Crispy Onion Baked Chicken

SERVES: 4

COOK TIME: 20 Min

Looking for a dish with great texture and taste? We've got ya covered with this Crispy Onion Baked Chicken. There's nothing boring about this super easy baked chicken, because we've kicked it up a notch with our favorite onion soup mix! Combine that with the crispy texture, and this recipe will shake up that same ol' dinner menu.

What You'll Need

3/4 cup breadcrumbs
1 (1.0-ounce) package dry onion soup mix
4 boneless, skinless chicken breasts
1/3 cup mayonnaise

What to Do

Preheat oven to 425 degrees F. Combine bread crumbs and soup mix in a large resealable plastic bag; seal and shake to combine.
Brush chicken breasts with mayonnaise; place one chicken breast in bag; seal and shake to coat. Remove chicken from bag and place on wire rack on baking sheet. Repeat, one at a time, with remaining chicken breasts.
Bake 20 to 25 minutes or until no longer pink in center and the coating is crispy. Enjoy!

Test Kitchen Tips

The French onion soup mix adds crunch and crispness to the chicken, while the mayonnaise contributes to its moistness. And by baking on a rack, the chicken will keep its crispy coating.
One of the reasons we love chicken is because it's so versatile! If you're looking for more amazing ways to enjoy chicken, try our Tasty, Quick & Easy Chicken Recipes, or our Simple Chicken Drumstick Recipes.
What are Howard's favorite chicken recipes? Try his Honey Garlic Drumsticks, or his Nothing-To-It Chicken! And if you'd like a little help in the kitchen, check out Howard's easy How to: Bread Chicken Pieces video!

Nutritional InformationShow More

Servings Per Recipe: 4

Amount Per Serving % Daily Value *
Calories 313
Calories from Fat 95
Total Fat 11g 16 %
Saturated Fat 1.6g 8 %
Trans Fat 0.0g 0 %
Protein 29g 57 %

Amount Per Serving % Daily Value *
Cholesterol 82mg 27 %
Sodium 931mg 39 %
Total Carbohydrates 23g 8 %
Dietary Fiber 1.7g 7 %
Sugars 2.0g 0 %

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robschultz1969

May 06, 2019

Great chicken recipe with lots of flavor. Moist and not dry because the mayonnaise helps to keep it moist. Make it and see.

meanyjeanne

Aug 16, 2014

very easy and tasty.

Margiei961

Jul 05, 2014

Try using a paper lunch bag to shake the pieces with the crumbs or better yet just roll pieces in the crumbs. Keep it simple and less messy.

faneftj 7128568

Aug 21, 2013

I found it difficult to brush the mayo on both sides of the chicken, then to get the chicken without slopping the mayo on the sides of the bag, to finally coat it evenly. I baked it IAW directions and it was very tasty. I don't know if I'll make it again because of the mess it was to prepare.

theiapeach 8949814

Oct 16, 2012

I used thighs and they were succulent.

bmpm2 1115838

Oct 12, 2012

When I do Shake N' Bake for chicken, I put a cooling rack on a cookie sheet with 1/2" sides and most of the fat drips onto the cookie sheet.

tinysnickers 27127 99

Oct 10, 2012

I HAVEN'T TRIED THIS RECIPE YET, FRODOSDAD....IF YOU HAVE, PLEASE LET ME KNOW HOW IT TURNED OUT. IT SOUNDS VERY GOOD.

Frodosdad

Oct 10, 2012

At what temperature?

tinysnickers 27127 99

Oct 10, 2012

IT SAYS RIGHT AT THE TOP, ON WHAT TO DO: TO HEAT YOUR OVEN TO 425 DEGREES. BAKE FOR 20 TO 25 MINUTES, OR UNTIL DONE.

shireneu

Aug 08, 2012

A "broiler pan" is a shallow pan with a top that has slits cut in it. This allows the juices to run into the pan part and doesn't make the coating soggy. http://www.appliancezone.com/ShowProduct.aspx?ID=18021&gclid=CLGot82X2bECFYao4Aodmi0AxQ

dearcat

Aug 08, 2012

I agree with legal eagle. I am 75 and dammed if I know what you mean. Do I bake it in the oven or broil it? Do you mean a "cake cooling" rack, in the broiling pan then baked in the oven? Wouldn't the juices all run out that way?

legal eagle

Aug 08, 2012

Don't really know what is meant by an ungreased rack in a boiler pan.

USC Trojan Mama

Aug 07, 2013

Your oven should have come with a "BROILER PAN". Mine is a deep pan (1" deep) with a "slotted" top piece to allow fats to drip down into as your meat cooks. Just place the chicken on the pan as it is and there you have it!! That's your "ungreased rack in (on) a broiler pan".