French Onion Chicken Rice Bake (Printer-Friendly)

Tender chicken, jammy onions, and golden cheesy rice meet in this cozy, oven-baked skillet dinner for easy comfort.

# What You’ll Need:

→ Main Ingredients

01 - 2 large yellow onions, thinly sliced
02 - 2 tablespoons unsalted butter, plus extra for dotting
03 - 1 tablespoon olive oil
04 - 3 cloves garlic, minced
05 - 1.5 cups long grain white rice, rinsed
06 - 1.1 pounds boneless skinless chicken thighs, cut into large pieces
07 - 3 cups beef stock or chicken stock
08 - 1 teaspoon kosher salt, plus more to taste
09 - 0.5 teaspoon freshly ground black pepper
10 - 1 teaspoon dried thyme or several sprigs fresh thyme
11 - 1 teaspoon Worcestershire sauce
12 - 1 teaspoon sugar, as needed
13 - 1.5 cups grated Gruyere or Swiss cheese
14 - Optional: 1 small splash white wine or apple cider vinegar for deglazing

# Steps to Make This:

01 - Preheat the oven to 375°F. Grease a 9 by 13 inch baking dish with butter or nonstick spray.
02 - In a large skillet over medium heat, melt the butter with the olive oil. Add the sliced onions and a pinch of salt. Cook, stirring every 2–3 minutes, for 25 to 35 minutes until deeply golden and caramelized. Add a splash of water if onions begin to stick or pan gets dry.
03 - Stir in minced garlic and thyme for 30 seconds. Add wine or vinegar if using, scraping up any browned bits. Stir in Worcestershire sauce. Add sugar only if onions need help caramelizing.
04 - Push onions to the side or temporarily remove most from skillet. Add chicken pieces with a pinch of salt and black pepper. Sear over medium-high heat for 2–3 minutes per side, until just browned but not cooked through.
05 - Spread rinsed white rice in an even layer in the prepared baking dish. Add caramelized onions and chicken. Pour in the stock and very gently stir to ensure rice is submerged. Taste the liquid and adjust salt if needed.
06 - Cover the baking dish tightly with aluminum foil. Bake for 35 minutes without removing the cover to retain steam.
07 - Remove foil, gently fluff rice from the edges. If rice is nearly cooked and most liquid is absorbed, sprinkle grated cheese evenly over the top. Return uncovered to oven and bake an additional 8 to 12 minutes until cheese is bubbling and golden. If rice is still firm, add 0.25 cup hot stock and bake covered for 10 more minutes.
08 - Allow the dish to rest for 7 to 10 minutes after baking for flavors to settle and rice to firm. Serve warm.

# Additional Notes:

01 - Rinse long grain white rice thoroughly until water runs mostly clear to achieve separate, fluffy grains.
02 - Caramelizing onions over medium heat delivers sweetness and depth; patience is essential to achieve a rich flavor without burning.
03 - Taste the liquid mixture before baking and adjust salt, keeping in mind that both cheese and stock contribute to overall seasoning.
04 - Letting the bake rest before serving ensures a cohesive texture and balanced flavor in each portion.

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