French Onion Chicken and Rice

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French Onion Chicken and Rice – One-Pan Comfort Classic

Transform the rich, savory flavors of French onion soup into a creamy, cheesy one-pan dinner with this French Onion Chicken and Rice recipe. Tender chicken, caramelized onions, and toasted rice come together under a bubbling layer of Gruyère cheese for the ultimate cozy meal.

Course: Main Course

Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 4–6

Ingredients

  • 2 tablespoons unsalted butter
  • 2 pounds yellow onions (about 2 large or 4 medium), thinly sliced (about 7 cups)
  • 1 tablespoon fresh thyme leaves (plus extra for garnish)
  • 2 teaspoons kosher salt, divided (or to taste)
  • ½ teaspoon freshly ground black pepper (plus more for garnish)
  • ¼ cup white grape juice or low-sodium chicken broth (instead of wine)
  • 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-sized pieces
  • 6 ounces Gruyère cheese, shredded (about 1 ½ cups), divided

Instructions

1. Caramelize the Onions

In a large (12-inch) cast iron or oven-safe skillet, melt the butter over medium heat.
Add the sliced onions, thyme, 1 teaspoon kosher salt, and black pepper.
Cook, stirring often and reducing heat as needed, until the onions are deep golden brown and reduced by more than half—about 32–36 minutes.

Deglaze the pan by adding white grape juice or broth. Scrape up the browned bits and stir until the liquid evaporates.
Transfer the onions to a plate and set aside.

2. Toast the Rice

Add the rice to the same skillet and toast over medium heat, stirring occasionally, until fragrant—about 1 minute.

3. Simmer Rice and Chicken

Stir in the chicken broth, milk, and remaining 1 teaspoon kosher salt.
Bring to a boil, stirring occasionally to prevent sticking.

Reduce the heat to medium-low, cover, and cook for 5 minutes.
Stir in the chicken pieces, cover again, and cook until the rice is tender and chicken is cooked through—about 10–12 minutes, stirring occasionally.

4. Combine and Add Cheese

Return the caramelized onions to the skillet and stir in half of the shredded Gruyère (about ¾ cup).
Taste and adjust seasoning with more salt and pepper if needed.
Sprinkle the remaining cheese evenly over the top.

5. Broil to Finish

Preheat the broiler to HIGH, with a rack positioned about 4 inches from the heat source.
Place the skillet under the broiler and broil until the cheese is melted and golden-brown in spots—about 3–4 minutes.

6. Serve and Garnish

Garnish with fresh thyme and a sprinkle of black pepper.
Serve hot and enjoy the cozy, cheesy comfort of French onion soup—reinvented!

 

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