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    You are here: Crunchy Creamy Sweet / Dinner / French Onion Roasted Chicken Recipe

    French Onion Roasted Chicken Recipe

    Published: Nov 18, 2016 · Modified: Oct 3, 2022 by Anna 54 Comments · This post may contain affiliate links.

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    This French Onion Roasted Chicken combines two classic comfort foods into one incredibly indulgent and satisfying dish. Each piece is juicy and flavorful!

    French Onion Roasted Chicken in large Dutch oven.
    Jump to:
    • Why You'll Love This Recipe
    • How to make French Onion Chicken?
    • What to serve with French Onion Chicken?
    • Recipe FAQs:
    • More chicken recipes:
    • French Onion Roasted Chicken Recipe

    Why You'll Love This Recipe

    This French Onion Roasted Chicken is combining two classic comfort foods into one incredibly indulgent and satisfying dish. Served with mashed potatoes and roasted vegetables make this cozy food an instant family favorite. Melt in your mouth, packed with flavor, juicy chicken that will make your soul cozy, just like my Skillet Garlic Herb Chicken and Potatoes.

    Growing up, on almost every Sunday, my Mom would make roasted chicken. The best roasted chicken. It was absolutely incredible and the whole family always looked forward to it. I vividly remember her braising it in a large pot and then letting the dish finish cooking in the oven. Each time she opened the oven to check on the chicken and pour the juices collecting in the pot over each piece, the fragrant, rich smell of good dinner would fill the kitchen. It took me a few years to get this roasted chicken magic right. All because I tend to be an impatient cook. I love quick meals. But Sundays (weekends and holidays) are for slowing down and enjoying cooking.

    How to make French Onion Chicken?

    • Trim thighs from excess fat and season on each side. Braise in a hot skillet skin down for about 4 to 5 minutes.
    • Next, remove the chicken and cook down (almost caramelize) the onions. That's when the rich flavor creates. That takes about 7 to 10 minutes.
    • Next, add the chicken back into the dish, spoon the onions and juices over each piece and place the dish in the oven to roast. Check on it a few times, pouring juices from the bottom of the pot over the chicken.
    • Add cornstarch and water mixture to the pan to thicken the sauce and your chicken is ready to be served. Each piece is juicy and flavorful.

    What to serve with French Onion Chicken?

    • vegetables: go for roasted Brussels sprouts, steamed broccoli or air fryer carrots;
    • starch: mashed potatoes or rice go perfectly with this chicken dinner;
    • salad: our Caesar salad can be served before roasted chicken;
    • bread: go for no-knead bread or skillet focaccia to soak up every last bit of the sauce!

    Recipe FAQs:

    How to store leftovers?

    Any leftovers should be stored in the fridge for up to 4 days.To reheat, place the chicken in an oven preheated to 350 degrees F and heat up for about 15 minutes or until heated through.

    Can I use chicken breast to make this dish?

    Absolutely! Bone-in or boneless chicken breasts work great too. I used chicken thighs with bones because the have more flavor since they have dark meat.

    What onion should I use?

    Yellow or sweet onions are recommended. I would skip vidalia or red onions.

    Close up shot of French onion roasted chicken on white plate, with Brussels sprouts in the back.

    More chicken recipes:

    • Easy Chicken Fricassee
    • Easy Chicken Cassoulet
    • Skillet Chicken Thighs
    • Chicken Paprikash

    If you like this recipe and make it, let me know in the comments below! Don't forget to rate it if you enjoyed it!

    French Onion Roasted Chicken in large Dutch oven.

    French Onion Roasted Chicken Recipe

    Author: Anna
    French Onion Roasted Chicken Recipe - combining two classic comfort foods into one incredibly indulgent and satisfying dish. Each piece is juicy and flavorful.
    4.88 from 8 votes
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 25 mins
    Total Time 45 mins
    Course Main Dish
    Cuisine American, French
    Servings 5 people
    Calories 431 kcal

    Ingredients
     
     

    • 5 bone-in skin-on chicken thighs
    • ¼ teaspoon paprika
    • 2 tablespoons butter
    • 2 tablespoons olive oil
    • 2 cups sliced yellow onion
    • ½ cup water
    • 1 chicken bouillion
    • ¼ cup water f
    • 1 tablespoon cornstarch
    • ½ teaspoon salt
    • ¼ teaspoon black pepper

    Instructions
     

    • In a large 4 qt. Dutch Oven, heat up oil and butter until butter is melted.
    • Season chicken. Place skin down in pot. Cook for 2 to 3 minutes until golden. Flip and cook 2 to 3 minutes more. Remove chicken onto a plate.
    • Preheat oven to 375° F.
    • Add more butter to pot. Add onions. Cook stirring often until onions are translucent, soft and golden brown. Add bouillion cube and water. Cook until cube dissolves.
    • Return chicken to pot. Spoon onions and juice over each piece.
    • Place whole pot in oven. Bake 20 to 25 minutes or until the internal temperature of the chicken reaches 175° F.
    • When done, add cornstarch and water mixture to pot and stir until the sauce thickens.
    • Serve chicken drizzled with sauce.

