French Onion Chicken

Jocelyn (Grandbaby Cakes) Headshot By Jocelyn (Grandbaby Cakes)
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I shared my French Onion chicken recipe on the Today Show, and the hosts legit went crazy over it. It’s that good! I sear them, keeping them juicy, then I bake in an onion broth and top with a large helping of Gruyere. I got so hooked on this dish last year that I made it more times than I care to admit. And I know you will probably follow suit boo.

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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

Ingredient Notes

  • Chicken Thighs: Bone-in, skin-on.
  • Beef Stock: Chicken stock or vegetable stock can step in too.
  • Worcestershire Sauce: or soy sauce.
  • Dry Sherry: Don’t ya worry about the alcohol here – it’ll cook off! You can also use a little white wine or a mix of apple cider vinegar and water can fill in nicely.
  • Vidalia Onions: Sweet onions or yellow onions.
  • Thyme & Parsley: Fresh is best but dried works too.
  • Gruyere Cheese: Try mozzarella, Swiss, provolone, or any other melty cheese. Shred yourself instead of using the pre-packaged.

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

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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
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 Recipe

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!
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Prep Time 15 minutes
Cook Time 40 minutes
0 minutes
Total Time 55 minutes
Author: Jocelyn Delk Adams
Course: Main Course
Servings: 6 people

Equipment

Ingredients

  • 3 ½ 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

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.

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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Recipe Tips

  1. Pat That Chicken Dry: Use paper towels to get rid of excess moisture so the chicken sears well.
  2. Sear With Care: Make sure you sear each side of those thighs until golden for reals.
  3. Let it Rest Before You Dig In: But giving your chicken a few minutes to rest on the countertop, you will let it get super juicy! Worth the wait!
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

Recipe help

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.

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Filed Under:  Chicken, Comfort Food, Dinner, Oven

Comments

    1. Hi, sure! I would watch the cooking time, though; it should be shorter since bone-in takes longer to cook in general.

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