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Weight Watchers French Onion Chicken Thighs

Allan
These Weight Watchers French Onion Chicken Thighs combine juicy chicken, deeply caramelized onions, savory beef broth, and melted Swiss cheese for a comforting dinner. The recipe uses measured olive oil and reduced-fat cheese to make it easier to manage portions and calculate Points. It is protein-rich, family-friendly, and pairs beautifully with roasted vegetables or cauliflower mash. Enjoy a French onion-inspired dinner without relying on a heavy cream sauce.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dinner, Main Course
Cuisine American, French-inspired
Servings 6
Calories 340 kcal

Ingredients
  

For the chicken:

  • 2 pounds boneless skinless chicken thighs (approximately 6 medium thighs)
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 teaspoon dried thyme
  • 2 teaspoons olive oil

For the French onion sauce:

  • 3 large yellow onions thinly sliced (approximately 1½ pounds)
  • 3 cloves garlic minced
  • 2 cups low-sodium beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon balsamic vinegar
  • ½ teaspoon dried thyme
  • 1 teaspoon Dijon mustard
  • 1 tablespoon cornstarch
  • 1 tablespoon cold water

For the topping:

  • 6 ounces reduced-fat Swiss cheese
  • 1 tablespoon chopped fresh parsley

Instructions
 

  • Preheat the oven to 375°F (190°C). Pat the chicken thighs dry.
  • Combine salt, pepper, garlic powder, onion powder, and dried thyme. Season both sides of the chicken.
  • Heat one teaspoon of olive oil in an oven-safe skillet over medium-high heat. Sear the chicken for 3–4 minutes on the first side and 2–3 minutes on the second side. Remove and set aside.
  • Add the remaining olive oil and sliced onions. Cook over medium-low heat for 20–25 minutes, stirring occasionally, until soft and golden brown.
  • Add minced garlic and cook for 30 seconds.
  • Stir in beef broth, Worcestershire sauce, balsamic vinegar, Dijon mustard, and dried thyme. Scrape the browned bits from the bottom of the skillet.
  • Mix cornstarch with cold water and stir into the sauce. Simmer for 1–2 minutes until slightly thickened.
  • Return the chicken to the skillet and spoon the onion sauce over each piece.
  • Transfer to the oven and bake for approximately 12–18 minutes, or until the thickest part of each thigh reaches 165°F.
  • Divide the reduced-fat Swiss cheese evenly over the chicken.
  • Broil for approximately 1–2 minutes until the cheese melts. Watch carefully to prevent burning.
  • Finish with fresh parsley and allow to rest for 5 minutes before serving.