One-Pot French Onion Chicken & Rice Recipe

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Golden chicken seared to perfection, nestled in deeply caramelized onions and simmered alongside creamy rice—this One-Pot French Onion Chicken & Rice is your new go-to for cozy, flavorful dinners. With just one pot and minimal prep, you get layers of slow-cooked flavor in a fraction of the time.

The inspiration? French onion soup. But instead of sipping, you’re diving in fork-first. This dish captures all the savory, sweet, and umami-rich character of that classic soup, transforming it into a hearty meal that satisfies both comfort food cravings and weeknight convenience.

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Ingredients for this One-Pot French Onion Chicken & Rice Recipe

• 1.5 lbs boneless, skinless chicken thighs or breasts, cut into chunks
• 2 tablespoons olive oil
• 2 large yellow onions, thinly sliced
• 1 tablespoon unsalted butter
• 1 teaspoon sugar
• 2 garlic cloves, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• Salt and black pepper, to taste
• 1 cup uncooked white rice (long grain or jasmine)
• 2 cups beef broth
• 1 cup shredded Gruyère or Swiss cheese (optional, for topping)
• Fresh chopped parsley, for garnish

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Step 1: Caramelize the Onions

Heat olive oil and butter in a large heavy-bottomed skillet or Dutch oven over medium heat. Add sliced onions, a pinch of salt, and the sugar. Cook, stirring often, for 20-25 minutes until the onions are deeply golden and caramelized.

Step 2: Sear the Chicken

Push the onions to the side of the pot and add the chicken pieces to the same pan. Season with salt, pepper, thyme, and oregano. Sear for 2-3 minutes per side until lightly browned. Stir in the garlic and cook for 1 more minute.

Step 3: Add the Rice

Sprinkle the rice over the chicken and onions, then pour in the beef broth. Give everything a gentle stir to combine and bring the mixture to a light boil.

Step 4: Simmer and Cook

Reduce heat to low, cover, and let it simmer for 18-22 minutes or until the rice is tender and has absorbed most of the liquid. Stir once or twice during cooking to prevent sticking.

Step 5: Finish and Serve

Turn off the heat. If using, sprinkle shredded Gruyère or Swiss cheese over the top and cover again for 5 minutes to melt. Garnish with chopped parsley before serving.

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Frequently Asked Questions

Can I use chicken breasts instead of thighs?

Yes, chicken breasts work well here. Just be sure not to overcook them so they stay tender and juicy.

What kind of onions should I use?

Yellow onions are ideal for their balance of sweetness and depth, but white onions can work in a pinch.

Can I use brown rice instead?

You can, but you’ll need to increase the cooking time and broth. Brown rice takes longer and may need about 2.5 cups of broth.

Is it okay to skip the cheese?

Absolutely. The cheese adds a melty, savory finish, but the dish is still rich and delicious without it.

How can I make this dairy-free?

Skip the butter and cheese, and use olive oil instead. The flavor will still be robust and comforting.

Can I make this in advance?

Yes! This dish reheats well, making it perfect for meal prep. Just follow the storage instructions above.

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