Introduction

This French Onion Dip Chicken Thighs recipe brings together tender, juicy chicken with the rich, savory flavors of caramelized onions and onion soup mix. It’s a comforting dish that’s simple to prepare and perfect for family dinners or casual gatherings.

The image shows a white oval plate with four pieces of golden-brown roasted chicken thighs with crispy skin placed on top. Under the chicken, there is a creamy beige sauce spread thinly across the plate. Around and partly under the chicken thighs, there are sautéed, soft-looking onion slices with a light caramelized color. A shiny, brown gravy is drizzled over the chicken and onions, adding a glossy look. Small green herb pieces are sprinkled on top for a fresh touch. The plate is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Arrange a rack in the middle of the oven and preheat to 400ºF. Halve the yellow onion and cut into 1-inch thick wedges.
Step 2: Season chicken thighs with kosher salt. Place them skin-side down in a cold large cast iron skillet. Heat over medium-high and sear undisturbed until the skin is golden brown and releases easily, about 10 minutes.
Step 3: Flip the chicken and sear the second side until browned, about 5 minutes. Meanwhile, combine mayonnaise and onion soup mix in a small bowl; stir well.
Step 4: Remove chicken to a plate. Add onion wedges to the pan and cook, turning carefully to keep wedges intact, until light golden brown, about 2 1/2 minutes per side.
Step 5: Add 2 tablespoons apple cider vinegar and chicken bouillon paste to the pan. Scrape up browned bits with a wooden spoon and turn off heat.
Step 6: Spread about 1 tablespoon of the mayonnaise mixture over each chicken thigh. Return chicken skin-side up to the pan, shifting onions to avoid covering with chicken.
Step 7: Transfer the skillet to the oven and roast until chicken registers 165ºF internally, about 20 minutes.
Step 8: While chicken roasts, finely chop chives and measure 3 tablespoons. Mix 2 tablespoons chives and Greek yogurt into the remaining mayonnaise mixture.
Step 9: If desired, broil chicken for 2 minutes after roasting to crisp the skin.
Step 10: Remove chicken from the pan. Add remaining 1 tablespoon apple cider vinegar and black pepper to the pan; scrape up browned bits.
Step 11: Spread yogurt mixture on a serving plate. Arrange chicken and onions on top. Drizzle pan drippings over the chicken and sprinkle with remaining 1 tablespoon chives.

Tips & Variations

Use bone-in, skin-on chicken thighs for the best flavor and juiciness.
If you prefer a creamier dip, swap the mayonnaise for sour cream or add more Greek yogurt.
Fresh chives add brightness, but you can substitute with finely chopped green onions.
For a tangier touch, increase the apple cider vinegar by 1 teaspoon.
Serve with crusty bread or roasted vegetables for a complete meal.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. The chicken skin may lose crispness when reheated, so re-crisp under the broiler if desired.

How to Serve

A dish with four main layers sits on a white plate over a white marbled surface. The bottom layer is golden caramelized onions with a soft shiny texture, slightly curled and spread around the plate’s edge. The second layer is a thick creamy sauce in a light beige color, scalloped with green chives sprinkled on top. The third layer features a crispy, browned piece of cooked meat with a rich, dark golden crust and glistening gravy sauce pooling slightly over its center, also topped with small green chive pieces. On the side, there is a small fresh green salad with leafy greens, sliced radish, and a yellow cherry tomato half adding bright colors to the presentation. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless chicken thighs instead?

Yes, boneless thighs can be used, but cooking time will be shorter. Check for doneness earlier to avoid overcooking.

Is there a substitute for onion soup mix?

You can make your own by combining dried onion flakes, beef bouillon powder, onion powder, and garlic powder. Adjust quantities to taste.