FRENCH ONION CHICKEN

5 from 2 votes

This one-pan French Onion Chicken dish will take you straight to France! It’s dairy-free and gluten-free so nearly everyone can enjoy it.

Prep Time10

Cook Time25

Total Time35

Servings:

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

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!!

This French Onion Chicken is delicious over a bed of white rice or with a piece of gluten-free bread to sop up all the tasty sauce!