One Pan French Onion Chicken

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5 from 15 reviews


  • 3lbs chicken thighs, patted dry
  • 1 tablespoon olive oil
  • hefty pinches of salt
  • 2 tablespoons butter
  • 4 large yellow onions, thinly sliced
  • 6 sprigs of fresh thyme + more for garnish
  • 1 bay leaf
  • 3 tablespoon balsamic vinegar
  • 1 tablespoons gluten free flour
  • 16oz chicken bone broth
  • 2oz gruyere cheese, grated
  • flake salt, to taste
  • black pepper, to taste
  • optional: cauliflower mash and toasted sourdough bread


  1. Place a wide dutch oven over medium-high heat. Pat chicken dry with a paper towel and liberally coat both sides of chicken with salt. Once pan is hot, place 1 tablespoon of olive oil in the pan to coat. Add the chicken thighs, skin side down in the pan, making sure you don’t crowd the pan so the chicken sears instead of steams. Cook for about 6-7 minutes, until skin is golden and crispy then flip and cook for another 5 minutes. Remove chicken and set asides. Turn heat to medium-low.
  2. Add 2 tablespoons of butter along with the yellow onions and a few hefty pinches of salt. Add the fresh thyme and bay leaf. Cover with a lid and cook for about 1 hour, tossing every 10 minutes to keep from sticking the bottom of the pan. Keep heat low to ensure that the onions don’t brown too quickly or burn. Once sweet and caramelized, remove the bay leaf and thyme sprigs and add balsamic vinegar, and cook for another 3 minutes.
  3. Preheat oven to 375 degrees F.
  4. Sprinkle gluten free flour on top of the onions and then toss to combined. Pour bone broth on top, increase heat to medium, and bring to a low boil. Once the mixture has thickened, remove from heat and nestle the chicken thighs inside the thickened onion broth.
  5. Place in the oven to bake for 20 minutes. Once the chicken has reached an internal temperature of 165 degrees F, turn the oven to broil then top the dish with grated gruyere cheese. Place back in the oven to broil for 3-4 minutes, until the cheese is golden and melted.
  6. Top dish with extra thyme, flake salt, and freshly cracked black pepper. You can eat this dish on it’s own OR make my cauliflower mash and toast up some sourdough bread in butter to serve alongside. No matter what, your tastebuds will be happy.