Ingredients
Method
Step 1: Prepare the Oven and Chicken
- Preheat your oven to 350°F.
- Butterfly 2–3 large boneless, skinless chicken breasts all the way through to create 4–6 thinner pieces of chicken.
Step 2: Season the Onions
- Add ½ of a large red onion, sliced into half-moon rounds, to the bottom of a 9×13-inch baking dish.
- Drizzle the onions with 1 tablespoon of olive oil and sprinkle about ¼ of the Hidden Valley Ranch seasoning packet over the top. Toss the onions directly in the baking dish, then spread them into an even layer.
Step 3: Add and Season the Chicken
- Arrange the butterflied chicken pieces in a single layer over the seasoned onions.
- Sprinkle the remaining ranch seasoning packet evenly over all the chicken.
Step 4: Add the Barbecue Sauce and Pepperoncini
- Spoon about ¼ cup of barbecue sauce over each whole chicken breast, dividing it evenly between the butterflied pieces.
- Add 3–4 sliced pepperoncini to each piece of chicken, then drizzle about 1 teaspoon of pepperoncini juice over the entire baking dish.
Step 5: Add the Mozzarella
- Sprinkle 2 cups of freshly shredded mozzarella evenly over the chicken.
Step 6: Make the Buttery Onion Topping
- Add 1½ cups of French fried onions to a large zip-Lock bag. Gently crush them with your hands, keeping the pieces rustic and chunky rather than crushing them into fine crumbs.
- Pour in 4 tablespoons of melted salted butter. Seal the bag and shake everything together until the onions are evenly coated.
- Sprinkle the buttery French fried onions evenly over the mozzarella.
Step 7: Cover and Bake
- Cover the baking dish very tightly with aluminum foil, crimping it securely around all four sides of the dish.
- This step is important! The tightly sealed foil traps all the steam and juices inside, helping the chicken stay tender and juicy while it cooks.
- Bake covered at 350°F for 25 minutes.
Step 8: Uncover and Finish Baking
- Carefully remove the aluminum foil and return the baking dish to the oven uncovered.
- Bake for another 10–15 minutes, or until the chicken is cooked through, everything is piping hot and bubbling, and the French fried onion topping is golden brown.
- The thickest part of the chicken should reach an internal temperature of 165°F.
- Let the chicken rest for about 5 minutes before serving.