Description
A savory and comforting one-pan meal that combines tender chicken, caramelized onions, and flavorful rice infused with French onion soup mix for an easy and satisfying dinner.
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 large onion, thinly sliced
- 1 ½ pounds boneless, skinless chicken breasts or thighs
- 1 cup long-grain white rice (uncooked)
- 2 cups low-sodium chicken broth
- 1 (10.5-ounce) can French onion soup
- 1 (1-ounce) packet dry onion soup mix
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- 1 cup shredded mozzarella or Swiss cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a large skillet, heat butter and olive oil over medium heat. Add sliced onions and cook for 10–12 minutes, stirring occasionally, until golden and caramelized.
- Remove onions from the skillet and set aside.
- In the same skillet, lightly sear the chicken breasts on both sides (2–3 minutes per side). They do not need to be fully cooked.
- In a large bowl, combine uncooked rice, chicken broth, French onion soup, and dry onion soup mix. Stir to mix.
- Pour the rice mixture into the prepared baking dish. Arrange chicken breasts on top, then spoon the caramelized onions over the chicken.
- Cover tightly with foil and bake for 40–45 minutes, or until rice is tender and chicken is fully cooked.
- Remove foil, sprinkle with mozzarella or Swiss cheese, and bake uncovered for an additional 5–10 minutes until cheese is melted and bubbly.
- Garnish with chopped parsley before serving.
Notes
- For richer flavor, use a mix of mozzarella and Gruyère cheese.
- Substitute brown rice, but increase the baking time by 15–20 minutes and add extra broth if needed.
- Leftovers reheat well and taste even better the next day as flavors meld.
- Prep Time: 15 mins
- Cook Time: 55 mins
- Category: Main Course
- Method: Baked
- Cuisine: American