French Onion Chicken Thighs bring all the great flavor of the classic soup to an easy to make chicken dish. This one skillet recipe is simple and delicious.
The process starts with caramelized onions. If you have ever made them before you know just how flavorful they are. The chicken is then perfectly browned and simmered in stock which becomes a thick gravy. The onions top the finished chicken and then comes the cheese. A few minutes in the oven and you have the most flavorful chicken dinner.
If you make French Onion Chicken Thighs you should make Creamy Mashed Potatoes to go with it. Believe me! They belong together.
French Onion ChickenPrint This
- 2 tablespoons butter
- 1 extra large onion, sliced
- 1 teaspoon kosher salt, divided
- ½ teaspoon black pepper, divided
- 1 teaspoon fresh thyme leaves
- 4 large boneless, skinless chicken thighs. 1.5 pounds
- 3 tablespoons flour
- 2 tablespoons olive oil
- 1 ½ cups beef broth
- 1 ½ teaspoons cornstarch
- 1 cup Swiss cheese, shredded
- 1 tablespoon fresh parsley, chopped
Preheat your oven to 350 degrees
Melt the butter in a large ovenproof skillet over medium low heat. Cast iron is best if you have it. Add the onions to the pan and sprinkle with ½ teaspoon salt, ¼ teaspoon black pepper, and the thyme.
Cook the onions over medium low heat, stirring often until they become a rich brown color and caramelized. This will take around 20 minutes, more or less. Remove the onions from the pan to a plate.
In a shallow dish, mix together the flour and the remaining ½ teaspoon salt and ¼ teaspoon pepper. Dip each piece of chicken into the dish to coat both sides with the flour.
Heat the olive oil in the skillet over medium low heat. Add the chicken to the pan with the smooth side down. Let them cook on the first side for 5 minutes until they are golden brown. Turn the chicken thighs over and cook for an additional 3 minutes on the second side.
Add the broth to the pan and raise the temperature of the stove to high so it comes to a boil. Reduce the heat to low and simmer for 5 minutes to make sure that the chicken is cooked all the way through.
Stir the cornstarch into 1 tablespoon of water to dissolve. Pour the mixture into the skillet. Stir to combine. Keep stirring it in until the sauce begins to thicken. This will take 1 to 2 minutes.
Once the sauce has thickened, turn off your stove. Turn the pieces of chicken back over so that the smooth side is on top. Divide the onions evenly and place them on top of the four pieces of chicken.
Evenly divided the Swiss cheese and sprinkle on top of the onions.
Place the skillet into your preheated oven and bake for 5 minutes or until the cheese has melted.
To serve, spoon some of the sauce over the chicken.
Garnish with the fresh parsley.
If you do not have cornstarch in your pantry, you can use flour as a thickener. Mix 1 tablespoon flour with 2 tablespoons of water.