Description
This French Onion Chicken Bake is packed with irresistible flavors! Enjoy tender chicken cutlets smothered in savory onion soup and creamy provolone, topped with crunchy croutons for a quick and satisfying dinner perfect for any occasion.
Ingredients
Scale
- 10.5 ounce can 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, garlic flavor
- 1 tablespoon butter, melted
Instructions
- Preheat your oven to 375˚F.
- Pour the condensed french onion soup into a 9×13 inch baking dish and swirl it to coat evenly.
- Lay the chicken cutlets in a single layer on the soup and season with salt, pepper, and garlic powder.
- Spread a dollop of french onion dip over each chicken breast and top with slices of provolone cheese.
- Crush the croutons in a bag using a meat mallet or rolling pin, then mix with melted butter until fully coated.
- Sprinkle the crouton mixture over the top of the dish and bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165˚F.
Notes
Using garlic-flavored croutons adds an extra layer of flavor to the dish.
For thicker chicken cutlets, adjust baking time accordingly to ensure they’re fully cooked.
Feel free to substitute provolone cheese with your favorite melting cheese.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 110mg