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French Onion Chicken and Rice Bake Recipe
Ben Carraoli

French Onion Chicken and Rice Bake Recipe

When I first made this French Onion Chicken and Rice Bake, I was blown away by how flavorful and comforting it turned out. I was craving something cozy but not too complicated, and this dish hit the spot. It reminded me of my favorite French onion soup—but way more satisfying as a full meal.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 5
Course: Dinner
Calories: 520
Ingredients Method

Ingredients
  

  • 6 –8 bone-in skin-on chicken thighs (about 2 pounds) – Skin-on gives it that beautiful golden top and extra moisture.
  • 2 tablespoons olive oil divided – Helps get that crisp skin and caramelize the onions.
  • 3 large yellow onions thinly sliced – The base of the flavor; avoid using sweet onions as they change the profile.
  • 2 tablespoons unsalted butter – Adds richness to the caramelized onions.
  • 2 teaspoons fresh thyme leaves or 1 teaspoon dried – Brings herbaceous depth to the dish.
  • 2 cloves garlic minced – Essential for that warm, aromatic touch.
  • 1 tablespoon all-purpose flour – Slightly thickens the onion mixture to blend into the rice.
  • 1/2 cup dry white wine or use more beef broth if avoiding alcohol – De-glazes and lifts all the flavor stuck in the pan.
  • 1 1/2 cups low-sodium beef broth – Forms the liquid base to cook the rice.
  • 1 1/2 cups uncooked long-grain white rice rinsed – Rinsing helps remove extra starch so it doesn’t clump.
  • 1 cup shredded Gruyère cheese about 4 ounces – Melts perfectly for that gooey topping.
  • 1/4 cup grated Parmesan cheese – For extra savory nutty flavor on top.
  • 1 tablespoon fresh parsley chopped – Adds color and freshness before serving.
  • Salt and freshly ground black pepper to taste – Season each step for the best flavor.

Method
 

  1. Start by preheating your oven to 375°F (190°C). Pat your chicken thighs dry and season them well with salt and pepper. Heat one tablespoon of olive oil in your oven-safe skillet over medium-high heat. Sear the chicken, skin-side down, for about 5–6 minutes until the skin is nicely golden. Flip and cook for another 2 minutes. Set the chicken aside for now.
  2. In the same skillet, pour in the rest of the olive oil and drop in the butter. Add the thinly sliced onions with a pinch of salt. Let them cook slowly over medium-low heat. Stir every few minutes. It’ll take about 25–30 minutes for the onions to become deeply golden and sweet. In the last 2 minutes, add your garlic and thyme.
  3. Now, sprinkle flour over your caramelized onions. Stir well so the flour coats everything evenly—cook it for one minute to remove the raw taste. Pour in the white wine (or broth), scraping the bottom to release all those tasty browned bits. Let it simmer for 2 minutes. Then add the beef broth and simmer for another 3–4 minutes to thicken slightly.
  4. Next, stir in the rinsed white rice. Make sure it’s evenly mixed with the onion mixture. Season with salt and pepper again if needed.
  5. Now comes the layering. Place the seared chicken thighs on top of the rice and onion mixture, skin-side up. Cover the skillet with foil or a tight-fitting lid and bake for 35 minutes.
  6. After that, remove the cover and sprinkle on the Gruyère and Parmesan cheese. Bake uncovered for another 10–15 minutes until the cheese melts and becomes golden and bubbly. Make sure the chicken reaches an internal temperature of 165°F (75°C).
  7. Let it rest for 10 minutes before sprinkling with fresh parsley and serving.