Description

A comforting, savory dish that combines the rich, caramelized flavors of French onion soup with the hearty satisfaction of a creamy chicken and rice casserole. This one-pan wonder simplifies dinnertime while delivering gourmet-level results.

Ingredients

4–6 boneless, skinless chicken breasts
1 cup long-grain white rice, uncooked
2 tablespoons olive oil
2 large onions, thinly sliced
2 cups beef broth
1 cup chicken broth
1 teaspoon garlic powder
1 teaspoon dried thyme
1/2 teaspoon paprika
Salt and black pepper, to taste
1 1/2 cups shredded Gruyère cheese (or Swiss cheese)
1/2 cup grated Parmesan cheese

2 tablespoons fresh parsley, chopped (optional, for garnish)

Instructions

Caramelize the onions: Heat olive oil in a large skillet over medium heat. Add sliced onions and cook, stirring occasionally, until golden brown and caramelized, about 20 minutes.
Prepare the rice mixture: Stir in garlic powder, dried thyme, paprika, salt, and pepper. Add uncooked rice, beef broth, and chicken broth. Mix well.
Add chicken: Place chicken breasts on top of the rice mixture. Cover and simmer on low heat until the rice is tender and the chicken is fully cooked, about 25–30 minutes.
Add cheese: Sprinkle shredded Gruyère and grated Parmesan cheese over the top. Cover and cook until the cheese is melted, or broil for 2–3 minutes for a golden, bubbly top.
Garnish and serve: Sprinkle with chopped fresh parsley before serving.

Notes

For a lighter version, substitute cauliflower rice for a low-carb alternative.

Add red pepper flakes or a dash of hot sauce for a spicy twist.

For a vegetarian version, omit the chicken and add more vegetables like spinach, bell peppers, or zucchini.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Main Course
Method: Stovetop
Cuisine: French-American

Keywords: French onion, chicken, rice, casserole, one-pan meal, comfort food, easy dinner, family-friendly, weeknight dinner