Description
French Onion Chicken Rice combines the comforting flavors of classic French onion soup with tender chicken and fluffy rice in a hearty one-pan meal. This dish is perfect for cozy family dinners or impressing guests with its rich, savory depth.
Ingredients
Scale
- 4 large sweet yellow onions (like Vidalia or Spanish onions)
- 2 tablespoons butter
- 1 tablespoon olive oil (plus more for searing chicken)
- 1 pound boneless, skinless chicken thighs (cut into 1-inch pieces)
- 1 cup long-grain white rice (such as Basmati or Jasmine)
- 4 cups low-sodium beef broth
- 1 bay leaf
- 2–3 sprigs fresh thyme (or a pinch of dried thyme)
- 1 cup shredded Gruyere cheese (or Swiss cheese, Provolone, or sharp white cheddar)
- 1 tablespoon balsamic vinegar (or 1 teaspoon Worcestershire sauce)
- Salt and freshly ground black pepper to taste
Instructions
- Peel and thinly slice the sweet yellow onions. In a large Dutch oven or oven-safe pot, melt 2 tablespoons of butter and 1 tablespoon of olive oil over medium-low heat. Add the sliced onions and a pinch of salt. Cook slowly for 30-45 minutes until the onions are deeply golden brown and caramelized.
- While the onions are caramelizing, season the chicken pieces with salt and pepper. Once the onions are caramelized, remove them from the pot and set aside. Add another tablespoon of olive oil to the pot over medium-high heat. Add the chicken pieces in a single layer and sear for 2-3 minutes per side until lightly browned. Remove the chicken and set aside with the onions.
- Reduce the heat to medium. Add the balsamic vinegar or Worcestershire sauce to the pot and scrape up any browned bits from the bottom. Let it simmer for about 30 seconds until slightly reduced.
- Stir in the uncooked long-grain white rice, coating it in the flavorful liquid for about 1 minute. Pour in the beef broth, add the bay leaf and fresh thyme sprigs. Bring to a simmer.
- Return the caramelized onions and seared chicken to the pot, nestling them into the rice and broth. Stir gently to combine. Bring to a gentle boil, then reduce the heat to low, cover tightly, and simmer for 15-20 minutes until most of the liquid has been absorbed and the rice is nearly tender.
- Preheat your oven to 375°F (190°C). Once the rice is almost tender, remove the bay leaf and thyme sprigs. Taste and adjust seasoning if needed. Evenly sprinkle the shredded Gruyere cheese over the top. Place the uncovered pot into the oven for 10-15 minutes until the cheese is melted and bubbly.
- Once removed from the oven, let the dish rest for 5-10 minutes. Garnish with fresh chopped chives or parsley if desired. Serve hot and enjoy!
- Prep Time: 15 mins
- Cook Time: 1 hour
- Category: Dinner
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 100 mg
Keywords: For best results, caramelize the onions slowly for deep flavor. If you're short on time, you can prepare the onions a day in advance. Adjust the broth as needed based on the type of rice and humidity.