Creamy French Onion Chicken Rice (Printable)

Tender chicken and rice in a rich, creamy sauce with deeply caramelized onions and melted Gruyère cheese.

# What you'll need:

→ Meats

01 - 4 boneless, skinless chicken breasts

→ Vegetables

02 - 2 large yellow onions, thinly sliced
03 - 2 cloves garlic, minced
04 - 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme

→ Pantry

05 - 1 cup long-grain white rice, rinsed
06 - 2 cups low-sodium chicken broth
07 - 1 tablespoon olive oil
08 - 1 tablespoon unsalted butter

→ Dairy

09 - 1 cup heavy cream
10 - 1 cup shredded Gruyère or Swiss cheese

→ Seasonings

11 - 1 teaspoon salt
12 - ½ teaspoon black pepper

# Directions:

01 - Heat olive oil and butter in a large skillet or Dutch oven over medium heat. Add the sliced onions and cook, stirring often, until deeply caramelized, about 15-18 minutes.
02 - Add minced garlic and thyme to the caramelized onions; cook for 1 minute until fragrant.
03 - Season chicken breasts on both sides with salt and pepper, then nestle into the caramelized onions. Sear each side for 2-3 minutes until lightly browned.
04 - Add the rinsed rice around the chicken, then pour in the chicken broth. Bring to a gentle simmer.
05 - Cover with a lid, reduce heat to low, and cook for 18-20 minutes until rice is tender and chicken is cooked through.
06 - Stir in the heavy cream and shredded Gruyère, allowing the cheese to melt and the sauce to thicken for 2-3 minutes.
07 - Taste and adjust seasoning as needed. Garnish with extra thyme if desired. Serve hot.

# Expert Suggestions:

01 -
  • Everything cooks in one pan so you get all those flavors melding together with minimal cleanup
  • The rice absorbs every drop of that French onion goodness while the chicken stays impossibly tender
  • It tastes like something that took hours but comes together in under an hour
02 -
  • Do not rush the onions – that 15 minute cook time is non negotiable for developing that deep French onion flavor
  • Rinse your rice thoroughly or the starch will make your sauce gloppy instead of creamy
  • Let the pan rest covered for 5 minutes after cooking so the rice finishes absorbing all those liquids
03 -
  • Pound the chicken to even thickness so nothing dries out while you wait for the rice to finish
  • Leftovers reheat surprisingly well though you might need to splash in a little extra cream or broth

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