Description

This One-Pot French Onion Chicken Rice is rich, cheesy, and packed with flavor. Tender chicken, caramelized onions, and fluffy rice cook together in one pan for a cozy, easy dinner that tastes like French onion soup in hearty casserole form.

Ingredients

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2 tbsp olive oil

2 tbsp unsalted butter

2 large yellow onions, thinly sliced

1 tsp sugar

1 1/2 lbs boneless skinless chicken breasts or thighs, cut into bite-sized pieces

1 tsp salt

1/2 tsp black pepper

1 tsp garlic powder

1 tsp dried thyme

1 tsp paprika

1 cup long grain white rice (uncooked)

2 1/2 cups low-sodium chicken broth

1 tbsp Worcestershire sauce

1 tsp Dijon mustard

1 1/2 cups shredded Gruyère cheese (or Swiss/mozzarella blend)

Fresh parsley, chopped (for garnish)

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Instructions

Heat oil and butter in a large deep skillet or Dutch oven over medium heat. Add sliced onions and sugar. Cook for 20–25 minutes, stirring occasionally, until onions are deeply golden and caramelized.
Season the chicken with salt, pepper, garlic powder, thyme, and paprika. Push onions to the side of the pan and add the chicken. Sear chicken for 2–3 minutes per side, until lightly golden (it doesn’t need to be fully cooked).
Stir in the uncooked rice, chicken broth, Worcestershire sauce, and Dijon mustard. Bring to a boil.
Cover, reduce heat to low, and simmer for 20–25 minutes, or until the rice is tender and liquid is absorbed.
Remove from heat, sprinkle cheese evenly over the top, and cover again until cheese melts (about 2–3 minutes).

Garnish with fresh parsley and serve warm!

Notes

You can swap Gruyère for mozzarella or provolone for a more budget-friendly option.
To save time, use rotisserie chicken and add it after the rice is cooked.

This dish makes great leftovers—just reheat gently on the stove or in the microwave.