French Onion Baked Hen

This French onion baked rooster is a simple weeknight dinner made with rooster breasts coated in Dijon and egg, then pressed into crispy fried onions. It’s baked, not fried, and comes out golden brown with hardly any prep.

french onion baked chicken on a white plate withe beans

Taste: Wealthy, savory onion goodness with a contact of Dijon tang and a toasted, golden end.
Why Make It: There’s no messy breading station and no frying concerned. Simply dip, press, and bake for straightforward prep and fast cleanup.
Instruments: A freezer bag and rolling pin, a bowl, a baking pan, and an instant-read thermometer.
Serving Options: Serve with roasted veggies, mashed potatoes, rice, or a easy salad.

labelled french onion baked chicken ingredients

The Finest Crunchy Components

Hen: Use boneless, skinless breasts pounded to a ½-inch thickness for even cooking. Tenders or cutlets work too, however will bake quicker, so examine them early.
Fried Onions: Crush the crispy fried onions first for higher protection and a coating that sticks. For much less mess, crush them inside a zippered bag.
Seasoning: Dijon mustard provides tang; spicy brown mustard provides chunk; mayo provides a milder, richer coating. Seasoned salt or your favourite poultry mix provides taste.
Variations: Add a pinch of garlic powder, cayenne, or smoked paprika to the egg combination, and sprinkle shredded Swiss or Gruyère cheese in the previous couple of minutes for a tacky French onion increase.

egg dijon and seasoning in a mixing bowl

french onion baked chicken in a bowl with egg coating

preparing french onion baked chicken coated in egg and pressed in onion mixture

top view of french onion baked chicken on a pan

How you can Make French Onion Baked Hen

Pound the rooster and crush the fried onions.
Whisk the egg combination collectively (full recipe under).
Toss the rooster within the egg combination, then press it into the onions.
Bake till the rooster reaches an inner temp of 165°F.

Pat the rooster dry earlier than tossing it within the egg combination so the coating sticks.
Let the additional egg combination drip off earlier than urgent it into the onions for a crispier crust.
Press gently, then let sit 5 minutes earlier than baking to assist the topping adhere.
If the fried onion crust browns too quick, tent it loosely with foil and end baking.

Retailer, Reheat, Re-Crisp

Hold leftovers in an hermetic container within the fridge for 4 days. Freeze cooked rooster on a tray till agency, then switch to a freezer bag for 3 months.

To reheat, bake at 375°F till heated via, or air fry at 350°F to re-crisp the onion coating.

Crispy Coated Consolation Dinners

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image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Prep Time 10 minutes

Cook dinner Time 20 minutes

Whole Time 30 minutes

Preheat the oven to 400°F.
Pound the rooster breasts to ½-inch thickness.
Add the onions to a freezer bag and roll with a rolling pin to crush them. Switch to a bowl and put aside.
In a big bowl, whisk the egg, Dijon mustard, and salt. Add the rooster and toss effectively to coat.
Take away every rooster breast from the egg combination, letting extra drip off, after which dip into the crispy onions, gently urgent to stick.
Switch to a baking sheet and bake for 20-25 minutes or till the rooster reaches 165°F within the thickest a part of the breast.

Notice: Bigger rooster breasts or breasts not pounded to ½-inch would require extra cooking time.
Calmly tent a chunk of foil over the rooster whereas baking if the onions begin to get too brown.
Hold leftovers in an hermetic container within the fridge for 4 days and within the freezer for 3 months.

Diet data offered is an estimate and can range based mostly on cooking strategies and types of components used.

Course Hen

Delicacies American

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