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French Onion Chicken Rice Bake, a comforting casserole dish, is displayed as the featured image for the recipe.

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.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
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.