Skillet French Onion Chicken Recipe
Ingredients
- 1 tablespoon kosher salt
plus more as needed
- 2 teaspoons freshly ground black pepper
- 2 teaspoons smoked paprika
- 1/3 cup beef stock
- 2 teaspoons Worcestershire sauce
- 1/3 cup dry sherry
- 3½ pounds bone-in
skin-on chicken thighs
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 2 large Vidalia onions
thinly sliced
- 1 teaspoon granulated sugar
- 4 garlic cloves
minced
- 3 thyme sprigs
stripped and chopped
- 6 ounces shredded Gruyère cheese
- 2 tablespoons finely chopped fresh flat-leaf parsley
- crusty bread
for serving
Directions
- 1
1. Preheat oven to 425F and set rack to top third position in oven.
- 2
2. In a small bowl, whisk together salt, pepper, and paprika. In a separate bowl, combine beef stock, Worcestershire sauce and sherry. Set aside.
- 3
3. Thoroughly pat chicken dry. Separate skin from thigh meat by inserting your index finger between the two and lifting up gently. Season both sides of chicken, as well as underneath the skin.
- 4
4. Add oil to heavy oven-safe skillet and heat over medium-high. Once hot, add seasoned chicken, skin side down and sear for 5 to 6 minutes. Flip to the other side and continue cooking for 3 to 4 minutes. Remove from pan and set aside.
- 5
5. Add butter to the pan and once foaming subsides, add onions, sugar and a couple generous pinches of salt. Reduce heat to medium and cook onions until translucent, 4 to 5 minutes, stirring occasionally. Add garlic and thyme, and cook for 1 minute.
- 6
6. Pour in stock mixture. Place chicken on top of onions. Transfer to the oven and cook for about 25 minutes, until the onions are caramelized and saucy and a meat thermometer inserted into the thickest part of the chicken reaches 160 F. Top chicken with shredded Gruyère and parsley. Cook for 5 to 6 minutes until cheese is melted.
- 7
7. Serve immediately with crusty bread.
Skillet French Onion Chicken Recipe
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About this Recipe
Craving the deep, savory comfort of French onion soup but want a satisfying main course? This Skillet French Onion Chicken recipe transforms those beloved flavors into an irresistible dinner that's perfect for a cozy night in. Featured on the TODAY Show, Jocelyn Delk Adams's creation brings restaurant-quality taste right to your kitchen.
The magic of this recipe lies in the rich, complex sauce built upon deeply caramelized Vidalia onions, savory beef stock, and a hint of dry sherry and Worcestershire. These foundational ingredients, combined with tender bone-in, skin-on chicken thighs, ensure every bite is bursting with comforting, umami-rich flavor. The finishing touch of bubbling Gruyère cheese adds an irresistible gooey layer that ties the whole dish together.
Prepare for a hearty and incredibly flavorful meal. You'll experience juicy chicken enveloped in a glossy, sweet, and savory onion sauce, all crowned with a golden, bubbly blanket of melted Gruyère. The aromatic thyme and garlic permeate the dish, adding layers of herbaceous freshness that cut through the richness. This is a wonderfully satisfying dish that feels indulgent yet approachable for the home cook.
While this recipe shines as is, you can easily adapt it to your pantry or preferences. If you don't have Gruyère, shredded Swiss cheese offers a similar nutty, melty texture. For an extra pop of flavor, a splash of brandy could be considered in place of some sherry, though the recipe's specified dry sherry provides a fantastic balance. You can also experiment with other types of sweet onions if Vidalias aren't available.
Serve this rich Skillet French Onion Chicken hot, directly from the pan, with plenty of crusty bread on the side. The bread is essential for soaking up every last drop of the decadent onion sauce. A simple green salad would be an excellent fresh accompaniment to balance the richness of the dish.