A BAKED FRENCH ONION CHICKEN is the perfect way to kick up your flavor in a bowl of soups, stews or casseroles. A BAKED FRENCH ONION CHICKEN shows the tender loving care of a chef while at the same time providing you with healthy, mouthwatering chunks of onions, perfect for frying.
Typically the onions are cut into thin slices to avoid burning the delicate skin of the onions. The best part about this type of onion dish is that it can be prepared in a matter of minutes and doesn’t require the complicated ingredients and cooking techniques that many other recipes call for.
A dish of fried chicken that has slowly taken off over the United States is the Baked French Fried Chicken. This chicken is a classic American dish, made by frying a piece of boneless, skinless chicken and then baking it in an oven.
The result is a light, golden brown dish that is extremely easy to make and a delight for any kind of restaurant crowd. If you are looking for a delicious, light breading alternative to traditional fried chicken, try a baked French fried chicken instead!
Baked French onion dipped in a sweet, thick, syrupy, light buttery sauce mixed with wine, herbs and seasonings, is a dish you just can’t go wrong with. It’s healthy, good for you, and so easy to make that it’s a shame more people don’t do it more often.
The classic recipe called for half a pound of French onions (diced) and half a pound of boneless, skinless chicken breast, cut into one inch chunks. You also need a bottle of dry white wine (dried in a glass, not poured) and about three cups of chicken broth or stock. Mix all of the ingredients together, heat your oven and bake the chicken.
Baked French Onion ChickenCourse: DinnerCuisine: AmericanDifficulty: Easy
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 you ever put in your mouth!
2 -½ pounds chicken breasts, I used bone in
¼ cup mayonnaise
2 tablespoons garlic, chopped
1 ounce dry onion soup mix, 1 envelope
1 cup dry bread crumbs
¼ cup Parmesan, the kind that comes in the green container on the shelf.
salt and pepper to taste
- 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.
- 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!
Reference : restlesschipotle.