EASY FRENCH ONION CHICKEN RICE BAKE

I still remember the first time I tried French onion soup – the rich, savory broth, the sweet caramelized onions, and that glorious, cheesy crouton topping. It was pure comfort in a bowl, and now, I’ve taken those same incredible flavors and transformed them into something equally comforting and satisfying: a delicious French Onion Chicken Rice Bake. Get ready, because this recipe is about to become a new family favorite, and you’ll have everyone begging for seconds!

Why You’ll Absolutely Love This French Onion Chicken Rice Bake

Okay, friend, let’s be real. We all need those go-to recipes that are both easy to make and a crowd-pleaser. This French Onion Chicken Rice Bake checks all the boxes, and here’s why:

• The Flavor Explosion: We’re talking deeply caramelized onions, savory chicken, and a creamy, cheesy rice that perfectly complements everything. It’s like a warm hug in a dish.
• Simple Ingredients: Nothing fancy here! You probably already have most of these ingredients in your pantry and fridge.
• One-Pan Wonder: Minimal cleanup is always a win! This recipe comes together in a single baking dish, making weeknight dinners a breeze.
• Customizable: Feel free to swap out ingredients based on your preferences or what you have on hand. I’ll give you some ideas later on.

Ingredients You’ll Need

Alright, gather your ingredients! Here’s what you’ll need to create this masterpiece:

• Chicken Breasts: About 1.5-2 pounds, boneless and skinless. You can also use chicken thighs if you prefer, just adjust the cooking time accordingly.
• Onions: Yellow or sweet onions are best for caramelizing. You’ll need about 3 large ones.
• Butter: For sautéing the onions and adding richness.
• Garlic: Because garlic makes everything better!
• Chicken Broth: Low-sodium is preferred, so you can control the saltiness.
• Long-Grain Rice: Uncooked. I prefer long-grain for this recipe, but you can experiment with other types.
• Heavy Cream: For that creamy, decadent sauce.
• Gruyere Cheese: The classic cheese for French onion soup, and it works beautifully in this bake. If you can’t find it, Swiss cheese is a good substitute.
• Mozzarella Cheese: Adds extra cheesiness and melts beautifully.
• Thyme: Fresh or dried, for that classic French flavor.
• Salt and Pepper: To taste.
• Optional: A splash of dry sherry or white wine for deglazing the pan after cooking onions. It gives a nice depth of flavor.

Step-by-Step Instructions: Let’s Get Cooking!

Don’t be intimidated by the caramelizing onions – I’ll walk you through it! Here’s how to make this French Onion Chicken Rice Bake:

1. Prep the Onions: Slice the onions thinly. This is key for even caramelization. Trust me, take your time with this step!
2. Caramelize the Onions: In a large oven-safe skillet or Dutch oven, melt the butter over medium-low heat. Add the onions and cook, stirring occasionally, for about 30-45 minutes, or until they are deeply golden brown and caramelized. This takes patience! Don’t rush it. The low and slow method is what brings out their sweetness. If the onions start to stick or burn, add a tablespoon of water or chicken broth. Stir in the minced garlic during the last minute of cooking. If you are using dry sherry or wine, pour it in now and scrape up any browned bits from the bottom of the pan.
3. Season the Chicken: While the onions are caramelizing, season the chicken breasts with salt, pepper, and thyme.
4. Add Rice and Broth: Stir the uncooked rice into the caramelized onions. Then, pour in the chicken broth and bring to a simmer.
5. Arrange the Chicken: Place the seasoned chicken breasts on top of the rice mixture.
6. Bake: Cover the skillet or Dutch oven with a lid or foil and bake in a preheated oven at 375°F (190°C) for 30-40 minutes, or until the rice is cooked and the chicken is cooked through (internal temperature of 165°F or 74°C).
7. Add the Cheese: Remove the lid or foil and sprinkle the Gruyere and mozzarella cheese over the top.
8. Broil (Optional): Broil for a minute or two, or until the cheese is melted and bubbly and lightly browned. Watch it closely so it doesn’t burn!
9. Rest: Let the bake rest for a few minutes before serving. This allows the rice to absorb any remaining liquid and the flavors to meld together.