    Notes

    • Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.

    Nutrition

    Calories: 431kcal | Carbohydrates: 6g | Protein: 24g | Fat: 34g | Saturated Fat: 10g | Cholesterol: 153mg | Sodium: 155mg | Potassium: 389mg | Fiber: 1g | Sugar: 2g | Vitamin A: 300IU | Vitamin C: 4.7mg | Calcium: 26mg | Iron: 1.1mg
    Tried this recipe?Leave a comment with rating below!

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    Reader Interactions

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      Recipe Rating




    1. Christina says

      July 18, 2022 at 6:54 pm

      I just made this for dinner tonight, it was delicious, my boyfriend kept saying mmm, mmm, mmm, so I guess he loved it, I followed the recipe to the T… it’s a keeper in my house, thank you for sharing…

      Reply
    2. Bes says

      January 21, 2021 at 3:37 pm

      could you use chicken stock in lieu of the bouillon and water? Looks mighty tasty!

      Reply
      • Anna says

        February 05, 2021 at 10:49 pm

        Yep, that will work!

        Reply
    3. KJ says

      February 22, 2020 at 3:01 pm

      5 stars
      I made this today, and I have to comment to say this recipe is AMAZING. Simple ingredients, simple process, but the result is super delicious. Definitely making this again!

      Reply
      • Anna says

        February 22, 2020 at 11:44 pm

        That's absolutely wonderful! Thank you so much, KJ!

        Reply
    4. Stephanie says

      March 01, 2019 at 11:12 am

      Delicious made this for the second time.

      Reply
      • Anna@CrunchyCreamySweet says

        March 04, 2019 at 6:11 pm

        Yay! That's wonderful! Thanks, Stephanie!

        Reply
    5. Samantha says

      February 24, 2019 at 5:41 pm

      5 stars
      I’ve had this recipe saved in my pintrest board for months! Well tonight was the night I made this for dinner tonight and it was an absolute hit! Thank you for sharing! It was delicious!!!!

      Reply
      • Anna@CrunchyCreamySweet says

        February 24, 2019 at 5:54 pm

        Hi Samantha! Yay! I am so glad you had a chance to make it and it was a hit! Thank you so much!

        Reply
    6. Nancy Steffes says

      January 05, 2019 at 11:03 am

      I'am going to make this for a group of seven adults. Can it be made ahead of time in two batches? I don't have a large enough skillet. Also I'm confused if you have to cover or not. For the dutch oven you say no and for the skillet you said to use foil.

      Reply
      • Anna@CrunchyCreamySweet says

        January 08, 2019 at 1:01 am

        Hi Nancy! I think you can make it in two batches and keep the first one warm, while the second one cooks. Do not cover while cooking in Dutch Oven.

        Reply
    7. Susan says

      December 24, 2018 at 11:08 am

      4 stars
      I am making this tonight but I’m thinking it needs Swiss cheese slices added to top of each piece of chicken at the end till melted just like the soup. Yum.

      Reply
      • Anna@CrunchyCreamySweet says

        December 28, 2018 at 12:55 pm

        Adding cheese is always a good idea! 😀 Thanks, Susan!

        Reply
    8. Dena says

      August 13, 2018 at 6:48 pm

      5 stars
      Great recipe!! Made this last night with Boneless skinless thighs. My husband and guests raved about it. My husband rarely comments about dishes I make. I actually not only got a comment but a compliment!! Thanks for posting, I'll definitely be adding this to my collection!

      Reply
      • Anna@CrunchyCreamySweet says

        August 13, 2018 at 10:55 pm

        Hi Dena! OMG! Best comment ever! It makes me so happy to know you and your husband loved this dish! It's a favorite of ours here. Thank you so much for giving it a try and for your feedback. Have a beautiful week!

        Reply
    9. Cristina says

      July 30, 2018 at 1:04 pm

      Hi, I don't have a DUTCH OVEN....how can I do this recipe without it?

      Reply
      • Anna@CrunchyCreamySweet says

        July 30, 2018 at 11:02 pm

        Hi Cristina! Any oven safe pot with lid will work. If you don't have one, use a cast iron skillet and cover with aluminum foil. I hope this helps! Let me know!

