French Onion Chicken Thigh Bake (Print Version)

Savory chicken thighs with caramelized onions and a crisp sourdough cheese topping.

# What You’ll Need:

→ Chicken & Marinade

01 - 8 bone-in, skin-on chicken thighs
02 - 1 tablespoon olive oil
03 - 1 teaspoon salt
04 - 1/2 teaspoon black pepper

→ Caramelized Onions

05 - 3 large yellow onions, thinly sliced
06 - 2 tablespoons unsalted butter
07 - 1 tablespoon olive oil
08 - 1 teaspoon sugar
09 - 1/4 teaspoon salt
10 - 2 cloves garlic, minced
11 - 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme

→ Sauce

12 - 2/3 cup dry white wine
13 - 1 cup low-sodium chicken broth
14 - 2 teaspoons Worcestershire sauce
15 - 1 tablespoon Dijon mustard

→ Sourdough Topping

16 - 3 cups sourdough bread, cut into 1-inch cubes
17 - 1 tablespoon olive oil
18 - 1 cup grated Gruyère cheese
19 - 1/4 cup grated Parmesan cheese
20 - 1 tablespoon fresh parsley, chopped

# Step-by-Step:

01 - Preheat oven to 375°F.
02 - Season chicken thighs with salt and pepper. Heat 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat. Brown chicken thighs skin side down for 4-5 minutes until golden. Remove and set aside.
03 - In the same skillet, melt butter with 1 tablespoon olive oil. Add sliced onions, sugar, and 1/4 teaspoon salt. Cook over medium heat, stirring frequently, for 20-25 minutes until onions are deeply golden and caramelized.
04 - Add minced garlic and thyme to the caramelized onions. Sauté for 1 minute until fragrant.
05 - Deglaze the skillet with white wine, scraping up browned bits from the bottom. Simmer for 2-3 minutes. Stir in chicken broth, Worcestershire sauce, and Dijon mustard. Return chicken thighs to the pan, nestling them skin side up into the onions and sauce.
06 - Transfer the skillet to the oven and bake uncovered for 25 minutes.
07 - While chicken bakes, toss sourdough bread cubes with 1 tablespoon olive oil in a bowl.
08 - Remove skillet from oven after 25 minutes. Sprinkle Gruyère and Parmesan cheeses evenly over chicken and onions. Top with the seasoned sourdough cubes, distributing them evenly.
09 - Return skillet to oven and bake for an additional 15-20 minutes until bread is golden brown and cheese is bubbling.
10 - Remove from oven and sprinkle with fresh parsley. Let rest for 5 minutes before serving.

# Expert Tips:

01 -
  • Chicken thighs won't betray you—they stay juicy and forgiving no matter your timing.
  • The caramelized onions are basically liquid gold, turning simple layers into something that tastes like you've been cooking all day.
  • That sourdough topping gets crispy on the outside while staying chewy inside, catching all the savory sauce underneath.
02 -
  • Don't skip the initial browning of the chicken—that golden crust on the skin is where the magic happens and it's what keeps the thighs from turning pale and sad.
  • The caramelization of onions takes real time and attention; rushing it by turning up the heat will burn them rather than caramelize them, and there's no fixing that mistake.
  • Stale sourdough is non-negotiable because soft bread will turn mushy in the sauce, turning your crispy topping into soggy disappointment.
03 -
  • Dry your chicken thighs thoroughly before browning—moisture is the enemy of a good golden crust, so paper towels are your friend.
  • If the bread topping isn't browning fast enough while the chicken is already cooked through, cover the pan with foil for the first part of the final bake, then remove it for the last few minutes to let the topping crisp.
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