Description
Rich, cheesy, and packed with savory flavor, this French Onion Chicken Rice Casserole is the kind of cozy, no-fuss dinner everyone looks forward to.
Ingredients
Scale
For the Chicken
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt and pepper, to taste
- 2 tablespoons olive oil
For the Onion & Rice Mixture
- 2 large onions, thinly sliced
- 1 tablespoon butter
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme (or ½ teaspoon dried thyme)
- 2 tablespoons all-purpose flour
- 1 ½ cups uncooked white rice
- 3 cups chicken broth
For Topping
- 1 cup shredded Gruyère or Swiss cheese
Instructions
- Preheat & Prep – Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking and ease cleanup.
- Cook the Chicken – Heat olive oil in a large skillet over medium heat. Season the chicken pieces with salt and pepper, then cook for about 4 minutes until lightly browned but not cooked through. Transfer the chicken to the prepared baking dish, spreading evenly.
- Caramelize the Onions – In the same skillet, add the butter. Over medium heat, sauté the onions with a pinch of salt for 10–12 minutes, stirring occasionally, until they become deep golden and caramelized. Add the garlic and thyme, cooking for 1 minute more until fragrant.
- Add Flour & Broth – Sprinkle the flour over the onions. Stir constantly for 1 minute to remove the raw flour taste and help thicken the sauce. Slowly whisk in the chicken broth while scraping up any browned bits from the bottom of the skillet. Allow to simmer for about 3 minutes until slightly thickened.
- Combine & Assemble – Stir the uncooked rice into the onion-broth mixture. Pour this over the chicken pieces in the casserole dish, gently mixing so the rice is evenly distributed among the chicken.
- Bake Covered – Cover the baking dish tightly with foil and bake for 30 minutes. This will allow the rice to cook and absorb the delicious flavors.
- Add Cheese and Bake Uncovered – Remove the foil, sprinkle the shredded Gruyère (or Swiss) cheese evenly over the top, and return to the oven. Bake uncovered for another 10–12 minutes, or until the rice is tender, cheese is melted, bubbling, and golden brown.
- Rest & Serve – Let the casserole rest for 5 minutes after baking to allow everything to set up nicely before serving warm.
Notes
- Swap Swiss with mozzarella or provolone for a different cheesy twist.
- Add mushrooms to the onion mixture for extra umami.
- Use rotisserie chicken to cut down prep time; just skip the initial browning step.
- Make ahead: assemble casserole up until baking, cover and refrigerate for up to 24 hours.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main-course
- Method: Baking
- Cuisine: French-American fusion
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 580
- Sugar: 5g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 95mg