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Merry

Creamy & Cheesy One-Pot French Onion Chicken & Rice – So Good!

This One-Pot French Onion Chicken Rice is the ultimate comfort meal, combining the deep flavors of caramelized onions, tender chicken, and perfectly seasoned rice—all in a single pot! With rich, savory flavors and a cheesy, melty topping, this dish is perfect for a cozy dinner, meal prep, or a satisfying family meal. Best of all? Minimal cleanup!
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 -6 servings
Course: Main Course
Cuisine: French-Inspired
Ingredients Method Notes

Ingredients
  

For the Chicken and Rice:
  • 4-6 boneless skinless chicken thighs
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 3 large yellow onions thinly sliced
  • 3 cloves garlic minced
  • 1 teaspoon dried thyme or 1 tablespoon fresh thyme
  • 1 bay leaf
  • 1 ½ cups long-grain white rice
  • 3 cups chicken broth
  • 1 teaspoon Worcestershire sauce
  • 1 cup shredded Gruyère or mozzarella cheese
  • Salt and black pepper to taste

Method
 

Prepare the Ingredients:
  1. Thinly slice the onions and mince the garlic.
  2. Season the chicken with salt and black pepper on both sides.
Sear the Chicken:
  1. Heat olive oil in a large skillet or Dutch oven over medium heat.
  2. Add the chicken and cook for 3-4 minutes per side until golden brown.
  3. Remove from the skillet and set aside.
Caramelize the Onions:
  1. In the same skillet, melt the butter over medium-low heat.
  2. Add the sliced onions and a pinch of salt.
  3. Cook for 20-25 minutes, stirring occasionally, until deep golden brown.
Add the Garlic and Herbs:
  1. Stir in the minced garlic, thyme, and bay leaf. Cook for 1-2 minutes until fragrant.
Toast the Rice:
  1. Add the uncooked rice to the skillet, stirring to coat in the onion mixture.
  2. Toast for 1-2 minutes to enhance the flavor.
Simmer Everything Together:
  1. Pour in the chicken broth and Worcestershire sauce, stirring to combine.
  2. Nestle the seared chicken back into the skillet, ensuring it’s partially submerged.
  3. Cover and simmer on low for 20-25 minutes, or until the rice is tender and the chicken is fully cooked.
Add the Cheese:
  1. Sprinkle the shredded cheese over the top.
  2. Cover and let the cheese melt for 2-3 minutes, or broil in the oven for a golden finish.
Serve and Enjoy:
  1. Remove the bay leaf, garnish with fresh thyme, and serve warm.

Notes

  • Use Chicken Breasts: If using chicken breasts instead of thighs, reduce cooking time slightly.
  • Don’t Rush the Onions: Caramelizing them properly adds the best flavor.
  • Use Brown Rice: If using brown rice, increase broth to 3 ½ cups and cook longer.
  • Storage: Refrigerate leftovers for up to 3 days in an airtight container.

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