French Onion Chicken Bake

Why You’ll Love This Recipe

I love this dish because it’s both easy and incredibly flavorful. The mayonnaise mixture keeps the chicken moist and juicy, while the breadcrumb-Parmesan topping adds the perfect crunch. It comes together quickly, requires just a few basic ingredients, and delivers serious comfort food vibes with minimal cleanup.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Chicken breasts (bone-in or boneless, about 2½ pounds)

• Mayonnaise

• Garlic (minced)

• Onion soup mix or caramelized onions

• Shredded Parmesan cheese

• Breadcrumbs (panko or regular)

• Salt and pepper

• Fresh thyme or parsley (optional, for garnish)

Directions

1. I preheat the oven to 375°F (190°C).

2. I place the chicken breasts in a greased baking dish and season lightly with salt and pepper.

3. In a small bowl, I mix together mayonnaise, minced garlic, and half of the onion soup mix or a scoop of caramelized onions.

4. I spread the mixture evenly over the tops of the chicken.

5. In another bowl, I combine breadcrumbs, Parmesan cheese, and the remaining onion mix.

6. I sprinkle the breadcrumb mixture over the chicken, pressing it down lightly so it sticks.

7. I bake uncovered for 30–40 minutes, until the chicken is cooked through and the topping is golden and crisp.

8. I garnish with chopped thyme or parsley before serving.

Servings and timing

This recipe makes about 4–6 servings. It takes around 10 minutes to prep and 30–40 minutes to bake, depending on the thickness of the chicken—about 45–50 minutes total.

Variations

• I use boneless thighs for a juicier cut of meat.

• I add a layer of caramelized onions beneath the chicken for extra depth.

• I mix a little Dijon mustard into the mayo mixture for a tangy kick.

• I swap Parmesan for Gruyère or Swiss for a more classic French onion flavor.

• I add a splash of white wine to the pan for a subtle boost in flavor.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I bake in a 350°F oven until warmed through (about 10–15 minutes) or microwave in short intervals. If I want to crisp the topping again, I pop it under the broiler for a minute or two.

FAQs

Can I use pre-cooked rotisserie chicken?

This recipe works best with raw chicken so it can absorb flavor while baking. If using cooked chicken, I reduce the bake time to avoid drying it out.

What kind of onion flavor works best—soup mix or real onions?

I’ve used both. Onion soup mix is convenient and packs a punch, but caramelized onions give a deeper, more natural flavor.

Can I make this dish ahead of time?

Yes, I assemble everything up to a day in advance and store it covered in the fridge. I bake it just before serving.

Is there a lighter version of this recipe?

I use light mayo or Greek yogurt in place of regular mayo and skip the cheese if I want a leaner version.

Can I freeze leftovers?

Yes, I freeze fully baked portions for up to 2 months. I thaw in the fridge overnight and reheat in the oven to keep the topping crisp.

Conclusion

This French Onion Chicken Bake is one of those simple, satisfying dishes that always hits the spot. With just a few ingredients and very little prep, it delivers big flavor and comforting texture—moist chicken, creamy topping, and a golden crust. It’s the kind of easy dinner I love to make when I want something that feels cozy and a little indulgent, without spending hours in the kitchen.

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