Tips and Tricks for the Perfect Bake

Here are some insider tips to ensure your French Onion Chicken Rice Bake turns out perfectly every time:

• Caramelizing Onions 101: The key to perfectly caramelized onions is low and slow cooking. Don’t crank up the heat to speed things up, or you’ll end up with burnt onions instead of sweet, golden ones.
• Don’t Overcook the Chicken: Use a meat thermometer to ensure the chicken is cooked through but not dry. The internal temperature should reach 165°F (74°C).
• Cheese, Please!: Don’t skimp on the cheese! Gruyere is the classic choice, but Swiss or even provolone can work in a pinch. A combination of Gruyere and mozzarella provides the best flavor and melt.
• Rice Matters: I recommend long-grain rice for this recipe, but you can experiment with other types. Just keep in mind that cooking times may vary. Brown rice will take longer to cook than white rice.
• Deglazing Magic: Deglazing the pan with a splash of dry sherry or white wine after cooking the onions adds a wonderful depth of flavor. Don’t skip this step if you have some on hand!
• Adjust the Broth: The amount of chicken broth you need may vary depending on the type of rice you use and the size of your baking dish. Start with the recommended amount and add more if needed to ensure the rice is fully submerged.

Variations and Substitutions

Want to put your own spin on this French Onion Chicken Rice Bake? Here are a few ideas:

• Swap the Protein: Not a fan of chicken breasts? Use chicken thighs for a richer flavor. You can also use turkey or even pork tenderloin.
• Add Veggies: Feel free to add other vegetables to the bake. Mushrooms, bell peppers, or spinach would all be delicious additions. Sauté them along with the onions.
• Spice it Up: Add a pinch of red pepper flakes for a little heat.
• Creamy Dreamy: For an even creamier sauce, add a dollop of sour cream or cream cheese to the rice mixture before baking.
• Herb It Up: Experiment with different herbs. Rosemary, oregano, or parsley would all be great additions.
• Bread Crumbs: For a crispy topping, sprinkle bread crumbs over the cheese before broiling.

Serving Suggestions

This French Onion Chicken Rice Bake is a complete meal in itself, but here are a few side dish ideas to round out your dinner:

• Green Salad: A simple green salad with a vinaigrette dressing is a refreshing contrast to the richness of the bake.
• Roasted Vegetables: Roasted asparagus, broccoli, or Brussels sprouts would all be delicious.
• Crusty Bread: For soaking up all that delicious sauce!

Make Ahead and Storage Instructions

Make Ahead: You can caramelize the onions ahead of time and store them in the refrigerator for up to 3 days. You can also assemble the entire bake ahead of time and store it in the refrigerator for up to 24 hours. Add the cheese just before baking.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.

Frequently Asked Questions (FAQ)

Here are some common questions about making French Onion Chicken Rice Bake:

Q: Can I use brown rice?

A: Yes, you can use brown rice, but keep in mind that it will take longer to cook than white rice. You may need to add more chicken broth and increase the baking time.

Q: Can I use a different type of cheese?

A: Yes, you can substitute Gruyere cheese with Swiss, provolone, or even fontina. Mozzarella is a good all-purpose melting cheese to use in combination with another cheese.

Q: Can I make this in a slow cooker?

A: While I haven’t tested this recipe in a slow cooker, it might work. You would need to caramelize the onions separately and then add them to the slow cooker along with the rice, chicken broth, and chicken. Cook on low for 6-8 hours or on high for 3-4 hours, or until the rice is cooked and the chicken is cooked through. Add the cheese during the last 30 minutes of cooking.

Q: My rice is still crunchy after baking. What should I do?