        Reply
        • Mary Stacey says

          October 21, 2020 at 5:55 pm

          Confused ,do you put lid when you put it in the oven?

          Reply
    10. Kathleen says

      February 25, 2018 at 8:32 pm

      Made this tonite and it was wonderful it came out great the Brussels sprout were fantastic this recipe will be past out a lot thank you

      Reply
      • Anna@CrunchyCreamySweet says

        February 26, 2018 at 1:05 am

        Hi Kathleen! I am so happy to know you love it! Thank you for trying my recipe and for letting me know! Have a beautiful week! -Anna

        Reply
    11. Myly says

      January 12, 2018 at 6:04 pm

      Do you only add 1 tablespoon of butter in the first half and then the remaining in the middle half?

      Reply
    12. Terri Wachtveitl says

      December 14, 2017 at 10:46 am

      5 stars
      We made this chicken recipe for our Prime Timers Christmas dinner this year. They LOVED it! I used Chicken Breasts (as I don't care for dark meat) and I used Chicken Base instead of the Chicken bouillon but otherwise followed the recipe. This will be a keeper and I already shared this recipe with at least 3 others. Simple to make. Thanks for sharing so I can try it.

      Reply
    13. Theresa says

      August 31, 2017 at 8:33 pm

      5 stars
      Hi Anna
      I just made this but I did not have a dutch oven so I started it in my skillet. I only added a little worcestershire to the onions while sauteing and de-skinned the thigh meat. Then when it went to the oven I had to put it in a 9X13 pan. I had to cook it for 50 minutes to be done, reaching temperature. I want to say it was OUTSTANDING!!! The chicken turned out butter tender and the onions and gravy was so deliciously savory. Thank you so much for sharing!! A keeper 😉
      P.S. I'm going to try it with chicken breasts also as one person commented because I have those on hand too.

      Reply
      • Joycemazza says

        July 22, 2019 at 5:33 pm

        I want to try your potato packs

        Reply
        • Anna says

          July 22, 2019 at 8:32 pm

          Here is my recipe: https://www.crunchycreamysweet.com/cheesy-potatoes-foil-packs-recipe/

          Reply
    14. Laurel says

      January 09, 2017 at 8:45 pm

      When do you add the paprika? Is it when you're seasoning with the salt and pepper? I'm making this now!

      Reply
      • Anna@CrunchyCreamySweet says

        January 09, 2017 at 8:55 pm

        Hi Laurel! Yep, add it with salt and pepper. Let me know how you like it. Have a beautiful week! - Anna

        Reply
    15. Chamisa says

      January 04, 2017 at 9:27 pm

      5 stars
      This recipe is so, SO GOOD. I made it tonight with boneless, skinless chicken breasts. I cooked the onions first to give me time to prep the chicken. I butterflied the chicken and cut each piece in half to reduce cooking time. When the onions were done, I removed them from the pan and briefly browned the chicken on both sides in one-layer batches. I returned all the chicken to the pan, topped it with the cooked onions, and added the water, bouillon, as well as 2T white wine. The chicken simmered until cooked through. I served the chicken (and put away the leftovers) while allowing the sauce to reduce while I plated the rest of our dinner (mashed potatoes and green beans). It was incredible! We all agreed this is going to be a regular part of our family meal rotation. THANK YOU!! 🙂

      Reply
      • Anna@CrunchyCreamySweet says

        January 06, 2017 at 12:03 am

        Hi Chamisa! Oh my goodness! THANK YOU so much for this wonderful comment! I am so happy to know you loved this recipe and your family wants it in your meal rotation. Thank you for your tips on using chicken breasts in this recipe. I know many of my readers will love it. Have a beautiful weekend! -Anna

        Reply
    16. Penny Green says

      January 04, 2017 at 11:00 am

      5 stars
      I'm making this for supper tonight. However, I'm adapting it to my slow cooker... I have a great slow cooker that you can brown in also!!! I can't wait!!! Thanks, Penny

      Reply
      • Anna@CrunchyCreamySweet says

        January 04, 2017 at 11:33 am

        Hi Penny! I absolutely love that! Let me know how it turns out! Have a beautiful day! -Anna

        Reply
    17. Tina says

      December 03, 2016 at 9:11 pm

      Made this tonight with Parmesan cous cous and it was very good. I didn't use bone-in because all I had on hand was boneless but it was wonderful. I probably didn't go exactly as the recipe said, looking back at the ingredients I see i forgot the paprika and I also didn't thicken the sauce with cornstarch. Also I added a bit of onion powder to the seasoning part of the chicken. Good flavor and tasted great with the Parmesan cous cous!

