Creamy Caramelized Onion Chicken Thighs is a chicken recipe cooked with onions and mushrooms

Creamy Caramelized Onion Chicken Thighs

Our family loves making Creamy Caramelized Onion Chicken Thighs for dinner! This chicken thigh recipe is simmered in the most delicious sauce!

This whole meal planning thing…it’s making me go a little crazy.

What to make for dinner on busy school nights or nights with sports or other activities? You can go nuts thinking about it every week.

Yep, there sure are times that we grab pizza on the way home from a game or a practice or even McDonalds, which I actually love because then I can steal a fry or two.

But MOST nights we do like to try and have a good dinner for everyone to eat – although it’s hardly EVER together – someone at some point in the night needs dinner.

Now enter these Creamy Caramelized Onion Chicken Thighs. It’s guarantee one of the tastiest chicken thigh recipes you’re going to try, hands down.

Not only does skillet chicken recipe seems like comfort food to me but it’s also comfort food that it can be on the table in less than an hour. You with me so far?

OK so I’m not claiming that this is a 30 minute meal, but most of that cooking time is down time that you can be doing something else.

Packing a lunch, checking homework or maybe just having a glass of wine.

Creamy Caramelized Onion Chicken Thighs with mushroom in a pan

The longest part of the process here is caramelizing the onions, that’s going to take about 20 minutes and then the chicken thighs cook for about 20. The other parts fall in there too but believe me, it’s going to be quicker than you think.

Once the onions are done you can brown the chicken in the same pan, again, nice and brown here.

Now out go the chicken thighs and the gravy gets going in the same skillet too.

We like to serve brown gravy type stuff like this with crispy french fries or smashed potatoes to get that poutine feeling but this chicken goes really well with rice or pasta too.

Even mashed potatoes are going to be a win.

Or if you’re trying to stick to some sort of low carb plan these Creamy Caramelized Onion Chicken Thighs are so delicious on their own you’ll never miss the stuff on the side.

You can do what I do too, grab just a small scoop of whatever you serve this chicken with.

A small scoop.

That way you get the flavor of what everyone else is eating but you’re not going to blow any low carb diet plan with one small scoop of carbs.

This is what my life has come too, getting pure joy from one small scoop of rice mixed with a delicious gravy like this one. Sounds crazy but that’s where I’m at.

Carb joy.

It’s a whole thing.

Creamy Caramelized Onion Chicken Thighs in a skillet with mushrooms and gravy

Side Dish Recipes to Serve With Chicken Thighs

Creamy Caramelized Onion Chicken Thighs is a one skillet chicken dinner recipe with mushrooms and onions

Creamy Caramelized Onion Chicken Thighs

  • Author: Dan
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4-5 Thighs 1x
  • Category: Dinner
  • Method: Skillet
  • Cuisine: American


Our family loves these Creamy Caramelized Onion Chicken Thighs for dinner! Serve over rice, pasta or a side of fries, or just as is for a low carb dinner!


45 chicken thighs (bone in, skin on) seasoned with kosher salt and fresh black pepper to taste

2 tablespoons olive oil

2 tablespoons butter

4 cups thinly sliced onions

1 teaspoon kosher salt (divided)

1/2 teaspoon sugar

2 teaspoons fresh thyme, chopped (divided)

1 tablespoon garlic, chopped

10 ounces button mushrooms, sliced

1 tablespoon flour

2 cups chicken broth

1/2 cup heavy cream

fresh chopped parsley for garnish


Add the oil and butter to a 12 inch skillet.

Add the onions to the skillet along with a 1/2 teaspoon of the salt and 1/2 teaspoon of sugar. Cook for 20 minutes over medium low heat, stirring often.

Add the garlic and cook for 2 minutes longer then remove the onions from the skillet.

Place the seasoned chicken in the skillet skin side down. Cook for 4-5 minutes until browned then turn over and cook another 4-5 minutes on the other side.

Remove the thighs to a plate and cover with foil.

Add the mushrooms along with the other 1/2 teaspoon salt and 1 teaspoon of the thyme.

Cook until mushrooms have browned, stirring, about 5-7 minutes. Sprinkle the flour over the mushrooms, stir and cook for 1 minute longer.

Slowly pour in the chicken broth, stir well to get everything off the bottom of the skillet.

Place the chicken thighs back in the skillet, along with the onions, spooning some of the broth over the tops, cover and cook on medium-low heat for 25-30 minutes until the chicken is no longer pink inside.

Remove the chicken to a serving platter then pour the heavy cream in the skillet, whisking to combine with the sauce. Simmer for 2-3 minutes then pour the sauce over the chicken thighs.

Garnish with the remaining thyme and fresh chopped parsley.

Keywords: easy chicken thighs recipe, skillet chicken thighs recipe, chicken thighs dinner recipe, skillet chicken dinner

16 Responses

  1. This dish is so freaking delicious and hearty! Thank You for sharing it! I paired it with homemade mashed potatoes but think I’ll try rice next time. The favors all melted together so well.

      1. BROOKE

        It was a HUGE hit!!! It’s going into my regular recipe rotation, as I keep the majority of the items on hand, anyway. I brought the leftovers for lunch at work today and the sad thing was there just wasn’t enough of it! ;)

        I have one question, though, and I’d like your opinion on my preparation last night. I cooked the onions almost 40 minutes to actually get some color on them and I had wondered if I had used too much butter (and I only mean by MAYBE a 1/4 Tbsp) or was I expecting them to have more color than they should have had in 20 minutes of cooking time? Also, I didn’t think to turn my heat down a notch for the last bit of simmering, or to stir it all, for that matter, as I had a bit of burning and sticking. Could the burning and sticking been because of my onions being too browned (they were a lovely caramelly color) or was it simply because I had the heat too high at the end?

        I’m definitely going to keep making this, so no worries, there. I’ll just have to tweak my process in the next week or two when I make it again! ;)

        1. OK so the first thing is that you do have to stir these onions as they caramelize, it’s a little time consuming but not something you can walk away from or the will burn and stick. Also the recipe calls for 2 tablespoons of oil AND butter, did you use all of that? The oil and butter help flavor and caramelize the onions, and also help to keep them from sticking. What size skillet were you using to cook the onions? If it was too small and the onions were crowded in the skillet it would definitely take a longer amount of time to cook down. Hope this helps!

          1. Brooke

            Ahhhh!! STIR OFTEN!! ;) And my pan was too small, and I probably had a bit more onion than 4 cups, as well! I’m also thinking I didn’t add the full amount of oil in with the butter. Now I see where I need to pay special attention next time I cook this. Thank you so much for your detailed response. :)

          2. You’re welcome! Yes, I’ll add to the recipe that I use a 13″ skillet, so you’d have to use at least a 12 inch skillet here.

  2. Koolio

    I loved this recipe. It was absolutely delicious ???? I used chicken drumsticks and still turned out to be everything I expected it to be. Will continue to use this recipe :) thanks.

  3. David

    Made this last night and it is delicious. I left the sugar out, just because who needs the extra sugar. Didn’t miss it for sure. The cooking time as shown is off though. 22 minutes (onions & garlic) + 10 minutes (browning chicken)+ 7 minutes (mushrooms)+ 25 minutes (finishing chicken)+ 3 minutes (finishing sauce) = 67 minutes (more than twice the listed cook time). Mine actually went a little longer as my wife prefers chicken a little over. I think an hour and 10 minutes cook time is more like it. Dinner was later that I anticipated, but really tasty!

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