Baked Onion Chicken
Submitted by dawna327
Crispy oven-baked chicken breasts coated in crushed onion soup mix and bread crumbs, drizzled with butter. A crunchy, savory weeknight dinner in 40 minutes.
YIELD
6 servingsPREP
15 minCOOK
20 minREADY
40 minIf you grew up in the ‘80s or ‘90s, there’s a solid chance this recipe was in your mom’s rotation.
Crushed onion soup mix gets combined with bread crumbs to create a savory, salty coating that bakes up shatteringly crisp on boneless chicken breasts.
A drizzle of melted butter before baking seals the deal with golden, buttery crunch.
It’s the kind of back-pocket recipe that never stops being useful: fast, foolproof, and loved by everyone at the table.
Kitchen Tips
- Pound the chicken breasts to even thickness so they cook at the same rate. No dry edges, no raw middles.
- Really crush the soup mix fine with a rolling pin. Big chunks fall off during baking.
- Line the baking sheet with parchment for easy cleanup and to prevent sticking.
Ingredients
Directions
With rolling pin, crush soup mix in envelope.
On wax paper, combine soup mix, bread crumbs, and pepper.
In shallow dish, beat together egg and water.
Dip chicken into egg mixture; coat with crumb mixture, shaking excess crumbs off.
On baking sheet, arrange chicken.
Drizzle with melted butter.
Bake at 400℉ (200℃) for 20 minutes or until chicken is no longer pink.
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