This French Onion Roasted Chicken combines two classic comfort foods into one incredibly indulgent and satisfying dish. Each piece is juicy and flavorful!
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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.
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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:
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.
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.
Yellow or sweet onions are recommended. I would skip vidalia or red onions.
More chicken recipes:
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 Recipe
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.
KJ says
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!
Anna says
That's absolutely wonderful! Thank you so much, KJ!
Stephanie says
Delicious made this for the second time.
Anna@CrunchyCreamySweet says
Yay! That's wonderful! Thanks, Stephanie!
Samantha says
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!!!!
Anna@CrunchyCreamySweet says
Hi Samantha! Yay! I am so glad you had a chance to make it and it was a hit! Thank you so much!
Nancy Steffes says
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.
Anna@CrunchyCreamySweet says
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.
Susan says
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.
Anna@CrunchyCreamySweet says
Adding cheese is always a good idea! 😀 Thanks, Susan!
Dena says
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!
Anna@CrunchyCreamySweet says
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!
Cristina says
Hi, I don't have a DUTCH OVEN....how can I do this recipe without it?
Anna@CrunchyCreamySweet says
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!
Mary Stacey says
Confused ,do you put lid when you put it in the oven?
Kathleen says
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
Anna@CrunchyCreamySweet says
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
Myly says
Do you only add 1 tablespoon of butter in the first half and then the remaining in the middle half?
Terri Wachtveitl says
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.
Theresa says
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.
Joycemazza says
I want to try your potato packs
Anna says
Here is my recipe: https://www.crunchycreamysweet.com/cheesy-potatoes-foil-packs-recipe/
Laurel says
When do you add the paprika? Is it when you're seasoning with the salt and pepper? I'm making this now!
Anna@CrunchyCreamySweet says
Hi Laurel! Yep, add it with salt and pepper. Let me know how you like it. Have a beautiful week! - Anna
Chamisa says
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!! 🙂
Anna@CrunchyCreamySweet says
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
Penny Green says
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
Anna@CrunchyCreamySweet says
Hi Penny! I absolutely love that! Let me know how it turns out! Have a beautiful day! -Anna
Tina says
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!
Haley Holden says
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!
Anna@CrunchyCreamySweet says
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
Marti Lee says
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!
Anna@CrunchyCreamySweet says
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