Best 7 Onion Topped Chicken Recipes

FRENCH ONION CHICKEN BAKE

Steps:

• Preheat oven to 350 degrees.
• In a skillet pan ( or cast iron grill skillet) melt butter and add sliced onions. Saute the onions in butter until softened and translucent.
• When onions become soft, place onions on a plate and set aside.
• Using the same skillet, spray the skillet with non stick cooking spray.
• Season each chicken breast with paprika, garlic powder, and seasoned salt. Place seasoned chicken breasts into prepared skillet.
• Cook for 5-7 minutes on medium high, on both sides or until chicken breasts are golden brown.
• Add onions back into the skillet with the chicken breasts.
• Pour in the can of French onion soup and 1 cup beef broth. Simmer the chicken and onions for 2-3 minutes-this will allow the soup to caramelize the chicken.
• If using a cast iron skillet pan top each chicken breast with light mozzarella cheese. (otherwise-transfer chicken, onions, and sauce into an oven safe baking dish-and top with light mozzarella cheese.)
• Place skillet or baking dish in preheated oven.
• Cook for 10-15 minutes or until bubbly.

SKILLET CHICKEN WITH MUSHROOMS AND CARAMELIZED ONIONS

Steps:

• In a large mixing bowl, combine 2 tablespoons oil, 2 tablespoons vinegar, the honey, mustard, red-pepper flakes and 1 teaspoon salt; whisk until smooth. Pat the chicken dry and season with salt and pepper, then add to the mixture, coating it well. Set aside at room temperature, stirring it once while you make the onions.
• Heat a 12-inch cast-iron or heavy skillet over medium-high until very hot, 1 1/2 to 2 minutes, then add the onions in an even layer. Season with salt, then cook, mostly undisturbed, for 4 minutes more, stirring every minute or so. Add the mushrooms, season with salt, and stir to combine. (It will look crowded, and that's OK.) Allow to cook mostly undisturbed until the mushrooms shrink and start to brown, about 4 minutes, stirring every minute or so.
• Stir in the remaining 3 tablespoons olive oil and allow the onions to cook until they start to color, stirring and lowering the heat as necessary to avoid burning, about 2 minutes. Push the onions and mushrooms to the edges of the skillet, then add the chicken pieces to the center. Pour any remaining marinade (there will be very little) over the onions and mushrooms. Cook undisturbed for 4 to 5 minutes, then combine the chicken and vegetables and cook, stirring occasionally, until the chicken is cooked through, about 10 minutes more. (Reduce the heat to medium if the onions look like they are burning at any point.)
• Add the remaining 2 teaspoons sherry vinegar, stirring and scraping up anything on the bottom of the skillet. Season to taste with salt.
• Remove from the heat and top with the parsley and cheese, if using. Serve with bread or pasta.

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).

CRISPY ONION CHICKEN

Steps:

• In a shallow bowl, combine butter, Worcestershire sauce, mustard, garlic salt and pepper. In another shallow bowl, place 1/2 cup crushed onions. Dip chicken in butter mixture, then coat with onions. , Place in a greased 9-in. square baking pan. Top with remaining onions; drizzle with any remaining butter mixture. Bake, uncovered, at 350° for 30-35 minutes or until a thermometer reads 170°.

BAKED CHICKEN AND ONIONS

Steps:

• Preheat oven to 450 degrees. Place sliced onions and chicken pieces in a 9-by-13-inch baking dish or roasting pan. Drizzle with vegetable oil; season with coarse salt and ground pepper. Toss to coat.
• Arrange chicken, skin sides up, on top of onions; sprinkle with paprika.
• Bake, tossing onions and basting chicken occasionally, until juices run clear when chicken is pierced with the tip of a sharp paring knife, 35 to 40 minutes. Serve hot.

CARAMELIZED ONION AND GARLIC CHICKEN

Steps:

• Gather the ingredients. Preheat the oven to 425 F.
• Heat 1 tablespoon of olive oil in a large skillet over medium-low heat. Add the onion and garlic. Cook, stirring, for 10 minutes, or until soft. If the onions start to crisp, reduce the heat.
• Stir in the brown sugar and vinegar and cook for 6 to 7 minutes, stirring often, or until the onions are lightly caramelized. Remove from the heat.
• Oil a baking dish with the remaining 1 tablespoon of olive oil and place the chicken in the dish in a single layer, bone-side down. Season with salt and pepper.
• Spread the onion and garlic mixture over the top of the chicken breasts.
• Bake for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165 F . Check the temperature in the thickest part of the chicken pieces. Cover loosely with foil if the onions are getting too dark or dry toward the end of the cooking time.
• Let the chicken rest for 5 minutes before serving.

CRISPY ONION BAKED CHICKEN

Steps:

• Flatten chicken breasts evenly. Sprinkle with garlic powder and pepper. In a shallow bowl, combine sour cream and onion dip. In another shallow bowl, combine potato chips and bread crumbs. Dip chicken in the sour cream mixture, then potato chip mixture., Place in an 8-in. square baking dish coated with cooking spray. Bake, uncovered, at 350° for 20-25 minutes or until chicken juices run clear.