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French Onion Chicken Rice Recipe
Ben Carraoli

French Onion Chicken Rice Recipe

I recently tried making French Onion Chicken Rice, and I have to say—it completely changed my dinner game. The combination of savory caramelized onions, tender chicken, and fluffy rice is irresistible. I love that it feels hearty and comforting without being overly complicated. Making this dish gave me that cozy, homemade satisfaction I crave on busy weeknights.
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Prep Time 15 minutes
Cook Time 35 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil – helps brown the chicken perfectly and adds rich flavor.
  • 1 pound boneless skinless chicken thighs – more flavorful and tender than chicken breast.
  • Salt and pepper to taste – enhances the natural flavors of chicken and onions.
  • 2 large yellow onions thinly sliced – caramelizes beautifully for that sweet, deep flavor.
  • 3 cloves garlic minced – adds aromatic depth to the dish.
  • 1 teaspoon fresh thyme leaves – fresh herbs give a brighter more vibrant taste.
  • 1 cup long-grain white rice – cooks evenly and absorbs the onion broth perfectly.
  • 2 ½ cups chicken broth – using low-sodium broth gives control over saltiness.
  • 1 tablespoon Worcestershire sauce – enhances the umami flavor.
  • ½ cup shredded Gruyère or Swiss cheese – melts beautifully on top for a rich finish.

Method
 

  1. Start by seasoning the chicken thighs with salt and pepper. Heat olive oil in a skillet over medium-high heat and sear the chicken until golden brown on both sides. Remove from the pan and set aside while you cook the onions.
  2. Reduce the heat to medium and add sliced onions to the same skillet. Stir occasionally, letting them cook slowly until deep golden brown. Add garlic and thyme in the last 2 minutes to release their aroma.
  3. Add uncooked rice to the skillet and stir to coat with onion mixture. Pour in chicken broth and Worcestershire sauce, then return the chicken to the pan. Bring to a simmer, cover, and cook until the rice is tender and chicken is fully cooked.
  4. Once the rice is done, sprinkle shredded Gruyère or Swiss cheese over the top. Cover the pan for a few minutes to let the cheese melt perfectly. Serve immediately for a warm, comforting meal.

Notes

  • Use fresh thyme instead of dried for a brighter, herby flavor.
  • Don’t rush the onions—they need at least 15 minutes to properly caramelize.
  • Make sure the chicken is seared before simmering to lock in juices.
  • Taste the broth before adding salt; Worcestershire sauce adds saltiness already.
  • For extra creaminess, stir in a small splash of cream just before serving.