French Onion Chicken

This rich and savory French Onion Chicken brings all the flavor of the classic French onion soup into a hearty, one-pan chicken dish. Crispy-skinned, pan-seared chicken thighs rest in a bed of deeply caramelized onions, all topped with a generous layer of melted Gruyere cheese. It’s comforting, elegant, and perfect for a cozy night in.

Why You’ll Love This Recipe

French Onion Chicken is a beautifully balanced dish that feels fancy yet is surprisingly simple to make. The caramelized onions add deep, sweet-savory flavor, the Gruyere cheese melts into a golden, gooey topping, and the chicken thighs stay tender and juicy with crispy skin. It’s all made in one skillet, making for easy cleanup and an impressive presentation that works just as well for weeknights as it does for dinner guests.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 6 medium chicken thighs, skin-on, bone-in

• Salt and pepper, to taste

• 1 teaspoon onion powder

• 2 tablespoons butter

• 1 large onion (or 1 medium), thinly sliced

• 1/2 cup chicken broth

• 1 teaspoon fresh thyme leaves

• 8 ounces Gruyere cheese, shredded

Directions

1. Pat the chicken thighs dry with paper towels and season both sides with salt, pepper, and onion powder.

2. In a large oven-safe skillet, melt the butter over medium heat.

3. Add chicken thighs skin-side down and sear for 4–5 minutes, or until golden brown. Flip and cook for another 4 minutes. Remove the chicken from the skillet and set aside.

4. In the same pan, add the sliced onions. Season lightly with salt and pepper. Reduce the heat to medium-low and cook, stirring often, until the onions are deeply golden and caramelized, about 20 minutes.

5. While the onions cook, preheat the oven to 375°F (190°C).

6. Once the onions are caramelized, stir in the thyme and cook for 1 minute. Pour in the chicken broth and simmer until reduced by half, about 2 minutes.

7. Return the seared chicken thighs to the skillet, nestling them into the onions. Sprinkle the shredded Gruyere cheese evenly over the top.

8. Transfer the skillet to the oven and bake uncovered for 20 minutes, or until the chicken is fully cooked (internal temperature should reach 165°F) and the cheese is melted and bubbly.

9. Let rest for a few minutes before serving.

Servings and timing

• Servings: 6 servings

• Prep Time: 20 minutes

• Cooking Time: 55 minutes

• Total Time: 1 hour 15 minutes

• Calories: Approximately 440 kcal per serving

Variations

• Boneless Option: Use boneless, skinless thighs or breasts, but reduce searing and baking times accordingly.

• Cheese Swap: Replace Gruyere with mozzarella, Swiss, or provolone if preferred.

• Herb Variation: Add rosemary or sage along with the thyme for deeper herbal notes.

• Extra Onion Flavor: Add a splash of balsamic vinegar or Worcestershire sauce to the onions as they caramelize.Worcestershire sauce to the on

• Add Mushrooms: Sauté mushrooms with the onions for a richer, earthier flavor.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken and onions in a baking dish, cover with foil, and warm in a 350°F oven until heated through. You can also reheat gently in a covered skillet over low heat. Avoid microwaving as it may soften the chicken skin and make it rubbery.

FAQs

Can I use boneless chicken instead of bone-in?

Yes, but reduce both the searing and baking times slightly to avoid overcooking. Bone-in adds more flavor and moisture, but boneless works well too.

How do I get the onions deeply caramelized?

Cook them slowly over medium-low heat, stirring frequently. It takes time—about 20 minutes—but the flavor is worth it.

What’s the best skillet to use?

An oven-safe cast iron or stainless steel skillet works best for searing and baking in the same pan.

Can I make this dish ahead of time?

You can prepare the onions and Cajun butter ahead. Assemble the dish just before baking to preserve the texture of the cheese and chicken skin.

Is Gruyere the only cheese option?

No, though it’s classic for French onion flavor. Swiss, provolone, or a mild white cheddar can be used as substitutes.

Can I make this without cheese?

Yes, though cheese adds richness. The caramelized onions alone still bring great flavor.

What should I serve with French Onion Chicken?

Mashed potatoes, crusty bread, roasted vegetables, or a simple green salad pair beautifully.

Can I double the recipe?

Yes, but use a larger pan or split between two skillets to avoid overcrowding.

How do I know the chicken is cooked?

Use a meat thermometer. The thickest part of the thigh should register at least 165°F.

Is this dish freezer-friendly?

It’s best fresh, but you can freeze the cooked chicken and onions. Reheat in the oven until hot throughout.

Conclusion

French Onion Chicken is the ultimate comfort food mashup, combining the deep, caramelized flavors of classic French onion soup with the heartiness of roasted chicken. It’s a one-pan wonder that’s easy to prepare yet full of elegant flavor—perfect for a satisfying family dinner or a cozy evening at home. Once you try it, it’s sure to become a favorite in your kitchen.

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