French Onion Chicken

If the thought of caramelized onions and melted cheese makes your heart skip a beat, then honey, you’re gonna fall head over heels for this French Onion Chicken! It’s juicy, seared chicken thighs baked in a rich, onion broth and topped with a generous helping of gooey Gruyere. Mouthwatering? Absolutely! I got so hooked on this dish last week that I made it more times than I care to admit. Those sweet onions and that cheesy goodness had me coming back for more, y’all.

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Overhead shot of french onion chicken in a skillet on a white background. In the background, there are ingredients like onions, garlic, fresh parsley, a bunch of fresh thyme, shredded cheese, and toasted baguette slices

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I recently developed this recipe for the Today Show, and the hosts legit went crazy over it. It’s that good! You just HAVE to get a taste of these gourmet flavors packed into this French onion chicken recipe, boo! It’s like onion soup but on steroids. I mean, I’m all about diving into a steaming bowl of onion soup when the weather gets chilly, but when I’m craving something a bit more hearty, or staring down those extra chicken thighs in my freezer wondering what in the world to do with ’em, I turn to this recipe. It’s easy, convenient, and SO delicious!

The Low Down On This French Onion Chicken Recipe

Cuisine Inspiration: French
Primary Cooking Method: Searing and Baking
Dietary Info: Low-Carb, Gluten-Free (just make sure your beef stock and Worcestershire sauce are gluten-free, and you’re good to go!)
Key Flavor: Juicy chicken and sweet caramelized onions paired with the rich, earthy taste of Gruyere cheese
Skill Level: Intermediate (Nothing too tricky, I promise!)

  • One-Skillet: With all the searing and baking happening in one skillet, cleanup is easy, boo! Gourmet doesn’t have to mean a sink full of dishes, y’all!
  • Hearty Comfort Food: On those days when you need a little extra warmth and comfort, this dish wraps you up like a good ‘ole cozy blanket. The mix of juicy chicken, sweet onions, and melty cheese atop… need I say more?
  • Quick & Easy Prep: Despite the flavor bomb this French onion chicken recipe brings, it is surprisingly straightforward! It only takes 15 minutes to prep, and then you leave the real work up to the oven!
  • Perfect for Leftovers: If you’re lucky enough to have leftovers, they reheat so well! The flavors meld even more overnight, making each bite even more delicious than the last.

Ingredients To Make French Onion Chicken

Overhead shot of ingredients to make french onion chicken on the table before cooking
  • Chicken Thighs: Bone-in, skin-on.
  • Beef Stock: The rich, flavorful base for the onion broth. Chicken or vegetable stock can step in if that’s what you have on hand.
  • Worcestershire Sauce: For that tangy, umami kick. Soy sauce could pinch-hit here if needed.
  • Dry Sherry: Don’t ya worry about the alcohol here โ€“ it’ll cook off! The sweet, deep notes from the sherry are what we need.
  • Kosher Salt & Freshly Ground Black Pepper: To make all those flavors pop. Adjust to taste, especially if your stock is salty.
  • Smoked Paprika: For a hint of smokiness. If you’ve only got regular paprika, that’s A-OK!
  • Extra-Virgin Olive Oil & Unsalted Butter: For cooking up those onions and getting that chicken seared just right. Feel free to use what you’ve got in terms of cooking fats. A little bacon grease could even add a nice Southern twist!
  • Vidalia Onions: Because it wouldn’t be “French onion” chicken without onions. Sweet onions are what you’re after, but any yellow onion will do.
  • Garlic: Minced, to add that essential pungent flavor. Garlic powder can be a backup, but fresh is best.
  • Thyme & Parsley: Fresh thyme leaves and chopped flat-leaf parsley for that fresh lift. Dried thyme can work too โ€“ just use about a teaspoon.
  • Gruyere Cheese: For that melty, gooey top. The pre-shredded stuff is mixed with starch and anti-caking agents to keep it from clumping together in the bag, which can mess with the meltiness and even the flavor of your cheese. So try to get it fresh and shred it yourself!

How To Make French Onion Chicken

Step 1: Prep The Wet And Dry Mixtures

  1. Add salt, pepper, and paprika to a small bowl.
  2. Whisk and set aside.
  3. Add beef stock, Worcestershire sauce, and sherry to a separate bowl.
  4. Whisk and set aside.
A step by step image collage on how to make french onion chicken with mixing the wet mixture and dry mixtures

Step 2: Sear The Chicken

  1. Season both sides of the chicken, as well as underneath the skin, and add it to a heavy oven-safe skillet skin side down.
  2. Add the seasoned chicken, skin side down, and sear for 5-6 minutes. Flip to the other side and continue cooking for 3-4 minutes. Once cooked, remove the chicken from the skillet and place on a plate.
A step by step image searing the chicken in the skillet

