French Onion Chicken Rice

This French Onion Chicken and Rice brings together caramelized sweet onions golden mushrooms rich Gruyere and hearty chicken in one deeply soothing casserole. Each forkful reminds me of cozy family dinners where everybody kept asking for seconds until the baking dish was empty. It is classic comfort food with a French twist and delivers all the flavor of French onion soup in a meal that will satisfy a crowd.

I remember first making this on a chilly weekend when I wanted something warming but a bit fancier than standard casseroles. Now it is our special occasion go to anytime someone needs a comforting meal.

Ingredients

• Sweet onions: are the star and must be sliced thick so they caramelize slowly and turn meltingly soft
• Butter and extra virgin olive oil: help onions caramelize and add a rich base flavor choose fresh quality for best results
• Fresh garlic: gives a savory depth mince it just before adding to keep it aromatic
• Kosher salt and freshly ground black pepper: help balance all the richness use flaky salt and grind your pepper fresh
• Dried tarragon and thyme: bring earthiness and work beautifully with the onions and mushrooms
• Brandy or white wine: adds a note of acidity and brightness for deglazing choose a decent sipping wine
• Worcestershire sauce: deepens the savory notes and adds a touch of umami
• Button mushrooms: become golden and nutty adding texture and savoriness look for firm evenly colored mushrooms
• Uncooked white rice: provides the body of the dish use long grain or jasmine for light fluffy results
• Fresh baby spinach: wilts into the casserole giving color and a boost of greens pick vibrant crisp leaves
• Chicken stock: forms the backbone of the cooking liquid homemade or good boxed makes a difference
• Heavy cream: enriches each bite without feeling heavy only a cup is needed for silkiness
• Cooked chicken: torn into bite sized pieces choose rotisserie or home poached for best flavor and tenderness
• Gruyere Swiss cheese: finishes the dish with a decadent crust shred it freshly for gooey meltability

Step-by-Step Instructions

Caramelize the Onions:

Melt two tablespoons of butter with two tablespoons of extra virgin olive oil in a large high sided skillet over medium low heat. Add thickly sliced sweet onions and let cook undisturbed for fifteen minutes. Stir then cook for fifteen more minutes stirring occasionally. Continue cooking for another ten to fifteen minutes until deeply golden and jammy for full flavor.

Build the Flavor Base:

Turn the heat to medium. Add garlic and sauté for one minute letting its fragrance bloom. Sprinkle in salt pepper tarragon and thyme stirring well for another minute so the spices toast lightly.

Deglaze with Brandy or Wine:

Take the pan off the heat to avoid a flare up and pour in the brandy or white wine. Return to low heat and let the liquid bubble away about five minutes until evaporated. Stir in Worcestershire sauce and set the onions aside.

Brown the Mushrooms and Rice:

Heat a medium pot over medium high and add mushrooms dry without fat. Let them sizzle and brown well about five to ten minutes to bring out their umami. Add remaining butter and oil then stir in the uncooked rice. Cook five minutes until rice is lightly toasted and smells nutty.

Wilt in Spinach:

Toss the baby spinach into the rice and mushrooms. Cook just one minute until greens are wilted and bright.

Simmer the Casserole Base:

Pour in chicken stock. Bring to a simmer then reduce to low. Cover and cook for fifteen minutes until rice is tender and all liquid is absorbed.

Stir in Cream and Chicken:

Remove the lid and stir gently in heavy cream and bite sized cooked chicken. Heat through until everything is hot and silky.

Assemble and Broil:

Spray a large casserole dish with pan spray and spoon rice mixture in. Spread caramelized onions evenly on top. Cover with shredded Gruyere Swiss and broil just until melted browned and bubbly for the irresistible golden finish.

Save

The Gruyere cheese is my favorite part. There is nothing like that bubbling savory crust right out of the oven. My kids always nudge for the corners with the most cheese browned. We once brought this dish for a potluck dinner and it was the first one finished with everyone asking for the recipe.

Storage Tips

Let leftovers cool to room temperature before transferring to airtight containers. This dish will keep well in the fridge for up to four days and reheats gently in the oven or microwave. If you want to freeze it store in smaller portions so you can thaw and reheat easily. The flavor intensifies with a day or two in the fridge which makes this great for meal prep.

Easy Ingredient Swaps

You can swap Swiss for Gruyere or even try fontina if you need a milder cheese. Baby kale works instead of spinach and you can use wild mushrooms for a deeper earthy flavor. I have also made this using brown rice but extra liquid or cook time is needed. For wine free options a splash of apple cider vinegar gives similar brightness.

Serving Suggestions

Serve this casserole with a bright green salad and a simple vinaigrette to cut through the richness. Fresh parsley or even a few snipped chives on top look beautiful and add freshness. If you want to stretch the meal serve with crusty bread or a light soup on the side.

Roots of the Recipe

This dish is inspired by classic French onion soup and my family’s love of hearty baked casseroles. The combination of sweet caramelized onions and Gruyere over rice and chicken feels like a true fusion of French bistro and home cooked comfort. It is perfect for potlucks or special gatherings and will always win you compliments.

Recipe FAQs

→ What type of onions work best for this dish?

Sweet onions are ideal, providing rich flavor and caramelizing beautifully for a mild, sweet taste in each bite.

→ Can I substitute the Gruyère cheese?

Yes, Swiss or even mozzarella can work, but Gruyère adds the distinct nutty, creamy flavor traditional to French onion dishes.

→ Is it necessary to use brandy or wine?

Brandy or white wine adds depth, but you can omit it or use chicken stock for a non-alcoholic option without losing flavor.

→ Can I use rotisserie chicken?

Absolutely. Rotisserie chicken saves time and adds tender, flavorful meat to the finished dish.

→ What rice variety is best to use?

Standard white rice works perfectly, but long-grain or jasmine rice will yield excellent results as well.

→ Can I make this casserole ahead of time?

You can prepare it in advance and refrigerate. Add cheese and broil just before serving for best texture and taste.