French Onion One Skillet Chicken

About

This delicious Keto Mediterranean recipe is inspired by a classic French onion soup. Our Keto one skillet chicken has all the richness and flavor of French onion soup, but with only a fraction of the carbs. This makes a great Mediterranean Keto diet option served with a side of cauliflower rice or some buttered green beans.

Are Onions Keto?

Onions are one of the higher carb Keto approved vegetables. However, they can still be enjoyed in moderation as part of a low carb diet. We have used one large onion for our Keto chicken recipe, divided across four servings. This provides enough onion to give the dish a rich flavor while keeping the carb count low.

Serving Suggestions

This Keto French onion chicken is perfect served with a side of low carb vegetables. We love ours with a simple cauliflower rice or a side of buttered green beans or sautéed broccoli. Alternatively, this would be delicious served with slices of toasted low carb French bread. Perfect for mopping up the pan juices! Please be sure to adjust your macros to account for any changes or additions made to the recipe.

Ingredients

4 medium chicken thigh, skin eaten
2 teaspoon, chopped thyme, fresh
2 ounce camembert cheese
1 ½ cup chicken broth, bouillon or consomme, ready-to-serve can
1 tablespoon unsalted butter
1 large white onion
1 tablespoon balsamic vinegar
¼ teaspoon salt, sea salt
⅛ teaspoon black pepper

Instructions

Melt the butter in a large ovenproof skillet over a medium heat. Thinly slice the onion. Add the onion to the skillet and sweat gently for 4-5 minutes until translucent and golden. Remove from the skillet with a slotted spoon and set to one side.
Add the chicken thighs to the skillet used to cook the onion, skin side down. Leave to cook for 4-5 minutes until the skin is crisp and golden. Turn the chicken pieces over and cook for a further 4 minutes or until browned all over.
Return the onion to the skillet, arranging it around the chicken thighs. Add the fresh thyme. Let the onion and thyme cook for a few minutes in the chicken fat until the onion starts to caramelize.
Add the chicken stock and balsamic vinegar to the skillet. Stir gently to combine. Bring to a boil then reduce to a simmer. Cover and simmer for 12-15 minutes or until the stock has reduced down and the chicken thighs are completely cooked through.
Preheat a grill to high. Roughly chop the Camembert and divide between the four chicken thighs, covering the tops of each. Place the skillet under the grill for 4-5 minutes or until the cheese is bubbling and melted. You may use an alternative cheese if preferred. Serve the dish hot with your preferred Keto sides.