Skillet Onion Chicken

Steps

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1. 1
   Heat 2 to 3 tablespoons of extra virgin olive oil in a large cast iron skillet over medium-high heat until shimmering.
   ▶ ≈0:24
2. 2
   Add the sliced onions to the pan in batches, starting with a good portion. Sprinkle generously with kosher salt to help them collapse quickly. Cover the skillet briefly to help the onions release moisture, then continue adding remaining onions in batches until all are in the pan.
   ▶ ≈1:24
3. 3
   Stir the onions occasionally and cook until they are deeply caramelized and golden brown, collapsing as they release their juices.
   ▶ ≈2:42
4. 4
   Push the caramelized onions to the side of the pan. Season the chicken thighs with kosher salt on one side and place them seasoned-side down in the cleared space of the skillet.
   ▶ ≈3:10
5. 5
   Once the bottom is browned, flip the chicken and season the other side, then cook until both sides are nicely browned.
   ▶ ≈3:50
6. 6
   Pour in ¼ cup of chicken broth or water to create pan sauce. Cover the skillet, reduce heat to medium, and simmer the chicken in the caramelized onion sauce for 20 to 30 minutes until fully cooked through.
   ▶ ≈4:13
7. 7
   Uncover and check the chicken—it should be fully cooked and browned on both sides, with a rich, dark pan sauce at the bottom. Serve over basmati rice, couscous, or with pita bread to capture all the flavorful juices.
   ▶ ≈4:32