Step 3: Cook The Onions And Bake The Chicken

  1. Add butter to the skillet.
  2. Add onions, sugar, and a couple of generous pinches of salt to the skillet once the butter melts and the foaming subsides.
  3. Cook onions until translucent, stirring occasionally. Add in garlic and thyme, and cook for an additional minute. 
  4. Pour in the stock mixture. Replace chicken on top of onions and bake until chicken reaches 160F and onions are caramelized and saucy.
  5. Remove pan from oven and add shredded Gruyere on top of chicken thighs. Garnish with parsley.
  6. Continue baking until the cheese is melted.
A step by step image collage on how to make french onion chicken with cooking the onions, baking the chicken, adding cheese on top, and baking the chicken again

Tips For Making The Best Baked French Onion Chicken

  1. Pat That Chicken Dry: Before anything else, make sure to pat your chicken thighs dry with paper towels. This isn’t just busywork, y’all. It’s the secret to getting that skin to sear up nice and crispy! Excessive moisture is the enemy of a good sear, so the drier, the better.
  2. Sear With Care: Don’t rush the sear, darlin’! Giving each side of those chicken thighs some undivided attention in the skillet is what builds that foundation of flavor. So let ’em get golden and gorgeous  โ€“ you’ll thank yourself later.
  3. Go Low and Slow with the Oven: Once your chicken and onions are all cozy in the skillet, resist the urge to crank up the oven heat. A gentle and steady temperature allows the chicken to cook through without drying out, and it gives those flavors time to meld together.
  4. Let it Rest Before You Dig In: I know, when that skillet comes out of the oven bubbling and smelling like heaven, it’s tempting to dive right in. But giving your French onion chicken thighs a few minutes to rest on the countertop lets the juices redistribute so every bite is as juicy and flavorful as can be. It’s worth the wait boo, I promise!
  • Swap in Other Cheeses: If Gruyere isn’t your cup of tea or it’s just plain hard to find, don’t fret โ€“ there’s plenty of room to play with cheese in this easy French onion chicken recipe. Try mozzarella, Swiss, provolone, or any other melty cheese you have on hand.
  • Chicken Breasts: For those of y’all who prefer the leaner cut, boneless chicken breasts can step in for the thighs. Keep in mind, they might cook a tad quicker, so keep an eye on them to avoid dryness. We want perfect juicy tenderness!
  • A Splash of White Wine or ACV: No sherry on hand? A little white wine or a mix of apple cider vinegar and water can fill in nicely. The wine brings a fruity acidity, while the vinegar mix adds a tangy kick, both enhancing the rich oniony sauce in their own way.
  • Herb Variations: Play with the herbs to tailor the dish to your taste buds or simply use what you have growing in your garden โ€“ or sitting in your spice rack. For example, a sprig of rosemary can infuse the dish with a woodsy, aromatic flavor. And sage can offer a subtle, earthy tone.
Closeup of french onion chicken in a skillet on a white background. Next to it there are ingredients like shredded cheese, and toasted baguette slices

What To Serve With This Easy French Onion Chicken

How To Store & Reheat

After you’ve enjoyed your fill of French onion chicken, let any leftovers cool down before you store them. Then, transfer the chicken and all its oniony goodness into an airtight container. Slide it into the fridge, and you’re all set.

When it comes to reheating, you’ve got a couple of options. For the oven route, preheat it to 350ยฐF, place your chicken in an oven-safe dish, cover it with foil to keep it moist, and warm it up for about 10-15 minutes or until heated through. If you’re in a hurry, the microwave will do the trick, too. Just put a serving on a plate, cover it with a microwave-safe lid or paper towel, and heat on high for a couple of minutes.

How Long Will French Onion Chicken Last In The Fridge?

Your delicious French onion chicken will keep in the fridge for 3 to 4 days. It’s the dish that keeps on giving!

Can I Freeze French Onion Chicken Thighs?

If you’re planning ahead or you’ve cooked up more than you can handle in a few days, freezing is a great option. Pack your cooled chicken and onions in a freezer-safe container or zip-top bag, squeeze out as much air as you can, and freeze. It will stay fresh and ready for a comeback for up to 3 months. When you’re ready to enjoy it again, simply thaw it in the fridge overnight before reheating.

Closeup of a spoon spooning a piece of french onion chicken from a skillet, showing the juicy meat and gooey cheese

Frequently Asked Questions

Can I use other types of onions?

Absolutely, babes! You can use yellow onions, red onions, or even a mix. Just remember, the key is in the caramelization, so take your time and let those onions get nice and golden.

What if I don’t have an oven-safe skillet?

You can sear the chicken and caramelize the onions in whatever skillet you have. Then, transfer everything to a baking dish before popping it in the oven to finish cooking.

