Description
French Onion Chicken Rice is a cozy, one-pan dish that brings together the rich, caramelized flavor of French onion soup with tender chicken, creamy rice, and melty Gruyère cheese. It’s comfort food at its finest—hearty, flavorful, and perfect for a satisfying dinner the whole family will love.
Ingredients
-
2 tablespoons unsalted butter
-
2 pounds yellow onions (about 2 large or 4 medium), thinly sliced (about 7 cups)
-
1 tablespoon fresh thyme leaves, plus more for garnish
-
2 teaspoons kosher salt, divided
-
½ teaspoon freshly ground black pepper
-
¼ cup dry white wine
-
1 cup long-grain white rice
-
2 cups low-sodium chicken broth
-
1 cup whole or 2% milk
-
1 pound boneless, skinless chicken breasts or thighs, cut into bite-size pieces
-
6 ounces Gruyère cheese, shredded (about 1½ cups), divided
Instructions
-
In a large oven-safe skillet or Dutch oven, melt butter over medium heat. Add sliced onions, 1 teaspoon salt, and black pepper. Cook, stirring often, for 25–30 minutes, until onions are deeply caramelized.
-
Add fresh thyme and dry white wine to deglaze the pan. Stir and cook for 1–2 minutes until the wine is mostly evaporated.
-
Stir in rice, chicken broth, and milk. Bring to a simmer.
-
Add the diced chicken and stir to combine.
-
Sprinkle half of the shredded Gruyère over the mixture. Cover and simmer on low for 20–25 minutes, or until the rice is tender and the chicken is cooked through.
-
Uncover and sprinkle the remaining Gruyère on top. Transfer to oven and broil for 2–3 minutes, or until cheese is melted and golden.
-
Garnish with additional thyme and serve hot.
Notes
Use rotisserie chicken for a quicker version—just adjust cooking time.
You can substitute mozzarella or Swiss cheese if Gruyère is unavailable.
A splash of balsamic vinegar during the onion caramelization can enhance flavor depth.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: 1 hour 5 minutes
- Cuisine: French-American