What the heck is this?
This recipe is exactly what it sounds like—and also somehow better than you’re imagining. Think ultra-crispy, golden-baked chicken thighs smothered in a rich, savory, caramelized-onion-meets-sour-cream vibe, all thanks to a French onion dip-inspired sauce that soaks into every crevice. It’s juicy, indulgent, and slightly nostalgic (like the chip dip, but dinner-worthy). And best of all? It all comes together in one skillet with minimal effort. Comfort food without the stress.
Why You’ll Love This Recipe
Because it takes the flavor of your favorite party dip and turns it into a serious meal. The chicken gets pan-seared for crisp skin, then bakes in a tangy, creamy sauce that’s spiked with caramelized onions, garlic, herbs, and a touch of cheese. The result? Fork-tender meat with layers of umami and richness in every bite. It’s the kind of recipe that feels like a hug—and it’s naturally low in carbs, packed with protein, and pairs beautifully with anything from mashed potatoes to green beans.
The Good Stuff You’ll Need
For the chicken:
- 6 bone-in, skin-on chicken thighs
- Salt and pepper
- 1 tablespoon olive oil
- 1 tablespoon butter
For the French onion dip sauce:
- 2 large yellow onions, thinly sliced
- 2 cloves garlic, minced
- ½ teaspoon dried thyme
- ¼ teaspoon dried rosemary
- 1 teaspoon Worcestershire sauce
- ¾ cup sour cream
- ½ cup chicken broth
- ½ cup grated Gruyère or Swiss cheese (optional but amazing)
- 1 tablespoon Dijon mustard (optional for a tangy kick)
- Salt and pepper to taste
- Chopped parsley or chives, for garnish
Let’s Do This
- Preheat your oven to 375°F (190°C).
- Season the chicken generously with salt and pepper on both sides.
- Sear the chicken: In a large oven-safe skillet, heat olive oil and butter over medium-high heat. Place the chicken thighs skin-side down and sear for 4–5 minutes until golden brown. Flip and cook another 3 minutes. Remove to a plate.
- Caramelize the onions: In the same pan, reduce heat to medium and add the sliced onions. Cook slowly, stirring often, for about 12–15 minutes until deep golden brown. Add garlic, thyme, rosemary, and a pinch of salt. Stir in the Worcestershire sauce and cook for another minute.
- Build the sauce: Turn off the heat and stir in the sour cream, broth, mustard (if using), and cheese (if using). Stir until smooth and creamy. Taste and season with more salt and pepper if needed.
- Nestle the chicken back into the pan, skin-side up. Spoon some sauce over each piece.
- Bake uncovered for 25–30 minutes, until the chicken is cooked through (165°F internal temp) and the sauce is bubbling and slightly thickened.
- Garnish with chopped parsley or chives before serving.
Serving Suggestions
Serve this with creamy mashed potatoes, buttered noodles, or roasted green beans. It’s also fantastic with crusty bread to mop up the sauce or over cauliflower mash for a low-carb option.
Switch It Up
- Use boneless, skinless thighs or breasts—just reduce the bake time slightly.
- Swap Gruyère for mozzarella, provolone, or sharp white cheddar.
- Add mushrooms with the onions for an earthy boost.
- Want to lighten it up? Use Greek yogurt in place of sour cream (just don’t boil it or it may curdle).
- Prefer it extra saucy? Double the sauce ingredients—it makes incredible leftovers.
Make-Ahead Tips
Caramelize the onions and mix the sauce a day ahead—just reheat gently and pour over chicken before baking. Leftovers keep well for 3–4 days in the fridge and reheat beautifully. You can even shred the chicken and toss it with pasta or stuff it into sandwiches the next day.
Questions People Actually Ask
Can I use store-bought French onion dip instead of making the sauce? Honestly… yes. Just thin it slightly with broth or cream and skip the cheese. It won’t be quite as deep in flavor, but it’ll still taste delicious.
Can I make this dairy-free? Use a plant-based sour cream alternative and skip the cheese, or use a dairy-free meltable cheese. It won’t be as rich, but still works.
Is this freezer-friendly? You can freeze it, but the sour cream sauce may separate slightly. Reheat gently and stir to re-emulsify.
Can I make it in a slow cooker? Yes! Sear the chicken and onions first, then transfer everything to a slow cooker and cook on low for 4–5 hours.
French Onion Dip Chicken Thighs: Crispy, Creamy, and Outrageously Good
- Total Time: 1 hour
- Yield: 4–6 servings 1x
Description
This recipe is exactly what it sounds like—and also somehow better than you’re imagining. Think ultra-crispy, golden-baked chicken thighs smothered in a rich, savory, caramelized-onion-meets-sour-cream vibe, all thanks to a French onion dip-inspired sauce that soaks into every crevice. It’s juicy, indulgent, and slightly nostalgic (like the chip dip, but dinner-worthy). And best of all? It all comes together in one skillet with minimal effort. Comfort food without the stress.
Ingredients
For the chicken:
6 bone-in, skin-on chicken thighs
Salt and pepper
1 tablespoon olive oil
1 tablespoon butter
For the French onion dip sauce:
2 large yellow onions, thinly sliced
2 cloves garlic, minced
½ teaspoon dried thyme
¼ teaspoon dried rosemary
1 teaspoon Worcestershire sauce
¾ cup sour cream
½ cup chicken broth
½ cup grated Gruyère or Swiss cheese (optional but amazing)
1 tablespoon Dijon mustard (optional for a tangy kick)
Salt and pepper to taste
Chopped parsley or chives, for garnish
Instructions
Preheat your oven to 375°F (190°C).
Season the chicken generously with salt and pepper on both sides.
Sear the chicken: In a large oven-safe skillet, heat olive oil and butter over medium-high heat. Place the chicken thighs skin-side down and sear for 4–5 minutes until golden brown. Flip and cook another 3 minutes. Remove to a plate.
Caramelize the onions: In the same pan, reduce heat to medium and add the sliced onions. Cook slowly, stirring often, for about 12–15 minutes until deep golden brown. Add garlic, thyme, rosemary, and a pinch of salt. Stir in the Worcestershire sauce and cook for another minute.
Build the sauce: Turn off the heat and stir in the sour cream, broth, mustard (if using), and cheese (if using). Stir until smooth and creamy. Taste and season with more salt and pepper if needed.
Nestle the chicken back into the pan, skin-side up. Spoon some sauce over each piece.
Bake uncovered for 25–30 minutes, until the chicken is cooked through (165°F internal temp) and the sauce is bubbling and slightly thickened.
Garnish with chopped parsley or chives before serving.
Notes
Use boneless, skinless thighs or breasts—just reduce the bake time slightly.
Swap Gruyère for mozzarella, provolone, or sharp white cheddar.
Add mushrooms with the onions for an earthy boost.
Want to lighten it up? Use Greek yogurt in place of sour cream (just don’t boil it or it may curdle).
Prefer it extra saucy? Double the sauce ingredients—it makes incredible leftovers.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: ~510 kcal per serving
- Fat: ~34g
- Carbohydrates: ~9g
- Protein: ~32g