One-Pan French Onion Chicken

1: Place the chicken thighs in a bowl and season them with salt, pepper, oregano, thyme, paprika, garlic powder, and onion powder.

2: Heat a pan over medium-high heat, add the oil, and sear the chicken thighs. Cook each side for 5 minutes, then remove from the pan and set aside.

3: In the same pan, add the sliced onion and caramelize for about 10 minutes, stirring occasionally.

4: Add the minced garlic and cook for 2 minutes until fragrant.

5: Deglaze the pan with ½ cup of beef broth, scraping up any browned bits. Add the remaining broth and the French onion soup seasoning. Bring the mixture to a simmer.

6: Return the chicken to the pan, ensuring it’s coated in the sauce, and cook for an additional 5–8 minutes until heated through.

7: Top the chicken with shredded Gruyere cheese, cover, and let the cheese melt.

8: Garnish with fresh herbs if desired, and serve warm.