Description
French Onion Dip Chicken Thighs are crisped to perfection and topped with creamy onion dip, caramelized onions, and a tangy yogurt-chive sauce. This cast iron skillet dinner is full of flavor and comes together in just 45 minutes—perfect for busy weeknights or a cozy family meal. Try it tonight!
Ingredients
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1 medium yellow onion, cut into wedges
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4 bone-in, skin-on chicken thighs (about 2 lbs)
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1 tsp kosher salt
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½ cup mayonnaise
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1 (1-oz) envelope onion soup mix
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3 tbsp apple cider vinegar, divided
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1 tsp chicken bouillon paste
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1 medium bunch fresh chives, chopped
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½ cup plain Greek yogurt
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½ tsp freshly ground black pepper
Instructions
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Preheat oven to 400°F and slice onion into 1-inch wedges.
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Season chicken thighs with salt. Place skin-side down in cold skillet; sear undisturbed 10 minutes.
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Flip and sear other side for about 5 minutes until browned.
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Mix mayo and onion soup mix in a bowl.
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Remove chicken, add onion wedges to skillet, cook ~2½ minutes per side.
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Add 2 tbsp vinegar + bouillon paste, scrape browned bits, then remove from heat.
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Spread 1 tbsp of mayo mix over each thigh. Return to skillet skin-side up.
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Roast for 20 minutes or until chicken reaches 165°F.
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Mix yogurt, 2 tbsp chives, and remaining mayo dip in a bowl.
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Optional: Broil chicken 1–2 minutes for crispy skin.
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Remove chicken, stir in remaining vinegar + black pepper into skillet juices.
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Plate yogurt mixture, top with chicken and onions, drizzle pan juices, sprinkle remaining chives.
Notes
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Use light mayo and non-fat Greek yogurt for a healthier version.
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Substitute with chicken breasts, adjusting cooking time as needed.
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Make onion dip and yogurt mix a day ahead for faster prep.
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A stainless steel oven-safe pan works if you don’t have cast iron.
Nutrition
- Serving Size: 1 chicken thigh with toppings
- Calories: 480 kcal
- Sugar: 3 g
- Carbohydrates: 8 g
- Protein: 32 g