Crispy Onion Chicken Recipe

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Questions & Reviews

1. Eric Pepple says:

   Oooo that looks quite delicious, great job :)
   
   Happy Blogging!
   Happy Valley Chow
   
2. Mandy@Mandy's Recipe Box says:

   I make this all the time and my 2 oldest kids will gobble it up even though it has the onions, which normally they hate.
3. Dana says:

   yum!! love this!
4. Maggie Roush says:

   I think this just became my Sunday dinner! It looks amazing.
   
   Maggie @ thelovenerds
5. Arli says:

   Question from a very inexperienced cook here: Do you cover the baking dish or leave it uncovered? This looks delish and am looking forward to trying it! Thanks.
6. Six Sisters says:

   We left it uncovered. If you feel like it needs a little more time and the crust is getting too done, just cover it with a sheet of foil so the outside doesn't burn.
7. Kanani says:

   Not a fan of mustard. What would be a good substitute?
8. Six Sisters says:

   You would like our Ranch chicken then. Give this one a try, so delicious.
   http://sss.tbndevelopment.com/2011/03/ranch-chicken.html
9. Jen says:

   Yum! I can see this recipe being a big hit in my house.
10. Lauren says:

    I use crushed Funyuns as a GF option. Comes out pretty good!
11. Rachael says:

    Would this work with Dijon Mustard?
12. Cyd says:

    Yes it would work but the taste will be different than if you use honey mustard.
13. Nicole says:

    Making right now and time and temp are way wrong. Just to let you know doesn't take 35 minutes at 325. My chicken is still raw after 40 minutes so may want to change that. Other than that, hope it tastes good!
14. Katie says:

    Made this tonight and it was delicious! Just ran into one problem- while the top was super crispy and delicious the crust on the bottom was soggy and completely came off the chicken- there was a lot of liquid in the baking dish as well. Is this because I baked them in a dish and not on a cookie sheet? I used tinfoil. I'd love to make it again. Help!
15. Danielle says:

    The taste of this was good...but the appearance was a disaster! The top was almost burnt and the bottom was so soggy that all of the onions were soggy...I'll make again but won't put any onions on the bottom, or I'll try baking on a wire rack...
16. candace says:

    I am following the Weight Watchers plan. I would like to figure out what the points plus are for this. Do you have a nutrition list for this recipe/
17. Daniela says:

    Made this very simple dish! So simple so tasty! I used chicken tenders instead, and needed a little more honey mustard then what it called for. Crushed a whole can of the french's onion. They came out so good! Served with Corn and salad :)
18. LJK says:

    This sounds yummy except the part about the honey mustard.. I can't stand any form of mustard, can you recommend an alternative for me?
19. Cyd says:

    You could just dip it in butter instead of mustard. That would be similar to our ranch chicken recipe. http://sss.tbndevelopment.com/2011/03/ranch-chicken-recipe.html
20. Dee says:

    The recipe said 375 degrees. I usualy cook chicken at 350 for about 45-60 min. depending on thickness, but will follow directions the first time,and adjust from there.
21. Cyd says:

    Hi Dee, I'm with you on that....most recipes cook chicken at 350. I think you are fine to cook it at 350. You can always go longer if needed. But if it's overcooked there is no going back. I'll double check with Elyse on the cooking temp. Thanks so much!!!
22. Jessica Leinweber says:

    This is a great recipe, my teenager loves it and for weight watchers folks, only 4 points!!!!! Eat with green beans, still only 4 points!
23. Tara says:

    It says 375 not 325
24. makenzie says:

    This might be a dumb question but could this be made in the crock pot?
25. Cyd says:

    This crispy onion chicken cooks in the oven for 35 minutes at 350. The average crock pot temperature on high setting is around 300 degrees. That temperature can vary with each make and model. We have never made this chicken dish in the crock pot. Not sure how different the outcome would be from the regular oven. It would definitely take a little more time to cook. You would have to watch it closely.
26. Sherry says:

    Looking forward to trying this!
27. nikki says:

    Made this last night. I didn't have honey mustard so I used dijon - it was still very good! Quite a bit more savory than if we used honey mustard, I'm sure. Based on the comments, I baked them on a wire rack over a cookie sheet - the onions on the bottom still ended up soggy, but it wasn't inedible. I think next time, I'll stick with the wire rack but just brush the mustard on top and sprinkle the onions on top. My hubby wasn't a huge fan of all the mustard, so this will even it all out, plus make sure all the onions are crisp. Oh, also - we did cook this at 350 for 35 minutes (using thin breasts - Harvest Land, I think) and it was PERFECT. So juicy! I always overcook chicken but this was delicious. Even the leftovers! :-)
28. Vicky says:

    Keeper recipe, thanks so much!!!
29. cassandra says:

    Its in the oven now. ..along with buttercup squash an fresh green beans...cant wait to try it!
30. Amy says:

    Great everyone loved it and it was easy to make! Thank u
31. Keisha says:

    I found this recipe a couple years ago not long after my husband and I got married. I have to say, of all the chicken recipes we have tried this one still stands as our family's (and friends!) favorite. Thanks so much for sharing!
32. Janice says:

    OR use your favorite barbecue sauce!
33. Donna says:

    Great idea - wish I’d read your post sooner! The recipe on Pinterest shows as gluten free. I was bummed out when I went to the store & saw that the French’s Onions had wheat flour. I didn’t know about Funyuns being gluten free - thanks!
34. AW says:

    You bought chicken with water added. It’s hard to find chicken without it at most supermarkets. “Katie’s Best” brand chicken sells it without water added. It’s a little more $ but worth it, since you’re not paying for water weight & your chicken looks & tastes way better.
35. Patti says:

    Try brining your chicken breasts for an hour or two before starting. This will draw out the water from the chicken and the coating should stay crispy.