French Onion Chicken & Rice Recipe

Introduction

French Onion Chicken & Rice brings together the rich, caramelized flavors of classic French onion soup with tender chicken and creamy rice. This comforting dish is perfect for weeknight dinners or a cozy weekend meal. Its layers of savory goodness make every bite a delight.

Ingredients

• 3 tablespoons butter, divided
• 3 tablespoons extra virgin olive oil, divided
• 3 pounds sweet onion (about four large onions), cut in half and sliced with the grain into thick slices
• 1 tablespoon fresh garlic, minced
• 1 ½ teaspoons kosher salt
• ½ teaspoon freshly ground black pepper
• 1 teaspoon dry tarragon
• 1 teaspoon dry thyme
• 1/3 cup brandy or white wine
• 1 tablespoon Worcestershire sauce
• 8 ounces button mushrooms, sliced
• 1 ½ cups white uncooked rice
• 2 cups baby spinach, packed (about 2-3 ounces in weight)
• 3 cups chicken stock (from homemade or boxed)
• 1 cup heavy cream
• 3-4 cups cooked chicken torn into bite sized pieces (from cooking your own chicken or rotisserie)
• 4 ounces Gruyere Swiss cheese, shredded

Instructions

1. Step 1: Melt two tablespoons of the butter with two tablespoons of the oil in a large nonstick high sided skillet over medium low heat.
2. Step 2: Slice onions in half vertically then slice into thick half moon slices with the grain and add to the pan.
3. Step 3: Let cook untouched for 15 minutes, then stir and cook for 15 minutes more. Gauge how caramelized the onions are and cook for another 10-15 minutes more or longer as needed.
4. Step 4: Turn heat to medium and add garlic and cook one minute. Add salt, pepper, tarragon, and thyme and cook one minute.
5. Step 5: Add brandy off heat to avoid flareup and cook until liquid has evaporated, about five minutes.
6. Step 6: Stir in Worcestershire sauce and remove from heat. Set aside.
7. Step 7: In a medium pot or large sauce pan over medium high heat, add mushrooms in dry without any butter or oil and cook until browned, about 5-10 minutes.
8. Step 8: Add the remaining butter and oil and once melted, add rice, and stir and cook for five minutes to slightly brown.
9. Step 9: Add spinach and cook just to wilt, about one minute.
10. Step 10: Add stock and bring to a simmer. Lower to low heat, cover and cook for 15 minutes.
11. Step 11: Remove lid and stir in cream and chicken and heat just to hot.
12. Step 12: Spray a 9x13x3-inch casserole dish with kitchen pan spray and pour rice mixture in then top with the cooked onions.
13. Step 13: Top with the shredded cheese and broil just until melted, browned and bubbly.
14. Step 14: Serve immediately.

Tips & Variations

• For deeper flavor, cook the onions slowly and patiently to achieve a rich caramelization without burning.
• Substitute baby kale for spinach for a heartier green.
• Use leftover rotisserie chicken to save time without sacrificing taste.
• Try replacing Gruyere with mozzarella or fontina for a different cheesy twist.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven, adding a splash of chicken stock or cream if the dish seems dry. For best texture, avoid reheating under the broiler.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular onions instead of sweet onions?

Yes, you can use yellow or white onions, but sweet onions provide a milder, less pungent flavor that works best for caramelizing.

Is it necessary to use brandy or wine?

The brandy or white wine adds depth and a subtle sweetness to the dish, but you can omit it if desired and simply cook a bit longer to reduce the onions.

French Onion Chicken & Rice Recipe

Print Recipe

★★★★★

4.9 from 53 reviews

French Onion Chicken & Rice is a comforting one-dish meal that combines rich caramelized onions, tender chicken, creamy rice, and melted Gruyere cheese. This recipe features slow-cooked sweet onions infused with garlic, herbs, and a splash of brandy, layered over a flavorful mixture of sautéed mushrooms, spinach, and aromatic rice cooked in chicken stock and cream. Finished under the broiler for a golden bubbly top, this dish brings together classic French onion soup flavors in a hearty, family-friendly casserole.

