Name: Homemade French Onion Chicken Rice
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 4 boneless, skinless chicken breasts or thighs; 1 cup long grain white rice (uncooked); 1 can (10.5 oz) French onion soup; 1 cup chicken broth; 1/2 cup sour cream; 1 cup shredded mozzarella or Swiss cheese; 1 tbsp olive oil or butter (for browning); Salt and pepper, to taste; Optional: 1/2 cup sautéed onions

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Homemade French Onion Chicken Rice is a comforting, savory dish that combines tender chicken, caramelized onions, and flavorful rice all in one skillet. It’s perfect for a cozy weeknight dinner and easy enough to throw together without much fuss. The blend of onion soup flavor and creamy rice makes it a standout favorite in my household.

Why You’ll Love This Recipe

I love this recipe because it’s simple, hearty, and full of flavor. It brings together the richness of French onion soup with the ease of a chicken and rice casserole. One pot means minimal cleanup, and the creamy texture makes it feel indulgent while still being quick enough for busy evenings. Plus, it’s a hit with picky eaters thanks to the cheesy, savory profile.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breasts or thighs
Long grain white rice (uncooked)
French onion soup (canned or homemade)
Chicken broth
Sour cream
Shredded mozzarella or Swiss cheese
Olive oil or butter (for browning)
Salt and pepper
Optional: sautéed onions for an extra caramelized flavor

Directions

I start by seasoning the chicken with salt and pepper, then browning it in a skillet with a bit of oil or butter until lightly golden. I don’t cook it all the way through since it’ll finish in the oven.
In a mixing bowl, I combine the French onion soup, chicken broth, sour cream, and uncooked rice. I stir everything until it’s well blended.
I transfer the mixture into a baking dish and nestle the browned chicken pieces on top.
I sprinkle shredded cheese over everything and cover the dish with foil.
I bake it at 350°F (175°C) for about 50–60 minutes, removing the foil for the last 10–15 minutes to allow the cheese to melt and brown slightly.
Once it’s done, I let it rest for a few minutes before serving to allow the rice to settle and the flavors to meld.

Servings and timing

This recipe makes about 4 servings and takes roughly 1 hour and 15 minutes from start to finish. Prep time is around 15 minutes, and baking takes 50–60 minutes.

Variations

I like swapping out the protein sometimes—chicken thighs make it even juicier. I’ve also used brown rice, though I need to adjust the liquid and cooking time. Adding mushrooms or caramelized onions gives it an extra depth of flavor. And if I’m out of mozzarella, provolone or Gruyère works beautifully.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. When I reheat it, I usually use the microwave, but the oven works well too—just cover it with foil and bake at 325°F until heated through. If it looks dry, I splash a little broth on top before reheating.

FAQs

What kind of chicken works best for this recipe?

I prefer boneless, skinless thighs for maximum flavor and juiciness, but breasts also work great if I want a leaner option.

Can I use instant rice instead of long grain?

I wouldn’t recommend it because instant rice tends to overcook and get mushy in the oven. Long grain holds up better during baking.

How do I make this recipe creamier?

Adding a bit more sour cream or even a splash of heavy cream can make the dish extra creamy. Just be careful not to add too much liquid or the rice might not cook properly.

Is this recipe freezer-friendly?

Yes, I’ve frozen it before after baking. I let it cool, portion it into containers, and freeze for up to 2 months. Thaw overnight and reheat in the oven or microwave.

Can I make this dish vegetarian?

Definitely. I’ve tried it using mushrooms and vegetable broth instead of chicken, and it still turned out rich and satisfying.

Conclusion

Homemade French Onion Chicken Rice is one of those recipes I keep coming back to. It’s a perfect blend of comfort food and weeknight practicality. Whether I’m feeding the whole family or just want a cozy dish for myself, it always delivers on taste and ease.

Homemade French Onion Chicken Rice

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Author: Sue
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 1 hour 15 minutes
Yield: 4 servings
Category: Dinner
Method: Baking
Cuisine: American
Diet: Halal

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Description

Homemade French Onion Chicken Rice is a cozy, one-skillet meal combining tender chicken, creamy rice, and the rich flavors of French onion soup. It's easy, hearty, and perfect for weeknight dinners.

Instructions

Preheat oven to 350°F (175°C).
Season chicken with salt and pepper. Brown in a skillet with olive oil or butter until lightly golden; do not cook through.
In a mixing bowl, combine French onion soup, chicken broth, sour cream, and uncooked rice. Stir to mix well.
Pour the mixture into a baking dish and place browned chicken on top.
Sprinkle shredded cheese over the top and cover with foil.
Bake for 50–60 minutes. Remove foil during the last 10–15 minutes to brown the cheese.
Let rest for a few minutes before serving.