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French Onion Chicken and Rice Bake

Close-up of a French onion chicken rice bake with melted cheese and parsley.
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A cozy one-pan casserole that transforms French onion soup flavors into a cheesy chicken-and-rice bake for easy weeknights.

Ingredients

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  • 1 tablespoon olive oil
  • 1.5 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 1 large yellow onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 (10.5 ounce) can condensed French onion soup
  • 1.5 cups chicken broth
  • 1 cup uncooked white rice
  • 0.5 cup sour cream
  • 1 cup shredded Gruyere cheese
  • 0.5 cup shredded Parmesan cheese
  • 2 tablespoons chopped fresh parsley, for garnish

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Add chicken pieces, season with salt and pepper, and cook until browned on all sides, about 5-7 minutes. Remove chicken from skillet and set aside.
  3. Add sliced onion to the skillet and cook, stirring occasionally, until softened and lightly caramelized, about 8-10 minutes. Add minced garlic and cook for 1 minute more until fragrant.
  4. Stir in the condensed French onion soup and chicken broth. Bring to a simmer, scraping up any browned bits from the bottom of the skillet.
  5. Stir in the uncooked rice and return the browned chicken to the skillet.
  6. Cover the skillet tightly with a lid or aluminum foil. Bake for 25-30 minutes, or until the rice is tender and the liquid is absorbed.
  7. Remove the cover and stir in the sour cream until well combined.
  8. Sprinkle the Gruyere and Parmesan cheeses evenly over the top.
  9. Return the skillet to the oven, uncovered, and bake for another 5-10 minutes, or until the cheese is melted and bubbly and lightly golden.
  10. Garnish with fresh parsley before serving.

Notes

  • For a make-ahead option, prepare the casserole up to the point of adding the cheese, let it cool completely, then cover and refrigerate. Bake as directed, adding a few extra minutes to ensure it’s heated through.
  • You can substitute chicken breasts for chicken thighs, but adjust the cooking time as needed to prevent drying out.
  • If you don’t have Gruyere cheese, Swiss or provolone cheese are good alternatives.

Nutrition

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