French Onion Chicken and Rice Recipe
Weeknight meals made easy! This French Onion Chicken and Rice recipe is loaded with tender chicken, golden onions, and perfectly cooked rice.
Equipment
- Large skillet or sauté pan
- Wooden spoon or silicone spatula
- Chef’s knife
- Cutting board
- Measuring cups and spoons.
- Lid for skillet
- Serving spoon
Ingredients
- 4 boneless skinless chicken thighs (or breasts, if preferred)
- 2 large yellow onions thinly sliced
- 3 cloves garlic minced
- 1 cup long-grain white rice rinsed
- 2 ½ cups chicken broth homemade or low-sodium store-bought
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 teaspoon dried thyme or 1 tablespoon fresh, chopped
- ½ teaspoon black pepper
- 1 teaspoon salt adjust to taste
- ½ cup grated Gruyère cheese optional, for topping
- Fresh parsley chopped (for garnish)
Instructions
- Caramelize the onions: Heat a large skillet over medium heat and add 2 tablespoons of butter and 1 tablespoon of olive oil. Add the sliced onions, a pinch of salt, and cook slowly for 15-20 minutes, stirring occasionally until they turn golden brown and sweet. Patience is key here; don’t rush it.
- Prepare the chicken: While the onions are caramelizing, season the chicken thighs with salt, pepper, and half the thyme.
- Brown the chicken: Push the caramelized onions to the side of the skillet and add the remaining olive oil. Place the chicken in the pan, skin-side down if using thighs with skin. Sear each side for 3-4 minutes until golden brown.
- Add garlic and rice: Mix in the minced garlic with the onions, sauté for 30 seconds until fragrant, then stir in the rinsed rice. Let it toast slightly for 2 minutes—it adds a subtle nuttiness.
- Pour in the broth: Slowly add 2 ½ cups of chicken broth. Stir everything together, making sure the rice is evenly distributed and submerged in the liquid. Bring to a gentle boil.
- Simmer and cover: Reduce the heat to low, cover the skillet, and let it simmer for 20 minutes. Avoid lifting the lid too often; this helps the rice absorb the liquid fully.
- Optional cheesy finish: If you’re adding Gruyère, sprinkle it on top during the last 5 minutes of cooking and cover until melted.
- Garnish and serve: Remove from heat, let it sit for 5 minutes, then sprinkle with fresh parsley. Scoop generous portions onto plates and enjoy the comforting flavors.