Name: French Onion Chicken Bake
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 2½ pounds chicken breasts, bone-in or boneless; 1/4 cup mayonnaise; 2 tablespoons garlic, chopped; 1 packet dry onion soup mix; 1/2 cup breadcrumbs; 1/2 cup grated Parmesan cheese; Salt, to taste; Black pepper, to taste

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I love how this French Onion Chicken Bake turns a handful of simple ingredients into a comforting, flavorful meal that feels both cozy and satisfying. The chicken comes out tender and juicy, coated in a savory onion and garlic mixture with a golden, slightly crisp topping that makes every bite irresistible. This is the kind of recipe I like to make when I want something easy but still homemade and special. French Onion Chicken Bake

Why You’ll Love This Recipe

I enjoy this recipe because it’s incredibly simple to put together while still delivering big flavor. I don’t need complicated steps or fancy tools, and it works just as well for a busy weeknight as it does for a relaxed family dinner. I also like how flexible it is, since I can easily tweak the ingredients to suit what I have on hand.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

2½ pounds chicken breasts, bone-in or boneless
1/4 cup mayonnaise
2 tablespoons garlic, chopped
1 packet dry onion soup mix
1/2 cup breadcrumbs
1/2 cup grated Parmesan cheese
Salt, to taste
Black pepper, to taste

Directions

I start by preheating the oven to 375°F (190°C) and lightly greasing a baking dish. I arrange the chicken breasts in the dish in a single layer. In a small bowl, I mix the mayonnaise with the chopped garlic and spread this mixture evenly over the chicken. I then sprinkle the dry onion soup mix over the top.

In another bowl, I combine the breadcrumbs and Parmesan cheese, seasoning lightly with salt and pepper. I scatter this mixture over the chicken to create a flavorful crust. I bake everything uncovered for about 35 to 45 minutes, until the chicken is fully cooked and the topping is golden. If I want extra browning, I like to turn on the broiler for the last couple of minutes.

Servings And Timing

I usually make this recipe to serve about 4 to 6 people. Prep time takes me around 10 minutes, and the baking time is about 40 minutes, so the total time comes to roughly 50 minutes from start to finish.

Variations

I sometimes swap the chicken breasts for chicken thighs when I want an even juicier result. If I’m not in the mood for mayonnaise, I like using sour cream or Greek yogurt instead. I also enjoy adding sliced mushrooms or caramelized onions on top for extra depth of flavor.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I prefer using the oven at a low temperature to keep the chicken moist, but the microwave works well for quick meals.

FAQs

Can I make this recipe ahead of time?

I often prepare everything a few hours in advance, cover it, and keep it in the fridge until I’m ready to bake.

What can I use instead of mayonnaise?

I like using sour cream or plain Greek yogurt as a substitute, and both work very well.

Can I use frozen chicken?

I recommend thawing the chicken completely first so it cooks evenly and stays juicy.

How do I know when the chicken is done?

I check that the internal temperature reaches 165°F (74°C) and that the juices run clear.

Can I make this gluten-free?

I simply use gluten-free breadcrumbs and make sure the onion soup mix is gluten-free.

Conclusion

I keep coming back to this French Onion Chicken Bake because it’s reliable, comforting, and full of flavor without being complicated. It’s one of those recipes I trust when I want an easy dinner that everyone enjoys, and it always earns a spot in my regular meal rotation.