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Caramelized Onion Chicken Thighs

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  • 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


  • 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).
Author: Leslie @ Lamberts Lately