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published Aug 2, 2023
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Rub skin-on chicken thighs in a combination of mayonnaise and onion soup mix for a simple chicken dinner full of crunch and tangy flavor.
Serves2 to 4Prep5 minutesCook40 minutes to 45 minutesJump to Recipe
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French onion dip, a tried-and-true staple at any party, is made with a super-concentrated, dried onion soup base and your favorite tangy, creamy base. The dip originated in the 1950s and has no intention of going anywhere.
I wanted to combine the always reliable chicken thigh with the famous dip itself. But I’d really never incorporated it into a main dish before. I was inspired by Lilian Helman’s pot roast, which uses canned mushroom soup, red wine, garlic, and onion soup mix. I made a variation on the dish for friends during the holidays, and with a bit of tinkering, French onion chicken thighs were born.
Between the creamy onion dip and the caramelized onions, every bite in this dish is complementary and absolutely necessary. As a bonus, from start to finish, this dish clocks in at under an hour, and the onion-mayo dip can be made ahead!
Ingredients You’ll Need to Make French Onion Chicken Thighs
- Onion soup mix: The dehydrated onion packs a punch and adds crunch. It’s the one ingredient that’s crucial to the overall dish.
- Mayonnaise: Slathering the chicken thighs in mayo ensures a proper outer crust.
- Fresh chives: Add freshness to the creamy onion dip and the finished dish.
- Apple cider vinegar: Adds depth and a slightly tart bite to the caramelized roasted onions.
French Onion Dip Chicken Thighs Recipe
Rub skin-on chicken thighs in a combination of mayonnaise and onion soup mix for a simple chicken dinner full of crunch and tangy flavor.
Prep time 5 minutes
Cook time 40 minutes to 45 minutes
Serves 2 to 4
Nutritional Info
Ingredients
- 1
medium yellow onion
- 4
bone-in, skin-on chicken thighs (about 2 pounds)
- 1 teaspoon
kosher salt
- 1/2 cup
mayonnaise
- 1
(1-ounce) envelope onion soup mix, such as Lipton’s
- 3 tablespoons
apple cider vinegar, divided
- 1 teaspoon
chicken bouillon paste, such as Better Than Bouillon
- 1
medium bunch fresh chives
- 1/2 cup
plain Greek yogurt
- 1/2 teaspoon
freshly ground black pepper
Instructions
Arrange a rack in the middle of the oven and heat the oven to 400ºF. Halve 1 medium yellow onion, then cut into 1-inch thick wedges.
Season 4 bone-in, skin-on chicken thighs with 1 teaspoon kosher salt. Place skin-side down in an unheated large cast iron skillet. Place over medium-high heat and sear undisturbed until the chicken skin is golden brown and releases easily from the pan, about 10 minutes.
Flip the chicken and sear until browned on the second side, about 5 minutes. Meanwhile, place 1/2 cup mayonnaise in a small bowl, add 1 envelope onion soup mix, and stir to combine.
Transfer the chicken to a plate. Add the onion wedges to the pan and cook, trying to keep them intact as much as possible, until light golden brown on both sides, about 2 1/2 minutes per side.
Add 2 tablespoons of the apple cider vinegar and 1 teaspoon chicken bouillon paste and scrape up any browned bits from the bottom of the pan with a wooden spoon. Turn off the heat.
Dollop 1 tablespoon of the mayonnaise mixture onto each piece of chicken and spread all over with the back of a spoon. Return the chicken skin-side up to the pan, moving the onions around as needed so they aren’t covered by the chicken.
Transfer the pan to the oven and roast until the internal temperature of the thickest part of the chicken not touching bone registers at least 165ºF on an instant-read thermometer, about 20 minutes. Meanwhile, finely chop 1 medium bunch fresh chives until you have 3 tablespoons. Add 2 tablespoons of the chives and 1/2 cup Greek yogurt to the remaining mayonnaise mixture and stir to combine.
When the chicken is ready, if you’d like a bit more color and crunch, turn the oven to broil and broil until well browned and the skin is crisp, about 2 minutes.
Transfer the chicken to a plate. Add the remaining 1 tablespoon apple cider vinegar and 1/2 teaspoon black pepper to the pan and scrape up the browned bits from the bottom with the wooden spoon.
Spread the yogurt mixture onto a large plate. Top the yogurt mixture with the onions and chicken. Pour the drippings in the pan over the chicken. Sprinkle with the remaining 1 tablespoon chives.
Recipe Notes
Substitutions: Dairy-free yogurt or more mayonnaise can be substituted for the yogurt.
Storage: Leftovers can be refrigerated in an airtight container for up to 3 days.
Filed in:
Main Dish
Chicken
poultry
quick
cast iron
budget
