garlic (or 2–3 cloves minced)
- 1 ounce dry onion soup mix (1 envelope)
- 1 cup dry bread crumbs
- 1/4 cup grated Parmesan cheese
- Salt and pepper, to taste
Step‑by‑Step Instructions
1. Prep the pan and chicken
- Heat oven to 375–400°F (190–200°C). Lightly grease a heavy baking sheet or 9×13‑inch baking dish.
- Pat chicken dry with paper towels and season both sides lightly with salt and pepper.
2. Make the coatings
- In a small bowl, mix mayonnaise and chopped garlic; this is your moisture‑locking layer.
- In another shallow bowl, combine dry onion soup mix, bread crumbs, and Parmesan cheese. Stir well so the seasoning is evenly distributed.
3. Coat the chicken
- Brush or spread the garlic‑mayo mixture generously over the tops and sides of each chicken breast.
- Press the coated sides into the crumb mixture, patting so a thick, even crust adheres. Place chicken in the prepared pan, crusted side up.
4. Bake
- Bake for about 25–30 minutes (boneless) or 35–40 minutes (bone‑in), until the chicken is cooked through and the topping is deeply golden and crisp.
- Use a meat thermometer to confirm an internal temperature of 165°F (74°C). Let rest 5 minutes before serving so juices redistribute.
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