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Paleo French Onion Chicken {Whole30, Keto} Recipe

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4 from 9 reviews

A flavorful Paleo French Onion Chicken recipe that is Whole30 and Keto friendly, featuring tender chicken thighs baked with caramelized onions, a savory cashew cheese topping, and rich beef bone broth gravy. This comforting dish combines classic French onion flavors with a healthy, grain-free twist.

Ingredients

Cashew Cheese

  • 1 cup cashews (soaked in hot water for 2 hours, then drained)
  • 3/4 tsp garlic powder
  • 2 Tbsp nutritional yeast
  • 3/4 teaspoon salt
  • 1 1/2 Tbsp lemon juice
  • 1/2 cup warm water or almond milk

Chicken and Onion

  • 2 yellow onions (thinly sliced)
  • 3 Tbsp + 1 Tbsp ghee or refined coconut oil (divided)
  • Sea salt and black pepper to taste
  • 1 tsp Italian seasoning blend (OR 1/4 teaspoon dried basil + 1/4 teaspoon dried thyme + 1/2 teaspoon dried oregano)
  • 1 1/2 lbs boneless chicken thighs (or breasts – pounded to 1/2” thickness)
  • 2 Tbsp tapioca flour
  • 1 1/4 cups beef bone broth
  • Fresh thyme or parsley for topping

Instructions

  1. Prepare Cashew Cheese: Place all cashew cheese ingredients in a high-speed blender. Blend or pulse until very creamy, stopping occasionally to scrape down the sides to ensure all cashews are incorporated evenly. Set aside until ready to use.
  2. Caramelize Onions: Preheat oven to 375°F. In a large oven-proof skillet, melt 3 tablespoons of ghee or coconut oil over medium heat. Add the thinly sliced onions and sauté for 3-4 minutes until translucent. Sprinkle with salt and continue to cook, stirring occasionally, for about 15 minutes more until onions are deeply browned and very tender. Transfer onions to a bowl and cover to keep warm.
  3. Prepare and Brown Chicken: While onions cook, season chicken thighs with salt, pepper, and Italian seasoning. Increase skillet heat to medium-high and add remaining 1 tablespoon of ghee or coconut oil without cleaning the pan. Cook chicken for 4-5 minutes per side until browned. Chicken may not be fully cooked at this stage.
  4. Make Onion Gravy: Remove chicken to a plate and cover to keep warm. Return onions to skillet and sprinkle tapioca flour over them. Stir continuously for 1 minute over medium heat to cook the flour. Gradually add beef bone broth, stirring to combine, and bring mixture to a boil. Season gravy with salt and pepper to taste.
  5. Assemble and Bake: Return chicken to the skillet, spoon some of the onion gravy over each piece, then top each piece of chicken with a generous layer of cashew cheese. Transfer skillet to the preheated oven and bake for about 10 minutes until chicken is fully cooked through.
  6. Serve: Spoon additional onion and gravy mixture over the chicken. Garnish with fresh thyme or parsley and serve immediately.

Notes

  • Soaking the cashews in hot water softens them and helps achieve a creamy cashew cheese texture.
  • If you don’t have beef bone broth, chicken broth can be used as a substitute, but it will alter the flavor slightly.
  • To ensure even cooking, pound chicken breasts to 1/2″ thickness if using instead of thighs.
  • This recipe is suitable for Whole30 and Keto diets, as it excludes grains, dairy, and processed sugars.
  • Use ghee or refined coconut oil to maintain Paleo compliance and avoid dairy issues.
  • Tapioca flour acts as a thickener for the onion gravy and is grain-free.
  • If you want extra richness, add a splash of white wine with the broth when making the gravy (optional and not Whole30 compliant).

Find it online: https://flavorspath.com/paleo-french-onion-chicken-whole30-keto-recipe/