French Onion Chicken & Rice
Ingredients
- 3 tablespoons butter
divided
- 3 tablespoons extra virgin olive oil
divided
- 3 pounds sweet onion
cut in half and sliced with the grain into thick slices, about four large onions
- 1 tablespoon fresh garlic
minced
- 1 ½ teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon dry tarragon
- 1 teaspoon dry thyme
- 1/3 cup brandy or white wine
- 1 tablespoon Worcestershire sauce
- 8 ounces button mushrooms
sliced
- 1 ½ cups white uncooked rice
- 2 cups baby spinach
packed, about 2-3 ounces in weight
- 3 cups chicken stock
from homemade or boxed
- 1 cup heavy cream
- 3-4 cups cooked chicken torn into bite sized pieces
from cooking your own chicken or rotisserie
- 4 ounces Gruyere Swiss cheese
shredded
Directions
- 1
Melt two tablespoons of the butter with two tablespoons of the oil in a large nonstick high sided skillet over medium low heat.
- 2
Slice onions in half vertically then slice into thick half moon slices with the grain and add to the pan.
- 3
Let cook untouched for 15 minutes, then stir and cook for 15 minutes more. Gauge how caramelized the onions are and cook for another 10-15 minutes more or longer as needed.
- 4
Turn heat to medium and add garlic and cook one minute. Add salt, pepper, tarragon, and thyme and cook one minute.
- 5
Add brandy off heat to avoid flareup and cook until liquid has evaporated, about five minutes.
- 6
Stir in Worcestershire sauce and remove from heat. Set aside.
- 7
In a medium pot or large sauce pan over medium high heat, add mushrooms in dry without any butter or oil and cook until browned, about 5-10 minutes.
- 8
Add the remaining butter and oil and once melted, add rice, and stir and cook for five minutes to slightly brown.
- 9
Add spinach and cook just to wilt, about one minute.
- 10
Add stock and bring to a simmer. Lower to low heat, cover and cook for 15 minutes.
- 11
Remove lid and stir in cream and chicken and heat just to hot.
- 12
Spray a 9x13x3-inch casserole dish with kitchen pan spray and pour rice mixture in then top with the cooked onions.
- 13
Top with the shredded cheese and broil just until melted, browned and bubbly.
- 14
Serve immediately.
French Onion Chicken & Rice
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About this Recipe
Craving the deep, savory comfort of French onion soup, but in a hearty, satisfying meal form? This French Onion Chicken & Rice delivers all those beloved flavors, transforming them into an outrageously delicious one-pot dish perfect for a cozy night in.
The secret to this recipe's incredible depth lies in the slow caramelization of sweet onions, building a rich, flavorful foundation that's then layered with tender chicken, earthy mushrooms, and fresh spinach. The addition of creamy rice and a generous topping of melted Gruyère Swiss cheese creates a truly indulgent experience that stands apart from typical chicken and rice casseroles.
Prepare for a spoonful of pure comfort. Each bite offers a harmonious blend of tender chicken and perfectly cooked rice, enrobed in a luscious sauce infused with sweet, caramelized onions. You'll taste the subtle notes of tarragon and thyme, complementing the richness of the Gruyère and heavy cream, all brightened by the delicate flavor of baby spinach. It's a robust, savory meal that truly warms you from the inside out.
Customization & Variations
- For an alcohol-free option, substitute the brandy or white wine with additional chicken stock.
- While button mushrooms are classic, cremini mushrooms would also work beautifully for a deeper, earthier flavor.
- To lighten the dish slightly, you could reduce the amount of heavy cream and replace it with more chicken stock, though it will impact the richness.
This rich dish is perfect for a comforting family dinner or a cozy gathering with friends. Serve it as a complete meal on its own, perhaps with a simple green salad to balance the richness.