Oh boy are you in for a treat. Chicken is great, but when the seasonings are on point, it is transformed into something truly heavenly. This French Skillet-Roasted Chicken is a relatively quick and easy dish to prepare, and is the perfect entree for date night, comfort food, or really any other time that you’re ready to sink your teeth into something hearty and satisfying.
This dish incorporates a pretty heavy homage to nearly everyone’s favorite, french onion soup, with caramelized onions, rosemary, thyme, and beef stock. As much as possible, I try to keep all of my recipes gluten-free, low-carb, and keto friendly, so you won’t find any crusty french bread in this, but that shouldn’t stop you from adding some if you want, to soak up the amazing broth this gets cooked in.
Boneless chicken thighs are literally a godsend for dishes like this; they stay tender longer, they are more flavorful, and there’s no bones to fight with. As for the herbs, the star of the show, dry is fine, but if you can find fresh thyme and rosemary, it will make it all the better. The real important thing is to get some good beef stock, since it makes up so much of the dish. Don’t go crazy trying to look for some artisanal variety, because you probably won’t find it. Just don’t go cheap, that’s all. The cheese is optional, and if you can’t find gruyere slices or shredded, swiss or my favorite, asiago, would also go very well.
My favorite side dish for this would a simple sheet pan of roasted new potatoes and haricot vert, or french green beans. Red potatoes have a wonderful texture, and when they begin to brown up on the outside in the way that a little oil and heat often causes them to, they develop an amazing texture and flavor that compliments everything about this. The haricot vert, or french green beans further adds to the European influence of this combination.
French Skillet-Roasted Chicken
- oven-safe skillet
- 4 boneless chicken thighs
- 2 medium red onions – sliced
- 4 garlic cloves – or 4" of garlic from tube
- 1 tbsp thyme – minced
- 1 tbsp rosemary – minced
- 1 ½ cups beef stock
- 2 tsp onion powder
- 2 tsp dried oregano
- 1 tsp paprika
- 8 tbsp butter
- 4 slices gruyere cheese – or 1 cup shredded, optional
- Preheat oven to 400 degrees fahrenheit.
- In a medium bowl, combine onion powder, oregano, and paprika, and add salt and pepper to taste.
- Place all four chicken thighs in bowl, and toss with hands to coat with seasoning.
- Melt half of the butter (four tbsp) in an oven-safe skillet over medium-high heat, and then add the chicken and cook for 2 to 3 minutes per side, or until chicken begins to brown slightly. It does not have to be cooked through all the way.
- Set the chicken aside, and add the remainder of the butter to skillet.
- Add chopped onion and garlic, and reduce heat to medium, cooking and stirring until onions begin to soften, about 5 minutes.
- Add a dash of the beef stock (about two tbsp) to the skillet, along with the rosemary and thyme, and cook until onions begin to caramelize, about another 5 to 6 minutes.
- Return the chicken to skillet, tossing everything, and then pour in remaining beef stock. Place in oven and bake until chicken is cooked through, about 15 to 18 minutes.
- If desired, add gruyere cheese during last few minutes, and turn oven to broil setting, carefully watching to ensure that cheese is just lightly browned.
- Remove pan from oven with potholder or other heat protection, as handle will be hot. Allow dish to rest for five minutes, and then serve.