Description
One-Pot French Onion Chicken Rice is a comforting embrace at the dinner table, filled with delightful flavors and aromas.
Ingredients
Scale
- 2 cups basmati rice, rinsed
- 3 cups chicken broth
- 1 tablespoon olive oil
- 2 tablespoons butter
- 2 large onions, thinly sliced
- 2 cloves garlic, minced
- 4 chicken thighs (boneless, skinless)
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup shredded Gruyère or mozzarella cheese (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Begin your culinary journey by heating the olive oil in your skilled over medium heat. Season the chicken thighs generously with salt, pepper, and thyme, allowing them to absorb the flavors. Add the thighs to the skillet, ensuring they aren’t overcrowded to promote even cooking. Allow them to sear for about 4-5 minutes per side until each piece is golden brown and cooked through. Once done, remove the chicken from the pan and place them aside.
- In the same skillet, reduce the heat to medium-low and melt the butter. Add the thinly sliced onions and let them slowly cook, stirring occasionally, for about 15-20 minutes until golden brown.
- Once the onions reach that beautiful caramelized state, stir in the minced garlic. Cook for an additional 2 minutes until fragrant. Next, add the rinsed basmati rice, stirring well to combine.
- Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the skillet, and simmer for about 15-18 minutes.
- Carefully place the seared chicken thighs on top of the cooked rice. Cover the skillet again and let it rest for an additional 5 minutes.
- If desired, sprinkle some shredded cheese over the finished dish before serving. Cover once more to let the cheese melt. Garnish with freshly chopped parsley.
Notes
For best results, use a heavy-bottom skillet to ensure even heat distribution.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
Nutrition
- Calories: 450 kcal
- Sodium: 700 mg
- Protein: 27 g