French Onion Chicken and Rice Bake

Name: French Onion Chicken and Rice Bake
Prep time: 10 min
Cook time: 1 h 5 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 2¼ tbsp Butter; 3 Onions; 1 tsp Salt; 1 tsp Thyme; 2¼ cups Chicken Broth; 10½ oz White Rice; 1½ lb Chicken Thigh; ½ tsp Black Pepper; 3½ oz Gruyère

By Eatpace

Chicken thighs bake over rice in caramelized onion broth, finished with melted Gruyère. The onions take a little time, but the oven handles the rest.

Total: 75 min; 10 prep · 65 cook
Serves: 4; Scale it below
Calories: 685; kcal per serving
Protein: 49g; per serving

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Chicken thighs and rice in caramelized onion broth, topped with melted Gruyère.

75 min

Ingredients

9 ingredients

4 servings

2¼ tbsp Butter
3 Onions, thinly sliced (medium)
1 tsp Salt
1 tsp Thyme (dried)
2¼ cups Chicken Broth (low-sodium)
10½ oz White Rice (long-grain)
1½ lb Chicken Thigh (boneless and skinless)
½ tsp Black Pepper
3½ oz Gruyère, shredded

Contains dairy. Always check labels.

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Nutrition per serving

Estimated

685 kcal

Protein: 49 g
Carbs: 69 g
Fat: 22 g
Fiber: 3 g

By EatpaceHow we write and check our recipes

Method

7 steps Oven 400°F 10 min prep · 65 min cook

Prep

Step 1. Heat the oven to 400°F (200°C). Set out a baking dish and a sheet of foil.

Cook

Step 2. Melt Butter in a large skillet over medium heat. Add Onion and half the Salt; cook, stirring often and lowering the heat if needed, until deep golden and soft, about 30 minutes.
Step 3. Stir in Thyme and Chicken Broth, scraping up the browned bits. Bring to a simmer over medium-high heat, until the stock is steaming, about 3 minutes.
Step 4. Spread White Rice in the baking dish and pour the hot onion broth over it. Arrange Chicken Thigh on top, then season with the rest of the Salt and Black Pepper. Cover tightly with foil.
Step 5. Bake at 400°F (200°C) until the rice is tender and the chicken has no pink inside, about 30 minutes. If the rice is still firm, cover and bake a few minutes longer.
Step 6. Remove the foil and sprinkle Gruyère over the chicken and rice. Bake at 400°F (200°C) until the cheese melts and bubbles, about 5 minutes.

Finish & serve

Step 7. Rest the bake for 5 minutes so the rice absorbs any remaining liquid, then serve.

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Tips

Good to know

Check the thickest chicken thigh with an instant-read thermometer; it should reach 165°F.

Swap it

Use Swiss cheese in place of Gruyère if that's what you have.

Leftovers

Refrigerate leftovers promptly in shallow containers and reheat thoroughly within 3 to 4 days.

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