Absolutely—here’s a simple baked/braised chicken thighs with caramelized onions recipe. The onions become deeply sweet and the chicken stays tender and juicy.
Baked/Braised Chicken Thighs with Caramelized Onions
Serves: 4
Prep: 15 minutes
Cook: 55–70 minutes
Ingredients
6 bone-in, skin-on chicken thighs
3 large yellow onions, thinly sliced
3 tbsp olive oil or butter
4 cloves garlic, minced
1 tsp salt, plus more to taste
½ tsp black pepper
1 tsp paprika
½ tsp dried thyme
½ cup chicken broth
¼ cup white wine or water, optional
1 tsp Dijon mustard, optional
1 tbsp butter
Fresh parsley or thyme, for serving
Method
Heat the oven to 375°F (190°C).
Season the chicken. Pat the thighs dry and season both sides with salt, pepper, paprika, and thyme.
Brown the chicken. Heat 1 tbsp oil in a large oven-safe skillet over medium-high heat. Place the chicken skin-side down and cook for 5–7 minutes, until deeply golden. Flip and cook another 2 minutes. Remove to a plate.
Caramelize the onions. Lower the heat to medium. Add the remaining oil and sliced onions. Season lightly with salt. Cook for about 15–20 minutes, stirring occasionally, until soft, golden brown, and caramelized. Add a splash of water if they start sticking.
Add garlic and make the braising liquid. Stir in garlic for about 30 seconds. Add the broth, wine/water, and Dijon mustard if using. Scrape up the browned bits from the bottom.
Return the chicken. Nestle the thighs into the onions, skin-side up. The liquid should come about halfway up the chicken—not over the skin.
Bake uncovered for about 30–40 minutes, until the chicken reaches at least 165°F (74°C) internally and the skin is nicely browned.
Finish the sauce. Remove the chicken and stir the butter into the onions and pan juices. Taste and adjust salt and pepper.
Serve the chicken over the caramelized onions, spooning the pan sauce over everything. Garnish with parsley or fresh thyme.
Best with: mashed potatoes, rice, crusty bread, or roasted vegetables.
Tip: For exceptionally caramelized onions, give them the full 20–25 minutes on the stovetop before putting the skillet in the oven.
