This French Onion Chicken & Rice is a hearty, comforting dish that combines the rich, caramelized flavor of French onion soup with tender chicken, creamy rice, and gooey Gruyere cheese. It’s the ultimate one-dish meal that’s perfect for family dinners or entertaining guests. With layers of flavor and a luxurious texture, this dish is sure to become a favorite.
Why You’ll Love This Recipe
- Rich Flavors: Caramelized onions and Gruyere cheese give this dish a classic French onion soup taste.
- Creamy and Hearty: The combination of cream, rice, and chicken makes it a satisfying meal.
- Perfect for Leftovers: Reheats beautifully, making it ideal for meal prep.
- Crowd-Pleaser: Great for family gatherings or potlucks.
Ingredients
- 3 tablespoons butter, divided
- 3 tablespoons extra virgin olive oil, divided
- 3 pounds sweet onions (about 4 large), halved and sliced into thick slices
- 1 tablespoon fresh garlic, minced
- 1½ teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon dried tarragon
- 1 teaspoon dried thyme
- ⅓ cup brandy or white wine
- 1 tablespoon Worcestershire sauce
- 8 ounces button mushrooms, sliced
- 1½ cups uncooked white rice
- 2 cups baby spinach, packed (about 2–3 ounces)
- 3 cups chicken stock (homemade or store-bought)
- 1 cup heavy cream
- 3–4 cups cooked chicken, torn into bite-sized pieces (rotisserie or homemade)
- 4 ounces Gruyere Swiss cheese, shredded
Step-by-Step Instructions
Step 1: Caramelize the Onions
- Melt 2 tablespoons butter with 2 tablespoons olive oil in a large nonstick skillet over medium-low heat.
- Add the sliced onions to the skillet and cook, undisturbed, for 15 minutes. Stir and cook for another 15 minutes.
- Continue cooking, stirring occasionally, for 10–15 minutes more until the onions are deeply caramelized.
- Turn the heat to medium and stir in garlic, salt, pepper, tarragon, and thyme. Cook for 1 minute.
- Add brandy or wine (off heat to prevent flare-ups) and cook until the liquid evaporates, about 5 minutes.
- Stir in Worcestershire sauce and remove from heat. Set aside.
Step 2: Prepare the Rice and Mushrooms
- Heat a medium pot or large saucepan over medium-high heat. Add the sliced mushrooms dry (without oil or butter) and cook until browned, about 5–10 minutes.
- Add the remaining butter and olive oil to the pot. Once melted, stir in the rice and cook for 5 minutes to lightly toast it.
- Add the spinach and cook until just wilted, about 1 minute.
- Pour in the chicken stock, bring to a simmer, and reduce the heat to low. Cover and cook for 15 minutes.
Step 3: Assemble the Casserole
- Remove the lid from the rice mixture and stir in the heavy cream and chicken. Heat until warmed through.
- Spray a 9×13-inch casserole dish with cooking spray and pour the rice mixture into the dish.
- Spread the caramelized onions evenly over the top of the rice mixture.
- Sprinkle shredded Gruyere cheese over the onions.
Step 4: Broil and Serve
- Place the casserole under the broiler and broil just until the cheese is melted, golden brown, and bubbly.
- Serve immediately and enjoy this rich, creamy dish!
Kitchen Equipment Needed
- Large nonstick skillet
- Medium pot or large saucepan
- 9x13x3-inch casserole dish
- Whisk
- Spatula
Serving and Storage Tips
- Serving: Pair this dish with a simple green salad or steamed vegetables for a complete meal.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat in the oven at 350°F or in the microwave until warmed through.
- Freezing: Freeze in individual portions for up to 3 months. Thaw in the refrigerator overnight before reheating.
Variations
- Vegetarian Option: Swap the chicken for sautéed tofu or additional mushrooms.
- Cheese Swap: Use shredded mozzarella or provolone if Gruyere is unavailable.
- Low-Carb: Substitute cauliflower rice for regular rice to reduce carbs.
- Herb Variations: Experiment with fresh rosemary or parsley for a different flavor profile.
Helpful Notes and Tips
- Caramelized Onions: Don’t rush this step. Slow cooking the onions brings out their natural sweetness and deep flavor.
- Rice Texture: Ensure the rice is slightly undercooked before adding the cream and chicken—it will finish cooking in the casserole.
- Broiler Watch: Keep a close eye on the casserole under the broiler to avoid burning the cheese.
- Chicken Prep: Rotisserie chicken works wonderfully, saving time without compromising flavor.
Frequently Asked Questions
Can I make this dish ahead of time?
Yes, assemble the casserole up to the broiling step and refrigerate for up to 24 hours. Broil just before serving.
Can I use a different type of onion?
Sweet onions are ideal, but yellow or white onions can work in a pinch.
What can I substitute for brandy or white wine?
Use chicken stock or apple cider for a non-alcoholic alternative.
Can I use brown rice instead of white rice?
Yes, but adjust the cooking time and liquid according to the package instructions for brown rice.
Is there a lighter option for the cream?
You can use half-and-half or evaporated milk for a lighter version, though it may alter the richness slightly.
French Onion Chicken & Rice is a dish full of comforting flavors and creamy textures, perfect for satisfying any craving. Make this recipe for a cozy family dinner or impress guests with its elegance and depth of flavor. Enjoy!