Hi friend! If your weeknights look anything like mine, dinner needs to be simple, cozy and big enough to feed a crowd. With four kids at home, we are a family of six, and I am always looking for meals that come together in one pan and still feel a little special. This one pan French onion chicken with green olives is exactly that kind of dinner.
The chicken gets a golden, crispy skin in butter, then the onions cook down in all those yummy pan drippings. Garlic, olives, oregano, Worcestershire and a bay leaf turn it into the most comforting sauce. It is the kind of meal that just feels like fall, and one of my favorite ways to get everyone around the table.
Why You’ll Love It
- One pan, less cleanup. You sear, sauté and simmer all in the same pan. That is a win in my book.
- Crispy skin, juicy chicken. Bone-in, skin-on thighs stay tender and full of flavor, even if dinner gets pushed back a few minutes.
- Simple pantry ingredients. Nothing fancy, and mostly hands off while it simmers.
- Feeds a family. This recipe makes about 8 thighs, perfect for a family of six with a little extra.
- Cozy and comforting. The sweet onions and salty olives make a sauce you will want to soak up with bread.
Ingredients and Substitutions
The amounts below are my suggestions for a family of six. Feel free to adjust to your family and your taste.
Chicken Thighs
About 8 bone-in, skin-on thighs (around 3 pounds). The skin gets golden and crispy, and the bone keeps the meat juicy.
Boneless option: You can use boneless, skinless thighs. Sear them for about 3 to 4 minutes per side, then simmer for about 15 to 20 minutes instead of 25 to 30.
Butter
About 2 tablespoons for searing. Add a drizzle of olive oil if you want to keep the butter from browning too fast.
Onions
Two large onions, sliced. Yellow or sweet onions both work great.
Garlic
About 4 to 5 cloves, minced. Use more if your family loves garlic.
Olives
About 3/4 cup chopped olives:
- Green olives give a bright, briny flavor.
- Castelvetrano olives are mild and buttery, a great choice if your kids are new to olives.
- Kalamata olives are richer and a little bolder.
Use pitted olives, and taste before adding extra salt since olives are salty.
Chicken Broth
One cup. Low sodium helps you control the salt.
Seasonings
- Dried oregano, about 1 teaspoon. You can swap in dried thyme if that is what you have, or use half of each.
- Worcestershire sauce, about 1 tablespoon.
- Bay leaf, just one.
- Salt and pepper for seasoning the chicken and for adjusting at the end.
How to Make One Pan French Onion Chicken
Step 1: Season the Chicken
Pat the chicken thighs very dry with paper towels. This is my number one tip for crispy skin. Season both sides with salt and pepper.
Step 2: Sear Skin Side Down
Melt the butter in a large shallow pan, like a braiser or a deep skillet, over medium heat. Place the chicken skin side down and let it cook for about 8 to 10 minutes.
Crispy skin tips:
- Don’t move it. Let the chicken sit so the skin can form a golden crust.
- Let the fat render. Medium heat gives the fat under the skin time to melt out, so the skin turns crisp instead of chewy.
- Don’t crowd the pan. If all 8 thighs don’t fit with a little space, sear them in two batches.
Step 3: Flip and Cook the Other Side
Flip the chicken and cook the other side for about 4 to 5 minutes. It will finish cooking in the sauce. Remove the chicken to a plate.
Step 4: Cook Down the Onions
Add the sliced onions to the same pan with all the drippings. Cook for about 10 to 12 minutes, stirring now and then, until they are soft and lightly golden. Scrape up the brown bits from the bottom of the pan as you go.
Step 5: Add the Garlic
Stir in the minced garlic and cook for about 5 minutes, stirring often. Turn the heat down a little if it starts to brown too quickly.
Step 6: Build the Sauce
Add the chopped olives, chicken broth, dried oregano, Worcestershire sauce and bay leaf. Give it a good stir.
Step 7: Simmer
Nestle the chicken back into the pan, skin side up, so the crispy skin stays above the liquid. Cover and simmer on low heat for about 25 to 30 minutes, until the chicken reaches at least 165°F. For thighs, I like to go to 175°F or more because the meat gets extra tender.
