Onion Baked Chicken Food

BAKED CHICKEN AND ONIONS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
• Layer the bottom of the baking dish with 1/2 the onions and 1/2 the garlic slices. Pour lemon juice and white wine into the baking dish. Season chicken with paprika, salt, and pepper, and place in the baking dish. Top with remaining onions and garlic.
• Bake 25 minutes in the preheated oven, or until chicken juices run clear.

ONION BAKED CHICKEN

Steps:

• Preheat an oven to 425 degrees F (220 degrees C). Combine the soup mix and panko in a mixing bowl; set aside. Line a baking sheet with foil.
• Coat the chicken breasts all over with mayonnaise, then press into the panko mixture. Place the breasts on the baking sheet.
• Cook the chicken breasts until no longer pink in the center and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

TASTY ONION CHICKEN

Steps:

• In a shallow bowl, combine butter, Worcestershire sauce and mustard. Place onions in another shallow bowl. Dip chicken in butter mixture, then coat with onions. , Place in a greased 11x7-in. baking dish; drizzle with remaining butter mixture. Bake, uncovered, at 400° for 20-25 minutes or until a thermometer reads 165°.

BAKED CHICKEN AND ONIONS

Steps:

• Preheat oven to 450 degrees. Place sliced onions and chicken pieces in a 9-by-13-inch baking dish or roasting pan. Drizzle with vegetable oil; season with coarse salt and ground pepper. Toss to coat.
• Arrange chicken, skin sides up, on top of onions; sprinkle with paprika.
• Bake, tossing onions and basting chicken occasionally, until juices run clear when chicken is pierced with the tip of a sharp paring knife, 35 to 40 minutes. Serve hot.

BAKED ONION CHICKEN, GRANDMA'S

Steps:

• 1. Preheat oven to 350 degrees. Place chickenin a 9 by 13 inch baking pan. Drizzle 1 tablespoon butter over each chickenpiece. Sprinkle dry onion soup mix evenly over chicken breasts. Place onions and potatoes in pan around chicken.
• 2. Cover pan with lid or foil and bake for 50 minutes. Uncover and continue baking for 10-15 minutes more until chicken and potatoes are done and browned a bit.

PAPRIKA ROAST CHICKEN WITH SWEET ONION

Steps:

• Preheat oven to 500°F with rack in upper third.
• Mix oil with spices, 1 1/2 teaspoons salt, and 1 teaspoon pepper in a large bowl, then add chicken and onion, tossing to coat. Arrange chicken, skin side up, and onion in a 3-quart shallow baking dish.
• Bake until chicken is just cooked through and skin is golden, about 30 minutes. Skim any fat from pan juices in dish.

FRENCH ONION CHICKEN

Steps:

• Melt the butter in a pan over medium heat, add the onions and cook until a deep golden brown, about an hour, stirring occasionally, adding a bit of water or broth to deglaze the pan as needed.
• Add the garlic, thyme and flour and cook for another minute while stirring.
• Add half of the broth, deglaze the pan, bring to a boil, reduce the heat and simmer for 5 minutes.
• Meanwhile, heat the oil in another pan over medium-high heat, season the chicken with salt and pepper, add the chicken and brown on both sides, about 2-4 minutes per side before setting aside.
• Add the remaining cup of broth to the pan (that the chicken was just removed form), deglaze it, mix in the balsamic vinegar and mustard, bring to a boil, reduce the heat and simmer to reduce by half, about 5 minutes.
• Place the onions in an oven safe pan, top with the chicken and broth from the chicken pan, cover with a lid or foil and bake in a preheated 350F/180C oven for 20 minutes.
• Sprinkle on the cheese and broil until it has melted, about 2-4 minutes.

