Print

Crispy One-Pot French Onion Chicken Recipe Easy and Perfect for Dinner

Crispy One-Pot French Onion Chicken - featured image
Print Recipe

A quick and easy one-pot chicken dish featuring crispy skin, caramelized onions, and melted Gruyere cheese, perfect for cozy weeknight dinners.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs
  • 3 large yellow onions, thinly sliced
  • 1 cup shredded Gruyere cheese
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 3 garlic cloves, minced
  • 1 cup low sodium chicken broth
  • 2 teaspoons fresh thyme, chopped (optional)
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon all-purpose flour

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Thinly slice the onions about 1/8 inch thick.
  3. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large oven-safe skillet over medium heat. Add onions and a pinch of salt, stirring occasionally. Cook for about 20 minutes until deep golden and sweet. Add balsamic vinegar in the last 5 minutes.
  4. Pat chicken thighs dry with paper towels and season generously with salt and pepper.
  5. Push onions to the side of the pan, add remaining 1 tablespoon olive oil, and place chicken skin-side down. Sear over medium-high heat for 5-7 minutes until skin is golden and crisp. Flip and sear the other side for 3-4 minutes.
  6. Remove chicken briefly and sprinkle flour over the onions. Stir well and cook for 1-2 minutes to thicken the sauce.
  7. Pour in chicken broth and add thyme. Scrape the bottom of the pan to loosen browned bits.
  8. Return chicken on top of onions and broth, skin side up, ensuring skin is not submerged.
  9. Sprinkle shredded Gruyere evenly over the chicken.
  10. Transfer skillet to the oven and bake for 15-20 minutes until chicken reaches 165°F (74°C) and cheese is bubbly and golden.
  11. Remove from oven and let rest for 5 minutes before serving.

Notes

Drying the chicken skin thoroughly is essential for crispiness. Caramelize onions low and slow to avoid burning. Use a cast iron skillet for even heat distribution. If onions brown too fast, lower heat and add a splash of broth or water. Leftovers reheat best in oven or toaster oven to maintain crisp skin.

Nutrition

Keywords: one-pot, chicken, French onion, crispy skin, Gruyere, easy dinner, weeknight meal, caramelized onions

Find it online: https://lucydishes.com/crispy-one-pot-french-onion-chicken-recipe-easy-and-perfect-for-dinner/