Caramelized onions, seared chicken, and a savory white wine broth combine to create this delectable French Onion Chicken Thigh recipe!
Caramelized onions, melty cheese, and bubbling broth, turn these French Onion Chicken Thighs into your next dinner obsession! Tender, juicy, and swimming in a savory French Onion broth, this recipe is sure to be a year-round favorite at your dinner table.
NOT JUST YOUR FAVORITE SOUP
I make French Onion Soup throughout the entirety of the Fall and Winter seasons, but once temperatures rise, I have to shift gears. This French Onion Chicken Thigh recipe lets me enjoy the rich flavor of my favorite soup year round!
OTHER RECIPES TO SERVE WITH FRENCH ONION CHICKEN THIGHS
- Homemade White Bread – Nothing compares to a slice of homemade, freshly baked bread!
- Roasted Garlic Parmesan Asparagus – This perfectly seasoned, fresh asparagus is the perfect side to this flavorful chicken dish.
Chicken: I think chicken thighs are the most flavorful option, but you can use chicken breasts or legs if you prefer.
Veggies and Spices: This French onion chicken recipe starts with caramelized onions and butter enhanced with thyme, oregano and garlic.
Liquids: This flavorful sauce consists of dry white wine and beef broth.
Cheese: Top this juicy chicken with shredded mozzarella and Swiss cheese and finish it off in the oven
HOW TO MAKE FRENCH ONION CHICKEN THIGHS
STEP ONE: Start by melting four tablespoons of butter in a large sauté pan and sautéing the sliced onion rings over medium-low heat. Allow the onions to slow caramelize for about 20-25 minutes, turning down the heat if they brown too quickly. Once caramelized, add two teaspoons of freshly chopped thyme, 1/2 teaspoon of dried oregano, and one tablespoon of minced garlic. Cook the onions for another 3 minutes, remove them from the pan and keep them warm.
STEP TWO: Next, heat two tablespoons of olive oil in the pan over medium heat. Season the chicken thighs with salt and pepper and place them into the heated pan. Cook the chicken on each side for about 5 minutes or until browned. Remove browned chicken from the pan and place the onions back in. Pour 3/4 cup dry white wine and 1 cup of beef broth into the pan.
STEP THREE: Place the browned chicken back into the pan with the onions and broth. Cook the chicken until it has cooked through, about 20 minutes, reached an internal temperature of 170 degrees F, and the sauce has reduced by half. About 10 minutes before the chicken is done, preheat the oven to 375 degrees F.
STEP FOUR: Once cooked through, top the chicken with 1/2 cup of shredded Mozzarella and 1/2 cup of shredded Swiss cheese and place it in the oven for 5-10 minutes until the cheese has melted. Remove French Onion Chicken Thighs from the oven and garnish with parsley as desired.
TIPS FOR SUCCESS
- Frying the chicken before you add it to the onions and broth adds a nice sear and enhances the dish’s overall flavor.
- If you are using bone-in chicken, you will need to increase the cooking time by about 10-15 minutes. Be sure always to use a meat thermometer when in doubt.
- Serve this French Onion Chicken with broth and onions along with a slice of french bread for dipping!
WHAT TO SERVE WITH FRENCH ONION CHICKEN THIGHS
This French Onion Chicken recipe is designed to be the star of your dinner! It’s already packed with protein, loaded with cheese and swimming in a super flavorful broth so I recommend serving simple side dishes. I serve this chicken dish with Instant Pot Mashed Potatoes or a simple green vegetable, like Lemon Butter Broccolini. The only rule I insist on is serving it with a slice of fresh baked bread!
HOW TO STORE AND REHEAT FRENCH ONION CHICKEN THIGHS
Leftover French Onion Chicken can be stored in an airtight container in the fridge for up to 4 days. When you’re ready to reheat, I recommend transferring the chicken to a baking dish and placing it in the oven at 325 degrees F for 15-20 minutes. You can also reheat leftover chicken in the microwave. I recommend heating it in 30-second intervals until it is evenly heated throughout.
OTHER TASTY CHICKEN DISHES
- Baked Pineapple Chicken Thighs
- Creamy Lemon Chicken Breast
- Creamy Chicken Florentine
- Chicken Pot Pie Casserole
- Air Fryer Fried Chicken
- Bacon Ranch Chicken
- 4 tablespoons butter
- 2 large white onions peeled and sliced 1/4-inch thick
- 2 teaspoons fresh thyme chopped (or 1 teaspoon dried)
- ½ teaspoon dried oregano
- 1 tablespoon garlic minced
- 2 tablespoons olive oil
- 6 boneless skinless chicken thighs (see note)
- 2 teaspoons salt divided
- 1 teaspoons pepper divided
- ¾ cup dry white wine (like sauvignon blanc)
- 1 cup beef broth
- ½ cup mozzarella cheese shredded
- ½ cup Swiss cheese shredded
- Fresh parsley chopped, for garnish
- In a large deep-sided skillet, melt the butter over medium-low heat. Add the sliced onions to cook slowly until they're caramelized, stirring occasionally. If they start browning too quickly, turn down the heat a little more. This process should take 20 – 25 minutes.
- Add the thyme, oregano, and garlic to the skillet. Stir into the onions and cook for another 3 minutes. Then remove the onions to a bowl and cover to keep warm.
- Wipe out the skillet, place it over medium heat, and pour in the olive oil. Season the chicken with salt and pepper on both sides and place the thighs in the hot oil. Cook each side for about 5 minutes until browned, and then transfer the chicken to a plate.
- Preheat your oven to 375 degrees F.
- Place the onions back into the skillet and pour in the white wine and beef broth. Nestle the chicken in the onion mixture and cook for 20 minutes until the chicken is cooked through (internal temp 165 degrees F) and the sauce has reduced by half.
- Top the chicken with the mozzarella and Swiss cheese and bake for 5 to 10 minutes until the cheese is melted and bubbly. (If you want the cheese to have those golden brown bubbles, broil it for 1-2 minutes once melted.)
- Remove the skillet from the oven and sprinkle with chopped parsley. Serve warm with your favorite sides – we highly recommend mashed potatoes.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- If you prefer to use bone-in thighs, you’ll need to add 10-15 minutes to the cooking time in the oven. Use a meat thermometer to check that the chicken is cooked through.
- If you don’t have an oven-safe skillet, pour the onion mixture into a casserole dish, place the chicken breasts over the onion, and then top with cheese. Bake as directed.