BAKED CHICKEN WITH SWEET ONIONS

Steps:

• Heat the oven to 350 F. Grease a large, shallow baking pan or roasting pan .
• In a bowl, food storage bag, or pie plate, combine the flour, salt, pepper, paprika, and garlic powder.
• Toss chicken pieces with the seasoned flour until thoroughly coated.
• Place a large, heavy skillet over medium-high heat; add the olive oil. Working in batches, add chicken pieces to the hot oil. Cook for about 5 minutes total, turning to brown the chicken pieces on all sides.
• Arrange the browned chicken pieces in the prepared baking pan.
• Add the onions to the skillet and cook for 2 to 3 minutes, just until softened and coated with oil.
• Arrange the sweet onion slices around the chicken.
• Bake the chicken for about 45 minutes, or until the chicken is thoroughly cooked .*

CARAMELIZED ONION AND GARLIC CHICKEN

Steps:

• Gather the ingredients. Preheat the oven to 425 F.
• Heat 1 tablespoon of olive oil in a large skillet over medium-low heat. Add the onion and garlic. Cook, stirring, for 10 minutes, or until soft. If the onions start to crisp, reduce the heat.
• Stir in the brown sugar and vinegar and cook for 6 to 7 minutes, stirring often, or until the onions are lightly caramelized. Remove from the heat.
• Oil a baking dish with the remaining 1 tablespoon of olive oil and place the chicken in the dish in a single layer, bone-side down. Season with salt and pepper.
• Spread the onion and garlic mixture over the top of the chicken breasts.
• Bake for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165 F . Check the temperature in the thickest part of the chicken pieces. Cover loosely with foil if the onions are getting too dark or dry toward the end of the cooking time.
• Let the chicken rest for 5 minutes before serving.

BAKED CHICKEN WITH ONIONS, POTATOES, GARLIC, AND THYME

Steps:

• Preheat oven to 450 degrees. Arrange chicken, potatoes, onion, garlic, thyme, and lemon in a 12-by-16-inch roasting pan. Whisk together oil and vinegar and drizzle over chicken and vegetables. Toss to combine and season with salt and pepper. Turn chicken skin side up. Roast until chicken is browned and cooked through, about 50 minutes.

BAKED CHICKEN WITH ONIONS, GARLIC & ROSEMARY

Steps:

• Position oven rack in center of oven; preheat to 400F degrees.
• Rinse chicken parts& pat dry; season liberally with salt& pepper.
• In a large bowl, toss together onion rings, garlic, oil& rosemary.
• Spread half of the onion mixture in a shallow baking dish or roasting pan just large enough to hold the chicken pieces in a single layer.
• Arrange the chicken pieces (skin-side up) on top of onion mixture, and cover with remaining onion mixture.
• Drizzle with an additional 2 tbsp olive oil.
• Bake until chicken is done, approximately 45-55 minutes.

CRISPY BAKED ONION CHICKEN

Steps:

• Preheat oven to 425°.
• In large plastic bag or bowl, combine Knorr® French Onion recipe mix and bread crumbs; set aside.
• Brush chicken on all sides with mayonnaise.
• Add chicken, one piece at a time, to plastic bag/bowl.
• Close bag and shake, or toss in bowl, until chicken is evenly coated.
• On baking sheet, arrange chicken and bake uncovered 20 minutes or until chicken is thoroughly cooked.

CRISPY ONION BAKED CHICKEN

Steps:

• Flatten chicken breasts evenly. Sprinkle with garlic powder and pepper. In a shallow bowl, combine sour cream and onion dip. In another shallow bowl, combine potato chips and bread crumbs. Dip chicken in the sour cream mixture, then potato chip mixture., Place in an 8-in. square baking dish coated with cooking spray. Bake, uncovered, at 350° for 20-25 minutes or until chicken juices run clear.