• Author: Lila
• Prep Time: 20 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 1 hour 30 minutes
• Yield: 6–8 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: French-American

Ingredients

Scale 1x2x3x

Onion Mixture

• 3 tablespoons butter, divided
• 3 tablespoons extra virgin olive oil, divided
• 3 pounds sweet onion (about four large onions), cut in half and sliced with the grain into thick slices
• 1 tablespoon fresh garlic, minced
• 1 ½ teaspoons kosher salt
• ½ teaspoon freshly ground black pepper
• 1 teaspoon dry tarragon
• 1 teaspoon dry thyme
• 1/3 cup brandy or white wine
• 1 tablespoon Worcestershire sauce

Mushrooms and Rice

• 8 ounces button mushrooms, sliced
• 1 ½ cups white uncooked rice
• 2 cups baby spinach, packed (about 2–3 ounces)
• 3 cups chicken stock (homemade or boxed)
• 1 cup heavy cream
• 3–4 cups cooked chicken, torn into bite-sized pieces (from cooking your own or rotisserie chicken)

Topping

• 4 ounces Gruyere Swiss cheese, shredded

Instructions

1. Caramelize the Onions: Melt two tablespoons of butter with two tablespoons of olive oil in a large nonstick high-sided skillet over medium-low heat. Slice the onions in half vertically and then into thick half-moon slices with the grain. Add the onions to the pan and let cook untouched for 15 minutes. Stir and cook for another 15 minutes, then continue cooking for an additional 10-15 minutes or longer until deeply caramelized to your liking.
2. Add Garlic and Herbs: Turn the heat to medium and add the minced garlic, cooking for one minute until fragrant. Add the kosher salt, black pepper, dry tarragon, and dry thyme and cook for another minute to combine the flavors.
3. Deglaze with Brandy: Remove the pan from heat and carefully add the brandy or white wine to avoid flare-ups. Cook for about five minutes until the liquid evaporates completely.
4. Finish Onion Mixture: Stir in the Worcestershire sauce, then remove from heat and set the caramelized onion mixture aside.
5. Cook Mushrooms: In a medium pot or large saucepan over medium-high heat, add the sliced mushrooms without any butter or oil and cook, stirring occasionally, until browned and reduced in moisture, about 5-10 minutes.
6. Sauté Rice: Add the remaining one tablespoon butter and one tablespoon olive oil to the mushrooms. Once melted, add the uncooked rice, stirring and cooking for five minutes to lightly brown the rice and coat it with fat and mushroom flavor.
7. Wilt Spinach: Add the baby spinach to the rice mixture and cook just until wilted, about one minute.
8. Add Stock and Simmer: Pour in the chicken stock and bring the mixture to a simmer. Lower the heat to low, cover the pot, and cook for 15 minutes until the rice is tender and most of the liquid is absorbed.
9. Combine Cream and Chicken: Remove the lid and stir in the heavy cream and the cooked torn chicken pieces. Heat gently just until the chicken is warmed through and the mixture is hot.
10. Assemble the Casserole: Spray a 9x13x3-inch casserole dish with kitchen pan spray. Pour the rice and chicken mixture into the dish, then evenly top with the caramelized onions.
11. Add Cheese and Broil: Sprinkle the shredded Gruyere cheese evenly over the top. Place the casserole under the broiler and broil just until the cheese melts, becomes browned, bubbly, and slightly golden, watching carefully to prevent burning.
12. Serve: Remove from the broiler and serve immediately while hot, enjoying this rich, creamy, and flavorful French onion-inspired chicken and rice casserole.

Notes

• For a non-alcoholic version, substitute the brandy with additional chicken stock or white grape juice.
• Use homemade chicken stock for deeper flavor, or high-quality store-bought stock for convenience.
• Gruyere cheese can be substituted with Swiss or mozzarella cheese if desired.
• Leftovers can be refrigerated up to 3 days and reheated covered in the oven or microwave.
• Use a rotisserie chicken to save time on cooking and shredding the chicken.
• To achieve perfectly caramelized onions, be patient and cook them low and slow without rushing the process.

Keywords: French onion chicken, chicken and rice casserole, caramelized onions, Gruyere cheese, creamy chicken rice bake