Description
This French Onion Chicken Rice is a comforting, easy one-pan dinner that combines caramelized onions, tender chicken pieces, and fluffy rice cooked in a flavorful beef broth. Topped with melted Gruyère cheese and fresh thyme, this recipe offers a rich, savory twist on classic French onion flavors all in one pot, perfect for a satisfying weeknight meal.
Ingredients
Scale
Onions and Chicken
- 3 large yellow onions, thinly sliced
- 1.5 pounds boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
- Salt, to taste
- Freshly ground black pepper, to taste
Rice and Broth
- 1.5 cups long-grain white rice (such as Jasmine or Basmati), rinsed thoroughly
- 4 cups low-sodium beef broth
Cheese and Herbs
- 1 cup Gruyère or Swiss cheese, grated
- 2 teaspoons fresh thyme leaves, plus extra for garnish
- 1 bay leaf
Other Ingredients
- 2 tablespoons butter or oil (such as olive oil or vegetable oil)
- 1 tablespoon all-purpose flour
- 1 tablespoon balsamic vinegar or non-alcoholic cooking wine
Instructions
- Prep Your Ingredients: Thinly slice all your onions, cut your chicken into 1-inch pieces, season lightly with salt and pepper. Rinse the rice thoroughly under cold water until the water runs clear. Grate the cheese and gather the beef broth, balsamic vinegar, flour, and herbs so all components are ready to use.
- Caramelize the Onions: In a large pot or Dutch oven, melt butter or heat oil over medium-low heat. Add the sliced onions along with a pinch of salt and cook them slowly for 30-45 minutes, stirring occasionally. Continue until the onions turn a golden brown and develop a deep amber color, which adds rich sweetness and depth to the dish.
- Sear the Chicken: Remove the caramelized onions from the pot and set aside. Add a bit more butter or oil to the pot and increase the heat to medium-high. Add the seasoned chicken pieces and sear each side for 2-3 minutes until lightly browned. This step locks in flavor and gives the chicken a nice crust. Remove the chicken and set aside with the onions.
- Build the Flavorful Sauce Base: Reduce heat to medium and add a splash of balsamic vinegar to deglaze the pot, scraping up any browned bits stuck to the bottom. Cook this for about 1 minute to let the vinegar reduce slightly. Then sprinkle the flour over the pan, stirring continuously for another minute to cook off the raw flour taste. Gradually whisk in the beef broth, add the thyme and bay leaf, and bring everything to a gentle simmer.
- Combine Chicken, Rice, and Onions: Return the caramelized onions and seared chicken to the pot. Stir in the rinsed rice and ensure it’s evenly distributed and fully submerged in the liquid mixture. This layering ensures the flavors meld as the rice cooks.
- Cook the Rice: Bring the pot to a simmer, then reduce heat to low. Cover the pot tightly and cook for about 18-20 minutes until the rice is tender and most of the liquid has been absorbed. After cooking, let it rest, still covered, for 5-10 minutes to finish steaming and allow flavors to develop fully.
- Finish with Cheese: Remove the lid, fluff the rice gently with a fork, and discard the bay leaf. Sprinkle the grated Gruyère cheese evenly over the top. If your pot is oven-safe, place it under a broiler for a few minutes until the cheese melts and turns bubbly and golden. If not, cover the pot and let the cheese melt on the stovetop for 3-5 minutes.
- Serve: Serve the dish hot, garnished with fresh thyme leaves or chopped chives for a fresh herbal touch that complements the rich flavors.
Notes
- Be patient when caramelizing onions; low and slow cooking is key to developing deep, sweet flavor.
- Using boneless, skinless thighs keeps the chicken juicy, but breasts can be used for a leaner option.
- Rinsing the rice removes excess starch and prevents it from becoming sticky.
- If you don’t have a broiler-safe pot, simply cover and melt the cheese on the stovetop.
- For a vegetarian version, substitute the chicken with mushrooms and use vegetable broth instead of beef broth.
