🧅 French Onion Chicken Thighs

Serves: 4
Prep: 15 minutes | Cook: 50 minutes | Total: about 1 hour 5 minutes
Calories: about 480 per serving

Ingredients

For the chicken

• 4 boneless, skinless chicken thighs, about 6 oz (170 g) each
• 1 tbsp olive oil
• 1 tsp kosher salt
• ½ tsp black pepper
• ½ tsp garlic powder
• ½ tsp dried thyme

For the French onion sauce

• 3 large yellow onions, thinly sliced
• 1 tbsp unsalted butter
• 3 cloves garlic, minced
• 1 tsp fresh thyme leaves, or ½ tsp dried thyme
• 1 cup (240 ml) low-sodium beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp Dijon mustard
• ½ tsp salt, or to taste
• ¼ tsp black pepper
• ½ cup (50 g) shredded Gruyère cheese
• 1 tbsp chopped fresh parsley, optional

Directions

1. Season the chicken: Pat the thighs dry. Season both sides with salt, pepper, garlic powder, and dried thyme.
2. Sear: Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken for 3–4 minutes per side, until nicely browned. Transfer to a plate.
3. Caramelize the onions: Reduce heat to medium-low and add butter. Add the sliced onions and a small pinch of salt. Cook for 20–25 minutes, stirring every few minutes, until soft and deeply golden.
4. Add garlic and thyme: Stir in the garlic and thyme and cook for 30–60 seconds.
5. Make the sauce: Add the beef broth, scraping up the browned bits from the bottom of the skillet. Stir in Worcestershire sauce and Dijon mustard.
6. Return chicken: Nestle the chicken thighs into the onions and sauce. Cover, reduce heat to low, and simmer for 10–15 minutes, depending on thickness.
7. Check temperature: The chicken should reach 165°F (74°C) in the thickest part.
8. Add cheese: Remove the lid and sprinkle Gruyère evenly over the chicken.
9. Broil: Place the skillet under the broiler for 1–3 minutes, watching closely, until the cheese is melted, bubbling, and lightly golden.
10. Rest: Remove from the oven and let the chicken rest for 3–5 minutes. Garnish with parsley if desired.