This "So Creamy" Chicken and Rice is the Only Way I'm Cooking Chicken Right Now

There are many ways food can be comforting. Maybe it’s a recipe that you’ve been served in times of need, like the poppy seed chicken casserole a friend shared with me when I was a new mom. Often it’s a meal that connects us with memories of the ones we love, like Ali’s tom kha gai. For me, the act of cooking itself is comfort, and that’s why I started making French onion chicken and rice.

This dinner is comfort no matter how you seek it. There’s the satisfaction that comes from slowly stirring onions and watching them turn into something richer and more flavorful than they were before, and the unbeatable combination of chicken and rice. And for those who believe that comfort food is all about creamy textures and gooey cheese, this skillet dinner is there for you too when you need a meal to curl up into.

Why You’ll Love It

• Humble ingredients can still taste fantastic. Dedicate a little time at the stove to coax the most delicious flavors from everyday ingredients like onions, chicken, and rice.

• It’s so easy to make. There are no complex techniques here — just a bit of stirring for this one-pan dinner.

Key Ingredients in French Onion Chicken and Rice

• Yellow onions: Slowly cook 2 pounds yellow onions until the onions’ sugars caramelize, turning the slices soft and jammy.

• Chicken: Both chicken breasts and thighs work in this recipe. Start with boneless, skinless chicken and cut into bite-size pieces that will cook quickly in the skillet.

• Long-grain white rice: There’s no need to rinse the rice before beginning because those starches will contribute to the creamy risotto-like consistency of this one-pan dinner.

• Gruyère cheese: This sharp, nutty cheese is a classic element of French onion soup. Stir half of the shredded cheese into the rice, then top with the rest. Slide the skillet under the broiler before serving to melt and brown the cheese.

• Chicken broth and milk: Use a combination of low-sodium chicken broth and milk to cook the rice and develop the casserole’s creamy consistency — all without a drop of cream.

French Onion Chicken and Rice Recipe

This one-pan dinner is inspired by the iconic French onion soup, complete with caramelized onions, juicy chicken, tender rice, and gooey Gruyère cheese.

Prep time 20 minutes

Cook time 1 hour to 1 hour 10 minutes

Serves 4 to 6

Ingredients

• 2 tablespoons unsalted butter

• 2 pounds yellow onions (about 2 large or 4 medium), sliced about 1/4-inch thick (about 7 cups)

• 1 tablespoon fresh thyme leaves (from 1/4 medium bunch), plus more for garnish

• 2 teaspoons kosher salt, divided, plus more as needed

• 1/2 teaspoon freshly ground black pepper, plus more as needed

• 1/4 cup dry white wine

• 1 cup long-grain white rice

• 2 cups low-sodium chicken broth

• 1 cup whole or 2% milk

• 1 pound boneless, skinless chicken breasts or thighs, cut into bite-size pieces

• 6 ounces Gruyère cheese, shredded (about 1 1/2 cups), divided

Instructions

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1. Melt 2 tablespoons unsalted butter in a 12-inch cast iron or other broiler-safe, heavy-bottomed skillet over medium heat. Add 2 pounds sliced yellow onions, 1 tablespoon fresh thyme leaves, 1 teaspoon of the kosher salt, and 1/2 teaspoon black pepper. Cook, stirring frequently and reducing the heat if the onions start to burn, until the onions have reduced by over half, and are very soft and deep golden-brown, 32 to 36 minutes.

2. Pour in 1/4 cup dry white wine and scrape up any browned bits on the bottom of the skillet. Stir until the wine is evaporated. Transfer the onions to a plate.

3. Add 1 cup long-grain white rice to the skillet and cook, stirring occasionally, until it smells toasty, about 1 minute. Stir in 2 cups low-sodium chicken broth, 1 cup whole milk, and the remaining 1 teaspoon kosher salt. Bring to a boil, stirring occasionally so that the rice doesn’t stick to the bottom of the pan. Reduce the heat to medium-low, cover, and cook for 5 minutes.

4. Stir in 1 pound bite-size pieces boneless, skinless chicken so that it is evenly distributed in the rice. Cover and simmer, stirring occasionally, until the rice is tender and chicken is cooked through, 10 to 12 minutes more. Meanwhile, arrange a rack 4 inches from the broiler and heat the broiler to HIGH.

5. Stir the caramelized onions and 3 ounces of the shredded Gruyère cheese (about 3/4 cup) into the rice. Taste and season with more kosher salt and black pepper as needed. Sprinkle evenly with the remaining 3 ounces Gruyère. Transfer the skillet to the oven and broil until the cheese turns golden-brown in spots, 3 to 4 minutes. Serve garnished with more fresh thyme leaves and black pepper if desired.

Recipe Notes

Storage: Refrigerate leftovers in an airtight container for up to 4 days.

Further Reading

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