French Onion Chicken Soup Skillet Recipe

This French onion chicken soup recipe is perfect for those chilly fall days. It’s a hearty and comforting dish that will warm you up from the inside out. With tender chicken, sweet caramelized onions, and a rich broth, this soup-like meal is sure to become a family favorite.

Why You’ll Love This Recipe

• Save on dishes! Everything cooks in one large skillet or Dutch oven.  
• And it’s a great way to enjoy all the flavors of your
• It’s great for meal prep because it reheats well, so you can enjoy leftovers throughout the week.  
• A meal that is guest worthy! Perfect for entertaining.

Equipment Needed

This is a list of the equipment that you will need to make this easy recipe:

• Large Skillet
• Wooden Spoon
• Baking pan

Ingredients

For this recipe, you will need a few simple ingredients. You can pick up these ingredients on your next trip to the grocery store. The full list of ingredients and amounts needed is available in the recipe card.

• Chicken thighs – I like to use bone-in skin-on thighs.
• Salt – I used kosher salt
• Black pepper
• Unsalted butter
• White onions
• Granulated sugar
• All-purpose flour
• Dry sherry
• Fresh garlic cloves
• Fresh thyme sprigs
• Beef stock
• Gruyere cheese

How to Make French Onion Chicken Soup

This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.

1. Season both sides of the chicken thighs.

2. Melt the butter in the skillet over medium-high heat until bubbly.

3. Sear the chicken on both sides for 5 minutes per side. Remove from the skillet and set aside.

4. Add the onions and cook over low heat for 20 minutes or until the onions are soft. Add salt and sugar and continue cooking for another 20 minutes.

5. Sprinkle in the flour, and cook for one minute. Add the sherry and garlic to deglaze the pan. Then, add the remaining ingredients and simmer until the sauce thickens.

6. Add the chicken and then cover and bake for 15-20 minutes or until the chicken is done. Sprinkle cheese on top and broil until the cheese is melted.

Substitutions and Additions

• If you don’t have fresh thyme, you can use ½ teaspoon dried thyme.
• You may need to add ¼ cup to ½ cup more beef stock if you feel the sauce is getting too thick.
• Don’t have fresh garlic? You can use the minced garlic or 1 teaspoon of garlic powder instead.

What To Serve With This Dish

This recipe is great when paired with a simple side dish like this Green Bean Salad with Balsamic Dressing and these Instant Pot Mashed Potatoes. Don’t forget a simple bread side dish like a loaf of French bread.

How To Store

Storage – Store leftovers in an airtight container in the fridge for 2-3 days.

Freezing – You can also freeze the leftover chicken in a freezer-safe container for up to three months. Thaw in the fridge before reheating.

Reheating – I like to reheat this French onion chicken in the oven at 350 degrees for 10-15 minutes or until warm all the through. However, you can reheat single servings in the microwave for 2-3 minutes until warm.

Sandra’s Pro Tips

Here are a few of my best tips for making this easy recipe.

• Flavor balance: I use Diamond Crystal salt because it’s less salty than other types. If you are using a different type of salt, be mindful of how much you are using.
• Slowly caramelize the onions: Don’t rush this step, as it helps develop the rich flavors that are essential to traditional French onion soup. 
• Use a good quality broth: The broth is the base of this dish, so it’s important to use a high-quality beef broth or stock for the best results.
• Let it cool slightly before serving: Allowing the soup to cool for a few minutes before serving will help thicken it.

FAQs

Do you have questions about this recipe? Here are the answers to the most commonly asked questions for this recipe:

Other Delicious Skillet Recipes You May Enjoy

• Enchilada Skillet Recipe With Chicken
• Cheeseburger Pasta Skillet Meal
• Chocolate Chip S’mores Skillet Cookie
• Skillet Pork Chops with Caramelized Onions & Bacon
  

French Onion Chicken Soup Skillet Recipe

Sautéed onions in a rich broth simmered with chicken thighs. A delicious meal for a family meal and the presentation is perfect for guests too.

5 from 1 vote

Print Pin Rate

Course: Main Dish

Cuisine: American

Keyword: french onion chicken soup, skillet chicken recipe

Prep Time: 20 minutes minutes

Cook Time: 1 hour hour

Servings: 6 servings

Calories: 492kcal

Author: Sandra Shaffer

Equipment

• Large Skillet
• Sharp knife

Ingredients

• 3 pounds bone-in skin-on chicken thighs (about 6 large thighs)
• 2 ½ teaspoons kosher salt divided
• ½ teaspoon black pepper divided
• 2 tablespoons unsalted butter
• 1 ½ pounds 5-6 cups white onions, thinly sliced
• ½ teaspoon granulated sugar
• 3 tablespoons all-purpose flour
• ½ cup dry sherry
• 2 garlic cloves minced
• 6 fresh thyme sprigs
• 2 ½ cups beef stock
• 4 ounces Gruyere cheese shredded
• Garnish with optional thyme sprigs

Instructions

• Rinse and pat the chicken dry with a paper towel and cut away any excess skin.
• Liberally season the top and bottoms of the chicken with ½ teaspoon salt and ¼ teaspoon pepper.
• Add butter to a large skillet over medium-high heat until it begins to bubble, then add the chicken.
• Fry the chicken for 5 minutes on each side, being careful not to let the skin get stuck to the pan and tear. The chicken is ready when the skin is golden brown, and the juices run clear.
• Remove the chicken from the pan and set it aside, covered. Keep all but 2 tablespoons of the fat in the pan and add the onions.
• Cover and cook the onions over low heat for about 20 minutes until translucent and soft.
• Add 1 teaspoon of salt and ½ teaspoon of sugar, increase the heat to medium-low, and continue cooking uncovered for 20 minutes. Stir frequently until the onions have developed a nice brown color.
• Sprinkle the flour over the onions and cook for 1 minute until they are coated and paste-like.
• Pour in the sherry and add the garlic. Use a wooden spoon to scrape up any brown bits stuck to the bottom of the pan.
• Preheat the oven to 350°F.
• Add the thyme and beef stock and season with 1 teaspoon salt and ¼ teaspoon pepper. Increase the heat to high, and when the mixture starts to boil, turn it down to medium and simmer uncovered for 8-10 minutes or until the sauce has slightly thickened. Discard any woody thyme sprigs.
• Transfer the chicken and any accumulated juices to the pan on top of the onion mixture. Cover and bake for 15-20 minutes (or until the chicken reaches an internal temperature of 165°F).
• Remove the pan from the oven, set it to broil mode, sprinkle the cheese on top of the chicken pieces, and return the pan to the oven until the cheese has melted (about 1-2 minutes).
• Garnish with fresh thyme or freshly chopped parsley, if desired, and serve.

Notes

• Watch the onions carefully while you sauté them; the key to good caramelization is low and slow. You don’t want to burn them and then have to start all over.
• This dish is rich and you can omit the Gruyere cheese and it will still taste delicious. 
• You can also place shredded Gruyere on pieces of cut baguette and place those under the broiler. Serving this alongside the dish will give the recipe a real French onion soup feel!
• 1 ½ pounds of sliced onions is about 3 large onions

Nutrition

Calories: 492kcal | Carbohydrates: 16g | Protein: 45g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 148mg | Sodium: 1402mg | Potassium: 975mg | Fiber: 2g | Sugar: 6g | Vitamin A: 309IU | Vitamin C: 9mg | Calcium: 264mg | Iron: 2mg

Disclaimer

Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.