Crispy Onion Chicken is packed full of flavor from the creamy honey mustard and crispy fried onions. This chicken is a family favorite!
Sometimes I look back on my old recipe photos and cringe! :/ I’m always thinking, ‘I need to update that pic pronto!’ but never find time to with all the new recipes I’m wanting to share. Then I remind myself that I should keep the old photos because it’s a reminder of how far I’ve come with my food photography. Not that I’m a pro, but I have definitely improved. lol
That being said, this Crispy Onion Chicken is an old recipe you can find >> HERE that was begging for a new picture. Since I make this chicken a TON I shot some new pics the last time we had it. It is crispy on the outside and juicy on the inside, and the flavor is incredible!
My picky-kid eaters that don’t even like onions will eat this chicken right up. If you haven’t tried this delicious chicken recipe yet, then please do so as soon as you can. It is for sure one of the top fave chicken recipes my family loves! 🙂
Crispy Onion Chicken
- 4 small boneless skinless chicken breasts
- 1/2 cup honey mustard
- 1 ½ cups crushed French’s fried onions
- Preheat oven 375° F. Spray a baking sheet with non-stick spray or cover with foil (and spray foil w/ non-stick spray) for easy clean-up.
- Place honey mustard in a medium bowl. Place crushed fried onions in a separate medium bowl.
- Coat each chicken breast in honey mustard then coat in crushed fried onions. Carefully lay coated chicken on baking sheet. Sprinkle tops of the chicken with any remaining crushed fried onions.
- Bake for 25 to 30 minutes, or until chicken is thoroughly cooked. Internal temperature of chicken needs to be 165 degrees F.
11 thoughts on “Crispy Onion Chicken”
I am definitely making this this week!! Thanks for sharing!
Sometimes I use Dijon mustard…also delish!
For those of us who hate mustard, is there anything I could use to substitute? Would mayo work? Or maybe some kind of dressing?
Sarah- I have a friend that makes this chicken and she hates mustard!! So you may want to try it as is. OR I would try ranch dressing to coat it in first. Let me know if you try it 🙂
Is it ok if the chicken breasts are still a little frozen on the inside when prepping, or do they have to be completely defrosted for best results?
I would make sure they are completely defrosted before baking them.
I make this quite a bit!
Sometimes I switch and use Dijon mustard…also delish!
I like the idea and flavor of this recipe, however as soon as you cut into the chicken all of the French onions fall off the top of the chicken. Again, good flavors, but was a bit disappointing it all just came off. Any idea how to prevent this?
Are you drying your chicken properly? Use paper towels to pat the chicken dry.
I made a quick lunchtime version of this using Tyson ready chicken breast, O’Charley’s honey mustard dressing, and crispy onion tanglers from the produce section, using my air fryer oven. Served it up sandwich style with bacon also done in the AF and it was the best sandwich ever. Sooo good! Thanks for the inspiration!
I have also tried this receipe using BBQ sauce instead of honey mustard – I would think ranch dressing would also be good!