I make a lot of chicken recipes but none have received the praise I've gotten for this!! This is the most moist thing ever!

French Onion-Breaded Baked Chicken

bread crumbs

(1 ounce) package dry French onion soup mix

mayonnaise

garlic paste

chicken breasts

Preheat the oven to 425 degrees F (220 degrees C).


Mix bread crumbs and dry soup mix together in a bowl.


Mix mayonnaise and garlic paste together in a separate bowl. Microwave on high to thin out consistency, 20 to 30 seconds.


Brush chicken breasts with the mayonnaise mixture. Cover with the crumb mixture. Place on a baking sheet.


Bake on the middle rack of the preheated oven until chicken is no longer pink in the center and juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).


For as simple as this recipe was, it was pretty tasty. Don't fear the mayo - you cannot taste it! The only change I made was to slightly pulse the onion soup mix in my food processor to get a more even texture.  No additional salt/pepper was needed upon serving.  The one issue I had was the mayo in the microwave. I heated it for 20 seconds and it curlded - not very appetizing, but I was able to brush it on the chicken regardless.  I would leave the step out next time. Just whisk the mayo and garlic paste together, and it'll be a good consistency to brush on the chicken, no heating needed.  Depending on the size of your chicken breasts, you may need to bake them a little longer, but I found 20 minutes to be perfect for the 6-8oz breasts I was using.

My husband absolutely loved this moist, tender chicken...so much he ate 2. I omitted the mayo (NOT A FAN) I substituted with 2 eggs mixed with 2 teaspoons of minced garlic. I will absolutely make this again.

Very good recipe.  I did not have garlic paste but wanted to substitute something else to boost flavor a bit more, so I mixed a little Dijon mustard with the mayo.  Delicious!

I haven’t made it yet, but I look forward to doing so because for many years I’ve used mayonnaise as a base layer for breading with mixtures of breadcrumbs, sesame seeds, minced dried onions, nuts, etc. Mayo works great with chicken, but also fish and veal.  Everything oven “fries”! and comes out super moist and flavorful.

If I were to make this again, I would cut the onion soup mix by half, and pulverize it in a blender or food processor, as another person suggested, before proceeding. My family commented that while the chicken was moist and flavorful, the onion soup mix was way too obvious. (I didn't tell them what the ingredients were.) Hubby complained he was, "choking on onion soup dust." Ooops.

This was easy to prepare and came out very moist.

Wouldn't change an ingredient. Perfectly done, subtle change in flavors. Looking forward to this recipe soon.

I made it just as the recipe instructed.  It was moist and very tasty.

french onion-breaded baked chicken

Prep Time: 10 minutes

Cook Time: 25 minutes

Total: 35 minutes

Servings: 4

Cost: $3.21 /serving

Author : Keady Perry

Ingredients

Instructions

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