French Onion Chicken and Rice
A cozy one-pan dinner that wraps you up like your favorite blanket, featuring caramelized onions, chicken, and rice for a comforting meal.
Ingredients
Main Ingredients
- 1.5 pounds boneless skinless chicken thighs or breasts Thighs stay juicier.
- 2 large yellow onions, thinly sliced The heart of the dish; caramelize slowly.
- 3 cloves garlic, minced Aromatic backbone.
- 1.5 cups long-grain white rice, rinsed Absorbs all that silky onion goodness.
- 3 cups low-sodium chicken broth Or use a mix of broth and water.
- 0.5 cup dry white wine (optional) Deglazes the pan and lifts flavors.
- 2 tablespoons olive oil For caramelizing.
- 2 tablespoons butter Enriches the onions.
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried) Adds earthy brightness.
- Salt and black pepper to taste For seasoning.
- 0.5 cup shredded Gruyère or Swiss cheese Melty, indulgent topping.
- Chopped parsley for garnish
Instructions
Preparation
- Heat 1 tablespoon olive oil and 1 tablespoon butter in a large, oven-safe skillet over medium heat.
- Add onions and a pinch of salt. Stir occasionally until deeply caramelized, about 20–25 minutes.
- Push onions to the side, add remaining oil, then season chicken with salt and pepper and brown on both sides, about 3 minutes per side.
- Remove chicken briefly and set aside.
- Add garlic to the skillet and cook 30 seconds until fragrant. Deglaze with white wine (if using), scraping up browned bits.
- Stir in rice, thyme, bay leaf, and toasted bits in the pan for 1–2 minutes.
- Add chicken broth and bring to a simmer.
- Nestle the browned chicken into the rice-onion mixture.
Cooking
- Cover skillet, reduce heat to low, and simmer gently for 18–20 minutes (or until rice is tender and chicken is cooked through).
- Remove from heat, sprinkle cheese over the top, and let rest covered 5 minutes so cheese melts into creaminess.
- Garnish with parsley and serve warm.
Notes
For a gluten-free or healthier option, use brown rice or cauliflower rice (adjust liquid and timing). Make it on the stovetop or finish in a 350°F oven for the last 10 minutes for a golden top.