Name: French Onion Chicken Thigh Skillet
Ingredients: 4 bone-in chicken thighs; ¼ tsp salt; ¼ tsp ground black pepper; ¼ tsp onion powder; ¼ tsp garlic powder; ¼ tsp Italian seasoning; 2 large Vidalia onions, thinly sliced; ½ tsp dry thyme; ½ tsp salt; Pinch of black pepper; 1 tsp fresh garlic (minced); ¼ cup chicken broth; ⅓ cup heavy cream; 1 tbsp unsalted butter; 1 tbsp chopped parsley; Salt and pepper to taste; Splash of dry white wine (Pinot Grigio or dry rosé – optional); 1 cup shredded Gruyère cheese (or white cheddar if substituting); Sprinkle of fresh parsley for garnish

Description

Easy French onion chicken thigh skillet with caramelized onions, cheese, and creamy sauce. Perfect one-pan comfort food meal.

Ingredients

Scale

To season chicken thighs:

4 bone-in chicken thighs
¼ tsp salt
¼ tsp ground black pepper
¼ tsp onion powder
¼ tsp garlic powder
¼ tsp Italian seasoning

For caramelized onions:

2 large Vidalia onions, thinly sliced
½ tsp dry thyme
½ tsp salt
Pinch of black pepper
1 tsp fresh garlic (minced)

For the sauce:

¼ cup chicken broth
⅓ cup heavy cream
1 tbsp unsalted butter
1 tbsp chopped parsley
Salt and pepper to taste
Splash of dry white wine (Pinot Grigio or dry rosé – optional)

To finish the dish:

1 cup shredded Gruyère cheese (or white cheddar if substituting)
Sprinkle of fresh parsley for garnish

Instructions

Season and Sear the Chicken:
Pat chicken thighs dry. Season both sides with salt, pepper, onion powder, garlic powder, and Italian seasoning. Heat oil in a large skillet over medium-high heat. Sear chicken thighs skin-side down until golden and crisp (about 6–8 minutes). Flip and cook another 5 minutes. Remove and set aside.
Caramelize the Onions:
In the same skillet, reduce heat to medium. Add sliced Vidalia onions, thyme, salt, pepper, and a drizzle of oil or butter. Cook slowly for 20–25 minutes, stirring occasionally, until deep golden brown. Add garlic during the last 2 minutes.
Deglaze the Pan (Optional):
Pour in a splash of dry white wine and scrape the bottom of the skillet to lift all the flavorful bits. Simmer for 2–3 minutes to let the alcohol cook off.
Make the Cream Sauce:
Stir in the chicken broth, heavy cream, and butter. Bring to a simmer. Return the seared chicken to the skillet, nestling it into the sauce and onions.
Top with Cheese and Finish Cooking:
Sprinkle Gruyère cheese over the top of the chicken. Cover and simmer on low for 10–15 minutes, or until chicken is cooked through (165°F internal temperature) and cheese is melted and bubbly.
Garnish and Serve:
Sprinkle with fresh parsley before serving. Serve hot with crusty bread, mashed potatoes, or over noodles.

Notes

Don’t rush the onion caramelization—it’s key to the depth of flavor.

For even crispier chicken, finish the dish under the broiler for 2–3 minutes.

You can use boneless thighs, but reduce cooking time slightly.