French Onion Chicken Rice Bake

Hey friend, pull up a chair

I made this French Onion Chicken Rice Bake the first time after a long Tuesday that felt like a Monday in disguise, and my neighbor popped in just as the cheese was going melty and said, you are not serious. We ate straight from the pan, two forks, like goblins, and honestly I stand by that choice. It tastes like a hug you did not know you needed. Also, this is the dish I make when I want my house to smell like I did something fancy, but really I just got onions nice and jammy and let the oven do the heavy lifting.

Quick warning before we get going. Caramelizing onions takes a minute. Or several. But here is the good news, you can sip something and daydream while they do their thing; I usually befriend the stove at this point. And if your onions look a bit scruffy halfway through, that is normal. They tighten up later.

Small digression that has nothing to do with anything, except it does. My apron pocket still has a rogue measuring spoon and a ticket stub form the farmer market, which is exactly my energy for this recipe. Imperfect, but it works.

Why you will probably love this

I make this when my brain is tired but I still want dinner to feel cozy and a little fancy.
My family goes a bit wild for the crispy edges of rice around the sides, which I pretend I do on purpose every time.
It is pantry friendly. If I am out of stock, I have used water plus a splash of soy sauce and it was surprisingly lovely.
And look, I used to rush the onions and they were just pale and sulky. Now I give them time, and they reward me back.
(If you hate chopping onions, I feel you. Glasses help. Not a perfect fix, but better than tears on the cutting board.)

What you will need, with a few real life swaps

2 large yellow onions, thinly sliced (about 600 g). Sweet onions work too, just reduce the sugar later, if using.
2 tablespoon unsalted butter, plus a bit more for dotting on top. If you only have salted, just ease up on the salt elsewhere.
1 tablespoon olive oil. Sometimes I use all butter when I am feeling cheeky.
3 cloves garlic, minced. Jarred garlic in a pinch is fine, do not @ me.
1.5 cups long grain white rice, rinsed until the water runs mostly clear. My grandmother always insisted on Brand X, but honestly any decent long grain works.
500 g boneless skinless chicken thighs, cut into large bite pieces. Breasts work if you keep an eye on them so they do not dry out.
3 cups beef stock or chicken stock. If I am in a hurry, a can of condensed French onion soup plus water has saved the day.
1 teaspoon kosher salt, more to taste, and 0.5 teaspoon black pepper.
1 teaspoon dried thyme or a few sprigs of fresh. Or skip and add a bay leaf, which I sometimes remember halfway through.
1 teaspoon Worcestershire sauce for depth, optional but nice.
1 teaspoon sugar, only if your onions refuse to caramelize and need a nudge.
1.5 cups grated Gruyere or Swiss cheese. A handful of mozzarella makes it extra stretchy. Cheddar works in a very comforting way.
A small splash of white wine or apple cider vinegar to deglaze. Totally optional, but it makes the onions sing.

How I do it, with a few asides

Preheat your oven to 190 C or 375 F. Grease a 23 by 33 cm baking dish. Or use a big oven safe skillet if that is your thing.
Caramelize the onions: Warm a large skillet over medium heat; add butter and oil. Tumble in the sliced onions with a pinch of salt. Cook, stirring every couple of minutes, for 25 to 35 minutes. If the pan looks dry or the onions start catching, add a splash of water. They will go from raw to sweaty to golden to deep caramel, and somewhere in the middle you will think this is not working. It is. This is where I usually sneak a taste.
Deglaze: Stir in the garlic and thyme for 30 seconds. Add the wine or vinegar and scrape up the tasty bits. If you are using Worcestershire, in it goes now.
Brown the chicken quickly: Push the onions to the side or scoop most of them out. Add the chicken pieces with a pinch of salt and pepper. Sear for 2 to 3 minutes per side just to get some color. They do not need to be cooked through. Do not fuss too much.
Combine: In your baking dish, add the rinsed rice in an even-ish layer. Pour over the onions and chicken. Add the stock and give it a gentle stir to make sure the rice is submerged. Taste the liquid, if it is very bland now, add a little salt. Better now than later.
Bake covered: Cover tightly with foil and bake for 35 minutes. Do not peek. I once peeked and lost a bunch of steam and had to add more liquid later, ugh.
Check and finish: Remove the foil, stir gently from the edges toward the center. If the rice is tender and most liquid absorbed, sprinkle the cheese on top and bake uncovered 8 to 12 minutes until golden and bubbly. If the rice is still firm, add 0.25 cup hot stock and give it another 10 minutes covered. And do not worry if it looks a bit weird at this stage, it always does before the cheese ties it together.
Rest: Let it sit for 7 to 10 minutes before serving. It sets up, and the flavors relax in the nicest way.

