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Paul

French Onion Chicken Rice Recipe is a must-try dish!

Inspired by the deep, comforting flavors of French onion soup, this creamy chicken and rice casserole is packed with caramelized onions, Gruyère cheese, tender chicken, and savory herbs. It's a cozy, crowd-pleasing one-dish meal that feels fancy but is easy enough for a weeknight.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 –8 servings
Course: Casserole, Dinner
Cuisine: American / French-inspired
Ingredients Method Notes

Ingredients
  

  • 3 tablespoons butter divided
  • 3 tablespoons extra virgin olive oil divided
  • 3 pounds sweet onions about 4 large, halved and thickly sliced
  • 1 tablespoon minced garlic
  • 1½ teaspoons kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon dried tarragon
  • 1 teaspoon dried thyme
  • ⅓ cup brandy or white wine
  • 1 tablespoon Worcestershire sauce
  • 8 ounces button mushrooms sliced
  • 1½ cups uncooked white rice
  • 2 cups baby spinach packed
  • 3 cups chicken stock
  • 1 cup heavy cream
  • 3 –4 cups cooked chicken torn into bite-sized pieces
  • 4 ounces Gruyère cheese shredded

Method
 

  1. Caramelize the Onions:In a large pot or skillet, heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium heat. Add sliced onions and cook, stirring occasionally, for about 15 minutes until they begin to caramelize and soften.
  2. Add Aromatics and Deglaze:Stir in garlic, salt, pepper, tarragon, and thyme. Cook for 1 minute, then add brandy (or white wine) and Worcestershire sauce. Simmer until most of the liquid evaporates.
  3. Cook the Mushrooms:In a separate pan, heat the remaining 1 tablespoon of butter and 1 tablespoon of olive oil. Sauté sliced mushrooms until golden brown. Add them to the onion mixture.
  4. Combine with Rice and Spinach:Stir in the uncooked rice and baby spinach. Once the spinach wilts slightly, add chicken stock and heavy cream. Bring to a gentle simmer.
  5. Add Chicken and Transfer:Fold in the cooked chicken and mix everything until well combined. Transfer mixture into a buttered 9x13-inch baking dish.
  6. Top and Bake:Sprinkle shredded Gruyère cheese evenly over the top. Cover with foil and bake at 375°F (190°C) for 30 minutes. Remove foil and bake for an additional 10–15 minutes, or until bubbling and golden on top.

Notes

  • For best flavor, take your time with the onions—deep caramelization makes all the difference.
  • Swap Gruyère for Swiss or provolone if needed, though Gruyère offers the best nutty flavor.
  • Rotisserie chicken is a great shortcut for this recipe.
  • This dish can be prepped ahead and refrigerated. Just add an extra 10 minutes to the baking time if cooking from cold.
  • Leftovers store well and taste even better the next day.