FRENCH ONION CHICKEN THIGHS

French onion chicken thighs are delicious! French onion chicken thighs is a recipe my family loves.  We like them over rice or mashed potatoes but they are good over pasta, too.  You could make this recipe using just about any parts of the chicken and you can use the bone-in thighs with the skin on as well. This recipe is versatile, can be reheated in the microwave or oven and keeps several days refrigerated. French onion chicken thighs will quickly become a favorite dish to serve anytime or for any occasion. 6 to 8 boneless, skinless chicken thighs 1/3 cup all-purpose flour 1 teaspoon smoked paprika 1 teaspoon garlic powder 1/4 teaspoon black pepper 4 tablespoons butter 1 large onion, peeled and cut into rings 2 (10.5 ounce) cans Campbells French Onion Soup 2 cups shredded Mozzarella cheese Melt the butter in a skillet on top of the stove and brown the onion rings in the butter.  Remove onions and set aside.  Whisk together the all-purpose flour, smoked paprika, garlic powder and black pepper in a bowl.  Coat each chicken thigh in the flour mixture. Brown chicken thighs in the skillet you removed the onions from until golden brown.  You can add more butter if there is not enough left in your skillet from frying the onions.  Once thighs are brown, sprinkle onions over them, pour in the two cans of French onion soup and sprinkle shredded Mozzarella cheese over the top.  I used a 10 inch iron skillet to make this in.  If you don’t have an iron skillet, you can use a baking dish or casserole dish.  Bake in preheated 350 degree oven for 30 to 40 minutes uncovered.  Makes 6 to 8 servings.  Enjoy! Note:  I did not add salt to this recipe since the onion soup is salty. You can add more salt if you wish. Print Recipe French Onion Chicken Thighs This easy dish is delicious! It's full of flavor and makes a wonderful weeknight dinner. Prep Time20 minsCook Time30 minsTotal Time50 mins Course: Dinner, Main CourseCuisine: AmericanKeyword: French Onion Chicken Thighs Servings: 6 servings Author: The Southern Lady Cooks Ingredients6 to 8 boneless skinless chicken thighs1/3 cup all-purpose flour1 teaspoon smoked paprika1 teaspoon garlic powder1/4 teaspoon black pepper4 tablespoons butter1 large onion peeled and cut into rings InstructionsMelt the butter in a skillet on top of the stove and brown the onion rings in the butter. Remove onions and set aside. Whisk together the all-purpose flour, smoked paprika, garlic powder and black pepper in a bowl. Coat each chicken thigh in the flour mixture.Brown chicken thighs in the skillet you removed the onions from until golden brown. You can add more butter if there is not enough left in your skillet from frying the onions. Once thighs are brown, sprinkle onions over them, pour in the two cans of French onion soup and sprinkle shredded Mozzarella cheese over the top.I used a 10 inch iron skillet to make this in. If you don’t have an iron skillet, you can use a baking dish or casserole dish. Bake in preheated 350 degree oven for 30 to 40 minutes uncovered. Makes 6 to 8 servings. NotesI did not add salt to this recipe since the onion soup is salty. You can add more salt if you wish. Don’t forget to pin French onion chicken thighs. Follow us on Instagram! Are you reading our digital magazine, Front Porch Life? It’s full of great recipes, country living, fantastic people, southern charm, cooking tips and so much more. We send it directly to your email so you can start reading, cooking and relaxing immediately! © The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder. Related