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Skillet French Onion Chicken and Rice Casserole

A fragrant, creamy, bubbly casserole that combines the deep flavors of caramelized onions and tender chicken, making it a comforting one-pan supper.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 pounds boneless skinless chicken thighs or breasts, trimmed and patted dry Thighs stay juicier; breasts are a leaner choice.
  • 3 large yellow onions, thinly sliced The star for that sweet, caramelized base.
  • 2 tablespoons olive oil or unsalted butter Butter adds richness; olive oil is lighter.
  • 3 cloves garlic, minced Aromatic lift.
  • 1 cup long-grain white rice, rinsed Cooks tender and soaks up savory broth. Substitute brown rice (longer cook time) for a wholesome twist.
  • 2.5 cups low-sodium chicken broth Keeps it savory without overpowering; vegetable broth for vegetarian swap.
  • 0.5 cup dry white wine or extra broth Optional for depth.
  • 1 teaspoon fresh thyme leaves or dried thyme Herbal warmth.
  • 1 cup Gruyere or Swiss cheese, grated Melty, nutty finish; nutritional yeast for a dairy-free, cheesy flavor.
  • to taste none Salt and freshly ground black pepper To taste.
  • none none Fresh parsley, chopped, for garnish
Substitutions
  • none none Use cauliflower rice for a low-carb option (adjust liquid), or swap chicken for mushrooms and tofu to make it vegetarian.

Method
 

Cooking
  1. Heat the skillet over medium-low heat and add olive oil or butter. Add the sliced onions with a pinch of salt. Stir slowly and cook for 20–25 minutes until deeply golden and jammy.
  2. Push onions to the side, increase heat to medium-high, and add the chicken pieces. Season with salt and pepper. Sear 3–4 minutes per side until golden but not fully cooked through. Remove and set aside briefly.
  3. Lower heat to medium, add garlic and cook for 30 seconds until fragrant. Pour in the white wine if using, scraping up browned bits from the pan.
  4. Stir in the rice and thyme, coating grains with the onion mixture. Pour in the chicken broth, bring to a gentle simmer, then nestle the seared chicken back into the skillet.
  5. Cover and reduce heat to low. Cook for 18–20 minutes until the rice is tender and the chicken reaches an internal temperature of 165°F (74°C).
  6. Uncover, sprinkle the grated Gruyere evenly over the top, and return to the oven under the broiler for 2–3 minutes to melt and brown the cheese.
  7. Garnish with fresh parsley, let rest for 5 minutes, then serve warm.

Notes

For a festive meal, stir in frozen pearl onions and a splash of sherry. Make it healthier by using brown rice and swapping half the cheese for nutritional yeast. Add mushrooms or spinach for a veggie boost. Gluten-free? Ensure your broth and any added seasonings are certified gluten-free.