Description
This French Onion Chicken Bake brings together tender chicken cutlets with rich flavor from french onion soup, provolone cheese, and crunchy croutons. Perfect for a quick and satisfying dinner!
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 the oven to 375˚F.
- Spread condensed french onion soup in the bottom of a 9×13 inch baking dish.
- Lay chicken cutlets in a single layer on top of the soup and season with salt, pepper, and garlic powder.
- Add a dollop of french onion dip on top of each chicken cutlet and then layer with provolone cheese.
- Crush the croutons in a bag using a meat mallet or rolling pin, then combine with melted butter.
- Sprinkle the crouton mixture over the top of the dish.
- Bake for 25-30 minutes until the chicken reaches an internal temperature of 165˚F.
Notes
Ensure chicken is evenly pounded for consistent cooking.
Pair with a fresh salad for a complete meal.
You can substitute with other cheeses if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 543
- Sugar: 1g
- Sodium: 1280mg
- Fat: 29g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 48g
- Cholesterol: 142mg