Why You’ll Love This Recipe
This dish captures everything you love about French onion soup — the sweetness of slow-cooked onions, the richness of broth, and that gooey blanket of cheese — and transforms it into a full, satisfying meal. It’s easy enough for a weeknight but fancy enough for guests, with layers of savory flavor that build beautifully as it cooks. Plus, it’s a one-pan recipe, meaning fewer dishes and more comfort with less cleanup.
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French Onion Chicken Rice: A Cozy, One-Pan Comfort Classic
- Total Time: 1 hr 5 mins
- Yield: 4 servings
- Diet: Halal
Description
French Onion Chicken Rice is a rich and comforting one-pan meal that combines tender chicken, caramelized onions, and buttery rice baked in a savory French onion sauce. It’s packed with flavor, easy to make, and perfect for cozy weeknight dinners or meal prep.
Ingredients
- 4 boneless, skinless chicken breasts (or thighs)
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 large onions, thinly sliced
- 3 cloves garlic, minced
- 1 cup uncooked long-grain rice (such as jasmine or basmati)
- 2 cups beef broth
- 1/2 cup French onion soup (canned or homemade)
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups shredded Gruyère or Swiss cheese
- 1 tablespoon chopped parsley (for garnish)
Instructions
- Preheat oven to 375°F (190°C).
- In a large oven-safe skillet or Dutch oven, melt butter with olive oil over medium heat. Add sliced onions and cook slowly for 15–20 minutes, stirring often, until golden and caramelized.
- Add garlic and cook for another 30 seconds until fragrant. Remove half of the onions and set aside for topping later.
- Stir uncooked rice into the remaining onions in the skillet, coating well with the butter and onion mixture.
- Pour in beef broth, French onion soup, Worcestershire sauce, thyme, salt, and pepper. Stir to combine.
- Place the chicken breasts on top of the rice mixture, nestling them in slightly.
- Cover tightly with foil or a lid and bake for 35–40 minutes, until the rice is tender and chicken is fully cooked (internal temperature 165°F / 74°C).
- Remove from the oven, uncover, and sprinkle the top with the reserved caramelized onions and shredded cheese.
- Return to the oven (uncovered) and bake for another 8–10 minutes, or until the cheese is melted and bubbly.
- Garnish with parsley and serve warm with a side salad or roasted vegetables.
Notes
- Use chicken thighs for a juicier, more flavorful result.
- For extra richness, stir a tablespoon of sour cream or heavy cream into the rice after baking.
- Make it in a slow cooker: sauté onions first, then cook everything on LOW for 4–5 hours or HIGH for 2–3 hours.
- Store leftovers in the fridge for up to 3 days; reheat with a splash of broth to keep the rice moist.
- Prep Time: 15 mins
- Cook Time: 50 mins
- Category: Main Course
- Method: Baking
- Cuisine: French-American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Chicken Breasts or Thighs: Tender, juicy pieces of chicken that absorb all the French onion flavor beautifully.
Long-Grain White Rice: The base that soaks up all that rich broth — fluffy, flavorful, and filling.
Onions: The heart of the dish. Slow-cooked until golden and sweet, they bring deep, caramelized flavor.
Beef Broth: Adds richness and depth, echoing the classic flavors of French onion soup.
Butter: Helps caramelize the onions and adds luxurious flavor to the sauce.
Olive Oil: Keeps the chicken juicy and helps achieve that perfect golden sear.
Garlic: Brings warmth and aroma that enhances the onions and chicken.
Thyme: A classic herb that complements the French onion profile perfectly.
Worcestershire Sauce: Adds umami and a hint of tang that balances the sweetness of the onions.
Gruyère or Mozzarella Cheese: Melts beautifully into the rice and forms a gooey, cheesy top layer.
Salt and Black Pepper: Essential seasonings to balance and enhance all the flavors.
Fresh Parsley (optional): For garnish and a touch of color before serving.
Directions
In a large skillet or oven-safe pan, heat butter and olive oil over medium heat. Add the onions and cook slowly, stirring occasionally, until deep golden brown and caramelized — about 20–25 minutes. Add garlic and thyme in the last minute of cooking.
Remove the onions from the pan and set aside. Season the chicken with salt and pepper, then add to the same pan. Sear on both sides until golden brown (about 3–4 minutes per side). Remove and set aside.
Add the rice to the pan, stirring to coat it with the pan drippings. Pour in beef broth and Worcestershire sauce, scraping up any browned bits from the bottom. Stir in half of the caramelized onions, then nestle the chicken back into the pan.
Bring to a simmer, cover, and reduce heat to low. Cook for 18–20 minutes, or until the rice is tender and the chicken is cooked through.
Preheat the broiler. Sprinkle the top with the remaining caramelized onions and a generous layer of Gruyère or mozzarella cheese. Place under the broiler for 2–3 minutes, or until the cheese is melted and bubbly.
Garnish with fresh parsley and serve warm.
Essential Equipment
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This recipe serves 4–6 people. Prep time is 15 minutes, cooking time is 35–40 minutes, and total time is about 55 minutes — a full comforting meal ready in under an hour.
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over low heat with a splash of broth or water to keep the rice moist. You can also freeze portions for up to 2 months — thaw overnight in the fridge and reheat gently before serving.
Variations and Customizations
Creamy French Onion Chicken Rice
Stir in ¼ cup of heavy cream or sour cream at the end for extra richness.
Mushroom French Onion Rice
Add sautéed mushrooms with the onions for an earthy, hearty twist.
Cheesy Baked Casserole Version
Transfer everything to a baking dish before topping with cheese and broiling for a more classic casserole presentation.
Spicy Twist
Add a pinch of cayenne or red pepper flakes for gentle heat that cuts through the richness.
Vegetarian Option
Skip the chicken and use vegetable broth, caramelized onions, and mushrooms for a flavorful vegetarian main.
White Wine Infusion
Deglaze the onions with a splash of white wine for a subtle, aromatic lift.
FAQs
1. Can I use brown rice instead of white?
Yes, but increase the broth and cooking time since brown rice takes longer to cook.
2. Can I make this with rotisserie chicken?
Yes, just stir in shredded rotisserie chicken during the last 10 minutes of simmering.
3. What’s the best cheese to use?
Gruyère gives authentic French onion flavor, but mozzarella, Swiss, or provolone also work well.
4. How do I caramelize onions perfectly?
Cook low and slow — about 20–25 minutes — stirring occasionally until deeply golden and soft.
5. Can I use chicken broth instead of beef broth?
Yes, though beef broth gives a deeper, more traditional flavor.
6. Can I bake this instead of using the stovetop?
Absolutely — assemble everything in an oven-safe dish, cover, and bake at 375°F (190°C) for 30–35 minutes.
7. Can I make this ahead of time?
Yes — it reheats beautifully and even tastes better the next day as the flavors meld.
8. Can I make this without cheese?
You can skip it, but the cheesy topping is what makes it reminiscent of French onion soup.
9. What sides go best with this dish?
A crisp green salad or roasted vegetables make the perfect complement.
10. Can I use thighs instead of breasts?
Yes — chicken thighs add extra juiciness and flavor.
Conclusion
French Onion Chicken Rice is the ultimate comfort food — rich, cheesy, and layered with deep, caramelized flavor. It’s everything you love about French onion soup, transformed into a hearty, satisfying one-pan meal. The tender chicken, savory broth, and melted cheese make every bite luxurious yet homey. Whether you’re cooking for a cozy family dinner or simply craving something comforting and elegant, this dish is sure to become a weeknight favorite that warms you from the inside out.
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