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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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

• 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 – 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 – 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.

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.

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.

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  – 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!

Popular Substitutions & Additions

• Swap in Other Cheeses: If Gruyere isn’t your cup of tea or it’s just plain hard to find, don’t fret – 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 – 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.

What To Serve With This Easy French Onion Chicken

• Bread: Whether it’s garlic bread, warm cheddar and rosemary dinner rolls, or a pan full of butter swim biscuits, you’ll want something on hand to soak up that delicious oniony broth.
• Rice and Pasta: For a heartier pairing, serve your chicken over a bed of fluffy rice or alongside a simple pasta like cacio e pepe. They both do a great job of picking up all those juicy, sweet, and savory flavors.
• Mashed Potatoes: Doesn’t matter if you choose classic buttery mash, sour cream mash, sweet potato mash, or garlic mash – they all are the perfect hug for your baked French onion chicken.
• Veggie Delights: Don’t forget your greens, boo! Balsamic glazed Brussels sprouts or tender green beans make for a bright, flavorful contrast to the chicken’s rich taste. They add that pop of color and a burst of freshness that balances the whole meal.

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 350°F, 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.

Frequently Asked Questions

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.

More Chicken Recipes

• Chicken Parmesan
• Chicken Stuffed Shells Recipe
• Chicken Francese
• Wine Braised Garlic Chicken
• Chicken Fried Chicken

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