Best 20 French Onion Chicken Recipes

CRUNCHY FRENCH ONION CHICKEN

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Spread crushed onions in a shallow bowl. Pour beaten egg into a separate shallow bowl.
• Dip chicken into beaten egg, then press into crushed onions. Gently tap chicken to let loose pieces fall away. Put breaded chicken to a baking sheet.
• Bake chicken until no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

FRENCH'S CRUNCHY ONION CHICKEN

Steps:

• Crunch French Fried Onions with flour in a plastic bag.
• Dip chicken into the egg and then coat in onion crumbs.
• Bake at 400 degrees Fahrenheit for 20 minutes until chicken is no longer pink.

FRENCH ONION CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly spray the bottom of a 3-quart casserole dish with cooking spray.
• Place chicken breasts in the prepared dish and top with mushrooms. Mix cream of mushroom soup, sour cream, and onion soup mix together in a bowl; pour over chicken and mushrooms. Cover dish with aluminum foil.
• Bake in the preheated oven until no longer pink in the center and the juices run clear, about 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

SUNNY'S EASY SMOTHERED FRENCH ONION CHICKEN THIGHS

Steps:

• For the chicken: Add the flour, garlic powder, onion powder, paprika, a nice pinch of salt and a few grinds of pepper to a medium bowl. Stir to distribute. Add the chicken thighs and toss to coat. Let sit in the bowl.
• For the gravy: Add the butter and flour to a saucepan over medium-low heat. Stir together with a wooden spoon and cook, stirring, until a deep brown color but not burning, about 6 minutes. Add the onions, Dijon, thyme, paprika and garlic and stir to coat. Slowly add the stock and stir. Raise the heat to a simmer and cook until thickened like gravy. Season with salt and pepper. Keep warm.
• Add the oil to a large pan over medium-high heat. When it begins to swirl, shake the excess flour off the chicken and add to the pan. Sear on both sides, 6 to 8 minutes per side, then place in the gravy and simmer, covered, to complete cooking, 15 to 20 minutes. Serve over rice or mashed potatoes.
• Cover potatoes and garlic with water by 1 inch in a large pot. Bring to a boil, add salt and simmer until tender, about 15 minutes. Drain well.
• Put the potatoes and garlic back in the pot and cook over low heat to evaporate the rest of the water. Mash in the butter with a potato masher. Add the heavy cream in stages until the desired consistency is reached. Season with salt and pepper.

CHEESY FRENCH ONION CHICKEN RECIPE BY TASTY

Steps:

• In a bowl, add the chicken thighs, salt, pepper, garlic, dried parsley, and olive oil, and toss until evenly coated.
• Add the chicken to a skillet on medium-high heat. Sear until golden brown, about 4 minutes. Flip and cook the other side of the chicken, 2 minutes. Remove the chicken from the pan and set aside.
• Preheat oven to broil.
• Add the butter, sliced onions, salt, and pepper to the same pan, stirring occasionally until softened. Reduce heat to low and cook until they are deeply caramelized, about 1 hour.
• Add thyme and beef broth and bring the mixture to a simmer.
• Add the chicken on top of the onions, and sprinkle with Gruyère cheese.
• Broil for 5 minutes, until the cheese is melted and golden brown.
• Serve over bread.
• Enjoy!

FRENCH FRIED ONION CHICKEN

Steps:

• spray the bottom of a 9 by 13 inch pan.
• whisk together milk and eggs in a bowl big enough to dip chicken into.
• dip chicken in eggs, set side by side in baking pan.
• in a small bowl crush the onions.
• mix in the bread crumbs and parmesan cheese pour over chicken.
• Drizzle melted butter or margarine over chicken.
• bake at 350 degrees until chicken is done about 45 minutes.
• ****Note**** If CHICKEN IS TOO THICK, I POUND IT AND SOMETIMES CUT IT IN HALF.

