Description
French Onion Chicken Rice is a comforting one-pot dish combining caramelized onions, tender chicken, and creamy cheesy rice. Inspired by French onion soup flavors, this recipe uses browned onions and Gruyère cheese to create a rich and savory meal that’s perfect for weeknight dinners.
Ingredients
Scale
Onion Mixture
- 2 tablespoons unsalted butter
- 2 pounds yellow onions (about 2 large or 4 medium), sliced about 1/4-inch thick (about 7 cups)
- 1 tablespoon fresh thyme leaves (from 1/4 medium bunch), plus more for garnish
- 2 teaspoons kosher salt, divided, plus more as needed
- 1/2 teaspoon freshly ground black pepper, plus more as needed
- 1/4 cup dry white wine
Rice and Liquid
- 1 cup long-grain white rice
- 2 cups low-sodium chicken broth
- 1 cup whole or 2% milk
Chicken and Cheese
- 1 pound boneless, skinless chicken breasts or thighs, cut into bite-size pieces
- 6 ounces Gruyère cheese, shredded (about 1 1/2 cups), divided
Instructions
- Caramelize the Onions: In a large skillet or Dutch oven, melt the butter over medium heat. Add the sliced onions and cook, stirring occasionally, for 15-20 minutes until they become golden brown and caramelized.
- Season Onions: Stir in fresh thyme, 1 teaspoon salt, and the black pepper. Continue cooking for another 1-2 minutes to allow the flavors to meld.
- Deglaze with Wine: Pour in the white wine and cook for about 2 minutes, scraping up any browned bits from the bottom of the pan to incorporate their flavor.
- Add Rice and Liquids: Stir in the rice, chicken broth, and milk. Bring the mixture to a simmer, then reduce heat to low. Cover and cook for 15 minutes, allowing the rice to absorb the liquids.
- Cook the Chicken: While the rice is cooking, heat a separate skillet over medium heat. Add the chicken pieces and season with the remaining 1 teaspoon salt and a pinch of black pepper. Cook for 6–8 minutes, or until the chicken is cooked through and no longer pink inside.
- Combine Chicken and Cheese with Rice: Once the rice has absorbed the liquid, stir in the cooked chicken and 3/4 of the shredded Gruyère cheese. Mix well until the cheese melts into the rice, creating a creamy texture.
- Finish Baking the Cheese: Sprinkle the remaining Gruyère cheese over the top of the rice mixture. Cover and cook for an additional 2–3 minutes until the cheese has melted and is bubbly.
- Garnish and Serve: Garnish the dish with fresh thyme leaves and serve hot for a deliciously comforting meal.
Notes
- For best results, slice onions uniformly to ensure even caramelization.
- Use dry white wine such as Sauvignon Blanc or Pinot Grigio for deglazing.
- This dish can be made with either chicken breasts or thighs based on preference.
- Gruyère cheese can be substituted with Swiss cheese if unavailable.
- Can be garnished with additional fresh thyme or chopped parsley for extra freshness.
- Leftovers store well in the refrigerator for up to 3 days and reheat gently on the stovetop or microwave.
