Description
This French Onion Chicken & Rice recipe combines tender seared chicken breasts with caramelized onions and fragrant herbs, cooked together with fluffy rice and topped with melted Gruyere or Swiss cheese. It’s a comforting, all-in-one dish perfect for an easy weeknight dinner that’s full of rich flavors inspired by classic French onion soup.
Ingredients
Scale
Chicken:
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
Vegetables and Aromatics:
- 2 large onions, thinly sliced
- 3 cloves garlic, minced
Rice and Seasonings:
- 1 cup long-grain white rice
- 2 1/2 cups chicken broth
- 1 teaspoon dried thyme
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
Cheese and Garnish:
- 1 cup shredded Gruyere or Swiss cheese
- Optional: Fresh parsley for garnish
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the dish later.
- Sear Chicken: Heat the olive oil in an oven-safe skillet over medium heat. Add the chicken breasts and sear them for 3-4 minutes on each side until they develop a golden brown crust. Remove the chicken from the skillet and set aside temporarily.
- Caramelize Onions: Using the same skillet, add the thinly sliced onions and cook over medium heat for about 15 minutes, stirring occasionally, until they become soft and caramelized. Then add the minced garlic and cook for an additional minute to release its aroma.
- Add Rice and Broth: Stir in the long-grain white rice, chicken broth, dried thyme, salt, and black pepper into the skillet with the caramelized onions and garlic. Mix well to combine all the ingredients evenly.
- Combine Chicken and Rice: Nestle the seared chicken breasts on top of the rice mixture, ensuring they are partially submerged in the liquid.
- Bake Covered: Cover the skillet with a lid or foil to trap the steam and bake in the preheated oven for 25-30 minutes, or until the rice is tender and the chicken is cooked through to an internal temperature of 165°F (74°C).
- Add Cheese and Melt: Remove the cover and sprinkle the shredded Gruyere or Swiss cheese evenly over the chicken and rice. Return the skillet to the oven for 5 minutes until the cheese is melted and bubbly.
- Garnish and Serve: Remove from oven, garnish with fresh parsley if desired, and serve warm for a hearty and flavorful meal.
Notes
- Make sure to use an oven-safe skillet for seamless stovetop to oven cooking.
- You can substitute Gruyere or Swiss cheese with mozzarella or cheddar for a different flavor profile.
- For extra depth, add a splash of white wine to the onions while caramelizing.
- Use bone-in chicken breasts if preferred, but increase baking time accordingly.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or in the oven.
