FRENCH ONION CHICKEN (DAIRY-FREE)
Why does the craving for French onion soup hit differently in Paris?! Ever since my husband Kyle and I went to the City of Lights I’ve been obsessed with this flavor combination. Of course, the only downside of this cozy soup is that there’s not a lot of protein in it. And, as you know me, I’m all about eating and creating protein-packed meals.
I solved this dilemma with my French Onion Chicken, a one-pan meal that alludes to the soup’s rich, savory flavors. Chicken thighs are quickly seared before the onions slowly caramelize with thyme and garlic.
Rather than heavy cream, I use coconut milk to make this dish entirely dairy-free. Combined with bone broth, this leads to an utterly rich and wholesome sauce.
The dish feels indulgent, but it’s entirely dairy-free! The fusion of coconut milk along with bone broth creates a sumptuous forkful — so good that you’ll entirely forget about the traditional French onion cheese pull!
Serve this on a cold fall or winter evening, snuggled up on the couch, and be transported to Paris for the evening.
Oh and be sure to check out my Protein Empowered ebook for more meal inspiration!
Ingredients You’ll Need
Creating an oh-la-la dish is only a few ingredients away.
- Chicken: Chicken thighs or breasts are always a great, quick-cooking protein to have on hand in the freezer. I use chicken thighs because I find they’re juicier, but chicken breasts work here too!
- Onions: This ingredient is mandatory for French Onion soup. Large sweet onions create that beautifully caramelized, quintessential texture. The key is to slice them thin, ensuring they cook even in the pan. Yellow onions would also be fine here.
- Coconut Milk: While this isn’t a typical ingredient for French onion soup, the addition of coconut milk results in a satisfying, heartwarming dish. I buy unsweetened, full-fat coconut milk in a can. If you aren’t dairy-free, feel free to swap with either heavy cream or half-and-half.
- Spices: To capture the Parisian vibe, fresh thyme is added along with garlic and a bay leaf.
- Broth: The broth is honestly one of the best parts of French Onion soup — it’s what makes it so crave-worthy. The quality of the broth really makes a difference here, which is why I opt for chicken bone broth. Bone broth simmers for longer than regular stock and has a higher ratio of meat and bones to liquid. It’s an incredibly healing and nutritious protein-rich ingredient. Of course, regular chicken stock is fine to use too.
- Arrowroot Starch: This is used as a thickener to create a luscious sauce. If you don’t have this gluten-free ingredient, you can swap in tapioca or cornstarch instead.
How to Make French Onion Chicken
SEAR THE CHICKEN
Season the chicken thighs on both sides with salt and pepper. In a large skillet, heat avocado oil over medium-high heat. Add the chicken to the skillet and sear on both sides for 5 minutes until nice and golden brown. Remove the chicken from the skillet.
CARAMELIZE THE ONIONS
Turn the heat down to medium. In the same pan, add another tablespoon of avocado oil along with the onions. Stir the onions, scraping up any pieces stuck to the pan.
Cook for a few minutes then add the bay leaf and coconut sugar. Cook, stirring occasionally for 15 minutes until the onions are golden brown. Add the garlic and thyme within the last 3 minutes of cooking.
MAKE THE SAUCE
Add the coconut milk and 1 cup of bone broth. Allow the liquid to deglaze the pan, then bring to a slow simmer.
Combine the arrowroot starch and the remaining 2 tablespoons of chicken broth in a small glass jar or dish. Whisk until no lumps remain.
Whisk the arrowroot slurry into the creamy onion mixture. Cook for a few minutes, or until thickened.
Remove the bay leaf. Add the chicken thighs back to the sauce, turning to coat. Simmer for another 3 to 5 minutes for all the flavors to marry together. Serve and enjoy!
Other Creamy Dairy-Free Chicken Recipes You’ll Love
FRENCH ONION CHICKEN
Ingredients
- 1 ½ – 2 pounds boneless skinless chicken thighs
- 3 tablespoons avocado oil
- 3 large sweet onions halved and sliced into thin half moons
- 2 cloves garlic minced
- 1 bay leaf
- 2 teaspoons coconut sugar
- 2 tablespoons fresh thyme leaves roughly chopped
- 15-ounce can unsweetened coconut milk
- 1 cup chicken bone broth + 2 tablespoons to create a slurry with the arrowroot starch
- 1 ½ tablespoons arrowroot starch or cornstarch
- Salt and pepper to season
Instructions
- Season the chicken thighs on both sides with salt and pepper.
- In a large skillet, heat 2 tablespoons of avocado oil over medium-high heat.
- Add the chicken to the skillet and sear on both sides for 5 minutes until nice and golden brown.
- Remove from the skillet, turn the heat to medium, and add another tablespoon of avocado oil along with the onions.
- Stir the onions, scraping up any pieces stuck to the pan. Cook for a few minutes then add the bay leaf and coconut sugar and cook, stirring occasionally, for 15 minutes until the onions are golden brown. Add the garlic and thyme within the last 3 minutes of cooking.
- Add the coconut milk and 1 cup of bone broth, allowing the liquid to deglaze the pan, and bring to a simmer.
- Combine the arrowroot starch and the remaining 2 tablespoons of chicken broth in a small glass jar or dish and whisk until no lumps remain.
- Whisk the arrowroot slurry into the creamy onion mixture and cook for a few minutes until thickened.
- Remove the bay leaf and add the chicken back to the sauce, turning to coat, and simmer for another 3 to 5 minutes.
- Serve and enjoy!!
Notes
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I have made this 2x. It is very easy. I am not an onion fan and my husband was wondering why I was cutting up 3 HUGE onions. Thanks for sharing easy and yummy recipes.