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!
Servings: 6 people
Calories: 702kcal
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