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French Onion Chicken Thighs

Savory French Onion Chicken Thighs for Cozy Nights

Enjoy comforting French Onion Chicken Thighs, a cozy dinner option with rich flavors and gooey cheese.
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Prep Time 15 minutes
Cook Time 50 minutes
Resting Time 5 minutes
Total Time 1 hour 10 minutes
Servings: 4 thighs
Course: Dinner
Cuisine: French
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1.5 lbs bone-in, skin-on chicken thighs Boneless thighs can be used but will require a shorter cooking time.
For the Onion Gravy
  • 3 large yellow onions (thinly sliced) No substitutions recommended for authentic flavor.
  • 4 cloves garlic (minced) Fresh is best, can substitute with garlic powder.
  • 2 tbsp olive oil Can substitute with vegetable oil.
  • 1 tbsp butter Omit for dairy-free option or replace with more olive oil.
  • 1 cup beef broth Substitute with vegetable broth for a vegetarian option.
  • 0.5 cup dry white wine (like Sauvignon Blanc) Can replace with more broth and a bit of vinegar.
  • 1 tsp fresh thyme leaves Dried thyme is a worthy alternative if fresh isn't available.
  • 1 leaf bay leaf Remember to remove before serving.
For the Topping
  • 1 cup shredded Gruyère cheese Can substitute with Swiss or mozzarella.
  • Salt and black pepper (to taste) Essential seasonings to enhance all ingredients.

Equipment

  • oven-safe skillet

Method
 

Step-by-Step Instructions for French Onion Chicken Thighs
  1. Preheat your oven to 375°F (190°C) and pat the chicken thighs dry with paper towels. Season both sides generously with salt and black pepper.
  2. In an oven-safe skillet, heat olive oil over medium-high heat. Sear the chicken thighs skin-side down for about 6-7 minutes until golden brown, then flip and sear the other side for 3 minutes. Transfer to a plate.
  3. Lower the heat to medium-low, add butter, onions, and a pinch of salt to the skillet. Cook, stirring occasionally, for 30-40 minutes until caramelized and golden brown.
  4. Stir in garlic and thyme, cooking for about 1 minute. Pour in white wine to deglaze the skillet, scraping up brown bits and allowing it to reduce for 3-4 minutes.
  5. Incorporate beef broth and bay leaf into the onion mixture, stirring well. Bring to a gentle simmer for about 5 minutes, adjusting seasonings to taste.
  6. Nestle the seared chicken thighs back into the skillet, skin-side up. Bake in the preheated oven for 20-25 minutes or until chicken reaches 165°F (74°C).
  7. Remove from oven, sprinkle shredded Gruyère cheese over chicken, and broil for 2-3 minutes until melted and bubbly.
  8. Let the dish rest for about 5 minutes, discard the bay leaf, and serve immediately.

Nutrition

Serving: 1thighCalories: 400kcalCarbohydrates: 10gProtein: 25gFat: 30gSaturated Fat: 12gCholesterol: 120mgSodium: 500mgPotassium: 500mgFiber: 2gSugar: 2gVitamin A: 5IUVitamin C: 10mgCalcium: 150mgIron: 2mg

Notes

Ensure chicken skin is dried for a crisp texture. Use a digital thermometer for accurate doneness. Low and slow cooking of onions is key for deep flavor.

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