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Lemon Dijon Chicken Thighs with Caramelized Onions — A Dinner You’ll Crave

Juicy Lemon Dijon Chicken Thighs with caramelized onions in a tangy, savory sauce—easy, flavorful, and irresistible!

Ingredients

Scale
  • 4chicken thighs, bone-in or boneless
  • 3 tablespoonsolive oil, divided
  • 2large onions, thinly sliced
  • 3garlic cloves, minced
  • ¼ cuplemon juice, freshly squeezed
  • 2 tablespoonsDijon mustard
  • 1 teaspoonsmoked paprika
  • ½ teaspooncayenne pepper
  • 1 teaspoonbouillon powder or seasoning blend
  • ½ teaspoonsalt, or to taste
  • 1 cupchicken broth

Instructions

  1. Prepare the Ingredients
  2. Pat the chicken thighs dry with paper towels and set aside.
  3. Slice the onions thinly and mince the garlic.
  4. Marinate the Chicken
  5. In a large bowl, combine garlic, onions, lemon juice, Dijon mustard, smoked paprika, cayenne pepper, bouillon powder, and salt.
  6. Add the chicken thighs and toss to coat them evenly in the marinade.
  7. Cover the bowl and refrigerate for at least 2 hours, or overnight for richer flavor.
  8. Brown the Chicken
  9. Remove the chicken from the marinade, allowing any excess to drip off, but keep the remaining marinade and onions aside.
  10. Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat.
  11. Add the chicken thighs and sear for 4 to 5 minutes on each side until golden brown.
  12. Transfer the browned chicken to a plate and set aside.
  13. Caramelize the Onions
  14. In the same skillet, add the remaining tablespoon of olive oil.
  15. Add the reserved onions and marinade to the pan.
  16. Reduce the heat to medium and cook for about 5 minutes, stirring often, until the onions are soft and lightly caramelized.
  17. Simmer the Chicken
  18. Return the seared chicken thighs to the pan, nestling them into the caramelized onions.
  19. Pour in the chicken broth and bring the mixture to a gentle simmer.
  20. Cover and cook over medium-low heat for 15 to 20 minutes, or until the chicken is fully cooked and tender.
  21. Adjust and Serve
  22. Taste the sauce and adjust the seasoning with more salt or lemon juice if needed.
  23. Spoon the onions and sauce over the chicken and serve hot with rice, couscous, or crusty bread.
  • Author: Chef mia