Get ready to elevate your weeknight dinner game with this foolproof recipe for baked chicken thighs recipe with onions.
Perfectly golden, crispy skin, fork-tender meat and a mountain of sweet, savory onions! The secret? We start cooking on the stovetop in a cast iron skillet to get that gorgeous sear, then finish baking in the oven for juicy, evenly cooked chicken.
This recipe is ready in 40 minutes and is perfect for busy weeknights, but impressive enough for a celebration.
Check out all the other Family Favorite Chicken Recipes for more delicious ideas!
If you're looking for a delicious and comforting meal, you must try this French onion chicken recipe.
Caramelized onions and gooey melted mozzarella cheese top juicy chicken thighs, all nestled in a savory cream sauce.
This dish is a perfect combination of flavors that will make your taste buds dance as you enjoy a restaurant quality meal right at home!
Looking for more recipes to prepare for dinner? Try my Grilled Barbecue Chicken Legs and Thighs, Sheet Pan Chicken Thighs with Roasted Vegetables, and even my Dutch Oven Roast Chicken. Yum!
Table of Contents
- Chicken Thighs Baked in Cast Iron Skillet
- Helpful Kitchen Tools
- Recipe Ingredients
- Substitutions and Variations
- Step-by-Step Instructions
- Quick Tips for Cooking Onions
- Baked Chicken Thighs at 425°F
- Before you Begin!
- What to Serve with Chicken
- Storage and Reheating Instructions
- Recipe FAQ's
- More Recipes You'll Love!
- Love FAST Chicken Recipes for Dinner?
- 📖 Recipe Card
- 💬 Comments
Chicken Thighs Baked in Cast Iron Skillet
This recipe starts with a cast iron pan, making it easy to move from the stove to the oven. If you don’t have an oven-safe pan, use a regular skillet until the cream sauce thickens, then transfer everything to a baking dish.
Caramelizing onions takes time—about 25-30 minutes—to bring out their natural sweetness. Once the onions are caramelized and the chicken is seared, deglaze the pan with broth to lift any browned bits.
This adds extra flavor to the cream sauce instead of letting it go to waste! It's the same method I use when preparing the onions for my French Onion Soup.
Helpful Kitchen Tools
Utopia Kitchen Saute Fry Pan - Chefs Pan, Pre-Seasoned Cast Iron Skillet - Frying Pan 12 Inch - Safe Grill Cookware for Indoor & Outdoor Use - Cast Iron Pan (Black)
316 Upgraded Chainmail Scrubber with Silicone Handle Cast Iron Cleaner for Cast Iron Grill Pan Skillet Wok Bakeware Ergonomic to Hold Easy to Use Dishwasher Safe, Scrubber + Scraper + Towel (Black)ESINAM Onion Slicer Holder, Premium Vegetable Slicer Cutter for Potato and Tomato, Sharp Stainless Steel Food Slicer Assistant Tool for Slicing Fruit Lemon and Meat
Recipe Ingredients
Here's a quick overview of the ingredients for this recipe. For exact amounts and to easily shop for everything, click the Instacart button in the recipe card below to add the ingredients straight to your cart!
Substitutions and Variations
- This recipe can be adapted to use bone-in chicken breasts as well. While the bone-in, skin-on chicken adds lots of flavor, boneless, skinless chicken thighs or breasts can be substituted.
- The olive oil can be substituted with vegetable or canola oil.
- Mozzarella can be substituted with Gruyere or Swiss cheese.
- Use half-and-half or milk for a lighter cream sauce.
- Check out my full collection of Baked Boneless Chicken Thigh Recipes.
Step-by-Step Instructions
Step 1: Cook onions in butter and olive oil in an oven safe pan on medium heat.
Step 2: Season with Italian seasoning, salt, and pepper. Stir occasionally until caramelized then add in the garlic paste.
Quick Tips for Cooking Onions
- For perfectly caramelized onions, keep the heat at medium or lower to allow them to soften and develop a deep, rich flavor without burning.
- Stir frequently to ensure even cooking and prevent any pieces from sticking or charring.
- For extra depth of flavor, add a pinch of salt to help draw out moisture, and if needed, a splash of water or broth can keep them from drying out.
