Baked Chicken and Onions Recipe -
Baked Chicken and Onions Recipe
  • READY IN 40 mins

Baked Chicken and Onions

Recipe by  

"This is baked boneless, skinless chicken breasts topped with garlic and onions and baked in a lemon and white wine mixture."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    25 mins

    40 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
  2. 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.
  3. Bake 25 minutes in the preheated oven, or until chicken juices run clear.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Jun 11, 2007

Great recipe: One way to make sure the chicken stays moist is to spray cooking spray on the bottom of the pan. I always add extra spices to recipes and I did just that for this one. I added parsley, oregano, and basil sprinkling it on the chicken with the paprika, salt and pepper. I also sprayed the top of the chicken with cooking spray to keep it moist. It took about 45 minutes to cook the chicken. The chicken was very moist and by itself was a little to much lemon juice but I mixed it with white rice and the flavors where perfect. I will def. make this again and would recommened it.

Most Helpful Critical Review
Feb 13, 2006

I was really hoping to like this recipe; unfortunately, after two preparations using the original, unmodified recipe, I can't say that I do. I will not be making this again, nor can I think of any changes to make to the recipe to improve it in my opinion.

Dec 01, 2005

This recipe was good, but I had to change a few things as always- I just can't help myself! Instead of white wine I used white zinfandel- this type of wine with chicken is awesome, gives a very unique but delicious flavor. I would have used half the amount of lemon juice; I love lemon, but I don't want it to be the main flavor of the dish- a little overpowering. I did not use a whole head of garlic, and probably would have prefered it minced instead of sliced. No paprika. I used garlic powder instead. Other than that it was great!

Oct 15, 2006

This recipe was great! I added thinly sliced potatoes to the bottom. I also omited the wine because I didn't have any on hand. The potatoes soaked up all of the delicious flavor. I will definately try this again!

Oct 04, 2007

Good flavor but I suggest cooking it at 400. Onions were not cooked. Make it with sliced potato and WOW!

Feb 25, 2006

I really enjoyed this chicken. However, there was not enough taste too it, even after using plenty of paprika. To make it more appealing, I cooked it with tortellini pasta. I placed the chicken, with the onions and garlic slices and placed it on a bed of tortellin, stuffed with aspargus and cheese.Very good! My fiance liked it better the second time! I suggest it.

Oct 19, 2005

I was not very impressed with this recipe. It took twice as long to cook as listed and it make a nice chicken breast but not much taste. The chicken was great for salads or pastas later but as a main dish not too exciting.

Aug 17, 2006

My husband and I were both very pleased with this recipe. We squeezed lemons for the juice, and omitted the paprika, simply because we didn't have any on hand. We also used thinner chicken breasts, which really soaked up the flavor. I plan to incorporate it with pasta next time.


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  • Calories
  • 203 kcal
  • 10%
  • Carbohydrates
  • 12 g
  • 4%
  • Cholesterol
  • 67 mg
  • 22%
  • Fat
  • 3 g
  • 5%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 26.1 g
  • 52%
  • Sodium
  • 65 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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