Go Back
+ servings
French Onion Chicken made in a skillet.

French Onion Chicken

Katerina | Diethood
Smothered in savory onion gravy and topped with melty cheese, these juicy baked chicken thighs are inspired by the flavors of the classic French Onion soup recipe.
Servings : 6
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes


For the Chicken Thighs
  • 6 skin-on, bone-in chicken thighs
  • salt and fresh ground black pepper, to taste
  • 1 teaspoon dried thyme
  • ½ teaspoon sweet paprika
  • 2 tablespoons olive oil
For the Onions
  • 3 tablespoons olive oil
  • 3 yellow onions, sliced into thin rings
  • 1 teaspoon granulated sugar
  • 2 tablespoons butter
  • 3 cloves garlic, minced
  • salt and fresh ground black pepper, to taste
  • 1 cup dry white wine, like chardonnay
  • 2 cups low sodium beef broth
  • 8 ounces grated gruyere cheese
  • chopped fresh parsley, for garnish


  • Preheat oven to 375˚F.
  • Season the chicken thighs with salt, pepper, thyme, and paprika.
  • Heat 2 tablespoons olive oil in a large oven-safe skillet set over medium-high heat.
  • Add the chicken thighs to the heated oil, skin-side down, and cook for 5 minutes. Flip over the chicken thighs and continue to cook for 5 more minutes. Add more oil, if needed.
  • Remove chicken thighs from the pan and set them aside.
  • Return the pan to the burner and add 3 tablespoons of olive oil. Reduce heat to medium-low and stir in the sliced onions. Stir in the sugar; cover with a lid and cook for 15 minutes.
  • Remove the lid. Give it a stir and continue to cook for about 5 to 10 more minutes, or until the onions are very soft and caramelized. Add the butter, garlic, salt, and pepper, and cook for 2 minutes.
  • Increase the heat to medium-high and stir in the wine; bring to a boil and cook for 4 minutes, or until half of the liquid is reduced. Stir in the beef broth and cook for 10 more minutes.
  • Remove from the burner. Add chicken back into the skillet, arranged on top of the onions. Bake for 15 minutes.
  • Remove from the oven and sprinkle with the cheese. Place back in the oven and cook until cheese is melted; about 3 to 5 more minutes.
  • Remove from oven. Garnish with parsley and serve.


  • Chicken: This recipe uses chicken thighs, but if you want to use chicken breasts, please adjust the cooking time. Chicken breasts will need less time to cook through. Use an Instant Read Meat Thermometer to check for doneness. Chicken is cooked through when chicken's internal temperature registers at 165˚F.
  • Gruyere Cheese: I highly recommend using shredded Gruyere cheese for French Onion Chicken, but if you must use something else, you can try this recipe with Fontina or Emmental. 


Calories: 675 kcal | Carbohydrates: 8 g | Protein: 37 g | Fat: 52 g | Saturated Fat: 18 g | Polyunsaturated Fat: 7 g | Monounsaturated Fat: 23 g | Trans Fat: 0.3 g | Cholesterol: 193 mg | Sodium: 563 mg | Potassium: 608 mg | Fiber: 1 g | Sugar: 4 g | Vitamin A: 677 IU | Vitamin C: 5 mg | Calcium: 417 mg | Iron: 2 mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Dinner, Main
Cuisine: American
Keyword: baked chicken thighs recipe, oven baked chicken thighs, skillet chicken recipes