Can this recipe be made ahead of time?

Sure thing! You can sear the chicken and prep the onions and broth ahead of time. Store them separately in the fridge, and when you’re ready to eat, layer everything in the skillet or baking dish and bake as directed.

French onion chicken in a white bowl, topped with melted cheese and a generous amount of caramelized onion broth. In the background, there's a baguette, fresh parsley, and a fork

Ok so lemme recap, juicy chicken thighs with that perfect sear, all snuggled up in a bed of sweet caramelized onions, topped off with a blanket of melt-in-your-mouth Gruyere cheese… This French Onion Chicken is too good to be true, y’all! It’s got all the comfort of a home-cooked meal with a touch of elegance that’ll have your guests or family asking for seconds.

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Overhead shot of french onion chicken in a skillet on a wooden cutting board. In the background, there are ingredients like onions, garlic, fresh parsley, a bunch of fresh thyme, shredded cheese, and toasted baguette slices

French Onion Chicken

Sear, make and bake this one pan French Onion Chicken for a juicy, flavor packed main! The oven does most of the work, serve with rice or butter noodles for a complete meal!
No ratings yet
Prep Time 15 minutes
Cook Time 40 minutes
0 minutes
Total Time 55 minutes
Course: Main Course
Servings: 6 people

Ingredients

  • 3 ยฝ pounds bone-in, skin-on chicken thighs
  • 2 large Vidalia onions thinly sliced
  • 2 teaspoons smoked paprika
  • 1/3 cup beef stock
  • 2 teaspoons Worcestershire sauce
  • 1/3 cup dry sherry
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons unsalted butter
  • 1 teaspoon granulated sugar
  • 4 garlic cloves minced
  • Leaves from 3 thyme sprigs
  • 2 tablespoons finely chopped fresh flat-leaf parsley
  • 6 ounces shredded Gruyere cheese
  • 1 tablespoon kosher salt plus more as needed
  • 2 teaspoons freshly ground black pepper

Instructions

  • Preheat oven to 425F and set rack to top third position in the oven.
  • In a small bowl, whisk together salt, pepper, and paprika. In a separate bowl, combine beef stock, Worcestershire sauce and sherry. Set aside.
  • Thoroughly pat chicken dry. Separate skin from thigh meat by inserting your index finger between the two and lifting up gently.
  • Season both sides of chicken, as well as underneath the skin.
  • Add one tablespoon oil to heavy oven-safe skillet and heat over medium-high. Once hot, add the seasoned chicken, skin side down, and sear for 5-6 minutes. Flip to the other side and continue cooking for 3-4 minutes. Remove from pan and place on plate.
  • Add butter to the pan and once foaming subsides, add onions, sugar, and a couple generous pinches of salt. Reduce heat to medium and cook onions until translucent, about 4-5 minutes, stirring occasionally. Add in garlic and thyme, and cook for an additional minute.
  • Pour in stock mixture. Replace chicken on top of onions. Place the skillet in the oven and cook for about 25 minutes, until chicken is cooked to 160F and onions are caramelized and saucy. Remove skillet from oven and add shredded Gruyere on top of chicken thighs and garnish with parsley. Continue cooking for about 5-6 minutes until cheese is melted.
  • Serve immediately with crusty bread to sop up he delicious onions.

Notes

  • Pat That Chicken Dry: Before anything else, make sure to pat your chicken thighs dry with paper towels. This isn’t just busywork, y’all. It’s the secret to getting that skin to sear up nice and crispy! Excessive moisture is the enemy of a good sear, so the drier, the better.
  • Sear With Care: Don’t rush the sear, darlin’! Giving each side of those chicken thighs some undivided attention in the skillet is what builds that foundation of flavor. So let ’em get golden and gorgeous ย โ€“ you’ll thank yourself later.
  • Go Low and Slow with the Oven: Once your chicken and onions are all cozy in the skillet, resist the urge to crank up the oven heat. A gentle and steady temperature allows the chicken to cook through without drying out, and it gives those flavors time to meld together.
  • Let it Rest Before You Dig In: I know, when that skillet comes out of the oven bubbling and smelling like heaven, it’s tempting to dive right in. But giving your chicken a few minutes to rest on the countertop lets the juices redistribute so every bite is as juicy and flavorful as can be. It’s worth the wait boo, I promise!

Nutrition

Calories: 702kcal | Carbohydrates: 7g | Protein: 46g | Fat: 53g | Saturated Fat: 18g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 21g | Trans Fat: 0.3g | Cholesterol: 262mg | Sodium: 1595mg | Potassium: 629mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1008IU | Vitamin C: 5mg | Calcium: 329mg | Iron: 2mg
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Filed Under:  Chicken, Comfort Food, Dinner, Oven

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