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French Onion Chicken Rice Bake featured image showcasing a golden-brown, bubbly casserole dish filled with chicken, rice, and melted cheese.

Ultimate French Onion Chicken Rice Bake

This French Onion Chicken Rice Bake is a comforting and flavorful one-dish meal that combines the classic flavors of French onion soup with tender chicken and fluffy rice. Baked to golden perfection with a cheesy topping, it's a family-friendly recipe that's both easy to make and satisfying to eat.
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 6
Course: Main Course
Cuisine: American, French
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tbsp olive oil
  • 1 cup long-grain rice, uncooked
  • 2 cups chicken broth
  • 1/2 tsp garlic powder
  • 1/4 tsp black pepper
  • 2 large yellow onions, thinly sliced
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 1/2 tsp sugar
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 2 cups shredded Gruyere cheese or Swiss cheese

Equipment

  • 9x13-inch baking dish
  • Large bowl
  • large skillet
  • measuring cups and spoons
  • aluminum foil
  • Oven

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. In a large bowl, toss the chicken pieces with 1 tbsp olive oil, 1/2 tsp garlic powder, and 1/4 tsp black pepper.
  3. In a 9x13 inch baking dish, combine the 1 cup uncooked rice, 2 cups chicken broth, 1 (10.75 oz) can condensed cream of mushroom soup, and 1 (1 oz) envelope dry onion soup mix. Stir well to combine.
  4. Add the seasoned chicken pieces to the rice mixture, spreading them evenly.
  5. In a large skillet, melt 2 tbsp butter and 1 tbsp olive oil over medium heat.
  6. Add the 2 thinly sliced yellow onions, 1/2 tsp sugar, 1/4 tsp salt, and 1/4 tsp black pepper to the skillet.
  7. Cook the onions, stirring occasionally, for 25-30 minutes, or until they are golden brown and caramelized.
  8. Spread the caramelized onions evenly over the chicken and rice mixture in the baking dish.
  9. Top with the 2 cups shredded Gruyere cheese.
  10. Cover the baking dish with aluminum foil and bake for 30 minutes.
  11. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly, and the rice and chicken are cooked through. The internal temperature of the chicken should reach 165°F (74°C).
  12. Let the bake rest for 10 minutes before serving.

Notes

Chicken thighs can be substituted for chicken breasts. Jasmine or basmati rice can be used instead of long-grain rice. Cream of celery or cream of chicken soup can be used as a substitute for cream of mushroom soup. If you can't find dry onion soup mix, use a homemade blend of onion powder, beef bouillon, dried parsley, and a pinch of celery seed. Swiss, provolone, or mozzarella can be used instead of Gruyere. Add sliced mushrooms, bell peppers, or frozen peas to the rice mixture for extra nutrients and flavor. Add a pinch of red pepper flakes or a dash of hot sauce for a little kick. Sprinkle fresh thyme, parsley, or chives over the finished dish for a burst of freshness. For a crispy topping, mix breadcrumbs with melted butter and sprinkle over the cheese before baking. Leftovers can be stored in the refrigerator for up to 3 days. The bake can be made ahead of time up to the point of adding the cheese, then covered and refrigerated for up to 24 hours. Add the cheese just before baking. The bake can also be frozen for up to 2 months. Thaw completely in the refrigerator before baking.