French Onion Chicken Rice Dish (Printable Version)
One-pan French onion chicken and rice with savory caramelized onions and melted cheese.
# What You'll Need:
→ For the Chicken
01 -
1 1/2 lbs boneless, skinless chicken thighs or breasts
02 -
1 teaspoon salt
03 -
1/2 teaspoon black pepper
04 -
1 teaspoon garlic powder
05 -
1 teaspoon dried thyme
06 -
1 tablespoon olive oil
→ For the Onion Rice
07 -
2 tablespoons butter
08 -
2 large yellow onions, thinly sliced
09 -
1 cup long-grain white rice (or basmati)
10 -
2 cups beef broth (or chicken broth)
11 -
1 cup water
12 -
1 packet (1 oz) dry onion soup mix
13 -
1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
14 -
1 cup shredded Gruyère or mozzarella cheese
# Steps to Follow:
01 -
Season chicken with salt, pepper, garlic powder, and dried thyme.
02 -
Heat olive oil in a large oven-safe skillet over medium heat. Sear the chicken for 4-5 minutes per side until golden brown. Remove chicken and set aside.
03 -
In the same skillet, add butter and sliced onions. Cook over medium heat for 10-15 minutes, stirring occasionally until the onions are golden and caramelized.
04 -
Stir in the uncooked rice and cook for 1-2 minutes to toast slightly. Add beef broth, water, dry onion soup mix, and thyme. Stir well to combine.
05 -
Nestle the seared chicken back into the skillet with the rice and onions. Cover with a lid or tightly with foil.
06 -
Preheat the oven to 375°F (190°C). Bake for 25-30 minutes, or until the rice is tender and the chicken is fully cooked (internal temperature should reach 165°F).
07 -
Remove the cover and sprinkle the shredded cheese over the top. Broil for 2-3 minutes until the cheese is melted and bubbly.
08 -
Garnish with fresh thyme or parsley if desired. Serve hot and enjoy!
# Additional Notes:
01 -
For extra flavor, add a splash of white wine while caramelizing the onions.
02 -
Use Swiss cheese instead of Gruyère for a more traditional French onion soup flavor.
03 -
Store leftovers in an airtight container in the refrigerator for up to 3 days.