Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 1/2 lb boneless, skinless chicken thighs (about 6 thighs)
- 1 1/2 tsp kosher salt, divided; 1/2 tsp black pepper
- 1 tsp dried thyme
- 2 tbsp unsalted butter; 1 tbsp olive oil
- 2 large yellow onions, thinly sliced (about 1 1/2 lb)
- 3 cloves garlic, minced
- 1/2 cup dry white wine (or additional broth)
- 3 cups low-sodium beef broth
- 1 cup low-sodium chicken broth
- 1 tbsp Worcestershire sauce
- 1 bay leaf
- 1 1/2 cups long-grain white rice, rinsed and drained
- 1 1/2 cups shredded Gruyère or Swiss cheese (about 6 oz)
- 1 1/2 cups crispy fried onions (about 4.5 oz)
- 2 tbsp chopped parsley (optional)
Do This
- 1) Heat oven to 375°F. Season chicken with 1 tsp salt, pepper, and thyme.
- 2) Sauté onions in butter + oil until deep golden, 15–18 minutes; add garlic 30 seconds.
- 3) Deglaze with wine; add broths, Worcestershire, bay leaf, and remaining 1/2 tsp salt; simmer 2 minutes.
- 4) In a 9 x 13-inch baking dish, combine rinsed rice with hot onion-broth mixture; stir.
- 5) Nestle chicken into rice. Cover tightly with foil; bake 40 minutes.
- 6) Uncover; bake 15 minutes more (until rice is tender and chicken is 165°F).
- 7) Top with Gruyère/Swiss and crispy fried onions; broil 2–3 minutes to brown. Rest 10 minutes.
Why You’ll Love This Recipe
- French onion soup energy, full dinner format: savory onion-rich broth, melty cheese, and crunchy topping.
- One pan, low effort: the rice cooks right under the chicken while it bakes.
- Cozy and make-ahead friendly: great for weeknights, even better as leftovers.
- Big flavor with everyday ingredients: onions, broth, thyme, Swiss/Gruyère, and crispy fried onions do the heavy lifting.
Grocery List
- Produce: 2 large yellow onions, garlic, parsley (optional)
- Dairy: unsalted butter, Gruyère or Swiss cheese
- Meat: boneless, skinless chicken thighs (or breasts)
- Pantry: long-grain white rice, olive oil, dry white wine (optional), low-sodium beef broth, low-sodium chicken broth, Worcestershire sauce, bay leaf, dried thyme, kosher salt, black pepper, crispy fried onions
Full Ingredients
Chicken
- 1 1/2 lb boneless, skinless chicken thighs (about 6 thighs)
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp dried thyme
French Onion-Style Broth
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 2 large yellow onions, thinly sliced (about 1 1/2 lb)
- 1/2 tsp kosher salt (for the onions and broth)
- 3 cloves garlic, minced
- 1/2 cup dry white wine (or substitute with 1/2 cup additional broth)
- 3 cups low-sodium beef broth
- 1 cup low-sodium chicken broth
- 1 tbsp Worcestershire sauce
- 1 bay leaf
Rice & Topping
- 1 1/2 cups long-grain white rice, rinsed until water runs mostly clear and drained well
- 1 1/2 cups shredded Gruyère or Swiss cheese (about 6 oz)
- 1 1/2 cups crispy fried onions (about 4.5 oz)
- 2 tbsp chopped fresh parsley (optional, for serving)
Step-by-Step Instructions
Step 1: Preheat the oven and season the chicken
Arrange a rack in the middle of the oven and preheat to 375°F.
Pat the chicken thighs dry with paper towels. Season both sides with 1 tsp kosher salt, 1/2 tsp black pepper, and 1 tsp dried thyme. Set aside while you cook the onions.
Step 2: Caramelize the onions (the flavor foundation)
In a large skillet over medium-high heat, melt 2 tbsp unsalted butter with 1 tbsp olive oil.
Add the sliced onions and 1/2 tsp kosher salt. Cook, stirring frequently, until the onions are soft and richly golden with browned edges, 15–18 minutes. If the pan starts to look dry or the onions threaten to scorch, reduce heat to medium and keep stirring; you want deep browning, not burnt bits.
