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One-Pot French Onion Chicken Rice Bake

A scoop taken out of the French Onion Chicken Bake showing melted cheese, chicken, and creamy rice underneath a crispy topping.
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Make this easy French Onion Chicken Rice Bake for a comforting, cheesy dinner. It combines the savory flavor of French onion soup with tender chicken and rice in one dish.

Ingredients

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  • 4 boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 large yellow onion, thinly sliced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup uncooked long-grain white rice
  • 2 cups beef broth
  • 1/2 cup dry white wine (optional, substitute with more broth)
  • 1 cup shredded Gruyère cheese
  • 1/2 cup shredded Provolone cheese
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
  2. Season the chicken breasts on both sides with salt and pepper.
  3. Heat the olive oil in a large oven-safe skillet over medium heat. Add the sliced onions and cook slowly, stirring occasionally, for 10 to 15 minutes until they are deeply caramelized. Stir in the dried thyme during the last minute of cooking.
  4. Remove the onions from the skillet and set them aside. Place the seasoned chicken breasts in the same skillet and sear for 2 to 3 minutes per side until lightly browned. Remove the chicken and set it aside with the onions.
  5. If using wine, pour it into the skillet and scrape up any browned bits from the bottom. Let it simmer for 1 minute. Add the beef broth and bring to a simmer.
  6. Stir the uncooked rice into the broth mixture in the skillet. If you did not use wine, add 1/2 cup extra broth.
  7. Pour the rice and broth mixture into the prepared baking dish. Place the seared chicken breasts on top of the rice mixture. Spoon the caramelized onions evenly over the chicken.
  8. Cover the baking dish tightly with foil. Bake for 30 minutes.
  9. Remove the foil. Sprinkle the Gruyère and Provolone cheeses over the chicken and onions.
  10. Return the dish to the oven, uncovered, and bake for another 10 to 15 minutes, or until the rice is tender, the chicken is cooked through (internal temperature of 165°F or 74°C), and the cheese is melted and bubbly.
  11. Let the dish rest for 5 minutes before serving. Garnish with fresh parsley.

Notes

  • For a richer flavor, use high-quality beef broth.
  • If you skip the searing step, add 5 minutes to the initial covered baking time.
  • You can substitute Gruyère with Swiss cheese for a similar taste.

Nutrition

Find it online: https://miameal.com/french-onion-chicken-rice-bake/