Crispy Onion Dip Chicken
This lightened up Crispy Onion Dip Chicken offers the flavors of your favorite sour cream and onion dip, in a juicy, crispy-coated chicken breast! This recipe is super easy to whip up with just a few ingredients, but it has delicious bold, fresh flavor. You’ll just stir together an onion dip, spread it on the chicken, coat the chicken in a breadcrumb mix, and then brown up the outside and bake! I found the original recipe on the NY Times site a few months ago, and I’ve been thinking about lightening it up a bit ever since. I decided to use Greek yogurt rather than sour cream, fewer breadcrumbs, and to bake the chicken rather than frying it (along with other changes). It turned out fantastic, so I’ll never make it another way! My Crispy Onion Dip Chicken is just 261 calories or 4 WW (Weight Watchers) Points per piece. To view your current WW Points for this recipe and track it in the WW app or site, click here!
This chicken was a hit with my family! When my husband took his first bite he said it tasted like “chicken coated with those crispy fried onion things” which, now I kind of want to make that too? I like to serve this Crispy Onion Dip Chicken with a veggie side like salad, my Stovetop Green Beans with Almonds, or roasted carrots, cauliflower or broccoli. It would also be great with Classic Mashed Potatoes or Roasted Fingerling Potatoes.
Looking for more ways to make your chicken breasts delicious? Try my Apple and Brie Stuffed Chicken, Nashville Hot Chicken Bites, Cream Cheese Stuffed Everything Chicken, Pimento Cheese Stuffed Chicken, Crispy Chicken Parmesan, Blackened Chicken Bites, Baked Hot Barbecue Chicken Tenders, Mediterranean Topped Grilled Chicken, Cheesy Bacon BBQ Chicken, Tuscan Olive Chicken, Fiesta Stuffed Chicken, Baked Chicken Tenders, Bruschetta Topped Balsamic Chicken, Thai Chicken Skewers, Chicken Piccata, and many, many more in the Chicken section of my recipe index!
Crispy Onion Dip Chicken
Ingredients
- 4 (5 oz each) boneless, skinless chicken breast cutlets, (20 oz total)
- ½ cup plain fat free Greek yogurt
- 1 ½ tablespoons onion powder, divided
- ¼ cup sliced chives, plus more for topping
- ½ teaspoon table salt, divided
- ¼ teaspoon black pepper, divided
- ¾ cup panko breadcrumbs
- 1 tablespoon vegetable oil
- 4 wedges lemon, (lemon adds brightness to the flavors!)
Instructions
- Pre-heat the oven to 425. Line a baking sheet with parchment paper and set aside.
- Place the chicken breasts on a cutting board and cover with parchment paper. Use a meat mallet to pound the chicken breasts to an even thickness of about ½” thick. Pat the breasts dry with a paper towel and sprinkle with a little bit of salt and pepper.
- In a bowl, combine the Greek yogurt with 1 tablespoon of onion powder, the ¼ cup of chives, ¼ teaspoon of salt and 1/8 teaspoon of pepper. Stir together until well combined. Place the chicken breasts in a shallow dish and coat on all sides with the yogurt mixture. Cover and place in the refrigerator to marinate for up to 8 hours (I’d let it sit for at least an hour or two…it helps the flavors to meld and the chicken breasts to stay juicy).
- In a shallow dish, add the panko breadcrumbs and the remaining 1½ teaspoons onion powder, ¼ teaspoon salt, and 1/8 teaspoon black pepper and stir to combine. One at a time, lay each onion dip-coated chicken breast in the crumb mixture and flip to coat. Press any remaining breadcrumb mixture lightly into the chicken breasts.
- In a large skillet, add the oil and bring over medium-high heat. When hot, add the chicken breasts and cook for 4-5 the bottoms are golden. Flip the breasts and cook for another 3 minutes on the other side to do the same. Transfer the breasts to the prepared baking sheet.
- Place in the pre-heated oven. Bake for 15-20 minutes until chicken is fully cooked through (mine was juicy and perfect at around 17 minutes). Serve each chicken breast with a lemon wedge to squeeze over the top!
Notes
6 per serving (PP calculated using a Weight Watchers PointsPlus calculator and the nutrition info below Adapted from NY Times
I’m wondering if this could be done in the air fryer? If so that would make this dish 0 points on my Purple Plan. 🙂
Oh WOW, I’m SO glad you posted this recipe! My mom & my grandma used to make “Sour Cream & Onion Soup Dip” when I was growing up in the late 70s, & it’s still one of my favorites – so I’m looking forward to trying this chicken recipe. You lightened it up beautifully, so that’s even better (as far as I’m concerned). I have whole wheat Panko, so that’s what I’ll use. I know we’ll love it! Thanks
Looks like it’ll be really juicy!
Thank you for all your creative but easy chicken recipes. You’re seriously the reason I’m able to stay on track (WW Blue).
Could you make this in the air fryer?
This was fabulous! I had leftovers so I reheated them next day in a pan to get chicken crispy again, adding marinara sauce the last minute on the heat. Sooooo yummy!
I don’t see in the recipe when to use the lemon?
Whoops, added to the instructions! It’s squeezed over the top when serving.
This was so good!! Even my picky eaters gobbled it up! I used my air fryer and it came out just like fried chicken with fabulous flavor.
First let meI just say how delicious I thought this was.
Next when I put the recipe in the recipe builder it came up only 2 points. I’m wondering what we did differently than you. I checked and double checked all the ingredients. For 4 serving I got 2 on blue.
Hm, not sure how you’re getting that, but when I enter all the ingredients in the recipe builder the following have points on blue: oil (4), onion powder (1), and panko crumbs (9). The entire recipe shows as 4 SP per serving (with 4 servings) on blue. Perhaps you forgot to include something or accidentally entered the wrong quantity?
I made this a couple weeks back and it was so delicious! This recipe will definitely be made again and again.
What can be substituted for the chives? And what temp and how long would you recommend cooking in the air fryer? This looks delicious and would love to try it tonight. Thanks!
You could probably substitute finely chopped scallions for chives. I haven’t made this recipe in the air fryer, sorry! After browning both sides in the pan you could likely transfer it to the air fryer and cook it the way you’d usually air fry a chicken breast, but I can’t provide specifics on time and temp since I haven’t personally made this recipe that way.
Very tasty- mine did not look as pretty as yours but my family ate it all!
Do you use fresh chives or dried?
fresh!
Made this today and it was delicious! No changes to the recipe except I didn’t have fresh chives, but did not matter. it was good anyway. Chicken was tender and juicy. The lemon added a great flavor!
Made this for dinner last night…it was super delicious! It was so delicious that I had it for breakfast today! The whole family loved it including the picky 61 year old husband!
Is there a gluten free option?
I’m not an expert in gluten free cooking, but I would assume you could substitute gluten free breadcrumbs without issue!
Can leftover chicken be frozen? Made this tonight and it was delicious but I have a lot leftover. Would love to freeze it if I can.
I haven’t tried freezing this so I honestly can’t say from experience. I would think you could. If you try it out please report back!
This is a yummy different way to eat chicken!
This is the BEST chicken ever! I am not a fan of chicken, but I can’t stop eating this! It is my most favorite recipe!