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    French Onion Chicken

    December 9, 2024

    Our easy, cheesy French onion chicken recipe is the kind of brilliant, basic weeknight comfort food that deserves a spot in your regular dinner rotation.

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    french onion chicken topped with Gruyère cheese in a skillet
    Photography by Gayle McLeod

    You love French onion soup, right? Insanely savory and covered in gooey, melted cheese, what’s not to love?! Well, our delicious French onion chicken recipe takes everything you love about French onion soup, and turns it into a hearty one-pot chicken dish. It’s easy to love, and it’s nearly a meal unto itself—just add some crusty bread and a green salad and you’re good to go! Rich Caramelized Onions, savory beef stock, wine and chicken, all under a molten mound of melty cheese! If you’re not sold yet, check out our 30 Best Chicken Thigh Recipes for more easy weeknight dinner ideas.

    chicken thighs, onions, olive oil, butter, white wine, beef stock, Gruyère, spices and mashed potatoes in prep bowls

    Ingredients For French Onion Chicken

    • Chicken thighs: We prefer bone-in skin-on chicken thighs, because they’re so flavorful. But this recipe can be made with boneless, skinless thighs if that’s your preference.

    • Onions: You’ll transform these into caramelized onions and they’re a key ingredient for our French onion chicken!

    • Cheese: Use a super melty Swiss cheese (the kind that melts over the top of French onion soup) like Gruyère or Comté.

    • Herbs: Fresh thyme, bay leaf, garlic cloves.

    • White wine: We used Sauvignon Blanc, but any dry white wine that you like to drink is great.

    • Beef stock: Rich and savory beef stock is a really important piece of this puzzle — don’t sub in chicken or veggie stock, the dish won’t taste like French onion soup if you do.
    chicken thighs patted dry being seasoned with salt and pepper on a baking sheet
    chicken thighs seasoned with salt and pepper being browned in olive oil in a skillet
    onions cooking in olive oil in a skillet
    butter, nutmeg, thyme, bay leaf, garlic, salt, pepper and white wine being added to a skillet with cooked onions

    How to Make French Onion Chicken Casserole

    This easy chicken thigh recipe cooks in just one skillet, but you’ll need a big one and one that can go from stove top to the oven. A cast iron skillet is ideal, but anything oven-safe will work. Here’s how to make French onion soup chicken!

    1. Brown the chicken thighs.

    2. Caramelize the onions! The key is not to rush—patience makes perfect. For more info about caramelized onions, check out our how-to guide.

    3. Season the caramelized onions and deglaze the pan with the wine (and if you “sample” the wine as you cook, we fully endorse that.)

    4. Pour in the stock and give the whole delicious thing a simmer.

    5. Add the chicken thighs and put the skillet in the oven to bake for about 20 minutes. Reminder! With chicken thighs, you’re looking for an internal temp of 170°F to indicate doneness.

    6. Cover the whole casserole with cheese and broil (just as you would with French onion soup) until the cheese is bubbling and melty. If you really want to go over the top, serve this cozy casserole over Classic Mashed Potatoes!

    beef stock being added to a skillet with onions, butter, nutmeg, thyme, bay leaf, garlic, salt, pepper and white wine
    french onion chicken in a skillet being topped with Gruyère
    French onion chicken topped with Gruyère cheese in a skillet coming out of the oven
    french onion chicken topped with Gruyère cheese being scooped out of a skillet

    How To Store Leftovers + Tips

    • Leftover French onion chicken will keep well in the fridge for 3-5 days, though it’s best eaten when it’s fresh because of the broiled melty cheese.

    • Don’t skip the fresh herbs — they really make the dish taste rich and almost restaurant-quality.

    • Grab a great loaf of bread (or bake a loaf of sourdough!) to serve with the chicken — you’re going to want to mop up all of the French onion deliciousness.

    french onion chicken topped with Gruyère cheese being scooped out of a skillet
    french onion chicken topped with Gruyère cheese served on top of classic mashed potatoes

    More Chicken Thigh Recipes to Try

    More One-Skillet Chicken Ideas Ahead!

    For more recipe inspiration, follow us on Facebook, Instagram, TikTok and Pinterest or order our cookbook. We love when you share your meals. Tag us on Instagram using #themodernproper, and we’d love to hear what you think of this recipe in the comments below. Happy cooking!

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    French Onion Chicken

    Updated on December 9, 2024

    • Serves:  6
    • Prep Time:  15 min
    • Cook Time:  1 hr 15 min
    • Calories:  762
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    Ingredients

    • 6 bone-in, skin-on chicken thighs, (about 3 pounds)
    • 2 teaspoons kosher salt
    • ½ teaspoon freshly cracked black pepper
    • 4 tablespoons extra-virgin olive oil
    • 3 medium yellow onions, cut into ¼-inch-thick slices (about 4 cups)
    • 2 tablespoons salted butter
    • ¼ teaspoon ground nutmeg
    • 4 sprigs fresh thyme
    • 1 bay leaf
    • 2 garlic cloves, thinly sliced
    • ¾ cup dry white wine, (like Sauvignon Blanc)
    • 2 cups beef stock
    • 8 ounces Gruyère or Comté cheese, grated
    • Mashed Potatoes, for serving (optional)

