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French Onion Chicken Rice Bake in a glass casserole dish with a golden cheesy crust and fresh parsley garnish.
Linda

French Onion Chicken Rice Bake

Caramelized onions, tender chicken, and creamy rice bake together under a blanket of melted Gruyere for the ultimate cozy dinner.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American, French-Inspired
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

For the Onions
  • 3 large yellow onions sliced into thin half-moons
  • 3 tbsp unsalted butter
  • 1 tsp fresh thyme leaves only, or 1/2 tsp dried
For the Chicken and Rice
  • 1.5 lbs boneless skinless chicken thighs cut into 1-inch pieces
  • 1.5 cups long-grain white rice uncooked, rinsed
  • 3 cups low-sodium chicken broth warmed
  • 0.5 cup dry white wine or additional broth
  • 1 tbsp Worcestershire sauce
For the Topping
  • 6 oz Gruyere cheese shredded (about 1.5 cups)
  • 2 tbsp fresh parsley chopped, for garnish

Equipment

  • Large oven-safe skillet or Dutch oven
  • 9x13 inch baking dish (if skillet isn't oven-safe)

Method
 

Caramelize the Onions
  1. Melt butter in a large oven-safe skillet over medium-low heat. Add onions and cook, stirring occasionally, until deeply golden and jammy, 25-30 minutes. Add thyme in the last 5 minutes. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Remove half the onions to a bowl and set aside.
Brown the Chicken
  1. Increase heat to medium-high. Season chicken with salt and pepper, then add to the skillet with the remaining onions. Cook until golden brown on all sides, about 6-8 minutes. The chicken does not need to be cooked through at this point.
Build the Bake
  1. Stir in the rinsed rice, warm broth, white wine, and Worcestershire sauce. Scrape up any browned bits from the bottom of the pan. Bring to a simmer, then reduce heat to low and cook for 5 minutes to partially hydrate the rice.
  2. Preheat oven to 375F. If your skillet isn't oven-safe, transfer the mixture to a greased 9x13 inch baking dish. Spread the reserved caramelized onions over the top, then sprinkle evenly with Gruyere. Cover tightly with foil and bake for 25 minutes.
  3. Remove foil and continue baking until cheese is bubbling and lightly browned, about 10-15 minutes more. Let rest for 10 minutes before serving. Garnish with fresh parsley.

Notes

Don't rush the onions - true caramelization takes time and builds the foundation of flavor. If the top browns too quickly, tent loosely with foil. Assemble the entire dish up to 4 hours ahead and refrigerate; add 10 minutes to the covered baking time if starting cold.