Description
This French Onion Chicken Bake features tender chicken cutlets drenched in rich, savory soup, topped with creamy cheese and crispy croutons. It’s a quick, comforting meal that’s sure to impress anyone looking for an easy, hassle-free recipe!
Ingredients
Scale
- 10.5 ounces condensed french onion soup
- 2 pounds boneless, skinless chicken breast, cut or pounded into thin cutlets
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder
- ¾ cup french onion dip
- 4 ounces provolone cheese
- 1 cup croutons, I used garlic flavor
- 1 tablespoon butter, melted
Instructions
- Preheat the oven to 375˚F.
- Pour the condensed french onion soup into the bottom of a 9×13 inch baking dish and swirl to coat evenly.
- Lay the chicken cutlets in a single layer on top of the soup, seasoning with salt, pepper, and garlic powder.
- Spread a dollop of french onion dip over each chicken breast and top with provolone cheese.
- Place croutons in a bag and crush them using a meat mallet or rolling pin. Add melted butter and mix until coated.
- Sprinkle the crouton mixture over the dish and bake for 25-30 minutes until the chicken is cooked through, reaching an internal temperature of 165˚F.
Notes
For even flavor, use garlic-flavored croutons.
Thickness of chicken cutlets affects cooking time; adjust accordingly for thinner or thicker pieces.
Let it rest for a few minutes after baking for better slicing.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 2g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 125mg