One-Pot French Onion Chicken & Rice Recipe

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Golden seared chicken, caramelized onions, and creamy rice come together in one glorious pot to create a comfort dish that tastes like it took hours—but it didn’t. This One-Pot French Onion Chicken & Rice delivers rich, savory flavor in a cozy, no-fuss format that transforms simple ingredients into a show-stopping dinner.

The secret lies in layering flavors. First, you caramelize onions to draw out their natural sweetness, then add seasoned chicken to soak up those rich, golden juices. Simmered with creamy arborio or long-grain rice, it all melds together into a deeply satisfying, soul-warming meal you can serve any night of the week.

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What Kind of Chicken Should I Use?

Boneless, skinless chicken thighs are ideal for this dish because they stay juicy and tender during cooking. You can also use chicken breasts if you prefer leaner meat, just be mindful not to overcook them. If using bone-in chicken, extend the simmer time to ensure it cooks through.

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Ingredients for the One-Pot French Onion Chicken & Rice Recipe

Chicken thighs or breasts – This is the heart of the dish. You want meat that holds up well during simmering and absorbs the caramelized onion flavor.

Onions – Go for yellow or sweet onions. You’ll be caramelizing them slowly to draw out their sweetness, essential for the French onion base.

Garlic – Adds depth and balances the sweet onion flavor with a savory edge.

Chicken broth – Forms the base liquid for the rice and enhances the overall richness.

Rice – Arborio gives a creamy texture, while long-grain rice stays separate. Choose based on your preference.

Butter and olive oil – A mix of both is best for caramelizing onions and searing chicken.

Thyme – Fresh or dried, thyme adds a classic herby touch to complement the onion.

Gruyère or mozzarella cheese (optional) – Sprinkle on top before serving for a melty, luxurious finish.

Salt and pepper – Essential seasonings to balance and enhance the natural flavors.

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How To Make the One-Pot French Onion Chicken & Rice Recipe

Step 1: Caramelize the Onions

Start by heating a mix of butter and olive oil in a large pot or Dutch oven over medium heat. Add thinly sliced onions with a pinch of salt and stir frequently. Let them cook for 20-25 minutes until they’re golden brown and jammy. Patience here builds the base of flavor.

Step 2: Sear the Chicken

Season the chicken thighs or breasts with salt, pepper, and a bit of thyme. Push the onions to one side of the pot and sear the chicken in the same pan until golden on both sides. Don’t cook it through yet—just get that good color and fond.

Step 3: Add Garlic and Deglaze

Add minced garlic and stir for about 30 seconds. Pour in a bit of chicken broth to deglaze the pot, scraping up any browned bits stuck to the bottom. This adds huge flavor.

Step 4: Simmer with Rice

Pour in the rest of the chicken broth and stir in the rice. Nestle the chicken back into the pot, cover, and reduce heat to low. Simmer gently for about 20-25 minutes until the rice is tender and the chicken is fully cooked.

Step 5: Optional Cheese Finish

If desired, sprinkle shredded Gruyère or mozzarella over the top. Cover again just long enough to melt the cheese. The result is creamy, cozy, and cheesy in the best way.

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Serving and Storing Your One-Pot French Onion Chicken & Rice

Serve this dish piping hot straight from the pot. The creamy rice and savory onions pair beautifully with a side of steamed greens or a crisp garden salad. A sprinkle of fresh parsley just before serving adds brightness and contrast.

Leftovers store well in the fridge for up to 4 days. To reheat, add a splash of broth or water to loosen the rice, then warm it gently on the stovetop or in the microwave. This dish also freezes decently for up to 1 month—just thaw overnight in the fridge and reheat with care.

Frequently Asked Questions

Can I use brown rice instead of white?

Yes, but it requires more liquid and a longer cooking time. Adjust broth and simmering accordingly.

Can I make this dish dairy-free?

Absolutely. Omit the cheese and use olive oil in place of butter.

What can I substitute for Gruyère?

Mozzarella, provolone, or even a sharp white cheddar will work well.

How do I know when the chicken is fully cooked?

The chicken should reach an internal temperature of 165°F. It will also be tender and easy to shred with a fork.

Can I make this ahead of time?

Yes, it’s a great make-ahead meal. Just reheat with a splash of broth to restore moisture.

Does this recipe work with leftover chicken?

It does! Add cooked, shredded chicken during the last 10 minutes of rice cooking time so it warms through without drying out.

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