Step 3: Build the savory onion broth
Add the minced garlic to the skillet and cook until fragrant, 30 seconds.
Pour in 1/2 cup dry white wine and scrape up any browned bits from the bottom of the pan. Simmer until reduced slightly, 2 minutes.
Stir in 3 cups beef broth, 1 cup chicken broth, 1 tbsp Worcestershire sauce, and 1 bay leaf. Bring to a gentle simmer for 2 minutes. Turn off the heat.
Step 4: Assemble the casserole (rice on the bottom, chicken on top)
Lightly grease a 9 x 13-inch baking dish (glass or ceramic works well).
Add the rinsed, drained 1 1/2 cups long-grain white rice to the baking dish. Pour the hot onion-broth mixture over the rice (include all the onions). Stir well so the rice is evenly distributed and not clumped.
Nestle the seasoned chicken thighs into the rice mixture, spacing them evenly. Press each piece slightly into the liquid so it cooks gently while the rice bakes underneath.
Step 5: Bake covered until the rice is nearly tender
Cover the dish tightly with aluminum foil (tight coverage matters so the rice steams properly).
Bake at 375°F for 40 minutes.
Step 6: Uncover and finish baking until the chicken is done
Remove the foil and continue baking for 15 minutes, or until the rice is tender and most of the liquid is absorbed.
Check the chicken with an instant-read thermometer in the thickest part; it should read 165°F. (Thighs are also delicious a little higher, around 170–175°F, but 165°F is the safe minimum.)
Remove and discard the bay leaf.
Step 7: Add the cheese and crispy onion topping
Switch the oven to broil (keep the rack in the middle so the topping browns without burning too quickly).
Sprinkle 1 1/2 cups shredded Gruyère or Swiss evenly over the casserole, then scatter 1 1/2 cups crispy fried onions on top.
Broil until the cheese is melted and the topping is deeper golden, 2–3 minutes. Watch closely; fried onions can go from perfect to burnt fast.
Step 8: Rest, garnish, and serve
Let the casserole rest for 10 minutes before serving. This helps the rice finish absorbing and makes scooping much easier.
Sprinkle with 2 tbsp chopped parsley if you’d like a fresh finish. Serve hot, making sure each portion gets rice, onions, and a piece of chicken.
Pro Tips
- Rinse the rice: Rinsing removes excess surface starch so the casserole bakes up fluffy instead of gummy.
- Use hot broth: Pouring the broth in hot helps the casserole start cooking immediately and improves rice texture.
- Foil matters: A tight seal is the difference between tender rice and crunchy rice. If your foil is thin, use a double layer.
- Broil briefly: Add the crispy fried onions only at the end so they stay crunchy.
- Salt thoughtfully: Broths and crispy onions vary in saltiness. Low-sodium broth helps you control the final seasoning.
Variations
- Chicken breasts: Swap in 1 1/2 lb boneless, skinless chicken breasts. Cut large breasts in half horizontally for even cooking, and start checking temperature at 55 minutes total bake time to avoid drying out.
- Extra French-onion vibe: Stir 1 tsp Dijon mustard into the broth and add 1 tbsp balsamic vinegar at the end of onion cooking for deeper, soup-like richness.
- Mushroom add-in: Sauté 8 oz sliced cremini mushrooms with the onions (add them once the onions begin to soften) for an even more savory casserole.
Storage & Make-Ahead
Cool leftovers to room temperature (no more than 2 hours), then cover and refrigerate for up to 4 days. Reheat portions in the microwave until hot throughout, or rewarm in a 350°F oven for 15–20 minutes (cover with foil to prevent drying). For best texture, add a small splash of broth before reheating to loosen the rice.
Make-ahead option: caramelize the onions and prepare the broth up to 2 days in advance. Refrigerate, then rewarm until hot before assembling so the rice starts cooking properly.
Nutrition (per serving)
Approximate per serving (1/6 of recipe): 560 calories, 33 g protein, 52 g carbohydrates, 24 g fat, 9 g saturated fat, 2 g fiber, 1,050 mg sodium.