FRENCH ONION CHICKEN BAKE

Steps:

• Preheat oven to 350 degrees.
• In a skillet pan ( or cast iron grill skillet) melt butter and add sliced onions. Saute the onions in butter until softened and translucent.
• When onions become soft, place onions on a plate and set aside.
• Using the same skillet, spray the skillet with non stick cooking spray.
• Season each chicken breast with paprika, garlic powder, and seasoned salt. Place seasoned chicken breasts into prepared skillet.
• Cook for 5-7 minutes on medium high, on both sides or until chicken breasts are golden brown.
• Add onions back into the skillet with the chicken breasts.
• Pour in the can of French onion soup and 1 cup beef broth. Simmer the chicken and onions for 2-3 minutes-this will allow the soup to caramelize the chicken.
• If using a cast iron skillet pan top each chicken breast with light mozzarella cheese. (otherwise-transfer chicken, onions, and sauce into an oven safe baking dish-and top with light mozzarella cheese.)
• Place skillet or baking dish in preheated oven.
• Cook for 10-15 minutes or until bubbly.

BAKED CHICKEN WITH ONIONS & LEEKS

Steps:

• Preheat oven to 400F.
• Toss onions, leek, garlic, 2 tablespoons oil, thyme and salt in a large bowl until the vegetables are well coated. Spread the mixture in a nonreactive 9-by-13-inch baking dish (see Tip). Place the chicken pieces on the vegetables. Bake for 10 minutes.
• Whisk mustard, shallot, rosemary, soy sauce and pepper in a small bowl; gradually whisk in the remaining 1 tablespoon oil.
• After 10 minutes, brush the chicken with the mustard glaze. Continue baking until an instant-read thermometer inserted into the thickest part of a leg or breast (without touching bone) registers 165 degrees F, 30 to 45 minutes more. Serve the chicken with the vegetables.

SUNNY'S EASY SMOTHERED FRENCH ONION CHICKEN THIGHS

Steps:

• For the chicken: Add the flour, garlic powder, onion powder, paprika, a nice pinch of salt and a few grinds of pepper to a medium bowl. Stir to distribute. Add the chicken thighs and toss to coat. Let sit in the bowl.
• For the gravy: Add the butter and flour to a saucepan over medium-low heat. Stir together with a wooden spoon and cook, stirring, until a deep brown color but not burning, about 6 minutes. Add the onions, Dijon, thyme, paprika and garlic and stir to coat. Slowly add the stock and stir. Raise the heat to a simmer and cook until thickened like gravy. Season with salt and pepper. Keep warm.
• Add the oil to a large pan over medium-high heat. When it begins to swirl, shake the excess flour off the chicken and add to the pan. Sear on both sides, 6 to 8 minutes per side, then place in the gravy and simmer, covered, to complete cooking, 15 to 20 minutes. Serve over rice or mashed potatoes.
• Cover potatoes and garlic with water by 1 inch in a large pot. Bring to a boil, add salt and simmer until tender, about 15 minutes. Drain well.
• Put the potatoes and garlic back in the pot and cook over low heat to evaporate the rest of the water. Mash in the butter with a potato masher. Add the heavy cream in stages until the desired consistency is reached. Season with salt and pepper.

CHICKEN WITH BABY ONIONS

Steps:

• Melt 2 tablespoons butter in heavy large skillet over high heat. Season chicken thighs with salt and pepper; sprinkle chicken on all sides with flour. Add chicken and pearl onions to skillet and sauté until chicken is golden, about 3 minutes per side. Add 1 cup canned low-salt chicken broth, 1/3 cup white wine, 4 bay leaves and 1 tablespoon dried thyme. Bring liquid to boil.
• Reduce heat to medium low, cover and simmer until chicken and onions are cooked through, about 25 minutes. Uncover and simmer until sauce thickens, about 8 minutes.
• Transfer chicken and onions to plates. Season sauce with salt and pepper; spoon over chicken.

ONION BAKED CHICKEN

Steps:

• Preheat oven to 375°F. Mix onion powder, Italian seasoning, garlic salt and paprika in small bowl. Place chicken in shallow baking pan. Brush with oil. Coat chicken evenly with seasoning mixture.
• Bake 40 to 45 minutes or until chicken is cooked through.