Ingredients
- 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
Instructions
- Pat the chicken thighs dry and season both sides with salt, pepper, and onion powder.
- In a large oven-safe skillet, melt butter over medium heat.
- Once hot, add chicken thighs skin-side down. Sear for 4–5 minutes until golden, flip, and cook another 4 minutes. Remove from skillet and set aside.
- Add sliced onions to the same pan. Season lightly with salt and pepper. Reduce heat to medium-low and cook slowly, stirring frequently, until deeply golden and caramelized (about 20 minutes).
- Preheat oven to 375°F (190°C) during the final 10 minutes of caramelizing.
- Stir in thyme and cook for 1 minute. Add chicken broth and simmer until reduced by half (about 2 minutes).
- Return chicken to the pan and sprinkle with shredded Gruyere cheese.
- Bake uncovered for 20 minutes, until cheese is melted and bubbly and chicken is cooked through.
Notes
- Use yellow or sweet onions for deeper caramelized flavor.
- Gruyere can be substituted with Swiss or provolone in a pinch.
- For crispier skin, broil for the last 2 minutes.
- Serve with crusty bread or mashed potatoes to soak up the sauce.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Main Dish
- Method: Skillet + Baking
- Cuisine: French
- Diet: Halal
Nutrition
- Serving Size: 1 chicken thigh with sauce
- Calories: 440 kcal
- Sugar: 3 g
- Sodium: 470 mg
- Fat: 32 g
- Saturated Fat: 13 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 31 g
- Cholesterol: 135 mg
