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French Onion Chicken and Rice

A comforting one-pot dish featuring tender chicken breasts simmered in a rich, caramelized onion sauce served over fluffy rice.
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Course: Main Course
Cuisine: American, French
Keyword: chicken, comfort food, onion, rice
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4 servings
Calories: 600kcal

Ingredients

For the Chicken

  • 4 pieces boneless, skinless chicken breasts pounded to even thickness for uniform cooking
  • 1 teaspoon salt for seasoning the chicken
  • 1 teaspoon black pepper freshly ground for best flavor
  • 2 tablespoons olive oil for searing the chicken

For the Onion Sauce

  • 2 large yellow onions thinly sliced
  • 2 cloves garlic minced
  • 1 teaspoon thyme dried or fresh
  • 1 cup beef broth low sodium preferred
  • 1 cup heavy cream for richness
  • 1 tablespoon soy sauce adds depth of flavor
  • 1 tablespoon balsamic vinegar for acidity
  • 1 teaspoon sugar to balance the flavors

For the Rice

  • 1 cup long-grain white rice rinsed under cold water
  • 2 cups water for cooking the rice
  • 1 teaspoon salt for seasoning the rice

For Garnish

  • 1/4 cup fresh parsley chopped, for garnish
  • 1 cup grated Gruyère cheese optional, for topping

Instructions

Prepare the Chicken

  • Season the chicken breasts with salt and pepper on both sides. This enhances the flavor of the chicken.
  • In a large skillet, heat olive oil over medium-high heat. Once the oil is shimmering, add the chicken breasts.
  • Sear the chicken for 5-6 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F/75°C). Remove the chicken from the skillet and set aside.

Make the Onion Sauce

  • In the same skillet, add the sliced onions and a pinch of salt. Cook over medium heat, stirring occasionally, until the onions are caramelized (about 15-20 minutes). This step is crucial for developing the sweet flavor of the onions.
  • Add the minced garlic and thyme, cooking for an additional minute until fragrant.
  • Pour in the beef broth, scraping up any browned bits from the bottom of the skillet. This adds depth to the sauce.
  • Stir in the heavy cream, soy sauce, balsamic vinegar, and sugar. Bring to a simmer and let cook for 5-7 minutes until slightly thickened.

Cook the Rice

  • While the sauce is simmering, in a separate pot, combine the rinsed rice, water, and salt. Bring to a boil.
  • Once boiling, reduce the heat to low, cover, and simmer for 15-18 minutes until the rice is tender and the water is absorbed.

Combine and Serve

  • Return the seared chicken to the skillet with the onion sauce, spooning the sauce over the chicken. Let it simmer for an additional 5 minutes to meld the flavors.
  • Serve the chicken over a bed of rice, drizzling extra onion sauce on top. If desired, sprinkle with grated Gruyère cheese and chopped parsley for garnish.
  • Enjoy your delicious French onion chicken and rice!

Notes

For best results, ensure the onions are cooked slowly to achieve maximum sweetness. Adjust seasoning to taste before serving.

Nutrition

Serving: 1serving | Calories: 600kcal | Carbohydrates: 45g | Protein: 40g | Fat: 30g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 150mg | Sodium: 800mg | Potassium: 700mg | Fiber: 2g | Sugar: 5g | Vitamin A: 500IU | Vitamin C: 5mg | Calcium: 150mg | Iron: 3mg