This sheet pan French Onion Soup Chicken is a cozy, flavourful dinner inspired by the classic soup, made with tender chicken thighs, roasted beans and melted cheddar.
With the evenings getting dark at 5 pm, I'm leaning into warm, hearty meals like my Biscuit and Chicken Pot Pie Casserole and One Pot Turkey Chili, so creating this French Onion Chicken felt like the perfect next addition.
If you love the rich, cozy flavors of French onion soup, you are going to be obsessed with this sheet pan dinner. This recipe came from my mission to recreate some of my favourite cold-weather comfort foods in quicker, weeknight-friendly ways. I wanted something cozy and hearty that still checked the boxes for protein, veggies and a satisfying carbohydrate. This sheet pan version brings all of that together in the easiest way possible. The oven does most of the work, the onions get beautifully caramelized, and the chicken becomes incredibly flavourful thanks to the onion soup mix and buttery broth mixture.
Why This Recipe Is Dietitian Approved
- Cozy weeknight dinner. This recipe has all the warm, comforting flavours of French onion soup without being heavy.
- Balanced and satisfying. You get protein, carbs, and veggies in one dish to help keep dinner simple and nourishing.
- Minimal prep required. Everything bakes on one sheet pan, making this a realistic option for even the busiest nights.
French Onion Chicken Recipe
Ingredients
Chicken thighs. I recommend using boneless, skinless chicken thighs for best results!
Onions. Use yellow onions or spanish onions for a mild sweetness!
Butter. I do highly recommend using butter to create a creaminess imperative to the overall flavour of this dish.
Garlic cloves. Use freshly pressed garlic for best results!
Sourdough bread. Any crusty breast such as sourdough or a multigrain bread will work great!
Aged cheddar. A sharp cheddar such as aged cheddar or gruyere are the best options for a true french onion soup flavour.
Onion soup mix. Look for a low sodium french onion soup (or dip) mix if possible.
Green beans. The veggie of choice in this sheet pan meal!
Beef broth. I use low sodium beef broth to create the depth of flavour in this french onion soup dish without needing red wine!
Parsley. For a freshness we add fresh italian flat leafed parsley.
The complete ingredient list with measurements can be found in the recipe card below.
Instructions
- Preheat the oven to 375F and line a large sheet pan with parchment paper.
- To the sheet pan add the onions, drizzle with 1 tablespoon of melted butter and sprinkle with ½ teaspoon each of salt and black pepper. Toss to coat. Arrange in a single layer and bake for 30 minutes to soften.
- While the onions are in the oven, rub the chicken with 2 tablespoon from the onion soup mix along with the remaining ½ teaspoon each of salt and black pepper.
- Whisk together the remaining 3 tablespoon of butter with the remainder of the onion soup mix, beef broth, garlic and half of the parsley.
- When the onions are soft, add green beans and sourdough bread to the sheet pan. Drizzle with the butter mixture and toss to coat.
- Arrange chicken thighs within the onions and beans. Top each chicken breast with a few of the onions and bake for 25-30 minutes, or until the internal temperature of the chicken reaches 165F.
- Once the chicken is cooked, sprinkle the sheet pan with aged cheddar and bake for another 8-10 minutes to melt the cheese. Serve with a sprinkle of parsley and enjoy!
Substitutions and Variations
To make gluten-free: Use a gluten free bread of choice and ensure the onion soup mix you are using is gluten free. This is a great option: https://amzn.to/43B3kIK
To make nut-free: This recipe is naturally nut free!
For best results I do recommend keeping this recipe as written!
You can substitute the beef broth with chicken broth or water if you are in a bind, however the rich "french onion soup" flavour may be decreased slightly!
For a flavour additions you might want to add fresh thyme and rosemary into the butter mixtur!
Equipment
Storage
This French Onion Chicken can be stored in an airtight container in the fridge for up to 3 days!
Top Tips for Success
Spread everything out on the sheet pan! Crowding the pan traps steam, which stops the onions from caramelizing and prevents the bread from getting toasty.
Frequently Asked Questions
I wouldn't recommend substituting the butter with olive oil or any other type of cooking oil. The butter creates a rich creaminess that is imperative for a classic french onion flavour.
You may use chicken breast - i recommend cubing the chicken breast for best results! However please note that due to the lower fat content the chicken might not be quite as flavourful!
More Easy Dinner Recipes
If you liked this French Onion Chicken, try these recipes:
- Sheet Pan Honey Mustard Chicken Thighs and Veggies
- Sausage Pasta Bake
- Crispy Baked Ground Chicken Tacos
- Slow Cooker Tuscan Chicken Meatballs with Gnocchi
See you in the kitchen!
PS. I love seeing my recipes in action! If you decide to make this French Onion Chicken, don't forget to snap a photo and tag me on Instagram- @nourishedbynic or leave a comment and rating below letting me know how you liked it!
📖 Recipe
Sheet Pan French Onion Soup Chicken
Ingredients
- 2 yellow onions, thinly sliced
- ¼ cup butter, melted (divided)
- 1 teaspoon salt, divided
- 1 teaspoon black pepper, divided
- 2 lbs chicken thighs, boneless and skinless
- 1 packet onion soup mix
- 1 cup reduced sodium beef broth
- 3 garlic cloves, pressed
- ¼ cup flat leafed parsley, chopped, divided
- 4 cups green beans, cut in half
- 3 cups sourdough bread, cubed into 1 inch squares
- 1 cup aged cheddar, shredded
Instructions
- Preheat the oven to 375F and line a large sheet pan with parchment paper.
- To the sheet pan add the onions, drizzle with 1 tablespoon of melted butter and sprinkle with ½ teaspoon each of salt and black pepper. Toss to coat. Arrange in a single layer and bake for 30 minutes to soften.
- While the onions are in the oven, rub the chicken with 2 tablespoon from the onion soup mix along with the remaining ½ teaspoon each of salt and black pepper.
- Whisk together the remaining 3 tablespoon of butter with the remainder of the onion soup mix, beef broth, garlic and half of the parsley.
- When the onions are soft, add green beans and sourdough bread to the sheet pan. Drizzle with the butter mixture and toss to coat.
- Arrange chicken thighs within the onions and beans. Top each chicken breast with a few of the onions and bake for 25-30 minutes, or until the internal temperature of the chicken reaches 165F.
- Once the chicken is cooked, sprinkle the sheet pan with aged cheddar and bake for another 8-10 minutes to melt the cheese. Serve with a sprinkle of parsley and enjoy!
Linda Bernasconi says
Delicious, especially sourdough bread soaked in onion soup!
Frances says
I made this for dinner this evening. I added an 8oz. container of sliced mushrooms I had rattling around the refrigerator, used 1 T of butter and olive oil for the remainder (ran out of butter) and then I subbed out the cheddar cheese for some grated Jarlsberg.
Absolutely delicious - just enough salty flavor, crunchy texture, tender chicken and flavorful green beans. I can't wait to make it again!
Jen Hurst says
Made with bone in chicken thighs, just adjusted cooking time. I saved all my sourdough heels and used for this recipe! Hello DELICIOUSNESS! Thank you for sharing this recipe! It will be on repeat!
Robin says
My family loves french onion soup. This was very good and I will make again. I made exactly to the recipe except I used sourdough bagels cut into pieces and dried parsley not fresh.
Nicole Addison says
My new favourite weeknight dinner! This one was inspired by a classic french onion soup- but in balanced meal format! I hope you enjoy!