French Onion Chicken
The BEST French onion chicken. This healthy French onion chicken recipe is full of flavor and made on a single sheet pan. Easy!
Prep: 25 minutes
Cook: 35 minutes
Total: 1 hour
Servings: 4 people
Ingredients
- 1 jumbo yellow onion thinly sliced (about 12 ounces or 3 1/2 cups)
- 8 ounces good-quality sourdough bread whole grain if possible, cut into 1 1/2-inch cubes (about 3 1/2 heaped cups)
- 8 cloves garlic peeled and left whole
- 2 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon Dijon mustard
- 2 teaspoons kosher salt divided
- 2 ¼ pounds bone-in, skin-on chicken breasts cut in half crosswise through the bone (side to side, so you have two more “square” vs. long pieces)—about 3 breasts
- ½ teaspoon ground black pepper
- 1 ½ tablespoons chopped fresh thyme
Instructions
- Place a rack in the center of the oven and preheat the oven to 400 degrees F. For easy cleanup, line a large, rimmed baking sheet with aluminum foil, parchment paper, or a silicone baking mat.
- Place the onions, bread cubes, and garlic cloves in a large bowl.
- In a small heatproof bowl or liquid measuring cup, melt the butter. Whisk the olive oil, mustard, and 1 teaspoon kosher salt with the butter.
- Pour the mixture over the onions and bread. Toss to coat as evenly as possible. Turn the mixture out onto the prepared baking sheet. Spread into an even layer.
- Nestle the chicken pieces into the onion mixture. It can overlap the onions a little, but make sure it does not cover the bread. Sprinkle the chicken with the remaining 1 teaspoon of salt and pepper.
- Bake for 15 minutes, then remove the pan from the oven and carefully turn the bread cubes. Return to the oven and bake until the bread is deeply golden and the chicken registers 160 degrees F on an instant-read thermometer inserted at the thickest part, about 15 additional minutes for smaller pieces and 20 to 25 minutes for larger pieces. (If some chicken pieces cook more quickly than others, remove the cooked pieces to a plate and cover to keep them warm, then return the pan to the oven and continue baking until all of the chicken is cooked through.)
- Sprinkle everything with fresh thyme. Transfer the chicken to plates. Serve hot with the croutons and a spoonful of the roasted onions and garlic over the top.
Notes
- TIP: If you'd like the bread to be extra crispy, you can transfer all the chicken pieces to a plate (cover the plate with foil to keep the chicken warm), then turn the bread once more and return the pan to the oven for 5 to 7 additional minutes, or until the bread reaches your desired crispness. Remove from oven, then serve as directed with a sprinkle of thyme.
- TO STORE: Leftovers may be stored in the fridge for up to 3 days in an airtight container.
- TO REHEAT: For best results, warm leftovers on a sheet pan in a 350-degree F oven until the chicken is heated through and the croutons have crisped. Leftover French onion chicken may also be microwaved. However, the chicken skin and croutons will not be as crisp.
- TO FREEZE: Leftovers may be frozen for up to 3 months. Let defrost overnight in the refrigerator, then reheat as directed above.
Nutrition
Serving: 1servingCalories: 583kcalCarbohydrates: 35gProtein: 61gFat: 21gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.3gCholesterol: 178mgPotassium: 1102mgFiber: 2gSugar: 4gVitamin A: 381IUVitamin C: 11mgCalcium: 76mgIron: 4mg
