Traditional Chicken Thighs with Onions Recipe
Detail
This comforting dish features juicy, golden-browned chicken thighs cooked with sweet, caramelized onions in a savory pan sauce. It’s simple enough for a weeknight but tastes like classic home cooking.
Ingredients
-
6 bone-in, skin-on chicken thighs
-
2 large onions, thinly sliced
-
3 cloves garlic, minced
-
2 tablespoons olive oil
-
1 tablespoon butter
-
1 teaspoon paprika
-
½ teaspoon dried thyme
-
½ teaspoon salt
-
½ teaspoon black pepper
-
1 cup chicken broth
-
1 tablespoon Worcestershire sauce
-
1 teaspoon Dijon mustard
-
1 tablespoon fresh parsley, chopped
Method
-
Pat the chicken thighs dry and season both sides with salt, pepper, paprika, and thyme.
-
Heat olive oil in a large oven-safe skillet over medium-high heat.
-
Place the chicken skin-side down and cook for about 5–7 minutes, until the skin is deeply golden. Turn and cook for another 2–3 minutes. Remove the chicken.
-
Reduce the heat to medium and add the butter and sliced onions.
-
Cook the onions for 8–12 minutes, stirring occasionally, until soft and golden.
-
Add the garlic and cook for about 30 seconds.
-
Stir in the chicken broth, Worcestershire sauce, and Dijon mustard, scraping up the browned bits from the bottom of the pan.
-
Return the chicken thighs to the skillet, skin-side up.
-
Cover and simmer gently for 20–25 minutes, or transfer the uncovered skillet to a 375°F (190°C) oven until the chicken reaches at least 165°F (74°C) internally.
-
Spoon the onion sauce over the chicken and garnish with fresh parsley.
Serving Ideas
Serve with mashed potatoes, rice, egg noodles, roasted vegetables, or crusty bread to soak up the savory onion sauce.
Tip
For especially flavorful onions, cook them slowly until they’re deeply golden before adding the broth. The browned bits from the chicken will make the sauce even richer.
