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French onion chicken bake topped with melted provolone and crouton crumbs in a ceramic baking dish.
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French Onion Chicken Bake

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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 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, I used garlic flavor
  • 1 tablespoon butter, melted

Method
 

  1. Heat the oven to 375°F.
  2. Empty the condensed French onion soup into a 9×13 inch baking dish, tilting the dish to spread it across the base. Arrange the cutlets over the soup in one layer. Season with the salt, pepper and garlic powder. Use the soup directly from the can without adding water or any other liquid.
  3. Divide the French onion dip among the cutlets and spread it over each piece. Lay the provolone over the dip.
  4. Seal the croutons in a bag and crush them with a rolling pin or meat mallet. Toss the crumbs with the melted butter to coat them.
  5. Distribute the buttered crumbs over the chicken. Bake for 25–30 minutes, checking that the chicken reaches 165°F internally. Thin cutlets may finish sooner; thicker pieces may need longer.

Notes

The source photo includes optional chopped parsley. It is not part of the nine-item ingredient list.
Use condensed French onion soup, not a diluted ready-to-serve soup.
Source attribution: Easy Family Recipes, Kimber Matherne, https://easyfamilyrecipes.com/french-onion-chicken-bake/