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French Onion Chicken Skillet

This recipe is Whole30, Paleo, Gluten, and Dairy Free.

If you like French onion soup then you are going to love this French Onion Chicken Skillet! It has all the yumminess of French onion soup cooked up in a pan with crispy chicken thighs. Served over Whipped Mashed Potatoes to soak up all the caramelized juices from the sauce. This recipe will feed 8 so you can easily cut it half for smaller servings but trust me you will want the leftovers!

8-10 Chicken thighs, bone in & skin on
4 tbsp ghee, I like Fourth & Heart
3 lbs sweet onions, sliced
4 cloves garlic, chopped
1 tsp thyme, chopped
3-4 tbsp arrowroot powder
4 cups beef bone broth, I like Kettle & Fire
2 tbsp olive oil
1 tsp salt
1 tsp pepper
2 tbsp balsamic vinegar
4 tbsp Dijon mustard, I like Thrive Market

For the most up-to-date discount codes on some specific ingredients that I have used in my recipes you can check out my Discounts page.


Melt ghee in a large pan over med heat
Add onions, cook till deep golden in color, about an hour, stirring occasionally
Add a bit of bone broth to deglaze pan if needed
Add garlic, thyme & arrowroot
Cook 1 minute, stirring constantly
Add 1/2 of the bone broth, deglaze pan & bring to a boil then reduce heat & simmer 5 minutes
Meanwhile heat oil in a second skillet, medium high
Season chicken with salt & pepper
Add to pan skin side down, brown for 7 minutes, flip for 7 minutes more
Remove to plate & preheat oven to 350˚
Add remaining broth, deglaze pan & mix in balsamic & Dijon & bring to a boil then reduce heat & simmer to reduce by half, approx. 5 mins.
Place onions in oven safe pan or casserole & top
with chicken & broth & bake covered for 10 minutes
and uncovered for 10 minutes more
Enjoy this recipe by Penny's Primal!

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