      Reply
    18. Haley Holden says

      December 01, 2016 at 7:10 pm

      Going to try this tonight! I only have boneless skinless chicken breasts, so hopefully it will work out okay! And I don't think my stove top pan can go into the oven? Not sure. So I'll just transfer it to a different dish. We'll see how it goes!

      Reply
      • Anna@CrunchyCreamySweet says

        December 02, 2016 at 8:54 pm

        Hi Haley! Chicken breast should be fine too. Let me know how it goes and how you like this dish! Have a beautiful weekend! -Anna

        Reply
      • Marti Lee says

        December 14, 2016 at 6:35 pm

        Did you make it with the boneless skinless breasts? I was thinking of trying this tonight but worried that lack of fat might affect taste and texture. Thanks!

        Reply
        • Anna@CrunchyCreamySweet says

          December 14, 2016 at 6:48 pm

          Hi Marti! I have not made it with chicken breast but it should be just fine! Please, let me know how you like it if you get a chance to make it. I'd love for you to try it! Have a beautiful day! -Anna

          Reply
    19. Gina says

      November 26, 2016 at 4:39 pm

      This looks so delicious! I need to try it for sure!!

      Reply
    20. Kris says

      November 25, 2016 at 10:52 am

      Can you tell me please, do you put the cover on the dutch oven before putting it in the oven? Thank you so much this sounds amazing.

      Reply
      • Anna@CrunchyCreamySweet says

        November 25, 2016 at 1:14 pm

        Hi Kris! Nope, no need to cover it. Make sure to spoon the sauce from the bottom of the Dutch oven over the chicken pieces a few times during baking. Hope this helps! Let me know how you like it! -Anna

        Reply
    21. Taylor Kiser says

      November 24, 2016 at 8:23 am

      Love that cocotte from Revol! And love this French Onion Roasted Chicken! Looks so moist and full of wonderful flavor! Nothing beats a recipe that is inspired by childhood memories, right?!

      Reply
    22. Cathy says

      November 23, 2016 at 3:14 pm

      French onion + chicken are the perfect combo!

      Reply
    23. kita says

      November 23, 2016 at 1:45 pm

      This chicken seriously looks like one of those dishes that just makes you crave cozy weather, sweaters and all sorts of comfort food. I love how homey and amazing this recipe sounds.

      Reply
    24. Brianne says

      November 22, 2016 at 8:37 pm

      This chicken looks like it has so much flavor!

      Reply
    25. Jennifer says

      November 22, 2016 at 6:15 pm

      Simply perfect! LOVE french onion flavors!!

      Reply
    26. Cheryl says

      November 22, 2016 at 11:04 am

      The best of two favorites all in one!! my family is going to love this!

      Reply
    27. eat good 4 life says

      November 22, 2016 at 9:16 am

      Oh boy, this looks to die for. I need to make something like this soon!

      Reply
    28. Aggie says

      November 22, 2016 at 6:55 am

      What a beautiful chicken dinner. This looks amazing, and I bet it smells delicious!

      Reply
    29. Cookin Canuck says

      November 21, 2016 at 11:44 am

      This is one of the best chicken dishes I've seen in a long time! And I've been eyeing that Revol cookware for awhile now. Maybe I'll put some on my holiday wish list.

      Reply
    30. Jessica says

      November 20, 2016 at 8:31 pm

      That cookware is gorgeous and the chicken looks and sounds amazing!

      Reply
    31. Erin says

      November 19, 2016 at 11:42 pm

      What an utterly decadent and delicious combination! I'm a sucker for French Onion ANYTHING, and pairing it with chicken just sounds amazing. Well done!

      Reply
    32. carrie says

      November 19, 2016 at 12:35 pm

      Wow! This sounds absolutely amazing! I am a sucker for just about anything French onion flavored. 🙂

      Reply
    33. Karen says

      November 19, 2016 at 12:09 pm

      My family refuses to eat chicken with bones, so I usually buy boneless chicken breasts. Would this recipe work using them or how could I adapt it to work because it looks soooo good.

      Reply
      • Anna@CrunchyCreamySweet says

        November 19, 2016 at 12:23 pm

        Hi Karen! Absolutely! It will be fantastic with chicken breasts too. Let me know how you like it when you make it. Have a beautiful weekend! -Anna

        Reply
    34. Michelle Goth says

      November 18, 2016 at 8:20 pm

      Two comfort foods is right! This looks delicious!

      Reply

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