I made these French Onion Chicken Bowls to satisfy my craving for the savory, cozy flavors of French onion soup in a wholesome, protein-rich bowl. Tender chicken topped with caramelized onions and melted cheese served over wild rice with peas—perfect for meal prep or a satisfying weeknight dinner.

Why You’ll Love This Recipe

I love how these bowls capture all the richness of French onion soup without the soggy bread. The caramelized onions bring buttery sweetness, the cheesy chicken is indulgent yet balanced, and wild rice with peas adds texture and nutrition. I can customize toppings and leftovers stay delicious for days.

ingredients

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

For the French Onion Chicken:

2 large yellow onions, sliced
2 tablespoon butter
¼ teaspoon salt
1 tablespoon balsamic vinegar
1 tablespoon Worcestershire sauce
½ teaspoon dried thyme
Gluten-free all-purpose flour, enough to dredge chicken
Salt & pepper to taste
Chicken breasts (cut into pieces for about 4 servings)
½ cup chicken broth
1 tablespoon Dijon mustard
1 cup grated Gruyere cheese

For the bowls:

2 cups cooked wild rice
1½ cups peas
¼ cup chopped parsley (optional garnish)

directions

I sauté the sliced onions in butter and salt over medium heat, cooking until they turn soft and golden brown—about 20 minutes.
I stir in balsamic vinegar, Worcestershire sauce, and dried thyme, then set the onions aside.
I season and dredge the chicken pieces in flour with salt and pepper, then brown them briefly in a skillet.
I add the Dijon mustard and chicken broth to the pan, scraping up the browned bits.
I nestle the chicken into the onion sauce, top each piece with onions and grated cheese, then let the cheese melt (cover or bake briefly if needed).
I assemble bowls by placing rice, peas, and chicken with sauce and onions together, garnishing with parsley.

Servings and timing

Serves: 4 bowls
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Variations

I sometimes swap wild rice for brown rice, cauliflower rice, or quinoa.
I’ll use spinach or zucchini instead of peas.
I’ve also turned the chicken into meatballs using the same onion sauce.

storage/reheating

I let the bowls cool, then store them in airtight containers in the fridge for up to 3–5 days, or freeze for 1–2 months. To reheat, I microwave until warmed through or bake in a preheated oven at 325°F for about 10–13 minutes until heated to 165°F.

FAQs

How can I make this gluten-free?

I just use gluten-free all-purpose flour to dredge the chicken and double-check the Worcestershire sauce label for gluten content.

Can I use chicken thighs instead of breasts?

Definitely. I’ve swapped in boneless, skinless thighs and they stay juicy with the onion sauce working beautifully.

How do I prevent onions from burning while caramelizing?

I keep the heat moderate and stir occasionally. If they stick or get too dark, I add a splash of water or broth and reduce heat, giving them time to soften and color evenly.

Can I freeze these bowls?

Yes—I freeze cooled bowls in airtight containers for up to 1–2 months. I thaw them in the fridge overnight before reheating.

What’s the best cheese substitute if I don’t have Gruyere?

I’ve used Swiss or provolone with success. They don’t melt quite the same but still bring a creamy, savory finish.

Conclusion

I’m always impressed by how these French Onion Chicken Bowls bring together rich, comforting flavors in a balanced, nutritious way. They’re my go-to meal prep dish or easy dinner when I want something cozy and satisfying. I love how flexible the recipe is, and it never fails to impress.