A: If your rice is still crunchy, add a little more chicken broth and continue baking until the rice is cooked through. Make sure the baking dish is covered to trap moisture.

More Recipes You Might Enjoy

If you loved this French Onion Chicken Rice Bake, here are some other recipes you might enjoy:

• For a simple and satisfying meal, try this Chicken Thighs Dinner.
• Craving something cheesy and comforting? The Garlic Parmesan Crockpot Chicken And Potatoes is always a hit.
• Looking for a classic and easy chicken dish? Try this Baked Chicken.
• If you want another cheesy chicken bake, check out this Cheesy Herb Chicken Bake.
• And for a truly hands-off dinner, don’t miss this Forgotten Chicken And Rice Casserole.

Final Thoughts

There you have it! My take on French Onion Chicken Rice Bake. I know it seems like a lot of steps, but trust me, it’s all very easy and the end result is so, so worth it. Gather your ingredients, put on some music, and get ready to create a meal that will wow your family and friends. And don’t forget to send me a picture of your creation! I can’t wait to see it!

Easy French Onion Chicken Rice Bake

This French Onion Chicken Rice Bake is a comforting and flavorful one-pan meal. It features caramelized onions, savory chicken, and creamy, cheesy rice, all baked to perfection. This recipe is easy to make with simple ingredients and minimal cleanup.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 35 minutes mins

Servings: 6

Course: Main Course

Cuisine: French-American

Calories: 600

Ingredients Equipment Method Notes

Ingredients

  

• 1.5-2 pounds boneless, skinless chicken breasts
• 3 large yellow or sweet onions, thinly sliced
• 4 tablespoons butter
• 2 cloves garlic, minced
• 4 cups low-sodium chicken broth
• 1.5 cups uncooked long-grain rice
• 1/2 cup heavy cream
• 1 cup Gruyere cheese, shredded
• 1 cup mozzarella cheese, shredded
• 1 tablespoon fresh thyme, chopped or 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 tablespoon dry sherry or white wine optional

Equipment

• Large oven-safe skillet or Dutch oven
• knife
• cutting board
• Measuring cups
• Measuring spoons
• spoon or spatula
• Lid or foil for skillet/Dutch oven
• Meat thermometer

Method

 

1. Preheat oven to 375°F (190°C).
2. Slice the onions thinly.
3. In a large oven-safe skillet or Dutch oven, melt the butter over medium-low heat. Add the onions and cook, stirring occasionally, for 30-45 minutes, or until they are deeply golden brown and caramelized. If the onions start to stick or burn, add a tablespoon of water or chicken broth. Stir in the minced garlic during the last minute of cooking. If using, pour in the dry sherry or wine and scrape up any browned bits from the bottom of the pan.
4. While the onions are caramelizing, season the chicken breasts with salt, pepper, and thyme.
5. Stir the uncooked rice into the caramelized onions. Then, pour in the chicken broth and bring to a simmer.
6. Place the seasoned chicken breasts on top of the rice mixture.
7. Cover the skillet or Dutch oven with a lid or foil and bake for 30-40 minutes, or until the rice is cooked and the chicken is cooked through (internal temperature of 165°F or 74°C).
8. Remove the lid or foil and sprinkle the Gruyere and mozzarella cheese over the top.
9. Broil for a minute or two, or until the cheese is melted and bubbly and lightly browned. Watch it closely so it doesn’t burn!
10. Let the bake rest for a few minutes before serving.

Notes

For perfectly caramelized onions, cook them low and slow. Use a meat thermometer to avoid overcooking the chicken. Gruyere cheese is the classic choice, but Swiss or provolone can be substituted. Long-grain rice is recommended, but other types can be used with adjusted cooking times. Deglazing the pan with sherry or wine adds depth of flavor. Caramelized onions can be made ahead of time and stored in the refrigerator for up to 3 days. Leftovers can be stored in the refrigerator for up to 3 days. Add mushrooms, bell peppers, or spinach for extra vegetables.