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French Onion Chicken Rice Bake

French onion chicken rice bake in a white baking dish with melted Gruyere cheese and fresh parsley
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This French Onion Chicken Rice Bake is a cozy, satisfying one-pan meal with tender chicken, flavorful rice, and the classic taste of French onion soup topped with melted Gruyere and mozzarella cheese.

Ingredients

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  • 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 1 large onion, thinly sliced
  • 2 cloves garlic, minced
  • 3 cups beef broth
  • 1 cup uncooked white rice
  • 1/2 cup shredded Gruyere cheese
  • 1/2 cup shredded mozzarella cheese
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • Fresh parsley for garnish (optional)

Instructions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Add chicken cubes and cook until golden brown on all sides, about 5 to 7 minutes. Remove and set aside.
  3. Reduce heat to medium. In the same skillet, add sliced onions and cook for 8 to 10 minutes, stirring occasionally, until deeply caramelized to a golden brown. Add garlic and cook for 1 more minute until fragrant.
  4. Stir in beef broth, Worcestershire sauce, thyme, salt, and pepper. Bring to a light simmer and scrape up any browned bits from the bottom of the pan.
  5. Add uncooked rice and return chicken to the skillet. Stir to combine evenly.
  6. Transfer to a baking dish, cover tightly with foil, and bake for 25 to 30 minutes until rice is tender and liquid is mostly absorbed. If rice is still wet at 30 minutes, cover and bake 5 more minutes.
  7. Remove foil, sprinkle Gruyere and mozzarella evenly over the top, and bake uncovered for 5 to 10 more minutes until cheese is melted and bubbly. Broil for 1 to 2 minutes for a golden top if desired.
  8. Let rest 3 to 5 minutes before serving. Garnish with fresh parsley if desired.

Notes

  • Chicken thighs can replace chicken breasts for extra juiciness – use the same quantity cut into 1-inch pieces.
  • Add a splash of white wine when cooking the onions for a deeper, richer flavor.
  • Assemble ahead and refrigerate before baking – add 5 to 10 minutes to covered bake time when going from fridge to oven.
  • Shred Gruyere from a block rather than using pre-shredded for the best melt.
  • Press foil firmly around dish edges to trap steam and ensure rice cooks evenly.

Nutrition

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