Tips for Best Flavor and Texture
- Use a heavy pan or preheated baking sheet to help the underside brown instead of steam.
- If the topping browns too fast, loosely tent with foil for the last few minutes of baking.
- Swap part or all of the mayonnaise for Greek yogurt if you want a lighter version while keeping the same method.
FAQs
Can I use chicken thighs instead of breasts?
Yes. Bone‑in, skin‑on thighs work well; just adjust bake time until they reach 175°F internally, which gives tender, juicy dark meat.
Does this freeze well?
The dish is best fresh, but leftovers can be refrigerated up to 3 days and reheated in the oven or air fryer to re‑crisp the topping. Freezing is possible, though the crumb coating may soften slightly on thawing.
Why You’ll Love This Bake
French Onion Chicken Bake turns pantry staples—dry onion soup mix, mayo, bread crumbs, and Parmesan—into a surprisingly flavorful, weeknight‑friendly main course. With minimal prep, one pan, and a crunchy, savory topping over tender chicken, it’s an easy recipe to keep on repeat when comfort food is calling.
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