This French onion chicken thighs skillet t is the perfect dish to serve on a cold winter night. It's thick, hearty and full of taste. Plus, it’s so easy to make! You can have this delicious meal on the table in under an hour.
French Onion Chicken Skillet
This is a dish that will take you back in time, to the days when your mom was cooking a wonderful meal and everything was right in the world. It has all of the flavors and textures that make home-cooked meals so comforting: it’s hearty, satisfying, and full of flavor. The best part? It only takes one skillet to get this meal on the table!
This is one of those recipes that you can customize it any way you want – add more vegetables or use different types of cheese if you like! Get creative and enjoy your own personal version of this classic comfort food.
If you want the flavor but without the chicken, you might also like this delicious French onion soup casserole instead!
Can I Use Chicken Breasts Instead of Chicken Thighs?
You can use chicken breasts instead of thighs, but you'll need to adjust your cooking time. Chicken legs tend to be fattier than their white breast counterparts, so they stay tender and moist during the extra-long cooking time.
When cooking chicken, especially bone-in, I recommend investing in an instant-read meat thermometer to check for doneness. When the thickest part of the chicken thigh (or breast) reaches 160°F internally, remove the chicken from the oven and let stand for 5 to 10 minutes before serving.
The safe temperature for chicken is 165°F internally. The chicken will continue to cook for a few minutes after removing from the oven, so at 160°F it should be safe to remove and let stand to finish cooking before serving.
What Goes with French Onion Chicken?
This French onion chicken is such a versatile food that there are a lot of things that you can serve with it. Just about any vegetable goes with it.
Zucchini, squash, or carrots and peas are some of my favorites. I especially like to serve it with this parmesan zucchini recipe. Another idea is the cheesy green bean casserole. The flavors really compliment each other. Of course, going basic with just roasted broccoli and cauliflower is another option.
You can also serve this with other classic comfort foods like mashed potatoes or mac and cheese. Rice is another simple side dish for this recipe.
The extra sauce is delicious as a gravy with mashed potatoes or rice! It add an entirely new level of deliciousness to everything.
Of course, a simple fresh green salad is also a delicious and fast option. Pair it with your favorite salad dressing or a simple balsamic dressing for a delicious and light touch.
- Unsalted butter
- Olive oil
- Bone-in chicken thighs
- Italian seasoning
- Garlic powder
- Black pepper
- Smoked paprika
- Garlic paste
- Chicken broth
- Heavy cream
- Mozzarella cheese
Handy Kitchen Tools
- Cutting board
- Cast iron skillet or Dutch oven
- Wooden spoons
- Meat thermometer
- Measuring cups and spoons
How to Make French Onion Chicken Skillet
In a large cast-iron skillet, over medium heat, add the oil and butter. Once the butter has melted, add in the sliced onions.
Season with Italian seasoning, ½ teaspoon of salt, and ½ teaspoon of black pepper. Cook the onions, stirring every few minutes, for 25 to 30 minutes until they are caramelized. Watch so they do not burn, but slowly cook down and brown.
Pat dry the chicken thighs then season with garlic powder, paprika, and the remaining salt and black pepper on both sides. Set aside.
Once the onions have caramelized nicely, stir in the garlic paste and cook for an additional 2 minutes.
Remove the onions from the skillet and set them aside in a bowl.
Add an additional 2 teaspoons olive oil to the pan, and sear the chicken thighs for 5 minutes per side.
Remove the chicken thighs from the pan and set them aside on a plate.
Preheat the oven to 450°F.
Add broth to the skillet and deglaze, using a spoon to break up any bits of food on the bottom of the pan.
Reduce the heat to low, stir in the heavy cream, and let it cook, stirring occasionally, for 5 minutes to thicken.
Add the chicken thighs back to the skillet in the sauce, and top with onions and ½ of the shredded mozzarella cheese.
Bake for 10 minutes, then add the remaining cheese to the top.
Continue cooking for 5 to 10 minutes or until the chicken has reached at least 160°F internal temperature at the thickest part of the thigh.
Remove from the oven and let rest for 10 minutes before serving with onions and sauce over the chicken.
How Long is French Onion Chicken Good For?
You can store leftovers in the fridge for up to four days. Make sure to keep it in an airtight container so that it lasts the longest. Reheat the chicken slowly in the oven or microwave before serving again.
While the classic French onion soup uses gruyere or Swiss most often, most recipes for French onion chicken will call for white or yellow cheddar cheese. It's a classic topping that goes so well with the onions and broth – it just melts in your mouth!
