Crispy Onion Chicken Recipe

It is so hard to find a meal that my whole family will eat.  With a picky three year old, I will often find myself making a bowl of easy mac avoid that mealtime meltdown.  This recipe, however, is an answer to my picky eater prayers!  To quote my three year old, “It is like a big, yummy chicken nugget!”  I’ll take it! 🙂

Serves: 4

Crispy Onion Chicken Recipe

10 minPrep Time

30 minCook Time

40 minTotal Time

Save RecipeSave Recipe


  • 4 boneless, skinless chicken breasts
  • 3/4 cup honey mustard
  • 2 cups French's French Fried Onions, crushed


  1. Preheat oven to 375 degrees. 
  2. Dip each chicken breast in honey mustard then coat in crushed french fried onions. 
  3. Place in a baking dish lined with foil and sprayed with nonstick cooking spray. 
  4. Cook for 30-35 minutes, or until cooked through.
Print Friendly, PDF & Email

Comment on this Recipe

36 Responses to “Crispy Onion Chicken Recipe”

  1. 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!
  2. Daniela
    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 :)
    • 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.
  3. nikki
    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! :-)
  4. Keisha
    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!

Leave a Comment