Description
This French Onion Chicken Rice combines the rich, caramelized flavor of classic French onion with tender chicken and creamy Gruyère cheese, simmered together with rice for a comforting and hearty one-pot meal.
Ingredients
Scale
For the Onion 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
For the Rice and Chicken
- 1 cup long-grain white rice
- 2 cups low-sodium chicken broth
- 1 cup whole or 2% milk
- 1 pound boneless, skinless chicken breasts or thighs, cut into bite-size pieces
- 6 ounces Gruyère cheese, shredded (about 1 1/2 cups), divided
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.
- Season and Add Thyme: Stir in fresh thyme, 1 teaspoon salt, and pepper. Continue to cook for another 1-2 minutes to blend the flavors.
- Deglaze with White Wine: Add the white wine to the pan and cook, scraping up any browned bits from the bottom of the pan, for about 2 minutes to deepen the flavor.
- Add Rice and Liquids: Stir in the rice, chicken broth, and milk. Bring to a simmer, then reduce heat to low. Cover and cook for 15 minutes until the rice absorbs most of the liquid.
- Cook the Chicken Separately: While the rice is cooking, heat a separate skillet over medium heat. Add the chicken pieces and season with the remaining teaspoon of salt and a pinch of black pepper. Cook for 6–8 minutes, or until the chicken is cooked through and no longer pink inside.
- Combine Chicken and Cheese: Once the rice has absorbed the liquid, stir in the cooked chicken and 3/4 of the shredded Gruyère cheese. Mix well until the cheese melts into the rice, creating a creamy texture.
- Finish with Remaining Cheese: Sprinkle the remaining Gruyère cheese over the top of the rice mixture. Cover and cook for an additional 2–3 minutes until the cheese has melted completely.
- Garnish and Serve: Garnish with fresh thyme leaves and serve hot for a flavorful, comforting meal.
Notes
- Use a heavy-bottomed skillet or Dutch oven to properly caramelize the onions without burning.
- Chicken thighs will provide a juicier, more flavorful result than chicken breasts.
- Adjust seasoning with salt and pepper to taste before serving.
- If you prefer, substitute the milk with cream for an even richer dish.
- Gruyère cheese can be swapped with Emmental or Swiss cheese for a similar taste.
- Make sure to watch the rice closely towards the end to prevent sticking or burning.
