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