If you want a thicker sauce, take the lid off for the last 5 minutes or so to let it reduce.
Step 8: Finish and Serve
Remove the bay leaf. Taste the sauce and add extra salt and pepper if needed. Spoon the onions and olives over the chicken and serve.
What to Serve With It
Serve it with something to soak up that sauce:
- White rice or rice pilaf
- Mashed potatoes, so cozy for fall
- Crusty bread for dipping
- Green beans, roasted or sautéed
- A simple green salad to keep things fresh
Storage, Reheating and Make Ahead
Storage: Let leftovers cool, then store them in an airtight container in the fridge for up to 3 to 4 days.
Reheating: Warm the chicken and sauce in a covered pan over medium low heat until heated through. For crispier skin, reheat the chicken in the oven at 375°F for about 10 to 15 minutes.
Freezing: You can freeze the cooked chicken and sauce for up to 3 months. Thaw overnight in the fridge before reheating.
Make ahead: Slice the onions, mince the garlic and chop the olives a day ahead and keep them in the fridge. Or cook the whole dish a day early. The flavors get even better overnight.
FAQ
Can I use boneless, skinless chicken thighs?
Yes! Sear them for about 3 to 4 minutes per side and simmer for about 15 to 20 minutes, until they reach 165°F.
What kind of olives are best?
Green olives are bright and briny, Castelvetrano olives are mild and buttery, and kalamata olives are richer and bolder. Use whatever your family likes best.
How do I know when the chicken is done?
Use a meat thermometer in the thickest part of the thigh, without touching the bone. It needs to reach at least 165°F, but thighs are even more tender at 175°F or more.
Can I make this without Worcestershire sauce?
You can leave it out, but it adds a nice savory depth. A small splash of soy sauce is a good swap.
Why isn’t my chicken skin crispy?
Usually it is because the chicken wasn’t patted dry, the pan was crowded, or the chicken was moved too soon. Keeping the skin above the liquid while it simmers helps it stay crisp too.
Recipe Card: One Pan French Onion Chicken with Green Olives
- Servings: 6 (about 8 thighs)
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
Quantities are suggestions. Adjust to your family and your taste.
Ingredients
- 8 bone-in, skin-on chicken thighs (about 3 lb)
- Salt and pepper, to taste
- 2 tablespoons butter
- 2 large onions, sliced
- 4 to 5 garlic cloves, minced
- 3/4 cup chopped pitted olives (green, Castelvetrano or kalamata)
- 1 cup chicken broth (low sodium recommended)
- 1 teaspoon dried oregano
- 1 tablespoon Worcestershire sauce
- 1 bay leaf
Instructions
- Pat the chicken thighs dry with paper towels. Season both sides with salt and pepper.
- Melt the butter in a large shallow pan, like a braiser or deep skillet, over medium heat.
- Place the chicken skin side down and cook without moving for 8 to 10 minutes, until the skin is golden and crisp. Work in batches if needed.
- Flip and cook the other side for 4 to 5 minutes. Remove the chicken to a plate.
- Add the sliced onions to the pan and cook for 10 to 12 minutes, stirring occasionally, until soft and lightly golden.
- Add the minced garlic and cook for 5 minutes, stirring often.
- Stir in the chopped olives, chicken broth, dried oregano, Worcestershire sauce and bay leaf.
- Nestle the chicken back into the pan, skin side up.
- Cover and simmer on low heat for 25 to 30 minutes, until the chicken reaches at least 165°F (175°F or more is ideal for tender thighs). Uncover for the last 5 minutes to reduce the sauce, if you like.
- Remove the bay leaf. Season with extra salt and pepper to taste and serve.
Notes
- Boneless thighs: Sear 3 to 4 minutes per side and simmer 15 to 20 minutes.
- Herb swap: Use dried thyme in place of some or all of the oregano.
- Salt: Olives are salty, so taste before adding more salt at the end.
