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Ultra close-up macro of French onion chicken skillet with golden crispy chicken thighs smothered in caramelized onions and bubbling melted Gruyère cheese

Cozy French Onion Chicken Skillet

Tender, juicy pan-seared chicken thighs nestled in a mountain of sweet, golden caramelized onions, smothered in rich savory thyme gravy and blanketed with bubbling melted Gruyère and Swiss cheese. 100% Halal wholesome with zero wine or alcohol deglazing, bringing authentic French bistro comfort to your table in 35 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 440
Ingredients Method Nutrition

Ingredients
  

Crispy Pan-Seared Chicken
  • 6 medium bone-in, skin-on chicken thighs (or boneless skinless breasts), patted completely dry
  • 1 tsp fine sea salt
  • 1/2 tsp freshly cracked black pepper
  • 1/2 tsp garlic powder
  • 2 tbsp extra virgin olive oil
  • 2 tbsp unsalted European butter
Caramelized Onion Gravy
  • 3 large yellow onions, thinly sliced into rings
  • 4 cloves garlic, thinly sliced
  • 1 tbsp all-purpose flour (or cornstarch for gluten-free)
  • 1 tbsp apple cider vinegar (for bright deglazing without alcohol)
  • 1 tbsp low-sodium Worcestershire sauce or tamari
  • 1 1/2 cups rich low-sodium beef bone broth (or rich chicken bone broth)
  • 4 sprigs fresh thyme leaves (plus 1 dried bay leaf)
Melted Cheese Crown & Serving
  • 1 1/2 cups Gruyère cheese, freshly shredded
  • 1/2 cup Swiss or provolone cheese, freshly shredded
  • 2 tbsp fresh flat-leaf parsley, finely chopped
  • 4 portions buttery garlic mashed potatoes or crusty artisan baguette, for serving

Method
 

Step-by-Step Instructions
  1. Pat the chicken thighs thoroughly dry with paper towels. Season both sides evenly with fine sea salt, cracked black pepper, and garlic powder.
  2. Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large oven-safe enameled cast iron skillet or Dutch oven over medium-high heat. Place chicken skin-side down and sear undisturbed for 6 to 8 minutes until skin is deeply golden brown and shatteringly crispy. Flip and cook for 3 to 4 minutes on the second side. Transfer chicken to a clean plate (chicken will finish cooking in the oven).
  3. Reduce skillet heat to medium. Add the remaining 1 tablespoon of butter and all sliced onions. Sauté, stirring frequently and scraping up the golden browned bits (fond) left by the chicken. Cook for 12 to 15 minutes until onions are soft, jammy, and deeply caramelized to a rich mahogany hue.
  4. Add the sliced garlic and fresh thyme sprigs. Sauté for 60 seconds until fragrant. Sprinkle the flour over the onions and stir continuously for 1 minute to toast the flour and absorb excess butter.
  5. Pour in the apple cider vinegar and Worcestershire sauce, scraping the skillet bottom clean. Pour in the beef bone broth and tuck in the bay leaf. Bring to a lively simmer, allowing the gravy to thicken slightly for 2 to 3 minutes into a glossy, savory glaze.
  6. Preheat oven broiler to HIGH (or oven to 425°F / 220°C). Nestle the seared chicken thighs skin-side up back into the skillet, tucking them deep into the caramelized onions so the skin stays exposed above the gravy.
  7. Mound the shredded Gruyère and Swiss cheese generously over the top of each chicken piece.
  8. Transfer the skillet to the oven. Bake/broil for 4 to 6 minutes until the cheese is completely melted, bubbling furiously, and speckled with golden-brown spots, and chicken internal temperature registers 165°F (74°C).
  9. Carefully remove the hot skillet from the oven. Discard bay leaf and thyme sprigs. Garnish with freshly chopped parsley and fresh thyme leaves. Serve immediately over creamy garlic mashed potatoes or alongside crusty artisan French bread to mop up every drop of onion gravy.

Nutrition

Serving: 1gCalories: 440kcalCarbohydrates: 11gProtein: 38gFat: 27gSaturated Fat: 11gCholesterol: 155mgSodium: 620mgPotassium: 480mgFiber: 2gSugar: 5gVitamin A: 680IUVitamin C: 6mgCalcium: 310mgIron: 2.2mg

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