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Chilly days call for this cozy French Onion Chicken and Rice skillet. First, you’ll get your onions meltingly tender and packed with that sweet, savory flavor. They melt right in with creamy rice, mushrooms, juicy chicken, and a dreamy, melty Gruyère lid. Feels a little fancy, feeds a whole family, and tastes like a hug.
The last time I served this at my sister’s birthday, everyone scrapped their plates clean and came hunting for more.
Irresistible Ingredients
- Gruyère Swiss cheese: Shred right before you pile it on for gooey, golden bliss
- Cooked chicken: Tear or chop into little pieces for easy bites
- Heavy cream: Stirs in at the end for pure rich smoothness
- Chicken stock: Good boxed broth or homemade both work great
- Baby spinach: Toss in fresh for one-minute wilt and bonus greens
- White uncooked rice: Long grain gives the fluffiest, least sticky result
- Button mushrooms: Go for fresh, firm ones—they brown up beautifully
- Worcestershire sauce: Boosts savory flavor in a snap
- Brandy or white wine: Pour in to scrape up all the tasty browned bits
- Dry tarragon and thyme: French essentials that bump up flavor
- Kosher salt and freshly ground black pepper: Add to taste for bright flavor
- Fresh garlic: Mince right before for that fresh punch
- Butter and extra virgin olive oil: Go for a good one—a better base means better flavor
- Sweet onion: Big unblemished ones caramelize the best
Simple Step-by-Step
- Bake with Cheese:
- Grease a baking dish and spread the rice mix in. Lay your caramelized onions right on top. Sprinkle Gruyère all over and stick under your broiler for a few minutes so the top turns bubbly and golden.
- Add Cream and Chicken:
- Take off the lid and stir in cream and chicken. Let it all heat through gently but don’t let it boil—it just needs to be steamy hot.
- Add Spinach and Simmer:
- Throw the spinach in and just cook until it wilts—shouldn’t take more than a minute. Splash in your stock, bring to a simmer, then lower the heat, cover up, and let it cook for about 15 minutes. Check that your rice is soft.
- Toast Rice:
- Drop the rest of your butter and oil into the mushrooms. Once it melts, pour in the rice. Let it sizzle and turn a touch golden, about five minutes, just to build that toasty flavor.
- Brown Mushrooms:
- Cook the sliced mushrooms in a dry pan over medium-high. Let them sit, brown on one side, then flip and cook until they’re deep brown all around, five to ten minutes total.
- Deglaze for Flavor:
- Take the pan off the heat, pour in your brandy or white wine (avoiding flare-ups). Put it back and simmer until the liquid’s almost gone, like five minutes. Squirt in Worcestershire and stir, then take off heat again.
- Build Flavor Base:
- Turn up the heat to medium. Add your garlic, stir just a minute till you smell it. Now toss in salt, pepper, tarragon, and thyme. Mix and cook another minute to wake up the herbs.
- Caramelize Onions:
- In a big skillet, melt two tablespoons each butter and oil over medium-low. Spread the onions and leave them alone for about 15 minutes. Give them a stir and cook another 15, being patient for that sweet gold. If they aren’t fully soft and golden, add another 10 to 15 minutes—just keep them from burning.
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That Gruyère topper is hands-down the best part. My mom always loaded on extra cheese—it was her trick to make us actually want casseroles as kids.
Smart Storage
If you end up with leftovers, let your dish cool first, then seal it up and stash it in the fridge. It'll keep well about three days. Warm it back up using the oven or microwave and add a splash of stock to keep everything creamy and not dry.
Swap Suggestions
No Gruyère? Grab Emmental or another punchy Swiss cheese. Run out of brandy? Just use dry white wine instead. Spinach not your thing? Use shredded kale or chard—just cook briefly first to soften it up.
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How to Serve
This meal is filling all by itself, but it shines next to a fresh green salad with a zippy dressing. Top with a scatter of fresh parsley or thyme for a pop of color before bringing it to the table.
Cultural Tidbit
Think classic French onion soup blended with Sunday’s best chicken bake. Slow-sweet onions and Gruyère give all the French vibes—basically a French bistro dinner at home, minus the fuss.
FAQs About the Recipe
- → What's the trick to getting onions truly caramelized?
Let onions hang out over low-to-medium heat, stirring once in a while. You’re looking for that nice deep golden shade and a sweet aroma—that’s when you know they’re ready.
- → Can I swap out Gruyère for another cheese?
If Gruyère’s not handy, go for Swiss or Emmental—they melt into that creamy, slightly nutty thing you want here.
- → Are other greens okay instead of spinach?
Totally. Grab some chard or baby kale, chop them up, and wilt the same way as spinach.
- → Should I cook the rice first, or just mix it in?
No need to pre-cook! Just toss the uncooked rice in with broth—let it soak up those oniony, mushroomy flavors as everything bakes up together.
- → Is it okay to get everything ready in advance?
Yep! Assemble the dish ahead, stick it in the fridge, then add cheese and give it a quick broil right before eating.
- → Which wine goes best with this?
Try a chilled Sauvignon Blanc or Chardonnay. They pair really nicely with the cheesy, oniony goodness.