For this recipe, I had mozzarella on hand and use it with success. It's mild enough to let the other flavors shine through beautifully.
You can use any kind of cheese that you'd like, though! If you love a sharp flavor, use fresh Parmesan. Monterey Jack is one of my favorite mild cheeses that goes really well with this dish. I've even seen some use provolone or American cheese. As long as you like the flavor and it melts well, it will work for this dish.
This French onion chicken is a keto-friendly meal. The recipe is low in carbs and can easily fit into your marcos for the day. This is one of those recipes when you add it to your keto meal plan, you are going to feel full and satisfied.
Of course, if you are making this recipe as a keto meal, you will want to use different side dishes than the ones I mentioned before. You can easily replace the mashed potatoes or rice with their cauliflower counterparts. Just add low-carb vegetables to complete this meal.
If you do not have a cast-iron skillet, you can use any oven-safe skillet, or a Dutch oven to make this recipe. If neither are available, prepare as directed on the cooktop in any skillet, then pour the sauce, chicken, and onions into a baking dish before adding to the oven for the last steps.
If you like Dutch oven recipes, then make sure you check out my Complete Dutch Oven Cookbook on Amazon. It's filled with easy-to-make meals from breakfasts to soups and stews and even a few desserts!
More Chicken Recipes
Chicken is a perfect addition to your weeknight menu, especially when it is so readily available and affordable. If you need more ideas for your menu, then make sure to check out the rest of my favorite chicken recipes below. Bookmark, pin, or print these recipes to make soon!
- Creamy Chicken Marsala 30-Minute Meal
- Braised Honey Garlic Chicken Thighs with Vegetables
- Crispy Baked Parmesan Chicken Thighs
- Loaded Baked Potato Chicken Casserole
- Sheet Pan Roasted Chicken and Veggies
French Onion Chicken Thighs Skillet Dinner
French onion chicken thighs skillet is a great weeknight dinner with delicious flavors and a perfect way to showcase chicken thighs in a fun new way.
- 2 tablespoon unsalted butter
- 2 tablespoon olive oil
- 2 large white onions, thinly sliced
- 2 teaspoon Italian seasoning
- 1 teaspoon black pepper, divided
- 1 teaspoon salt, divided
- 1 teaspoon garlic paste
- 4 bone-in skin-on chicken thighs
- 2 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ¼ cup chicken broth
- ½ cup heavy cream
- ½ cup shredded mozzarella cheese, divided
- In a large cast-iron skillet, over medium heat, add the oil and butter. Once the butter has melted, add in the sliced onions.
- Season with Italian seasoning, ½ teaspoon of salt, and ½ teaspoon of black pepper. Cook the onions, stirring every few minutes, for 25 to 30 minutes until they are caramelized. Watch so they do not burn, but slowly cook down and brown.
- Pat dry the chicken thighs then season with garlic powder, paprika, and the remaining salt and black pepper on both sides. Set aside.
- Once the onions have caramelized nicely, stir in the garlic paste and cook for an additional 2 minutes.
- Remove the onions from the skillet and set them aside in a bowl.
- Add an additional 2 teaspoons olive oil to the pan, and sear the chicken thighs for 5 minutes per side.
- Remove the chicken thighs from the pan and set them aside on a plate.
- Preheat the oven to 450°F.
- Add broth to the skillet and deglaze, using a spoon to break up any bits of food on the bottom of the pan.
- Reduce the heat to low, stir in the heavy cream, and let it cook, stirring occasionally, for 5 minutes to thicken.
- Add the chicken thighs back to the skillet in the sauce, and top with onions and ½ of the shredded mozzarella cheese.
- Bake for 10 minutes, then add the remaining cheese to the top.
- Continue cooking for 5 to 10 minutes or until the chicken has reached at least 160°F internal temperature at the thickest part of the thigh.
- Remove from the oven and let rest for 10 minutes before serving with onions and sauce over the chicken.
- Cook the onions over medium heat being careful to check regularly so they do not burn but just caramelize.
- Stir the onions to check and make sure no areas are cooking too fast. Try to cook them evenly.
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Amount Per Serving: Calories: 359Total Fat: 31gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 98mgSodium: 824mgCarbohydrates: 11gFiber: 2gSugar: 4gProtein: 13g
Wow, wow, wow. I tried this recipe with chicken breasts. It was so delicious. The flavors were something new and different from other recipes, it was the best. I can't wait to make more of this. Added to my favorites.