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French Onion Chicken & Rice Recipe

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This French Onion Chicken & Rice is a comforting, one-pan meal featuring tender bone-in chicken thighs cooked with caramelized onions, fragrant jasmine rice, and melted Gruyere cheese. This gluten-free dish is easy to prepare and perfect for a satisfying family dinner.

  • Total Time: 1 hour 5 minutes
  • Yield: 4 servings

Ingredients

Chicken

  • 4 bone-in, skin-on chicken thighs
  • Salt and pepper, to taste
  • 2 tbsp avocado oil

Rice & Onion Base

  • 2 yellow onions, thinly sliced
  • 2 tsp coconut sugar (optional)
  • 1 cup jasmine rice, rinsed
  • 2 cups beef broth
  • 1 tbsp coconut aminos
  • 1 tbsp white wine vinegar
  • 2 bay leaves
  • 2 tsp thyme leaves, divided
  • 2 tsp ghee (or substitute with butter)

Topping

  • 4 oz shredded Gruyere cheese

Instructions

  1. Season the Chicken: Pat the chicken thighs dry with paper towels and lightly season both sides with salt and pepper to enhance flavor and help achieve crisp skin.
  2. Sear the Chicken: Heat avocado oil in a large, deep, oven-safe skillet over medium-high heat until shimmering. Add chicken thighs, skin side down, and allow to crisp thoroughly, about 5-7 minutes, until they release easily from the pan. Flip and cook for another 2-3 minutes, then remove and set aside on a clean plate.
  3. Preheat Oven: Set your oven to preheat at 375°F (190°C) to prepare for baking the dish later.
  4. Caramelize Onions: Reduce heat to medium, add more oil if necessary, then add sliced yellow onions with a pinch of salt. Stir occasionally for about 15 minutes to slowly caramelize. To speed up caramelization and add a subtle sweetness, toss in the optional coconut sugar and continue cooking for an additional 5 minutes until onions are soft and golden brown.
  5. Toast the Rice: Add the rinsed jasmine rice to the skillet with the onions and toss for 2 minutes, gently toasting the rice to enhance its flavor and texture.
  6. Add Liquids and Seasonings: Pour in beef broth, coconut aminos, and white wine vinegar. Stir gently to combine, bring the mixture to a low boil. Add 1 tsp thyme leaves, bay leaves, and ghee, stirring lightly.
  7. Return Chicken to Pan: Nestle the chicken thighs back into the skillet, spooning some cooking liquid over them to keep moist.
  8. Bake Covered: Cover the skillet with a lid and place it in the preheated oven. Bake for 30 minutes to cook the chicken through and allow the rice to absorb the flavors and liquid.
  9. Add Cheese and Broil: Remove the skillet from the oven and carefully lift the lid. Check that the rice is tender and the chicken has reached an internal temperature of 165°F (74°C). Sprinkle shredded Gruyere cheese evenly over the chicken and rice. Increase oven temperature to 400°F (204°C) and return the skillet to the oven, baking until the cheese melts and bubbles slightly.
  10. Garnish and Serve: Remove from oven, garnish with remaining thyme leaves, and serve the skillet hot for a delicious and hearty meal.

Notes

  • Using bone-in, skin-on chicken thighs adds flavor and moisture to the dish.
  • Rinsing the jasmine rice removes excess starch for fluffy, separate grains.
  • Coconut sugar is optional but helps speed up onion caramelization while adding subtle sweetness.
  • Substitute ghee with butter if preferred, but ghee adds a richer flavor and is lactose-free.
  • Ensure the chicken reaches an internal temperature of 165°F for safety.
  • Using an oven-safe skillet allows you to sear and bake in the same pan, minimizing cleanup.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: French-American
  • Diet: Gluten Free

Find it online: https://dishiary.com/french-onion-chicken-and-rice-recipe/