French Onion Chicken Rice Bake (Printer-Friendly)

Savory chicken, caramelized onions, and cheesy rice baked until golden—hearty comfort with minimal fuss.

# What You'll Need:

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01 - 2 large yellow onions, thinly sliced (about 21 ounces)
02 - 2 tablespoons unsalted butter, plus extra for dotting
03 - 1 tablespoon olive oil
04 - 3 garlic cloves, minced
05 - 1.5 cups long grain white rice, rinsed
06 - 1.1 pounds boneless, skinless chicken thighs, cut into large bite-sized pieces
07 - 3 cups beef or chicken stock
08 - 1 teaspoon kosher salt, plus more to taste
09 - 0.5 teaspoon black pepper
10 - 1 teaspoon dried thyme or several sprigs of fresh thyme
11 - 1 teaspoon Worcestershire sauce (optional)
12 - 1 teaspoon sugar (optional, only if onions are not caramelizing well)
13 - 1.5 cups grated Gruyere or Swiss cheese
14 - A small splash of white wine or apple cider vinegar to deglaze (optional)

# Steps to Follow:

01 - Preheat oven to 375°F (190°C). Grease a 9x13 inch (23x33 cm) baking dish or use a large oven-safe skillet.
02 - Warm a large skillet over medium heat. Add butter and olive oil, then add sliced onions with a pinch of salt. Cook, stirring every couple of minutes for 25-35 minutes until deep golden and caramelized. Add a splash of water as needed if the pan dries out.
03 - Stir in minced garlic and thyme; cook for 30 seconds. Add wine or vinegar to deglaze the pan, scraping up any browned bits. Stir in Worcestershire sauce if using.
04 - Push onions to the side or remove most from skillet. Add chicken pieces with salt and pepper. Sear 2-3 minutes per side until lightly browned but not cooked through.
05 - Spread rinsed rice in an even layer in the prepared baking dish. Top with caramelized onions and seared chicken. Pour over the stock and gently stir to ensure rice is mostly submerged. Taste the liquid and adjust salt if needed.
06 - Cover tightly with foil and bake for 35 minutes. Do not uncover during this time to retain steam.
07 - Remove foil and gently stir from edges to center. If rice is tender and liquid mostly absorbed, sprinkle grated cheese over the top. Bake uncovered for 8-12 minutes more until cheese is melted, golden, and bubbly. If rice is still firm, add 0.25 cup hot stock, cover, and bake an additional 10 minutes.
08 - Let the bake rest for 7–10 minutes before serving to allow flavors to meld and the dish to set.

# Extra Suggestions:

01 - Rinsing the rice prevents excess starch and ensures fluffy grains. Salt in stages: with onions, chicken, and after adding broth, but finish seasoning after baking to account for salty cheese.
02 - If substituting condensed French onion soup for stock, reduce added salt and omit sugar; condensed soup is already seasoned.
03 - For a mushroom variation, add 9 ounces (about 250 grams) sliced mushrooms with onions partway through cooking.
04 - For a herby version, stir in lemon zest and chopped parsley before adding cheese for a brighter flavor.
05 - If using chicken breast, watch closely to prevent dryness. For brown rice, add 1 additional cup stock and increase baking time to 60–70 minutes.

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