Creamy French Onion Chicken and Rice – A Comforting One-Pan Classic
A rich, one-skillet dinner combining caramelized onions, seared chicken, creamy rice, and melted cheese — inspired by French onion soup.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4–6 servings 1x
Ingredients
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1.5 lbs boneless, skinless chicken thighs or breasts
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2–3 yellow onions, thinly sliced
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1 ½ cups long-grain white rice
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3 cups beef or chicken broth
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2 cloves garlic, minced
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½ cup heavy cream
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1 cup shredded Gruyère or Swiss cheese, divided
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2 tbsp butter
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1 tbsp olive oil
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1 tsp salt
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½ tsp black pepper
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1 tsp dried thyme or 1 tbsp fresh thyme
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Optional garnish: parsley or extra thyme
Instructions
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In a large skillet, heat butter and oil. Add onions and cook for 20–25 minutes until deeply golden.
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Season chicken with salt and pepper. Push onions aside, sear chicken on both sides until browned. Remove and set aside.
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Add garlic to onions, then stir in rice and toast for 2 minutes.
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Pour in broth. Return chicken to pan and sprinkle with thyme. Cover and simmer 20–25 minutes.
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Stir in cream and half the cheese. Let rest 5 minutes to thicken.
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Top with remaining cheese. Broil 2–3 minutes (optional). Garnish and serve.
Notes
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Use mushrooms or spinach for extra veggies.
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Replace cream with coconut milk for dairy-free.
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Add more broth if rice absorbs liquid too quickly.