One Pan Chicken & Onions
One Pan Chicken & Onions
Ingredients
- 6 bone-in, skin-on chicken thighs
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 2 large yellow onions, sliced
- 1 tablespoon tomato paste
- 1/2 cup dry white wine
- 1 cup chicken broth
- 4 fresh thyme sprigs
- 2 fresh rosemary sprigs
- 4 fresh sage leaves
- 1/4 cup fresh basil leaves, for garnish, roughly chopped
Instructions
- 1
Pat the chicken thighs dry with paper towels. Season generously on both sides with 1 teaspoon of salt and 1/2 teaspoon of freshly ground black pepper.
⏱️ 3 min
- 2
Place a large, oven-safe pan over medium-high heat. Once hot, add the seasoned chicken thighs, skin-side down. Cook for 8-10 minutes, or until the skin is deeply golden brown and crispy. Do not overcrowd the pan; cook in batches if necessary.
⏱️ 10 min
- 3
Remove the crisped chicken thighs from the pan and set them aside on a plate. Leave the rendered chicken fat in the pan.
⏱️ 1 min
- 4
Add the sliced onions to the same pan with the chicken fat. Reduce the heat to medium and sauté for 8-10 minutes, stirring occasionally, until the onions are softened and lightly browned. Season the onions with a pinch of salt and pepper.
⏱️ 10 min
- 5
Stir in the tomato paste with the sautéed onions. Cook for 1-2 minutes, stirring constantly, to deepen its flavor.
⏱️ 2 min
- 6
Deglaze the pan by pouring in the dry white wine. Scrape the bottom of the pan with a wooden spoon to loosen any browned bits (fond). Bring to a simmer and cook for 2-3 minutes, allowing the alcohol to cook off slightly.
⏱️ 3 min
- 7
Pour in the chicken broth and bring the mixture to a gentle simmer.
⏱️ 1 min
- 8
Nest the crisped chicken thighs back into the pan, skin-side up, ensuring they are partially submerged in the onion and sauce mixture.
⏱️ 1 min
- 9
Place the fresh thyme sprigs, rosemary sprigs, and sage leaves on top of and around the chicken.
⏱️ 1 min
- 10
Cover the pan with a lid, reduce the heat to low, and let it simmer for 10-12 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
⏱️ 12 min
- 11
Remove the pan from the heat. Discard the herb sprigs. Garnish with fresh basil leaves before serving. Serve hot, perhaps with pasta, rice, or potatoes.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
One Pan Chicken & Onions
- 6 bone-in, skin-on chicken thighs
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 2 large yellow onions, sliced
- 1 tablespoon tomato paste
- 1/2 cup dry white wine
- 1 cup chicken broth
- 4 fresh thyme sprigs
- 2 fresh rosemary sprigs
- 4 fresh sage leaves
- 1/4 cup fresh basil leaves, for garnish, roughly chopped
Instructions
- 1
Pat the chicken thighs dry with paper towels. Season generously on both sides with 1 teaspoon of salt and 1/2 teaspoon of freshly ground black pepper.
⏱️ 3 min - 2
Place a large, oven-safe pan over medium-high heat. Once hot, add the seasoned chicken thighs, skin-side down. Cook for 8-10 minutes, or until the skin is deeply golden brown and crispy. Do not overcrowd the pan; cook in batches if necessary.
⏱️ 10 min - 3
Remove the crisped chicken thighs from the pan and set them aside on a plate. Leave the rendered chicken fat in the pan.
⏱️ 1 min - 4
Add the sliced onions to the same pan with the chicken fat. Reduce the heat to medium and sauté for 8-10 minutes, stirring occasionally, until the onions are softened and lightly browned. Season the onions with a pinch of salt and pepper.
⏱️ 10 min - 5
Stir in the tomato paste with the sautéed onions. Cook for 1-2 minutes, stirring constantly, to deepen its flavor.
⏱️ 2 min - 6
Deglaze the pan by pouring in the dry white wine. Scrape the bottom of the pan with a wooden spoon to loosen any browned bits (fond). Bring to a simmer and cook for 2-3 minutes, allowing the alcohol to cook off slightly.
⏱️ 3 min - 7
Pour in the chicken broth and bring the mixture to a gentle simmer.
⏱️ 1 min - 8
Nest the crisped chicken thighs back into the pan, skin-side up, ensuring they are partially submerged in the onion and sauce mixture.
⏱️ 1 min - 9
Place the fresh thyme sprigs, rosemary sprigs, and sage leaves on top of and around the chicken.
⏱️ 1 min - 10
Cover the pan with a lid, reduce the heat to low, and let it simmer for 10-12 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
⏱️ 12 min - 11
Remove the pan from the heat. Discard the herb sprigs. Garnish with fresh basil leaves before serving. Serve hot, perhaps with pasta, rice, or potatoes.
⏱️ 5 min