Description

French Onion Chicken Rice is a comforting one-pan dish that combines caramelized onions, tender chicken, and creamy melted Gruyère cheese with long-grain white rice. Inspired by the rich flavors of classic French onion soup, this recipe features golden-browned onions cooked in butter and white wine, simmered with rice and broth, then finished with juicy chicken and savory cheese for a hearty and delicious meal perfect for any night of the week.

Ingredients

Scale

Onion and Rice Base

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
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
2 tablespoons unsalted butter (additional, for cooking chicken)

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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, developing a rich, sweet flavor.
Add Seasonings and Thyme: Stir in the fresh thyme, 1 teaspoon of kosher salt, and freshly ground black pepper. Continue to cook for another 1-2 minutes to blend the flavors.
Deglaze with Wine: Pour in the dry white wine and cook for about 2 minutes, scraping the bottom of the pan to release any browned bits, which add depth to the dish.
Add Rice and Liquids: Stir in the long-grain white rice, chicken broth, and milk. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pan and cook for 15 minutes, allowing the rice to absorb the flavorful liquids.
Cook the Chicken: While the rice is cooking, heat a separate skillet over medium heat. Add the chicken pieces along with 2 tablespoons of butter, then season with the remaining teaspoon of kosher salt and a pinch of black pepper. Cook the chicken for 6–8 minutes, stirring occasionally, until fully cooked and slightly browned.
Combine Chicken and Cheese with Rice: Once the rice has absorbed all the liquid, stir the cooked chicken and 3/4 of the shredded Gruyère cheese into the rice mixture. Mix well until the cheese melts and blends smoothly with the rice and chicken.
Finish with Cheese and Melt: Sprinkle the remaining Gruyère cheese over the top of the rice mixture. Cover the pan and cook for an additional 2–3 minutes on low heat until the cheese on top melts beautifully.
Garnish and Serve: Garnish with extra fresh thyme leaves and serve the dish hot for a comforting, cheesy meal that melds the flavors of French onion soup with hearty chicken and rice.

Notes

Use either chicken breasts or thighs depending on your preference; thighs will be juicier and more flavorful.
Be patient when caramelizing onions to develop their sweet, deep flavor.
To make this dish lower in fat, use 2% milk instead of whole milk and reduce butter slightly.
If you don’t have Gruyère, a good melting cheese like Emmental or Swiss can be substituted.
For a gluten-free version, ensure your chicken broth is certified gluten-free.