French Onion Chicken

Name: French Onion Chicken
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 1 tbsp Olive Oil; 3 Onions; ¾ tsp Salt; 2 cloves Garlic; ½ tsp Thyme; 1½ lb Chicken Thigh; ½ tsp Black Pepper; ¾ cup Beef Stock; 4 oz Gruyère; 1 Baguette

By Eatpace

Boneless chicken thighs bake under browned onions and melted Gruyère in a savory pan sauce. Serve with baguette to soak up the sauce.

Total: 50 min; 10 prep · 40 cook
Serves: 4; Scale it below
Calories: 563; kcal per serving
Protein: 50g; per serving

Plan this dinner Jump to recipe

Chicken thighs topped with browned onions and melted Gruyère, served with sliced baguette.

50 min

Method

7 steps Oven 425°F 10 min prep · 40 min cook

Prep

Step 1. Heat Olive Oil in a large oven-safe skillet over medium heat. Add Onion and half the Salt; cook, stirring often, until deeply golden and soft, about 25 minutes. Lower the heat if the onions scorch.
Step 2. Stir in Garlic and Thyme until fragrant, about 1 minute. Transfer the onions to a plate. Meanwhile, heat the oven to 425°F (220°C).
Step 3. Season Chicken Thigh with the rest of the Salt and the Black Pepper.

Cook

Step 4. Sear the chicken in the same skillet over medium-high heat until browned underneath, about 3 minutes. Flip and brown the other side for about 2 minutes; the chicken will finish in the oven.
Step 5. Pour in Beef Stock and scrape up the browned bits. Spoon the onions over the chicken and scatter Gruyère on top.
Step 6. Bake until the cheese melts and the chicken is cooked through with no pink inside, about 12 minutes.

Finish & serve

Step 7. Serve the chicken and onions with the pan sauce and Baguette.

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Tips

Good to know

Check the chicken with an instant-read thermometer; the center should reach 165°F.

Swap it

Use low-sodium chicken stock instead of beef stock if that is what you have.

Leftovers

Refrigerate leftovers for up to 3 days and reheat until the chicken reaches 165°F.

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