SLOW-COOKER FRENCH ONION CHICKEN

Steps:

• Spray inside of 4- to 5-quart slow cooker with cooking spray. In 12-inch nonstick skillet, heat 1/4 cup butter over medium-high heat. Add onions, 1 tablespoon thyme, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper; cook 10 to 15 minutes, stirring occasionally, until onions start to soften.
• Reduce heat to medium; cook 8 to 10 minutes, stirring frequently, until onions are starting to brown. Add chicken broth; heat to simmering. Remove from skillet to medium bowl.
• Season chicken breasts with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper; add chicken, skin-side down, to skillet. Cook over medium-high heat 2 to 3 minutes on each side or until browned. Transfer to slow cooker; top chicken pieces with onion mixture. Cover and cook on Low heat setting 3 to 3 1/2 hours or until juice of chicken is clear when thickest parts are cut to bone (at least 165°F).
• Remove chicken from slow cooker to serving platter; cover and keep warm. In small bowl, mix cornstarch and cold water with whisk; beat into onion mixture in slow cooker. Cover; cook on High heat setting 10 to 15 minutes or until bubbly and slightly thickened. Top chicken with sauce.
• Meanwhile, heat oven to 375°F. In small microwavable bowl, microwave 2 tablespoons butter and the garlic powder uncovered on High 20 to 30 seconds or until melted. Brush butter mixture on both sides of bread. Arrange on 15x10x1-inch pan; top each slice with 1 tablespoon of the shredded cheese. Bake 3 to 5 minutes or until cheese is melted and bread is slightly toasted; remove from oven.
• Serve chicken with toasted bread. Garnish chicken with additional thyme or parsley.

FRENCH ONION CHICKEN MEATBALLS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Mix ground chicken, bread crumbs, egg, onion soup mix, and garlic together in a medium bowl until the ingredients are well incorporated. Roll into sixteen 1 1/2-inch meatballs.
• Melt butter in a saucepan over medium heat. Add onions and sugar; saute until onions are softened, about 12 minutes.
• Meanwhile, heat olive oil in an oven-safe skillet over medium-high heat. Add meatballs and cook, flipping occasionally, until edges are browned, about 4 minutes.
• Transfer skillet to the preheated oven and bake until meatballs are no longer pink in the center, about 15 minutes. Check the meatballs halfway through and flip if they are browning too much on the bottom.
• Add red wine, salt, and pepper to the onions and stir. Cook over medium heat for 3 minutes. Stir in beef broth and thyme. Bring to a boil. Reduce heat to low and slowly stir in flour. Cook until slightly thickened, 2 to 3 minutes more.
• Remove meatballs from the oven and pour onion sauce on top. Cover evenly with Gruyere cheese and return to the oven until melted, about 5 minutes.

STUFFED FRENCH ONION CHICKEN MEATBALLS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with foil.
• Combine ground chicken, bread crumbs, 4 tablespoons French onion soup mix, and pepper in a bowl; blend well. Cover and let mixture rest for 10 minutes.
• Portion chicken mixture into balls using a 1 1/2-tablespoon scoop. Press a mozzarella ball into each chicken ball and roll between your hands to enclose the cheese. Place stuffed chicken balls onto the baking sheet.
• Bake in the preheated oven until meatballs are lightly browned and cooked through, about 18 minutes.
• Meanwhile, heat remaining French onion mix, water, and cream in a saucepan over medium-high heat. Cook until slightly thickened. Serve sauce over stuffed chicken balls.

CHICKEN AND FRENCH ONION CASSEROLE

Steps:

• Cut the chicken into serving size pieces.
• Combine flour and soup mix in a shallow dish.
• Toss chicken in the mix til well coated.
• Reserve the excess flour and soup mix.
• Heat oil in pan and brown the chicken.
• Place into a casserole dish.
• Add bacon and onion to the pan and cook till onion is soft.
• Place in casserole with chicken.
• Add reserved flour and soup mix and water to the casserole.
• Cover and cook 200 deg celsius for 3/4 hour.
• Stir in cream and parsley and serve.

FRENCH ONION CHICKEN RECIPE BY TASTY

Steps:

• Season chicken breasts with salt and pepper.
• In a large cast iron skillet, melt butter. Add mushrooms, onion, and bell pepper and sauté until starting to soften.
• Add garlic and sauté for another minute until fragrant.
• Add in red pepper flakes, cayenne, Italian seasoning, and Worcestershire. Then, remove veggies and set aside.
• Add chicken to skillet and cook until brown on each side (about 3-5 mins per side).
• Add in a can of French onion soup and let simmer for 10 mins, or until soup starts to coat chicken.
• Add veggies back to the pan and stir.
• Top chicken breasts with shredded mozzarella
• Cook in the oven at 350°F for 8-10 mins or until the cheese is melted.
• Serve warm.

