Crunchy Onion Baked Chicken

    Crunchy Onion Baked Chicken

    (86)
    9saves
    30min


    83 people made this

    About this recipe: A very moist and flavourful baked chicken recipe, with just four ingredients. Panko breadcrumbs are Japanese breadcrumbs that are especially crispy, but you can use regular breadcrumbs just as well.

    Ingredients
    Serves: 4 

    • 1 sachet dried French onion soup
    • 120g panko breadcrumbs
    • 4 skinless chicken breast fillets
    • 8 tablespoons mayonnaise

    Method
    Prep:5min  ›  Cook:25min  ›  Ready in:30min 

    1. Preheat an oven to 220 C / Gas 7. Combine the soup mix and breadcrumbs in a mixing bowl; set aside. Line a baking tray with foil.
    2. Coat the chicken breasts all over with mayonnaise, then press into the breadcrumb mixture. Place the breasts on the baking tray.
    3. Cook the chicken breasts until no longer pink in the centre and the juices run clear, about 25 minutes.
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    Reviews & ratings
    Average global rating:
    (86)

    Reviews in English (86)

    by
    48

    This is a pretty good and simple chicken recipe. There are other equally good and simple variations of this recipes I have made. One I have done is mixing seasoned bread crumbs and parmesan cheese. I have also made it as is, but subtituted french fried onions for the onion soup mix. I think the key is more likely the mayonaise that keeps the chicken tender. I also flatten the chicken slightly, so it cooks evenly. Only downside is that there is no sauce or gravy. **EDIT NOTE: I made again today on the stove and it was even more "tender" and much quicker than baking. I used chicken tenderloins. I didn't have any more mayo so I used a mock buttermilk and let soak for 30 minutes. I then mixed the 1st two ingredients to taste using plain bread crumbs. I heated about 2 tablespoons of butter in a saute pan on medium and cooked on both sides for about 7-8 minutes total. I served this time, like a chicken tender, with Honey Mustard Dressing II also from the site.  -  15 Sep 2010  (Review from Allrecipes US | Canada)

    by
    36

    This is a great recipe. For better results, refrigerate the breaded chicken for about an hour. Really helps the panko and onion seasoning to stick to the chicken.  -  21 Sep 2010  (Review from Allrecipes US | Canada)

    by
    20

    This really was good. Key to the coating adhering is to make sure you dry your chicken pieces well. I've used both whole, cut up chicken, and chicken breasts. Both turned out well. I love how easy it is. Takes but a few minutes to coat the chicken then you forget about it for the next 45 minutes or so while you make some side dishes. I forgot to add that I used regular breadcrumbs because that's all I had. I'm going to make this often.Thanks for a great, quick recipe.  -  17 Sep 2010  (Review from Allrecipes US | Canada)

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