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Dana’s Super Easy One-Pan Dinner: Chicken with Caramelized Onion and Croutons
One of the easiest one-pan cooking recipes—and it’s so delicious! Perfect for a busy weeknight dinner.
Dana made this dish on New Year’s Day, and I can tell you firsthand how easy it was because I helped her! It’s from Sam Sifton’s No-Recipe Recipes, which skips the usual ingredient list and instructions. I’m writing down my version to remember because it was too delicious not to share! The chicken has perfectly crispy skin, juicy meat, and the croutons soak up all the flavorful juices—comfort food at its best!
This recipe has been adapted from Sam Sifton’s recipe. Thanks, Dana for sharing this recipe with me! ❤️
Note: The recipe calls for both onion and shallot, but feel free to use just one or the other—it’s totally up to you!
Serve 4~6
Ingredients
about 1/4C olive oil, divided
1/2 onion, thinly sliced
1 shallot, thinly sliced
6 chicken thighs, skin-on, bone-in
about 2~3 tsp Kosher salt (no need to measure—just sprinkle generously!)
about 1 tsp black pepper (no need to measure—just sprinkle generously!)
About 4 cups of sourdough bread or any country-style/crusty bread, torn into large bite-sized pieces
a generous handful of arugula or any bitter greens
Instructions
Preheat the oven to 425°F. Pat chicken dry with paper towels. Sprinkle a generous amount of salt and black pepper on both sides of the chicken thighs. Drizzle oil on the bottom of cast iron skillet. Scatter onion and shallot across the skillet, then put chicken on top, skin-side up. Bake for about 35 minutes, or until chicken is cooked through. Shake the skillet a couple of times, and add wine or stock if the onions are browning too fast. (Note: Broil for 4–5 minutes if the skins aren’t as crispy as you’d like.)
Meanwhile, make croutons. Lay the bread pieces on a baking sheet and drizzle with a generous amount of olive oil. Toss to coat the bread evenly. Bake in the oven alongside the chicken for 12–15 minutes, or until golden brown and crispy.
Transfer the chicken to a platter from the skillet. Add the croutons and arugula to the skillet and toss lightly. Return the chicken on top of the arugula mixture.
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