FRENCH ONION CHICKEN THIGHS
French onion chicken thighs is a recipe my family loves. We like them over rice or mashed potatoes but they are good over pasta, too. You could make this recipe using just about any parts of the chicken and you can use the bone-in thighs with the skin on as well. This recipe is versatile, can be reheated in the microwave or oven and keeps several days refrigerated.
French Onion Chicken Thighs Ingredients Needed:
6 to 8 boneless, skinless chicken thighs
All-purpose flour
Smoked paprika
Garlic powder
Black pepper
Butter
Onion
2 (10.5 ounce) cans Campbells French Onion Soup
Mozzarella cheese
I did not add salt to this recipe since the onion soup is salty. You can add more salt if you wish, but I don’t feel this dish needs it, but we always get questions asking “no salt?”. This dish makes a wonderful gravy so I love to serve it with something the gravy goes well with, like mashed potatoes or rice. Very versatile and a wonderful meal. We cook a lot with our cast iron skillet but if you don’t have a skillet you can put in the oven just use a casserole dish.
Tips for this dish:
- You can easily cut this recipe in half and make it for just 2 people.
- Add mushrooms to the onions.
- Serve over rice, mashed potatoes, egg noodles.
- Can use bone-in chicken and any cut of chicken. May just need to alter the cooking time. You just want the cooked temperature to reach 165 degrees.
- You don’t dilute the soup with water, just use it right out of the can.
Great reviews on this dish and check out the comment section for more:
“I made this for dinner and my family loved every bite. This dish is so easy and flavorful. I served it over rice but I’m gonna make it next week and do egg noodles. Thank you so much for your recipes!” – Linda
“Love this recipe! Made as written and thought it was perfect. I served each portion over a slice of garlic toast and everyone thought it was better than French onion soup.” – Lisa
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French Onion Chicken Thighs
Ingredients
- 6 to 8 boneless skinless chicken thighs
- 1/3 cup all-purpose flour
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 4 tablespoons butter
- 1 large onion peeled and cut into rings
- 2 10.5 cans Campbells French Onion Soup do not dilute
- 2 cups shredded Mozzarella cheese
Instructions
- Melt the butter in a skillet on top of the stove and brown the onion rings in the butter. Remove onions and set aside. Whisk together the all-purpose flour, smoked paprika, garlic powder and black pepper in a bowl. Coat each chicken thigh in the flour mixture.
- Brown chicken thighs in the skillet you removed the onions from until golden brown. You can add more butter if there is not enough left in your skillet from frying the onions. Once thighs are brown, sprinkle onions over them, pour in the two cans of French onion soup and sprinkle shredded Mozzarella cheese over the top.
- I used a 10 inch iron skillet to make this in. If you don’t have an iron skillet, you can use a baking dish or casserole dish. Bake in preheated 350 degree oven for 30 to 40 minutes uncovered. Makes 6 to 8 servings.
Notes
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I have made the French Onion Chicken Thighs a few times now and it definitely is a winner in our family! Thank you for all your wonderful recipes; I use at least two or three of them each week! Keep them coming!
YAY!! So glad to hear this Judy!
Absolute delicious and easy to make. Made it a few times and family enjoyed it
So glad these were a hit Cher!
I am a 74 year old retiree. My better half rarely trusts my cooking beyond toaster waffles. Your recipe was easy and delicious, and I received praises. I showed my doubting Thomas! We both enjoy your recipes. Thank you so much!
YAY Dan! I am so glad this was a hit!! So glad you are enjoying the recipes.
Just ready to go in the oven. I’ll let you know.
The recipe concept is great. My issue, which is HUGE, there’s no time, temp. Tell me to brown onions, what temp on the stove? For how long? Is the chicken supposed to be fully cooked, par, what’s the point of the oven?
Jenn.. I think you may be making this much more difficult than it is, as you can see this recipe has many reviews. When we say melt the butter, then “brown the onions” just throw them in the skillet and move them around the skillet until they are brown. The skillet is already warm/hot from melting the butter. There is no “set temperature”. Most onions will brown on medium heat or a high heat, depending on how quickly you want to brown them. No, you are not going to fully cook the chicken, you are going to put it in the oven to cook, like the directions say. You are just using the hot skillet to brown the outside skin of the chicken. Hope this helps.
This dish was wonderful. I made the mistake and used my convection setting. It’s dried the mozzarella a little. Next time, I’ll either use the regular oven or put the mozzarella a little later. The whole family loved it.
I love this recipe! The French Onion Soup makes the flavor unbeatable! It has become one of my favorites, and I will continue to LOVE it!!
Thanks for sharing!
You’re very welcome! We are thrilled you enjoy this recipe.
I made this a couple of days ago. I found it a little time consuming, but it was worth the trouble. I had to cook it in two 8″ square baking pans — the thighs I used were huge, so I split most of them in half, which gave me a lot of meat. I didn’t think it would all fit in my cast iron skillet, and I didn’t have a 9×13 pan, but using the 2 8″ worked out fine. I divided the onions between the 2 pans, and put a can of soup in each, then sprinkled on the cheese, and put them in the oven.
It was good the first night, but the leftovers were even better the second time around. I put them over mashed potatoes, and it was scrumptious! I think the flavors had time to meld a bit sitting in the fridge overnight.
