Description
This French Onion Chicken and Rice Bake is a comforting, flavorful one-dish meal perfect for dinner. Tender chicken thighs are baked atop a savory mixture of white rice, beef and chicken broth, and French onion soup mix, then topped with melted Gruyere cheese and crispy fried onions for that classic French onion soup taste in an easy casserole form.
Ingredients
Scale
Main Ingredients
- 1.5 cups White rice
- 1 cup Beef broth
- 2 cups Chicken broth
- 1 Onion, thinly sliced
- 1 packet French Onion soup mix
- 6 Chicken thighs
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- ½ teaspoon Black pepper
- 4 tablespoons Butter
- 4 ounces Shredded Gruyere cheese or Swiss cheese
- 1 cup Crispy onion topping
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish to prevent sticking.
- Combine base ingredients: Add the thinly sliced onion, white rice, beef broth, chicken broth, and the entire packet of French onion soup mix to the baking dish. Stir gently to distribute ingredients evenly.
- Add the chicken: Arrange the chicken thighs on top of the rice and liquid mixture, ensuring they are nestled well into the liquid to stay moist during baking.
- Season the chicken: In a small bowl, mix together garlic powder, onion powder, paprika, salt, and black pepper. Sprinkle this seasoning blend evenly over the chicken thighs for a flavorful crust.
- Add butter slices: Cut the butter into 8 equal slices and place them evenly over the chicken pieces to add richness as they melt during cooking.
- Cover and bake: Cover the dish tightly with aluminum foil to trap moisture, then bake in the preheated oven for 1 hour, allowing the rice to cook and chicken to become tender.
- Add cheese and onions: After one hour, carefully remove the foil and sprinkle the shredded Gruyere or Swiss cheese over the top followed by the crispy onion topping for added texture and flavor.
- Final baking step: Return the uncovered dish to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- Serve: Remove from oven and serve the bake hot, enjoying the melding flavors of French onion soup with tender chicken and fluffy rice.
Notes
- Use bone-in, skin-on chicken thighs for the best flavor and moisture retention.
- If Gruyere cheese is unavailable, Swiss cheese is a great substitute with a similar melt and flavor profile.
- Be sure to cover the dish tightly with foil during the first baking phase to ensure the rice cooks properly and stays moist.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- This dish pairs well with a simple green salad or steamed vegetables for a balanced meal.
