Skillet French Onion Chicken and Rice Casserole
A cozy, one-skillet casserole featuring caramelized onions, tender chicken, and melty cheese, perfect for family dinners.
Ingredients
Main Ingredients
- 1.5 pounds boneless skinless chicken thighs or breasts, trimmed and patted dry Thighs stay juicier.
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil or butter, divided
- 4 large yellow onions, thinly sliced They caramelize into sweet, golden ribbons.
- 2 cloves garlic, minced Adds gentle warmth.
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
- 0.25 cup dry white wine or low-sodium chicken broth Deglazes the pan and lifts flavor.
- 1.5 cups long-grain white rice, rinsed Substitute brown rice; add 20–25 minutes cooking time and more liquid.
- 3 cups low-sodium chicken broth, warmed
- 1 cup grated Gruyere or Swiss cheese, plus extra for topping Melty, luscious goodness.
- 1 tablespoon Worcestershire sauce Deepens the savory notes.
- 0.5 cup chopped parsley For freshness.
Instructions
Preparation
- Season the chicken generously with salt and pepper. In a large ovenproof skillet over medium-high heat, warm 1 tablespoon of oil or butter. Sear the chicken for 3–4 minutes per side until golden brown. Remove and set aside.
- Reduce heat to medium and add remaining oil or butter. Add sliced onions and a pinch of salt; cook slowly, stirring occasionally, until onions are deeply golden and caramelized, about 20–25 minutes.
- Stir in garlic and thyme and cook for 1 minute until fragrant. Pour in the white wine or 1/4 cup broth to deglaze the skillet, scraping up those browned bits.
- Add rinsed rice and stir to coat in the onion mixture. Toast for 1–2 minutes so each grain gets a glossy sheen.
- Pour in warm chicken broth, Worcestershire sauce, and half the cheese. Stir to combine. Nestle the seared chicken into the rice, reduce heat to a gentle simmer, and cover. Cook for 18–20 minutes until rice is tender and chicken reaches 165°F (74°C).
- Preheat the broiler. Sprinkle remaining cheese over the top and place the skillet under the broiler for 2–3 minutes until bubbly and golden. Garnish with chopped parsley and serve hot.
Notes
Refrigerate leftovers in an airtight container for up to 3 days. To freeze, portion into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.