- Patience is key—low and slow cooking brings out their natural sweetness!
Step 3: Season the chicken with salt, pepper, garlic powder, and smoke paprika. Sear in 2 teaspoons of oil for 5 minutes on each side.
Step 4: Deglaze the pan with the chicken stock and stir in the heavy cream.
Baked Chicken Thighs at 425°F
Step 5: Add the chicken thighs on top of the sauce and top each with caramelized onions and cheese.
Step 6: Bake at 450°F for 15-20 minutes until chicken is cooked through. With about 10 minutes left to bake, add a little more cheese and finish baking.
Before you Begin!
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What to Serve with Chicken
- This chicken dinner is great paired with mashed potatoes, buttered egg noodles, or rice.
- To round out the meal, serve with some veggies like roasted Brussels sprouts, roasted asparagus, or a fresh tomato salad.
- Then add a side of air fryer garlic bread or some quick breadsticks.
- Check out my other recipe for Cast Iron Pan-Roasted Chicken Breasts.
Storage and Reheating Instructions
Refrigerate: Store covered for up to a week. When ready to reheat, you can microwave or warm in the oven at 350° for 15-20 minutes.
Freezer: Freeze any leftovers for up to 3 months in an airtight container or freezer zip top bag with as much air removed as you can.
Thaw and Reheat: Thaw in the refrigerator over night and reheat in a 350°F oven for about 15-20 minutes or in the microwave until heated through.
Recipe FAQ's
To view the answers, simply click on the down arrow (⬇) next to each question. If you have any other questions not answered here, please leave a comment!
Chicken thighs are safe to eat at 165°F, but for juicy and tender thighs, bake them to an internal temperature of 170–185°F. This range maximizes flavor without drying out or burning the meat.
To prevent sticking, add enough oil to the pan before adding food. For skin-on cuts, sear skin-side down until golden brown.
More Recipes You'll Love!
- Check out my other recipe for Chicken in Cast Iron Skillet that's ready in about 30 minutes.
- Or you might enjoy this recipe for Baked BBQ Chicken Thighs.
Love FAST Chicken Recipes for Dinner?
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📖 Recipe Card
Baked Chicken Thighs with Onions
Ingredients
Equipment
Method
- Add thinly sliced onion to a pan of melted butter and oil.
- Season with Italian seasoning, salt, and pepper and let them caramelize for 25-30 mins over medium heat (stirring every 10 mins)
- Season chicken thighs with salt, pepper, garlic powder, and smoked paprika on both sides and set aside.
- Once onions have caramelized, add in garlic paste and stir. Be sure to cook for an additional 2-3 minutes to distribute the flavor.
- Remove onions from pan.
- Add in 1-2 teaspoons of olive oil and sear chicken thighs for about 5 minutes on both sides. Remove from pan and let rest.
- Deglaze the pan with broth and heavy cream.
- Let the sauce thicken for about 5 minutes.
- Add chicken thighs to the pan, top with onions and a little mozzarella cheese.
- Place in a 450°F oven for 15-20 minutes or until chicken is fully cooked through at an internal temperature of at least 165°F.
- Add more cheese at the 10 minute mark and let cook the remaining 10 minutes.
- Spoon sauce on top and enjoy.
Nutrition
Notes
- If you don't have a cast iron you could use a large skillet up until the cream sauce is thickened. Pour into a baking dish, add chicken, onions and cheese and bake in the oven for 20-25 minutes.
- As the onions are cooking we want this to be low and slow so the temperature should not go above medium high. My fire was on a 3.5 on a gas stove.
- As you stir the onions, check and see if any areas are cooking faster than other. More than likely the pan is not even on the burner. Be sure to move the onions around to ensure nothing burns.
Ann says
Did not see how much smoked paprika.
Lois says
I updated the recipe to show 1 teaspoon paprika!
Lois says
This recipe is delicious with bone-in chicken breasts as well! Yum!
eileen says
Any sub for the cream? It is not healthy for my husband. Could I just leave it out?
Thank You
Lois says
You could use fat free half/half or thicken the sauce with a mixture of cornstarch and water. You could also leave it out completely. You won't have a thick sauce, but it's still delicious! Hope you try the recipe!