Notes from the messy middle

Rinsing the rice matters. The one time I skipped it, the rice got a bit clumpy. Not tragic, but I noticed.
Cut the onions evenly if you can, but actually, I find it works better if some strands are thicker. You get a mix of soft and gently chewy bits.
Salt in layers. A little with the onions, a little on the chicken, and then taste the broth before baking.
If you are using condensed soup, reduce added salt and skip the sugar. That stuff is already savvy.

Variations I have tried

Mushroom moment: Added 250 g sliced mushrooms with the onions around the 15 minute mark. Deep and earthy. Loved it.
Herby lemon: Stirred in the zest of one lemon and a handful of chopped parsley before the cheese. Bright and fresh.
Lightened up: Used chicken breasts and swapped half the cheese for a sprinkle of Parmesan. Still cozy.
The one that did not work: Tried brown rice without adjusting the liquid or time. Rice was undercooked and the chicken was over it. If you want brown rice, add about 1 extra cup of stock and bake covered closer to 60 to 70 minutes.

Gear that helps, but you can wing it

A big oven safe skillet. I use a cast iron one and it makes me feel very capable. If you are curious about oven safe skillets, this explainer is handy: what counts as oven safe.
A 23 by 33 cm baking dish. A deeper casserole dish works too, just give it a few extra minutes.
Sharp knife. If you do not have a mandoline, no worries, a regular knife and a steady radio playlist does the job.
Foil for covering. In a pinch, a baking sheet on top is a quirky but fine lid.

Stash it for later

Fridge: Cool, then store in an airtight container for up to 4 days. I think this tastes even better the next day, but my crew tends to loose their patience and finish it on day one. Freezer: Up to 2 months in portions. Reheat with a splash of stock in the oven at 170 C until hot, or microwave in bursts. Though honestly, in my house it never lasts more than a day.

How we serve it at mine

We do a crisp salad with a mustardy vinaigrette and sometimes just steamed green beans with a squeeze of lemon. Garlic bread if it is a Friday and we feel like a treat. My little family tradition is to pass the skillet around for everyone to scoop a bit of those caramelized onion strands on their plate, because that is where the magic lives.

Pro tips I learned the hard way

I once tried rushing the onions on high heat and regretted it because they scorched on the edges and tasted bitter. Medium heat, patience, and a splash of water is your friend.
I salted the stock too aggressively once. Remember that cheese brings salt too, so season gently and adjust at the end.
Rinse the rice until the water is mostly clear. The one time I did two lazy swishes, it baked up gummy.
Let it rest after baking. I know that is annoying when you are hungry, but it really settles and slices cleaner.

Helpful bits if you want to nerd out

If you want a deep dive on onion technique, this guide is excellent and friendly: how to caramelize onions properly. And if rice sometimes gives you vibes, The Kitchn has a nice primer on basics: simple rice on the stove. Also, if you are in the market for a sturdy skillet, I have used this one for years and it is a tank in the best way: Lodge cast iron skillet.

FAQ, because you asked

Can I use brown rice
Yes, but it takes longer and needs more liquid. Add about 1 extra cup of stock and bake covered closer to 60 to 70 minutes before you add cheese.

Does rotisserie chicken work
It does. Stir in shredded rotisserie chicken after the rice is tender, right before the cheese step, so it does not dry out.

Can I skip the cheese
Sure. It will be more like a savory onion and chicken pilaf, still tasty. A drizzle of olive oil and herbs on top is nice.

What if my rice is still firm
Add 0.25 to 0.5 cup hot stock, cover, and bake 10 more minutes. Sometimes ovens run cool, so do not panic.

Could I make this dairy free
Use oil instead of butter and skip the cheese or use a meltable dairy free option. A little nutritional yeast gives a savory nudge.

What about gluten free
Use gluten free stock and check your Worcestershire. The rest is naturally good to go.

Help, my onions are not browning
Give it time. Reduce the heat slightly, add a pinch of sugar, and keep stirring every couple of minutes. Are you using a crowded pan Maybe split the batch. It is not a race, y'all.

Can I cook the rice on the stovetop and then bake
You can, but the rice absorbs flavor as it bakes with the onions and chicken. If you do precook, use slightly underdone rice and reduce the liquid.

How spicy is this
Not spicy. If you want a kick, add a pinch of red pepper flakes with the garlic. I like it mellow for weeknights.

Final bite

This French Onion Chicken Rice Bake is the sort of dinner that makes Tuesday feel like Sunday. It is not perfect, and it does not need to be. Which, frankly, is the whole charm.