French Onion Chicken Rice

If there’s one thing I’m always looking for, it’s a dinner that checks all the boxes: warm, flavorful, easy to make, and doesn’t leave me with a mountain of dishes. And let me tell you—this French Onion Chicken Rice is all that and more. It’s like a hug in a skillet, pulling together the rich, caramelized flavors of classic French onion soup with the heartiness of a one-pan chicken and rice dinner.

The first time I made this, it was purely out of desperation on a busy Tuesday. I had onions, chicken, rice, and not much else. But after some digging in the pantry and a little flavor inspiration from my favorite soup, this dish was born—and now it’s a weekly staple in our house. My family practically licks the pan clean every time.

So, whether you’re meal prepping for the week or whipping up a last-minute dinner, you’re going to love how this dish comes together. Let’s get started with the first few steps of this cozy, melty, flavor-packed recipe.

Ingredients You’ll Need:

• 2 tablespoons butter

• 1 tablespoon olive oil

• 2 medium yellow onions, thinly sliced

• 1 pound boneless, skinless chicken breasts or thighs, diced

• 3 garlic cloves, minced

• 1 teaspoon dried thyme

• 1 teaspoon onion powder

• Salt and pepper to taste

• 1 cup uncooked long grain white rice

• 2 cups beef or chicken broth

• 1 cup shredded mozzarella or Gruyère cheese

• Fresh parsley for garnish (optional)

Pro Tip: If you want to lean into that classic French onion soup flavor, go with beef broth and Gruyère. It makes a big difference!

STEP 1: Caramelize the Onions

This is where the magic starts. In a large skillet or sauté pan, heat 2 tablespoons of butter and 1 tablespoon of olive oil over medium heat. Once hot, add your thinly sliced onions.

Now, I know caramelizing onions might sound fussy, but it’s not hard—it just takes a little patience. Cook them slowly, stirring every few minutes, until they turn a deep golden brown. This usually takes about 15 to 20 minutes. You’re looking for rich, sweet, and jammy onions here—the kind that makes the whole kitchen smell amazing.

Flavor Boost Tip: If you’ve got Worcestershire sauce or balsamic vinegar on hand, add a splash (just a teaspoon or so) toward the end of caramelizing. It deepens the flavor and adds that little something extra.

STEP 2: Add the Chicken and Seasonings

Once your onions are beautifully caramelized, add the diced chicken right into the same pan. Sprinkle on salt, pepper, 1 teaspoon of dried thyme, and 1 teaspoon of onion powder.

Let the chicken cook for a few minutes, stirring occasionally, until it’s lightly browned on all sides. It doesn’t need to be fully cooked through yet—that’ll happen later as it simmers with the rice. Right now, we’re just building up those layers of flavor.

STEP 3: Add Garlic and Toast the Rice

Next, stir in the minced garlic and let it cook for about 1 minute—just until fragrant. Then, toss in your uncooked long grain white rice.

Stir everything well so that the rice gets coated with all that buttery, oniony goodness. This quick little toast helps the rice stay fluffy later and adds a nice subtle nuttiness.

STEP 4: Pour in Broth and Simmer

Pour in your 2 cups of beef or chicken broth (beef for richer flavor, chicken for a lighter touch). Turn the heat up slightly and bring the mixture to a gentle simmer.

Once it’s bubbling lightly, reduce the heat to low, cover the pan with a lid, and let it cook for 18 to 20 minutes. The rice will soak up all that savory liquid, the chicken will cook through, and the whole dish will become beautifully cohesive.

While it simmers, go ahead and prep your shredded cheese and maybe chop some parsley if you’re feeling fancy.

Now that your kitchen smells like a cozy bistro and the rice is bubbling away, it’s time to bring this dish home with the finishing touches that really make it special. If you’ve been following along, your pan should be filled with tender chicken, fluffy rice, and rich caramelized onions, all infused with herbs and savory broth.

What’s next? Cheese. And not just a little sprinkle—we’re going full-on melty, golden-topped goodness. This is where that comforting, almost indulgent “French onion soup” vibe really shines through.

Let’s wrap up the cooking steps and talk about some simple variations and tips to make this dish your own.

STEP 5: Melt the Cheese

Once the rice has absorbed most of the broth and is tender (this should take around 18 to 20 minutes), remove the lid from the pan.

Now, sprinkle 1 cup of shredded cheese evenly across the top. If you’re going classic, Gruyère is the way to go—it melts beautifully and has that nutty, slightly sharp flavor that’s iconic in French onion soup. Mozzarella also works great if that’s what you have on hand.

After sprinkling the cheese, cover the pan again for 2 to 3 minutes, just until the cheese is melted and gooey.

Want that golden-brown, bubbly finish like a French onion soup crock? Pop the skillet under the broiler for 2 to 3 minutes instead. Just make sure your pan is oven-safe!

STEP 6: Garnish and Serve

Once the cheese is melted (or broiled to golden perfection), you’re ready to serve.

You can garnish with a little chopped fresh parsley for color and a pop of freshness, but it’s totally optional. Serve it straight from the skillet, spooned into bowls or onto plates, and watch it disappear fast.

This dish is hearty enough to be a meal on its own, but if you want to serve it with something extra, a simple green salad or some roasted veggies on the side work perfectly.

Simple Variations and Tips:

Here are a few ways to make this French Onion Chicken Rice your own—or just to help you make the most of what you’ve got in your kitchen.

• Use Rotisserie Chicken: If you’re short on time, skip cooking the chicken from scratch. Shred up some rotisserie chicken and stir it in just before the broth goes in. Still packed with flavor, and a huge time-saver.

• Add a Splash of Vinegar: A teaspoon of balsamic vinegar or Worcestershire sauce added while caramelizing the onions deepens the flavor beautifully. It adds that little hit of umami that really brings things to life.

• Switch Up the Cheese: Don’t have Gruyère? Try Swiss, provolone, or even a blend of mozzarella and Parmesan. Anything that melts well and adds a bit of richness will work.

• Make It Creamier: For an extra creamy version, stir in a splash of heavy cream or a spoonful of sour cream right before adding the cheese.

• Double It for Meal Prep: This dish reheats wonderfully. If you’re cooking for a crowd or planning your week, go ahead and double the recipe—it scales easily and tastes just as good the next day.

• Rice Matters: Stick with long grain white rice for best texture. Short grain can turn mushy, and brown rice will need a longer cook time and more liquid.