Go Back
French Onion Chicken Rice Recipe
Ash Tyrrell

French Onion Chicken Rice Recipe

I made this French onion chicken rice recipe on a cozy evening when I wanted something comforting but still easy enough for a weeknight. As the onions slowly caramelized, my kitchen smelled just like classic French onion soup.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • Boneless skinless chicken thighs (1½ pounds) – Juicier than chicken breasts and less likely to dry out while baking with rice.
  • Long-grain white rice 1½ cups – Cooks evenly and absorbs the onion-rich broth without becoming mushy.
  • Yellow onions thinly sliced (3 large) – Best for caramelizing because they turn sweet and golden, forming the base flavor.
  • Garlic minced (3 cloves) – Adds aromatic depth and balances the sweetness of the onions.
  • Low-sodium beef broth 3 cups – Creates the classic French onion soup flavor while allowing better salt control.
  • Olive oil 2 tablespoons – Helps soften and brown the onions evenly during caramelization.
  • Unsalted butter 2 tablespoons – Adds richness and enhances the savory onion flavor without overpowering saltiness.
  • Fresh thyme 1 teaspoon, or ½ teaspoon dried – Brings an earthy, herby note that pairs perfectly with onions and beef broth.
  • Salt 1 teaspoon, adjust to taste – Seasons the dish gradually; taste carefully since broth already contains salt.
  • Black pepper ½ teaspoon – Adds mild heat and balances the richness of the cheese and butter.
  • Gruyère cheese freshly grated (1 cup) – Melts smoothly and delivers the signature French onion finish; fresh-grated works best.

Method
 

  1. Start by slicing the onions thinly and seasoning the chicken with salt and pepper. I like to have everything ready before turning on the stove because once the onions start cooking, they need attention. Preheating the oven early also saves time later.
  2. Heat olive oil and butter in your skillet over medium heat and add the onions. Cook them slowly, stirring often, until they turn golden brown and soft. This step takes patience, but it’s where most of the flavor comes from.
  3. Once the onions are deeply caramelized, stir in the garlic and thyme. Let them cook for about 30 seconds until fragrant. This short step wakes up the herbs and prevents the garlic from burning.
  4. Stir the rice into the onion mixture so it gets coated in all that flavor. Pour in the beef broth and gently scrape the bottom of the pan. Bring everything to a light simmer so the rice can start absorbing liquid.
  5. Place the seasoned chicken thighs on top of the rice mixture. Press them down slightly so they’re partially submerged. This helps the chicken stay moist while baking.
  6. Cover the skillet tightly with foil and transfer it to the oven. Bake until the rice is tender and the chicken is fully cooked. The steam trapped inside ensures even cooking.
  7. Remove the foil, sprinkle grated Gruyère over the top, and return the skillet to the oven uncovered. Bake just until the cheese melts and becomes lightly golden. Let it rest for a few minutes before serving.

Notes

  • I always slice the onions evenly so they caramelize at the same rate.
  • If the onions start sticking, I add a tablespoon of water instead of more oil.
  • I let the dish rest for 5 minutes before serving so the rice sets properly.
  • I grate the cheese fresh because pre-shredded cheese doesn’t melt as smoothly.