Description
Savor French Onion Chicken Rice! This hearty dish combines tender chicken, flavorful rice, and rich onion soup for a comforting family meal.
Ingredients
Scale
- 3 tbsp unsalted butter, divided
- 3 tbsp olive oil, divided
- 3 lbs sweet onions, sliced thinly
- 1 tbsp minced garlic
- 1.5 tsp kosher salt
- 0.5 tsp black pepper
- 1 tsp dry tarragon
- 1 tsp dry thyme
- 0.33 cup brandy or white wine
- 1 tbsp Worcestershire sauce
- 8 oz button mushrooms, sliced
- 1.5 cups uncooked white rice
- 2 cups packed baby spinach
- 3 cups chicken stock
- 1 cup heavy cream
- 3–4 cups cooked chicken, shredded (preferably rotisserie for convenience)
- 4 oz Gruyère Swiss cheese, shredded
Instructions
- Melt 2 tbsp of unsalted butter and 2 tbsp olive oil in a large skillet over medium-low heat. Add the sliced onions and cook them for about 15 minutes without stirring to begin the caramelization process. After 15 minutes, stir the onions and continue cooking for another 15 minutes or until they are beautifully caramelized, adjusting time as necessary if the onions are not golden brown yet.
- Once the onions are ready, increase the heat to medium. Add 1 tbsp minced garlic, 1.5 tsp kosher salt, 0.5 tsp black pepper, 1 tsp dry tarragon, and 1 tsp dry thyme, then cook for 1 minute to release the flavors. Carefully add 0.33 cup brandy or white wine off the heat, then return to the heat until the liquid evaporates, which should take about 5 minutes. Stir in 1 tbsp Worcestershire sauce and set this mixture aside.
- In another pot, heat 1 tbsp of olive oil and 1 tbsp of unsalted butter over medium heat. Once hot, add 8 oz sliced button mushrooms and let them brown for about 5 minutes, stirring occasionally. Then, add 1.5 cups uncooked white rice to the pot and sauté for 5 minutes, stirring to ensure the rice doesn’t stick to the bottom. Next, add 2 cups packed baby spinach and cook until wilted, about 2-3 minutes.
- Add 3 cups chicken stock to the pot, cover, and let it simmer for 15 minutes until the rice is cooked and has absorbed the liquid. Finally, stir in 1 cup heavy cream and 3-4 cups cooked shredded chicken until everything is heated through.
- Preheat your oven’s broiler. Spray a casserole dish with cooking spray and pour in the rice mixture. Carefully top the dish with the caramelized onion mixture and sprinkle 4 oz of shredded Gruyère Swiss cheese over the top. Broil in the oven until the cheese is melted and bubbly, typically about 3-5 minutes, watching closely to prevent burning.
- Once ready, remove from the oven and let it rest for a few minutes. Serve immediately and enjoy this hearty dish!