Description
Cozy French Onion Chicken Rice Bake: Our familys go-to one-pan dinner! Tender chicken, sweet caramelized onions, & cheesy rice for ultimate comfort.
Ingredients
Scale
- Skillet Stars:
- 3 large yellow or sweet onions, thinly sliced
- 2 cups cooked chicken, shredded or diced
- 1.5 cups Arborio rice
- Flavor Foundation:
- 4 cups beef broth (low-sodium preferred)
- 1/2 cup dry white wine (like Sauvignon Blanc)
- 2 cloves garlic, minced
- 2 sprigs fresh thyme
- Cheesy Topping:
- 1.5 cups Gruyère cheese, shredded
- Pantry Essentials:
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- Salt and freshly ground black pepper, to taste
Instructions
- Caramelize Those Onions:: Okay, first things first, grab your biggest oven-safe skillet – a cast iron one is my favorite for this French Onion Chicken Rice Bake. Melt the butter with a drizzle of olive oil over medium-low heat. Add your thinly sliced onions. This is where patience is key, darling. Stir them often, letting them slowly turn golden brown and sweet, about 20-25 minutes. Don’t rush it; this slow process is what builds that incredible depth of flavor. I’ve definitely tried to crank up the heat before, and let me tell you, burnt onions are not a good base for anything. You want them soft, jammy, and deeply colored.
- Build the Flavor Base:: Once your onions are beautifully caramelized, toss in the minced garlic and fresh thyme sprigs. Stir for just about a minute until you can really smell that amazing aroma – but don’t let the garlic burn! Then, pour in the dry white wine. Scrape up all those delicious browned bits from the bottom of the pan; that’s flavor gold right there! Let the wine simmer and reduce for a couple of minutes until it’s almost gone. This step adds a crucial layer of complexity to our French Onion Chicken Rice Bake, honestly.
- Add the Rice and Broth:: Now, stir in the Arborio rice, letting it toast for a minute or two until the edges look slightly translucent. This helps it absorb the liquid better, I’ve found. Pour in the beef broth and bring it to a gentle simmer. Give it a good stir to make sure the rice isn’t sticking to the bottom. This is where the magic starts to happen for our French Onion Chicken Rice Bake; you’ll see the liquid start to get absorbed, creating that lovely, creamy base. I always taste the broth here to adjust salt if needed, because seasoned layers are happy layers!
- Stir in Chicken and Simmer:: Once the broth is simmering, stir in your cooked, shredded chicken. Cover the skillet tightly with a lid or foil. Reduce the heat to low and let it cook for about 15-18 minutes, or until most of the liquid has been absorbed and the rice is tender. Resist the urge to peek too much! That steam is doing important work. I’ve definitely lifted the lid too early, and the rice took ages to cook, so learn from my impatience for your French Onion Chicken Rice Bake!
- Top with Cheese and Bake:: Remove the skillet from the heat. Give the French Onion Chicken Rice Bake a gentle fluff with a fork. Sprinkle that glorious shredded Gruyère cheese generously all over the top. Pop the uncovered skillet into a preheated oven at 375°F (190°C) for about 10-15 minutes, or until the cheese is beautifully melted, bubbly, and slightly golden brown. Keep an eye on it; every oven is a little different, and you want that perfect cheesy crust, not a burnt one. I once forgot it in there while chatting, and oops, a little too toasty!
- Rest and Serve:: Once the cheese is perfectly golden, carefully remove the skillet from the oven. Let the French Onion Chicken Rice Bake rest for about 5 minutes before serving. This resting period allows the flavors to meld and the rice to settle, ensuring every spoonful is pure comfort. Garnish with a little extra fresh thyme if you’re feeling fancy. It looks so inviting, and the smell? Oh my goodness, it’s pure heaven, honestly. Get ready for some serious compliments!