Description

This comforting French Onion Chicken Rice combines the rich, caramelized flavors of French onion with tender chicken and creamy Gruyère cheese for a hearty one-pot meal. Sautéed onions melt into the rice with herbs, white wine, and broth, creating a savory base that is elevated by melted cheese and savory chicken pieces—perfect for a cozy weeknight dinner.

Ingredients

For the Onion Base

2 tablespoons unsalted butter
2 pounds yellow onions (about 2 large or 4 medium), sliced about 1/4-inch thick (about 7 cups)
1 tablespoon fresh thyme leaves (from 1/4 medium bunch), plus more for garnish
2 teaspoons kosher salt, divided, plus more as needed
1/2 teaspoon freshly ground black pepper, plus more as needed
1/4 cup dry white wine

For the Rice and Chicken

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-size pieces
6 ounces Gruyère cheese, shredded (about 1 1/2 cups), divided

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Instructions

Caramelize the Onions: In a large skillet or Dutch oven, melt the butter over medium heat. Add the sliced onions and cook, stirring occasionally, for 15-20 minutes until they become golden brown and caramelized, developing deep sweet flavors, which form the base of the dish.
Season and Add Thyme: Stir in fresh thyme leaves, 1 teaspoon of kosher salt, and black pepper. Continue to cook for another 1-2 minutes to let the herbs and seasoning infuse into the onions.
Deglaze with Wine: Pour in the dry white wine and cook for about 2 minutes, scraping up any browned bits stuck to the bottom of the pan to incorporate those rich flavors into the mixture.
Add Rice and Liquids: Stir in the long-grain white rice, chicken broth, and milk. Bring the mixture to a gentle simmer, then reduce heat to low. Cover the pot and cook for 15 minutes, allowing the rice to absorb the flavorful liquid.
Cook the Chicken: While the rice cooks, heat a separate skillet over medium heat. Add the bite-size chicken pieces, seasoning them with the remaining teaspoon of kosher salt and a pinch of black pepper. Cook for 6-8 minutes, stirring occasionally, until the chicken is fully cooked through and lightly browned.
Combine Chicken and Cheese: Once the rice has absorbed all the liquid, stir in the cooked chicken and 3/4 of the shredded Gruyère cheese. Mix well so the hot rice melts the cheese, creating a creamy texture throughout.
Finish with Additional Cheese: Sprinkle the remaining Gruyère cheese evenly over the top of the rice and chicken mixture. Cover and cook for another 2-3 minutes, allowing the cheese to melt completely and form a delicious topping.
Garnish and Serve: Garnish the dish with additional fresh thyme leaves for a pop of color and herbal brightness. Serve hot for a rich, flavorful one-pot meal.

Notes

Use yellow onions for their natural sweetness when caramelizing.
If you prefer, chicken thighs add more flavor and keep the meat moist, but breasts work well too.
Gruyère cheese adds a nutty, creamy flavor, but Swiss or mozzarella can be substituted if unavailable.
For a dairy-free version, substitute milk and cheese with plant-based alternatives.
Make sure to slice onions uniformly for even caramelization.
Adjust seasoning with salt and pepper to taste before serving.