One-Pot French Onion Chicken Rice Recipe

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Golden, juicy chicken resting on a bed of buttery, caramelized onions and fluffy rice—this One-Pot French Onion Chicken Rice is the kind of dish that makes you want to cozy up at the table and never leave. The combination of sweet, slow-cooked onions and savory chicken creates an aroma that fills the kitchen with the promise of comfort food perfection. It’s rustic yet elegant, simple to make, and deeply flavorful.

Every bite carries that rich, slightly sweet essence of French onion soup—thanks to deeply caramelized onions and a splash of broth—all melded together with tender chicken and perfectly cooked rice. Ideal for busy weeknights or lazy Sunday dinners, this one-pot wonder delivers hearty satisfaction without the mess of multiple pans.

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Ingredients for this One-Pot French Onion Chicken Rice Recipe

• 2 tablespoons olive oil
• 2 large onions, thinly sliced
• 4 boneless, skinless chicken breasts or thighs
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon dried thyme (or fresh if available)
• 2 cloves garlic, minced
• 1 cup long grain white rice
• 2 cups beef or chicken broth (low sodium preferred)
• 1 tablespoon Worcestershire sauce
• 1 cup shredded Gruyère or Swiss cheese (optional, for a melty top)
• Fresh chopped parsley, for garnish

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Step 1: Caramelize the Onions

Heat the olive oil in a large, deep skillet or Dutch oven over medium-low heat. Add the sliced onions and a pinch of salt. Cook slowly, stirring occasionally, for 20–25 minutes until the onions are soft, deeply golden, and caramelized. Don’t rush this step—it’s key to building that rich French onion flavor.

Step 2: Sear the Chicken

Push the onions to one side of the pan and increase the heat to medium-high. Season the chicken with salt, pepper, and thyme, then add it to the pan. Sear each side for about 3–4 minutes, until golden brown. The chicken doesn’t need to be fully cooked yet—it’ll finish cooking with the rice.

Step 3: Add Garlic and Rice

Stir in the minced garlic and rice, allowing it to toast lightly for 1–2 minutes. This deepens the flavor and helps the rice absorb the delicious pan drippings.

Step 4: Pour in the Broth and Worcestershire

Slowly pour in the broth and Worcestershire sauce, scraping up any browned bits from the bottom of the pan. Nestle the chicken back into the mixture if you removed it earlier. Bring the mixture to a simmer.

Step 5: Cover and Cook

Reduce the heat to low, cover the pan, and let everything simmer gently for 18–20 minutes, or until the rice is tender and the chicken is cooked through. Avoid lifting the lid to keep the steam locked in.

Step 6: Add Cheese (Optional)

If you’re adding cheese, sprinkle it over the top in the final 2 minutes of cooking, then cover again to let it melt. This adds a lovely French onion soup vibe to the dish.

Step 7: Garnish and Serve

Turn off the heat and let the dish rest, covered, for 5 minutes. Fluff the rice slightly, garnish with fresh parsley, and serve warm.

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Storage Instructions

One-Pot French Onion Chicken Rice stores beautifully, making it a great meal prep option or next-day lunch.

• Refrigerator: Allow the dish to cool completely before transferring it to an airtight container. It will stay fresh for up to 4 days in the fridge.
• Freezer: You can freeze portions for up to 2 months. Just make sure the rice is fully cooled before freezing. Use freezer-safe bags or containers.
• Reheating: Reheat gently on the stovetop with a splash of broth or water to loosen up the rice. You can also microwave it in 1-minute intervals, covered, until heated through.

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Estimated Nutrition (Per Serving — Based on 4 Servings)

• Calories: 430
• Protein: 36g
• Carbohydrates: 32g
• Fat: 18g
• Saturated Fat: 6g
• Cholesterol: 95mg
• Sodium: 540mg
• Fiber: 2g
• Sugar: 4g

Note: Nutrition may vary slightly depending on cheese usage and broth type.

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Frequently Asked Questions

What kind of rice works best for this recipe?

Long grain white rice is ideal because it stays fluffy and doesn’t get mushy. Avoid instant or quick-cook rice for this one-pot dish.

Can I make this with brown rice?

Yes, but you’ll need to increase the liquid slightly and extend the cooking time by 15–20 minutes. Keep an eye on it to avoid drying out.

Can I use rotisserie chicken?

You can, but you’ll miss out on the seared flavor. If using pre-cooked chicken, stir it in during the last 10 minutes of rice cooking.

Is this recipe gluten-free?

Yes, if you use gluten-free Worcestershire sauce and broth, the rest of the ingredients are naturally gluten-free.

What can I substitute for Gruyère cheese?

Swiss, provolone, or even mozzarella can work. Or skip the cheese altogether for a dairy-free version.

Can I add vegetables?

Absolutely! Mushrooms, spinach, or peas pair well. Add mushrooms while sautéing the onions or stir in leafy greens near the end.

How can I make this spicier?

Add crushed red pepper flakes when cooking the garlic or a splash of hot sauce when serving.

Does it work in a slow cooker?

You can adapt it! Sear the chicken and onions first, then transfer everything to a slow cooker and cook on low for 4–5 hours.

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