I’ll keep this recipe for future reference, and will definitely make it again.
Im so glad you were able to make this recipe work. So good with mashed potatoes.
I used Knorr French onion soup mix. Added 3 cups of beef broth and used bone in Chicken thighs. This was outstanding. I cooked in my dutch oven with the lid on for 20 mins then off and added cheese and cooked for 10 more minutes. I did cook up onions like it said to start also. Those were wonderful, it was all wonderful. My husband loved it…I can’t wait to make for company.
YAY!! I love how you made it and so glad it was a hit!
Excellent I love reading the recipes and seeing ones I have forgotten about.
I made this last night and it turned out fantastic. I used bone-in chicken thighs, because that’s what I had in the fridge. I served it with jasmine rice and roasted asparagus. Everything went really well together. My husband loved it! Next time I make it, I’ll try adding a couple teaspoons of Worcestershire sauce, to give it a little umami flavor. Overall, great recipe and very easy.
Can I use the onion soup mix instead?
You can try it, but you will need to add extra liquid to make up for not using the soup.
I was thinking of using onion soup mix and undiluted campbell’s mushroom soup. I’ve never seen the canned onion soup but definitely have mushroom.
Recipe sounds great, can I use boneless &skinless chicken breast ?
Sure!
This will be a go to for me, so delicious!
Wow! And SO good! Perfect seasonings! Will definitely be putting this in our menu rotation. An easy, quick weeknight dinner.
I made with bone in thighs and used 2 cans of Progresso soup. You folks always have the best recipes! The bone in took the full 40 mins oven time.
Thrilled you enjoyed this one! We love it too!
I’ve made this a couple of times since the recipe was posted. My family loves it, and it’s so easy to make.
So glad you enjoy it!!
This recipe is soooo easy & delicious! It’s so versatile. I’ve made it several times & it’s always awesome! I normally use bone in & skin on chicken thighs & add mushrooms. I use slices of Swiss or mozzarella to top the chicken & then take the chicken out of pan & thicken up the liquid with a little cornstarch & broth to make a superb gravy to pour over the rice. Stir in a couple of tablespoons of butter at end of making gravy for that wonderful glossy gravy!
I don’t keep many cans of soup but can I use dried onion mix with water if so how much?
If you’re asking about the dry liptons soup mix, I would guess possibly two packets and mix with water. Use your best judgement, I’ve never made it that way so I can’t give you exact measurements. Thanks!
Great, easy dish. Thanks for sharing!
Would not change anything in this recipe! DELICIOUS!!!!
This recipe is delicious!
Yhusband is so picky and he loved it over mashed potatoes!
Will certainly make it again,
Best chicken recipe ever! My son made it also and agrees. (He added mushrooms with onions to sauté.)
Yummy!!! Made it exactly as written and everyone loved it! Thank you for sharing!
I made this for dinner and my family loved every bite. This dish is so easy and flavorful. I served it over rice but I’m gonna make it next week and do egg noodles. Thank you so much for your recipes!
That’s wonderful! We’re so happy your family enjoyed it. We love this dish, too!
I made this for dinner tonight. It is rather bland. Next time, I will add my own spices. Love the idea, just a little dull. Sorry.
No reason to be sorry, not every recipe is for everyone. We don’t find this recipe dull, my family loves it the way it is. All recipes are versatile.
Love this recipe! Made as written and thought it was perfect. I served each portion over a slice of garlic toast and everyone thought it was better than French onion soup.
Thank you so much for the kind comment. We’re so happy you loved it. We really enjoy this recipe, too!
Love your idea of serving this recipe over garlic toast! I’m going to do just that! Thanks.
Do you cook in a pan and then bake for 30 to 40 minutes? If not, how long do I cook in pan once the onions, French onion soup and mozzarella are added?
Yes, you cook them in a pan on top of the stove to brown them and then you put them in the oven. If you don’t have an iron skillet, then just brown them in a skillet on the stove, as the directions say and then transfer ingredients into a baking pan and bake in the oven.
I only review recipes I actually make. RARELY do I make a recipe that I don’t make a little change or suggestion. This one is literally PERFECT! We halved it, and it was perfect for 2.
Wonderful! So glad it was a hit!
When you pour the soup over the chicken, do you add any water to dilute the soup or not. Am looking forward to making this for dinner soon.
No you do not dilute it.
Could you make this in an instant pot?
I’m sure you can, but we don’t have an instant pot.
First time i tired the soup, i loved it
This dish is delicious! It’s definitely a keeper!!
The whole family enjoyed so much, especially with 2 little finicky eaters! I’m glad I followed the recipe and just poured the soup in without adding water, I later saw the response to not add the water x6 thank you
So glad you enjoyed it! We love this one, too!
I plan on trying this recipe but before I do I would like to clarify if just the can of soups are poured in or is water added as with most Campbell soup recipes. Thank You!
You don’t add the water to the soup in this recipe.
So easy, so delish! I used bone in & skin on chicken thighs for more flavor. It did take 45 min in oven. Also, put a little white wine in when added the french onion soup. Made gravy with all that delicious liquid after baking chicken. Makes the most wonderful onion gravy!!! I’m saving my leftover gravy for meatloaf. Thank u for such a easy & delicious recipe!!!