    Method

    1. Pat the chicken dry with a paper towel. Season all over with 1 teaspoon of the salt and ¼ teaspoon black pepper.

      chicken thighs patted dry being seasoned with salt and pepper on a baking sheet

    2. In a large skillet, heat 1 tablespoon of the olive oil over medium-high heat. Once the oil is glistening, add the chicken, skin side down, and cook, undisturbed until browned, about 5-7 minutes. Turn the chicken and repeat on the other side, about 5 minutes. Transfer the chicken to a plate.

      chicken thighs seasoned with salt and pepper being browned in olive oil in a skillet

    3. Add the remaining 2 tablespoons of olive oil to the same pan and reduce heat to medium-low. Add the onions, and cook, stirring occasionally, until a nice golden brown color is achieved, about 40 minutes. Stir in the butter, nutmeg, thyme, bay leaf, garlic, and remaining salt and pepper. Once the butter is incorporated, add the wine and bring to a simmer over medium-high heat. Cook, stirring occasionally, until reduced by half, about 3-4 minutes.

      butter, nutmeg, thyme, bay leaf, garlic, salt, pepper and white wine being added to a skillet with cooked onions

    4. Preheat the oven to 375°F with a rack in the center position.

      beef stock being added to a skillet with onions, butter, nutmeg, thyme, bay leaf, garlic, salt, pepper and white wine

    5. Add beef stock to the pot, bring to a simmer and cook, stirring occasionally, until the onions are very tender, about 10 minutes. Discard the thyme and bay leaf. Transfer the chicken, skin side up, back into the skillet. Bake uncovered for 15 minutes, until beginning to brown.

      french onion chicken in a skillet being topped with Gruyère

    6. Remove the skillet from the oven, turn on the broiler. Sprinkle the chicken all over with the Gruyère, then broil until the chicken registers 165°F on an instant read thermometer, the skin is crispy and the cheese is melted.

      French onion chicken topped with Gruyère cheese in a skillet coming out of the oven

    7. Serve warm over mashed potatoes, if using.

      french onion chicken topped with Gruyère cheese being scooped out of a skillet

    Nutrition Info

    • Per Serving
    • Amount
    • Calories 762
    • Protein 51 g
    • Carbohydrates 6 g
    • Total Fat 43 g
    • Dietary Fiber 1 g
    • Cholesterol 254 mg
    • sodium 613 mg
    • Total Sugars 3 g

    French Onion Chicken

    Questions & Reviews

    Join the discussion below.

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    • Ashley

      Can i cook in stainless steel and transfer to oven safe dish with no change in time to cook?

      Hi Ashley, that should be ok. You can always preheat your oven safe dish in the oven before you transfer to it.

    • Roni

      I can't eat beef. Can I use chicken stock? I know won't have the same dark color beef stock adds.

      Yes of course!

    • Roni

      I can't eat beef. Can I use chicken stock? I know won't have the same dark color beef stock adds.

      Sure, that will work fine!

    • Amy

      Has anyone tried to put in a few slices of baguette when it’s time to broil with the cheese? I have space in my pot since I am only cooking four chicken breasts…

      Would probably be yummy!

    • Ann

      I used Sauvignon blanc in this recipe but it came out tasting sweet to me. Is it the wine? Should I use something else? I think for French onion soup Sherry is used? I was so exposed for this recipe but it was sweet and not what I had in mind. Was going it would taste just like French onion soup! Suggestions?

      I am guessing the sweetness came from the caramelized onions. I don't think Sav blanc would've caused the sweetness you were tasting. Sherry would also be lovely.

    • Alexandra

      Love love love this recipe. We make it frequently!

      Thanks Alexandra, so glad you love it!

    • Karen

      So delicious and cozy. A favorite in my home, especially in the winter. I almost always make this recipe with boneless skinless chicken thighs because I usually have them on hand and prefer to cut some of the fat out. Ive served this dish to guests and it always receives raves. Guests seem to believe it is fancy, but it does not come with the usual high effort requirement of fancy meals. I usually serve it with a simple mixed green salad and crusty bread. Mopping up the broth with crusty bread is heavenly.

      Thanks karen, we are so glad you loved it!

    • Bub

      I had some leftover gruyère from a quiche recipe and was intrigued to try this. Absolutely delicious (I did the bone-in, skin-on thighs). Very creative.

      Thanks Bub, glad you loved it!

    • Rachel

      I made this dish for my husband and me and we were both impressed with how well it turned out. It is probably one of the best meals I have made. Thanks for a great recipe!

      Thanks Rachel, we are so glad you both loved it!

    • Lisa

      Y’all! I just finished cooking and eating this. So good! I chose this recipe because you cook the onions in the chicken fat (skin-on, bone-in) and man, does the flavor pop. I don’t eat the skin, even when rendered slowly as one poster suggested, but the flavor is non-stop. Seriously, you will not be disappointed in this recipe!

      Thanks Lisa, we are so happy you loved it!