This recipe for French Onion Sheet Pan Chicken has all of the great flavors of French onion soup in an easy sheet pan chicken dinner recipe!
If you are looking for a chicken recipe that is a little bit different with a ton of flavor, this is it! These baked chicken thighs are topped with everything that tastes like French onion soup. Totally amazing caramelized onions and melted Gruyere cheese add to the most delicious French Onion Sheet Pan Chicken ever!
This recipe comes from a new cookbook by Jocelyn Delk Adams: Everyday Grand- Soulful Recipes for Celebrating Life’s Big and Small Moments. Jocelyn is the author of the popular blog: GrandbabyCakes.com (you may have spotted her on The Today Show!) She focuses on southern-inspired comfort food recipes. And she’s an excellent cook and baker!
Here are some recipes in the book that I can’t wait to try!
- Cornmeal Butter Biscuits with Big Mama’s Fig Preserves
- Peach Bellini Brunch Cake
- Jerk Salmon Croquettes
- Lasagna Stew
- Gooey Baked Cheese Grits
- Dirty Rice Risotto
- Whiskey and Tea Glazed Salmon
- Pomegranate Ginger Short Ribs
- Peri Peri Ginger Beer Chicken
- Salted Butterscotch Apple Whiskey Snacking Cake
Ingredients needed:
- beef broth or beef stock
- Worcestershire sauce
- kosher salt and freshly ground black pepper
- smoked paprika
- bone-in, skin-on chicken thighs
- extra virgin olive oil
- unsalted butter
- sweet onion
- granulated white sugar
- fresh thyme
- dry vermouth or white wine
- fresh parsley
- garlic
- Gruyere cheese
How to make French Onion Sheet Pan Chicken:
The complete, printable recipe is at the end of this post.
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Position a rack in the middle of the oven and preheat to 450℉.
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In a small bowl, whisk together the broth and Worcestershire sauce. In another small bowl, whisk together the salt, pepper and paprika.
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Thoroughly pat the chicken dry. Separate the skin from the thigh meat by inserting your index finger between the two and lifting up gently.
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Lightly brush a large rimmed baking sheet with oil. Place the chicken on it skin-side up and brush with 2 tablespoons of the olive oil. Sprinkle generously with the seasoning mixture, both on top and beneath the skin.
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Pour the broth mixture around the chicken (not on top), being careful not to rinse off any of the seasoning. Roast the chicken for 20 minutes.
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While the chicken is cooking, in a medium skillet, heat the remaining 1 tablespoon of olive oil and the butter over medium-heat until the butter has melted. Add the onions and sugar, season with a couple of generous pinches of salt, cover, and cook for 15 minutes, stirring every 5 minutes and adjusting the heat as needed to prevent the onions from burning. Remove the lid and cook until the onions turn a beautiful light caramel color, another 5 minutes or so. Stir in the thyme and cool until fragrant, about 2 minutes. Remove from the heat and set aside.
In a small bowl, combine the sherry, parsley and garlic. Remove the chicken from the oven and evenly pour the sherry mixture over the thighs. Evenly divide the caramelized onions over each thigh, followed by the Gruyere.
Return the chicken to the oven and bake for 15 minutes more, or until the cheese has fully melted.
Let rest for about 5 minutes, garnish with the parsley, and then serve.
I mean… this chicken has everything. There is so much flavor in the chicken alone, but I love to serve it with rice and salad and a chilled glass of Sauvignon Blanc. This is a chicken recipe you must try. Enjoy!
Favorite Chicken Recipes:
- Balsamic Glazed Chicken
- Honey Mustard Pale Ale Chicken
- Chicken Pizzaiola
- Tequila Almond Chicken
- Chicken Diane
French Onion Sheet Pan Chicken
Flavors of French onion soup in a chicken recipe!
Ingredients
- ⅓ cup beef stock or beef broth
- 2 teaspoons Worcestershire sauce
- 1 tablespoon Kosher salt
- 2 teaspoons freshly ground black pepper
- 2 teaspoons smoked paprika
- 3½ pounds bone-in, skin-on chicken thighs
- 3 tablespoons extra virgin olive oil (plus more for brushing)
- 2 tablespoons unsalted butter
- 2 large (about 1½ pounds) sweet onions, thinly sliced
- 1 teaspoon granulated white sugar
- 3 sprigs thyme (leaves only)
- ⅓ cup dry sherry, dry vermouth or white wine
- 2 tablespoons finely chopped fresh flat-leaf parsley (plus more for garnish)
- 4 medium garlic cloves, minced
- 6 ounces shredded Gruyere cheese
Instructions
- Position a rack in the middle of the oven and preheat to 450℉.
- In a small bowl, whisk together the broth and Worcestershire sauce. In another small bowl, whisk together the salt, pepper and paprika.
- Thoroughly pat the chicken dry. Separate the skin from the thigh meat by inserting your index finger between the two and lifting up gently.
- Lightly brush a large rimmed baking sheet with oil. Place the chicken on it skin-side up and brush with 2 tablespoons of the olive oil. Sprinkle generously with the seasoning mixture, both on top and beneath the skin.
- Pour the broth mixture around the chicken (not on top), being careful not to rinse off any of the seasoning. Roast the chicken for 20 minutes.
- While the chicken is cooking, in a medium skillet, heat the remaining 1 tablespoon of olive oil and the butter over medium-heat until the butter has melted. Add the onions and sugar, season with a couple of generous pinches of salt, cover, and cook for 15 minutes, stirring every 5 minutes and adjusting the heat as needed to prevent the onions from burning. Remove the lid and cook until the onions turn a beautiful light caramel color, another 5 minutes or so. Stir in the thyme and cool until fragrant, about 2 minutes. Remove from the heat and set aside.
- In a small bowl, combine the sherry, parsley and garlic. Remove the chicken from the oven and evenly pour the sherry mixture over the thighs. Evenly divide the caramelized onions over each thigh, followed by the Gruyere.
- Return the chicken to the oven and bake for 15 minutes more, or until the cheese has fully melted. Let rest for about 5 minutes, garnish with the parsley, and then serve.
Nutrition
Serving: 1serving, Calories: 728kcal, Carbohydrates: 4g, Protein: 46g, Fat: 57g, Saturated Fat: 19g, Polyunsaturated Fat: 9g, Monounsaturated Fat: 24g, Trans Fat: 0.3g, Cholesterol: 262mg, Sodium: 1592mg, Potassium: 581mg, Fiber: 1g, Sugar: 1g, Vitamin A: 1031IU, Vitamin C: 3mg, Calcium: 322mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
so tasty
What can I substitute for the alcohol?
Chicken broth!