FRENCH'S CRUNCHY ONION CHICKEN

Steps:

• In a resealable plastic bag, combine onions and flour. Lightly crush with hands or a rolling pin. Transfer to pie plate or waxed paper., Dip chicken into egg; then coat with onion mixture. Place on a lightly greased baking sheet. Bake, uncovered, at 400° for 20 minutes or until juices run clear.

FRENCH'S CRUNCHY ONION-BREADED CHICKEN

Steps:

• Marinate chicken with onions, garlic, salt and pepper.
• Crush french fried onions in a plastic bag.
• Dip chicken into egg, then coat in onion crumbs.
• Bake 20 min at 400 degrees until cooked through.

CREAMY FRENCH ONION CHICKEN & PASTA

Steps:

• Boil and drain pasta shells.
• Stir-fry chicken in a LARGE pan until almost golden brown.
• Turn heat down to low.
• Pour cream over chicken and stir through.
• Add french onion mix, Stir until soup is disolved.
• Mix in pasta shells and/or vegetables until well covered with creamy sauce.
• Serve.

BISTRO FRENCH ONION CHICKEN

Steps:

• In a large nonstick skillet, cook and stir onion in 1 teaspoon oil over medium-low heat for 10 minutes. Stir in brown sugar and vinegar; cook 5-10 minutes longer or until tender and golden brown. Remove and keep warm., In the same skillet, brown chicken in remaining oil on both sides. Add broth, stirring to loosen browned bits from pan. Transfer to an 11x7-in. baking dish coated with cooking spray; top with onion mixture. Place a baguette slice over each chicken breast; sprinkle with cheese., Cover and bake at 350° for 15 minutes. Uncover, bake 3-5 minutes longer or until a thermometer reads 170°.

CHICKEN AND FRENCH ONION CASSEROLE

Steps:

• Combine chicken pieces with flour and dry soup mix in plastic bag, toss to coat chicken.
• (Reserve excess flour mixture).
• Heat butter and oil in a heavy pan, add chicken in single layer.
• Cook chicken turning often until browned all over.
• Remove chicken from dish, add bacon and onions, stir constantly over heat for about 3 minutes or until onions are soft.
• Place this mixture plus chicken into ovenproof dish with blended reserved flour and water, cover.
• Bake in moderate oven for about 1 hour or until chicken is tender.
• Stir in sour cream and parsley just before serving.

CHICKEN IN FRENCH ONION SAUCE

Steps:

• Preheat oven to 375. In 8x12 inch baking dish, combine vegetables and 1/2 can French Fried Onions.
• Arrange chicken breasts on vegetables.
• In small bowl, combine wine, bouillon, garlic salt and pepper; pour over chicken and vegetables.
• Sprinkle chicken with paprika.
• Bake, covered, at 375 for 35-45 minutes or until chicken is done.
• Baste chicken with wine sauce and top with remaining onions; bake, uncovered, 3 minutes or until onions are golden brown.

FRENCH ONION CHICKEN BUBBLE UP RECIPE - (4/5)

Steps:

• Preheat oven to 350 degrees Lightly spray a 9x13-inch pan with cooking spray. Set aside Combine chicken, soup, dip, and cheese. Cut each biscuit into 4 pieces. Toss with chicken mixture. Pour chicken mixture into prepared pan. Top with French fried onions. Bake for 25-30 minutes, until bubbly and biscuits are golden brown

FRENCH'S CRUNCHY ONION CHICKEN

Steps:

• 1. Empty fried onions into a gallon ziplock bag. Crush onions in bag.
• 2. Add flour to the onions.
• 3. Beat egg in a separate bowl.
• 4. Dip chicken into egg mixture. Then drop into onion ziplock bag.
• 5. Press onion mixture firmly onto chicken.
• 6. Lightly grease a casserole dish. Put chicken into casserole dish. Add pepper to taste.
• 7. Bake in 400 degree oven for twenty minutes until no longer pink in the center.

LOW FAT FRENCH ONION CHICKEN & POTATO BAKE

Steps:

• Heat oven to 350°F
• Season both sides of chicken with garlic powder and pepper.
• Brown in pan sprayed with vegetable spray.
• Place in 8" dish and spray once again with spray.
• Cover chicken with potatoes.
• Pour soup on top, sprinkle with pepper.
• Cover and bake for 40-50 minutes till potatoes are done.