French Onion Chicken and Rice Casserole
Indulge in the ultimate comfort food with this French Onion Chicken and Rice Casserole, a one-pan masterpiece that combines the rich, savory flavors of caramelized onions, tender chicken breasts, and creamy, cheesy rice. With the deep umami notes of beef broth, melted Gruyère and mozzarella cheeses, and a hint of garlic, this baked dish delivers irresistible layers of flavor that will have your family coming back for seconds. Perfectly seared chicken crowns a bed of creamy, onion-infused rice, while a golden, bubbly cheese topping adds a decadent finish. Ideal for busy weeknights or a cozy weekend dinner, this casserole is a low-maintenance, high-reward entree that hits all the right notes. Garnish with fresh parsley for a pop of color and an added touch of freshness!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3 medium yellow onions, thinly sliced
- 1 teaspoon granulated sugar
- 3 cloves minced garlic
- 2 cups beef broth
- 1.5 cups long-grain white rice
- 0.5 cup heavy cream
- 1 cup shredded Gruyère cheese
- 1 cup shredded mozzarella cheese
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch casserole dish lightly with cooking spray or oil and set aside.
Season the chicken breasts with salt and ground black pepper on both sides.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken breasts and sear until golden brown on each side, about 3-4 minutes per side. Remove the chicken from the skillet and set aside (it will finish cooking in the casserole).
In the same skillet, add the remaining tablespoon of olive oil and the butter. Once the butter has melted, add the sliced onions and sprinkle them with granulated sugar to help with caramelization.
Cook the onions over medium-low heat, stirring often, until they are deep golden and caramelized, about 20 minutes. Add the minced garlic and sauté for an additional minute.
Pour the beef broth into the skillet with the caramelized onions, scraping the bottom of the skillet to deglaze it and lift up any browned bits.
Stir in the uncooked rice and heavy cream, mixing until combined.
Pour the onion-rice mixture into the prepared casserole dish. Place the seared chicken breasts on top of the rice mixture.
Cover the casserole dish tightly with aluminum foil and bake in the preheated oven for 35 minutes.
Remove the foil, sprinkle the Gruyère and mozzarella cheeses evenly over the top of the dish, and return it to the oven, uncovered, for an additional 15 minutes or until the cheese is melted and bubbly.
Let the casserole rest for 5 minutes after removing it from the oven. Garnish with fresh parsley, if desired, before serving.
Nutrition Facts
Calories |
713 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.1 g | 53% | |
| Saturated Fat | 21.3 g | 106% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 170 mg | 57% | |
| Sodium | 1489 mg | 65% | |
| Total Carbohydrate | 32.2 g | 12% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 4.7 g | ||
| Protein | 46.3 g | 93% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 505 mg | 39% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 532 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
