French Onion Chicken

This French Onion Chicken brings all the rich, savory flavors of classic French onion soup into a hearty one-pan dinner. Caramelized onions, melted Gruyère, and tender chicken thighs make this a weeknight showstopper.

Prep Time: 10 minutes | Cook Time: 45 minutes | Servings: 4

Ingredients

2 large yellow onions, peeled, halved, and thinly sliced
3 Tbsp unsalted butter
1 Tbsp extra virgin olive oil
1¼ cups chicken stock (or half chicken stock, half beef stock)
½ tsp Dijon mustard
½ tsp Worcestershire sauce
4 boneless, skinless chicken thighs
1 tsp CWG Pink Himalayan sea salt
½ tsp CWG Onion Black Pepper Blend
1 tsp dried thyme
1 tsp CWG Go To Blend
2 Tbsp all-purpose flour
4 slices provolone cheese
1 cup shredded Gruyère cheese (or Swiss)
3–4 sprigs fresh thyme

Instructions

1. Preheat oven to 400°F.

2. Heat the butter and olive oil in a large oven-safe skillet over medium-high heat. Add the sliced onions and cook for about 5 minutes, stirring occasionally until softened.

3. Pour in ¼ cup of the chicken stock and continue cooking for 20–25 minutes, stirring occasionally, until the onions are deeply caramelized and golden brown. Transfer onions to a plate.

4. While the onions cook, season the chicken thighs with 1 tsp CWG Pink Himalayan Sea Salt, ½ tsp CWG Onion Black Pepper, 1 tsp dried thyme, and 1 tsp CWG Go To Blend.

5. Return the skillet to medium heat. Add a small drizzle of oil if needed and sear the chicken thighs 4–5 minutes per side, until well browned (they do not need to be fully cooked). Remove to a plate.

6. Return the onions to the skillet and sprinkle with the flour. Stir constantly for about 1 minute.

7. Gradually whisk in the remaining 1 cup chicken stock, scraping up the browned bits from the bottom of the pan. Bring to a gentle simmer until slightly thickened, about 2–3 minutes. Add in Worcestershire sauce and Dijon mustard. Taste and adjust seasoning if needed.

8. Nestle the chicken thighs into the onion sauce. Spoon some onions over each thigh.

9. Top each thigh with 1 slice provolone and about ¼ cup shredded Gruyère. Scatter the fresh thyme sprigs around the skillet.

10. Bake for 12–15 minutes, or until the chicken reaches 165°F internally and the cheese is melted and bubbling.

11. For extra browning, broil for 1–2 minutes.

12. Spoon the rich onion gravy over the chicken before serving.

Serving Suggestions

This French Onion Chicken pairs especially well with:

• Creamy mashed potatoes
• Buttered egg noodles
• Roasted garlic green beans
• Crusty French bread for soaking up the rich onion gravy