Braised Chicken Thighs with Onion and Chive Yogurt Dip Recipe
This delicious French Onion Chicken Thighs recipe combines the rich flavors of seared chicken with sweet caramelized onions and a creamy, tangy French onion dip inspired topping. The chicken is seared to develop a crispy golden skin, then roasted with a savory onion soup marinade, layered with a yogurt and mayonnaise-based dip enhanced with fresh chives and apple cider vinegar for a perfect balance of flavors and textures. A wonderful main dish that pairs beautifully with a simple salad or roasted vegetables.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Roasting
- Cuisine: American
Ingredients
Scale
Chicken and Onions
- 4 bone-in, skin-on chicken thighs (about 2 pounds)
- 1 teaspoon kosher salt
- 1 medium yellow onion, halved and cut into 1-inch thick wedges
- 3 tablespoons apple cider vinegar, divided
- 1 teaspoon chicken bouillon paste (such as Better Than Bouillon)
- Freshly ground black pepper, 1/2 teaspoon
French Onion Dip Mixture
- 1/2 cup mayonnaise
- 1 (1-ounce) envelope onion soup mix (such as Lipton’s)
- 1/2 cup plain Greek yogurt
- 1 medium bunch fresh chives (about 3 tablespoons chopped)
Instructions
- Prepare the oven and onions: Arrange a rack in the middle of the oven and preheat to 400ºF. Halve the yellow onion and cut into 1-inch thick wedges, keeping them as intact as possible.
- Sear the chicken skin: Season chicken thighs with kosher salt. Place them skin-side down in a large unheated cast iron skillet over medium-high heat. Cook undisturbed until the skin is golden brown and releases easily from the pan, about 10 minutes.
- Sear the other side: Flip the chicken and sear the second side for about 5 minutes until browned. While the chicken cooks, mix mayonnaise and onion soup mix in a small bowl until combined.
- Cook the onions: Transfer the chicken to a plate. Add onion wedges to the skillet and cook for about 2 1/2 minutes per side until lightly golden brown, taking care to keep the wedges intact.
- Deglaze the pan: Add 2 tablespoons of apple cider vinegar and chicken bouillon paste to the pan. Scrape up browned bits from the bottom with a wooden spoon. Turn off heat.
- Coat chicken with dip mixture: Dollop about 1 tablespoon of the mayonnaise mixture onto each piece of chicken and spread with the back of a spoon. Return the chicken skin-side up to the skillet, carefully rearranging onions so they are not covered by chicken.
- Roast the chicken: Transfer the skillet to the oven and roast until the thickest part of the chicken registers at least 165ºF on an instant-read thermometer, approximately 20 minutes. Meanwhile, finely chop chives; stir 2 tablespoons into the remaining mayonnaise mixture along with Greek yogurt.
- Broil for crispiness (optional): When chicken is cooked, switch oven to broil and broil chicken for about 2 minutes until skin is well browned and crisp.
- Finish sauce and assemble: Remove chicken to a plate. Add the remaining 1 tablespoon apple cider vinegar and 1/2 teaspoon black pepper to the skillet. Scrape up browned bits. Spread yogurt mixture on a large serving plate, top with cooked onions and chicken, pour drippings over, and sprinkle remaining 1 tablespoon chopped chives on top.
Notes
- Ensure chicken reaches an internal temperature of 165ºF for safe consumption.
- Chopping chives finely helps evenly distribute their fresh flavor throughout the dip mixture.
- Broiling at the end crisps the skin nicely but watch carefully to prevent burning.
- Use a cast iron skillet for best searing and roasting results; a similar oven-safe skillet can substitute.
- The combination of mayonnaise, Greek yogurt, and onion soup mix provides a creamy and tangy dip that complements the savory chicken and onions.
Keywords: French onion dip, chicken thighs, roasted chicken, onion soup mix, Greek yogurt dip, baked chicken, savory chicken dish
