French Onion Chicken Thighs

Chicken thighs seared in a cast iron skillet and smothered with caramelized onions – this French Onion Chicken Thighs recipe is a great weeknight dinner!

onion chicken thighs in a cast iron skillet, with side dishes.

Who says a simple weeknight meal can't have a gourmet flair?

I've found that most recipes I make that feel like a fine-dining experience are usually those that have the simplest ingredients. It doesn't take a lot of intricacy or complicated steps to make a meal delicious! And, every once in awhile, I like to get creative in the kitchen on an everyday weeknight with the ingredients I have on hand.

I made this recipe for French Onion Chicken Thighs a couple of nights ago and everyone in our home went nuts for it. If you haven't used chicken thighs in cooking lately, you have to try them out – they have so much more flavor and texture than your standard boneless chicken breast and typically cost about the same. They're super easy to pair with just about any flavor and don't require a lot of babysitting while cooking. They're perfect for an easy meal with a little wow factor!

Let's take a look at how I made the chicken thighs.

butter melting in a cast iron skillet.

In a cast iron skillet, melt 2 tbsp of butter over medium heat.

onions caramelizing in a cast iron skillet.

Add 3-4 medium sliced onions to skillet. Toss lightly to cover the onions in butter. Brown onions for 3-4 minutes, just until ends start to crisp. Reduce heat to medium-low. Add 1 tbsp sugar and 1 tsp salt and stir well. Cook onions for 10-15 minutes longer, until caramelization begins and onions cook down some. Remove onions and set aside.

chicken thighs cooking in a cast iron skillet.

Add an additional 2 tablespoons of butter to the skillet and allow to melt. On a large plate, toss together flour, salt, pepper, garlic powder, and parsley with a fork. Dredge chicken thighs in the flour mixture and cook in skillet for 3-5 minutes per side, until brown and crispy.

Chicken doesn't need to be cooked all the way through at this step. Cook 2-3 chicken thighs at a time.

onion chicken thighs in a cast iron skillet on a stovetop.

Once chicken is cooked, cover the bottom of the skillet with chicken thighs. Add half of the onions over the top. Add remaining chicken thighs and cover with the second half of the onions.

onion chicken thighs in a cast iron skillet, with side in front.

Bake (covered with foil) at 350 degrees for 20-25 minutes, until chicken is cooked through and sizzling.

onion chicken thighs in a cast iron skillet, with side dish in background.
xo, Leslie - signature at the end of blog post.
cast iron pan with chicken thighs and onions next to side dishes.

French Onion Chicken Thighs

Chicken thighs seared in a cast iron skillet and smothered with caramelized onions – this French Onion Chicken Thighs recipe is a great weeknight dinner!
No ratings yet

Ingredients
  

  • 4 tbsp butter divided
  • 3-4 medium onions sliced
  • 1 tbsp sugar
  • 1 tsp salt
  • 2 lbs boneless skinless chicken thighs
  • 1/2 cup all-purpose flour
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp dried parsley

Instructions
 

  • In a cast iron skillet, melt 2 tbsp of butter over medium heat.
  • Add sliced onions to skillet. Toss lightly to cover in butter. Brown onions for 3-4 minutes, until ends start to crisp.
  • Reduce heat to medium-low. Add sugar and salt and stir well. Cook onions for 10-15 minutes longer, until caramelization begins and onions cook down some. Remove onions and set aside.
  • Add additional 2 tablespoons of butter to the skillet and allow to melt. On a large plate, toss together flour, salt, pepper, garlic powder, and parsley with a fork. Dredge chicken thighs in the flour mixture and cook in skillet for 3-5 minutes per side, until brown and crispy. Chicken doesn't need to be cooked all the way through at this step. Cook 2-3 chicken thighs at a time.
  • Once chicken is cooked, cover the bottom of the skillet with chicken thighs. Add half of the onions over the top. Add remaining chicken thighs and cover with the second half of the onions.
  • Bake (covered with foil) at 350 degrees for 20-25 minutes, until chicken is cooked through and sizzling. Serve with Alexia Premium sides (Butternut Squash Risotto with Parmesan and Sea Salt and Riced Cauliflower with Aged White Cheddar and Cracked Black Pepper).
Tried this recipe?Rate it in the comments below!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.