Oven Baked French Onion Chicken

Not a soul will roll their eyes when you mention 'chicken for dinner' after they eat this version!

Crispy, juicy and oh, so flavorful.

Whew!  It's Monday and I'm back.

It was a bit of a whirlwind weekend, but oh so fun.  The husband surprised me earlier last week and basically said, "pack your bags, we're headed to Chicago".

Okay!

Now, Chicago is an easy 3 hour drive for us, so nothing earth shattering, but it was glorious to get away for 48 hours.  The main event was attending a Chicago Cubs game and although they lost and it was dreadfully COLD it was a ton of fun.  We ate and drank our way through the city and yes, my diet officially starts again today.  If you follow me on Instagram you saw all the photos!  Here's a photo of us right in front of Wrigley Stadium {before we were frozen}.

I had the BEST Chicago style deep dish pizza, some incredible barbecue {burnt ends!} and even dined on some incredible pecan pancakes while heading out of town.  And of course some great coffee, beer and mixed drinks this girl could muster.

I'm still stuffed.

Unfortunately, I came home to children who still needed to eat.  Even when I didn't want to look at food for at least a day.

On Sundays I try and make a nice dinner.  One that is comforting, homey and often not the healthiest, but it brings us around the table and seems to end the week on a good note.

A month or two ago, my Mom came to babysit {for something, I can't remember} and she made this chicken for the kids.  They loved it and chatted about it for daaaaaaaaaaays.  I finally got my Mom to text me the recipe and with a bit of tweaking {because that is what I do} we've had it three times since.  And just to clarify I believe this recipe came from her friend Verlene, who is a wonderful cook.  Ladies in my hometown, in case you're reading...hello!

Three times.

Twice for Sunday night dinner.

Each time I've served it with homemade mashed potatoes {in the Instant Pot!} covered in homemade gravy with a vegetable on the side {for good measure}.  It really is like eating classic fried chicken without the frying and mess!

Two of these times I've even prepped this chicken ahead the day prior, shoved it in the fridge and then simply pulled out an hour before baking.  .The breading does not get soggy.  It stays super fresh and crisps right up the next day in the oven.

YOU'LL LOVE THIS CHICKEN.

The best way to eat it {in case you're wondering} is to cut off a piece of the chicken, grab a dollup of mashed potato and dip it all in the gravy.

It's just the BEST.

Since it makes a big batch you will have leftovers, but that is totally okay.  I've reheated the leftovers as is and had the same meal again for lunch the next day, but I've also sliced up the chicken cold and layered it over a salad with a little chopped egg, tomatoes and dressing.

Instant cobb salad!

Either way this dish will not disappoint.  You're family will LOVE it.  If they don't email me and complain.  I'll read it, then promptly delete it as I'm sure you'll be lying and pulling my leg.

Yield: 8-10Author: AllyPin it

Oven Baked French Onion Chicken

These crunchy, flavorful oven baked chicken breasts have become a Sunday dinner favorite! Easy to prep ahead and even more delicious to eat!

prep time: 10 MINScook time: 1 hourtotal time: 1 hours and 10 mins

ingredients:

• 2 cups French fried onions, crushed
• 1/2 cup Italian syle breadcrumbs
• 1 cup shredded Parmesan cheese
• 2 t. smoked paprika
• 1 t. garlic powder
• 1 t. salt
• 1 t. pepper
• 8-10 chicken breasts, slightly flattened
• 2 eggs
• 1/4 cup milk
• cooking spray

instructions

1. In a shallow bowl combine the crushed French onions, breadcrumbs, Parmesan cheese and spices and set aside.
2. In another shallow bowl combine the eggs and milk and whisk together.
3. Trim and prep the chicken breasts.  If they are thick, use a mallet to flatten a bit between two sheets of plastic wrap.  I find the chicken cooks better and more evenly when they are all the same thickness.
4. Spray two 9x13 baking dishes with cooking spray and preheat the oven to 375 degrees.
5. To assemble; take a chicken breast and dip into the egg mixture coating evenly.  Then transfer to the coating mixture, pressing down evenly and making sure all areas of the chicken are coated in breading.  Lay in the greased pan continuing until all chicken is done.
6. Cover the pans with foil and bake for 50 minutes.  Then remove the foil and bake another 10 minutes.  Serve immediately.  We love mashed potatoes and gravy as a side!

notes

This chicken can easily be prepped, the dishes covered and stay in the fridge for up to two days before baking.

Created using The Recipes Generator