French Onion Chicken and Rice
A cozy one-pan dish featuring flavorful caramelized onions, chicken, and tender rice, making it a family favorite for both weeknight dinners and special occasions.
Ingredients
Chicken
- 1.5 pounds Boneless, skinless chicken thighs or breasts Thighs stay juicier; breasts are leaner.
Onions
- 3 large Yellow onions, thinly sliced The stars that will caramelize and sweeten the dish.
Aromatics
- 3 cloves Garlic, minced Brightens the savory base.
- 1 tablespoon Fresh thyme Or 1 teaspoon dried thyme for a classic flavor.
Rice
- 1.5 cups Long-grain rice Will cook in the flavorful liquid; substitute brown rice for a nuttier bite (increase cook time).
Liquids
- 3 cups Low-sodium chicken broth Use homemade or store-bought.
- 0.5 cups Dry white wine (optional) Adds acidity and depth; substitute extra broth if avoiding alcohol.
Essentials
- 1 teaspoon Dijon mustard A whisper of tang to balance sweetness.
- 2 tablespoons Olive oil For browning.
- 2 tablespoons Unsalted butter For richness.
- Salt and freshly ground black pepper to taste
- 0.5 cups Parmesan, grated Or nutritional yeast for a dairy-free cheesy note.
- Fresh parsley, chopped, for garnish
Instructions
Preparation
- Heat a large, oven-safe skillet or Dutch oven over medium heat. Add olive oil and butter.
- Once the butter foams, add sliced onions and a pinch of salt.
- Cook the onions slowly, stirring often, until deep golden brown and sweet (about 20–25 minutes).
Cooking
- Increase heat to medium-high. Season chicken with salt and pepper, then brown on both sides for 3–4 minutes per side until golden.
- Remove chicken and set aside.
- Add minced garlic to the onion pan and sauté for 30 seconds. Deglaze with white wine (if using), scraping up the browned bits; let it reduce by half.
- Stir in rice, Dijon, thyme, and chicken broth. Taste and adjust seasoning.
- Nestle the browned chicken back into the pan, skinless side up. Bring to a simmer, then cover and reduce heat to low.
- Cook covered for 18–20 minutes, or until rice is tender and chicken reaches an internal temperature of 165°F (74°C).
- Remove from heat, sprinkle with Parmesan or nutritional yeast, and let it rest, covered, for 5 minutes. Garnish with parsley and serve warm.
Notes
For a festive meal, add a splash of sherry instead of white wine and finish with a drizzle of truffle oil. Make it heartier: stir in mushrooms or kale in the last 8 minutes of cooking. Lighter option: use low-sodium broth. Vegetarian swap: replace chicken with chickpeas. Spice it up: add smoked paprika or sriracha.