Description
This comforting, savory one-pot meal brings together the richness of French onion soup with the heartiness of chicken and rice. Caramelized onions form the flavor base, while juicy chicken and perfectly cooked rice soak up every drop of the delicious broth. It’s a simple, deeply satisfying dish perfect for any night of the week.
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 2 large yellow onions, thinly sliced
- 3 garlic cloves, minced
- 1 1/2 pounds boneless skinless chicken thighs or breasts, cut into chunks
- 1 cup long-grain white rice
- 2 1/2 cups beef or chicken broth
- 1/2 teaspoon dried thyme
- Salt and black pepper, to taste
- 1/2 cup shredded Gruyère or mozzarella cheese (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil and butter in a Dutch oven over medium heat. Add sliced onions and a pinch of salt. Cook for 25–30 minutes, stirring often, until deeply caramelized.
- Push onions to one side and add chicken. Brown for 3–4 minutes per side, then stir together with onions.
- Add minced garlic and thyme. Stir for 1–2 minutes until fragrant.
- Add rice, stir to coat, then pour in broth. Scrape bottom of pot to deglaze.
- Bring to a boil, then reduce heat to low. Cover and simmer for 18–20 minutes without lifting the lid.
- Remove from heat. Let sit for 5 minutes covered, then fluff rice.
- Sprinkle cheese on top (if using), cover again briefly to melt.
- Garnish with parsley and serve warm.
- Prep Time: 10 minutes
- Cook Time: 45 minutes