Description
A cozy, one-pan comfort meal featuring tender chicken, fluffy rice, and deeply caramelized onions in a creamy, cheesy sauce. Perfect for busy weeknights and ready in under 45 minutes.
Ingredients
Scale
- 3 large yellow onions, thinly sliced
- 2 boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 tablespoons unsalted butter, divided
- 2 cups low-sodium chicken broth
- 1 cup uncooked long-grain white rice (Jasmine or Basmati)
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 tablespoon soy sauce (low-sodium or gluten-free)
- 1/2 cup heavy cream
- 1 cup shredded Swiss cheese (or Gruyère)
- 2 tablespoons fresh parsley, chopped
Instructions
- Prep the chicken and onions: Cut chicken into 1-inch cubes and pat dry. Thinly slice onions. Have all ingredients measured and ready.
- Sear the chicken: Heat a large 12-inch skillet over medium-high heat with 1 tablespoon butter. Sear chicken in batches for 3-4 minutes until golden brown. Remove chicken to a plate.
- Caramelize the onions: Reduce heat to medium-low. Add remaining 1 tablespoon butter and sliced onions with a pinch of salt. Cook for 15-20 minutes, stirring occasionally, until soft, golden, and sweet.
- Add aromatics: Stir in minced garlic and dried thyme. Cook for 1 minute until fragrant, scraping up browned bits from the pan.
- Toast the rice: Add uncooked rice to the skillet. Stir to coat in butter and onions. Toast for 2 minutes.
- Add liquid and seasonings: Pour in chicken broth and soy sauce. Stir to combine. Return seared chicken and any juices to the skillet. Bring to a gentle simmer.
- Cover and simmer: Reduce heat to low. Cover with a tight-fitting lid. Simmer for 18-20 minutes without lifting the lid, until rice is tender and liquid is absorbed.
- Add cream and cheese: Remove from heat. Stir in heavy cream. Sprinkle cheese evenly over the top. If skillet is oven-safe, broil for 2-3 minutes until melted. Otherwise, cover with foil and let sit for 5 minutes.
- Garnish and serve: Sprinkle with fresh parsley. Let rest for 5 minutes before serving.
Notes
Do not use instant rice as it will turn to mush. Ensure chicken is patted dry for proper browning. Caramelize onions low and slow for best flavor. Do not lift the lid while rice is simmering. If using brown rice, increase broth to 2.5 cups and cook for 35-40 minutes.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 550
- Sugar: 6
- Sodium: 680
- Fat: 22
- Saturated Fat: 12
- Carbohydrates: 45
- Fiber: 2
- Protein: 35
Keywords: one-pan dinner, chicken and rice, french onion soup, easy weeknight meals, comfort food, creamy chicken rice, gluten-free option