Can I use brown rice instead of white rice?

Absolutely! Swap in brown rice, but add an extra ½ cup of broth and extend baking time by 10-15 minutes. The texture will be slightly chewier, but just as delicious. (Fair warning: brown rice takes longer to absorb liquid, so check for doneness before serving.)

How do I keep the chicken from drying out?

Two secrets: First, dice the chicken evenly so it cooks uniformly. Second, don't overcook it during the stovetop step—remember, it'll finish in the oven. Pull it off the heat when there's just a tiny hint of pink left.

Can I make this ahead of time?

You bet! Assemble everything up to the baking step, cover tightly, and refrigerate overnight. When ready, add 5-10 minutes to the baking time since it's going in cold. The cheese might take a minute longer to bubble up, but the wait is worth it.

What's the best substitute for Gruyère cheese?

Swiss cheese is Gruyère's closest cousin flavor-wise. In a pinch, a mix of mozzarella (for meltiness) and sharp cheddar (for flavor) works too—though the taste will be slightly different.

Why didn't my rice cook through?

This usually happens if the broth wasn't hot enough when added or if the oven temp was too low. Always bring the mixture to a simmer before baking, and use an oven thermometer to verify your oven's accuracy. If rice is still undercooked, cover with foil and bake another 5-10 minutes with a splash more broth.

French Onion Chicken Rice Bake: 5-Star Comfort in Every Bite

Name: French Onion Chicken Rice Bake: 5-Star Comfort in Every Bite
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: French
Ingredients: 2 lbs chicken breast, diced; 2 large onions, thinly sliced; 2 cups long-grain rice; 4 cups chicken broth; 1 cup shredded Gruyère cheese; 2 tbsp butter; 1 tbsp olive oil; 1 tsp thyme; 1 tsp garlic powder; Salt and pepper to taste

Description

A delicious and hearty dish combining tender chicken, caramelized onions, and savory rice baked to perfection.

Ingredients

2 lbs chicken breast, diced
2 large onions, thinly sliced
2 cups long-grain rice
4 cups chicken broth
1 cup shredded Gruyère cheese
2 tbsp butter
1 tbsp olive oil
1 tsp thyme
1 tsp garlic powder
Salt and pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 375°F (190°C).
In a large skillet, heat butter and olive oil over medium heat. Add onions and cook until caramelized.
Add diced chicken, thyme, garlic powder, salt, and pepper. Cook until chicken is no longer pink.
Stir in rice and chicken broth. Bring to a simmer.
Transfer mixture to a baking dish, top with shredded Gruyère cheese.
Bake uncovered for 25-30 minutes, or until rice is tender and cheese is golden.
Let rest for 5 minutes before serving.

Notes

For extra flavor, add a splash of white wine when cooking onions.
Substitute Gruyère with Swiss cheese if preferred.
Leftovers can be refrigerated for up to 3 days.

Prep Time: 15 mins
Cook Time: 30 mins
Category: Main Dish
Method: Baked
Cuisine: French