Name: French Onion Chicken and Rice
Prep time: 2 h
Cook time: 1 h
Total time: 3 h
Cuisine: French-inspired Comfort Food
Ingredients: 2 tsp olive oil; 1 tsp unsalted butter; 3 large Vidalia onions, sliced thin; 1/2 tsp kosher salt; 1/4 tsp granulated sugar; 3 boneless skinless chicken breasts, pounded to an even thickness; 1 tbsp olive oil; 1 tbsp all-purpose seasoning blend; 1/2 tsp dried thyme leaves; 1 tsp balsamic vinegar; 2 tsp garlic powder, divided; 2 cups long-grain parboiled rice; 1 cup gruyere, shredded; 2 10-oz cans beef consomme; 2 10-oz cans french onion soup; 8 tbsp unsalted butter, sliced thin; 1/2 tsp cayenne powder; 6 cups provolone, sliced; 1/8 tsp kosher salt

Description

A comforting, savory fusion of classic French Onion soup flavors combined with tender chicken and fluffy rice, topped with melted gruyere.

Ingredients

Scale

2 tsp olive oil
1 tsp unsalted butter
3 large Vidalia onions, sliced thin
1/2 tsp kosher salt
1/4 tsp granulated sugar
3 boneless skinless chicken breasts, pounded to an even thickness
1 tbsp olive oil
1 tbsp all-purpose seasoning blend
1/2 tsp dried thyme leaves
1 tsp balsamic vinegar
2 tsp garlic powder, divided
2 cups long-grain parboiled rice
1 cup gruyere, shredded
2 10-oz cans beef consomme
2 10-oz cans french onion soup
8 tbsp unsalted butter, sliced thin
1/2 tsp cayenne powder
6 cups provolone, sliced
1/8 tsp kosher salt

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Instructions

Step: Butterfly the chicken breasts or cut pockets into the side, then marinate in a container with olive oil, seasoning blend, thyme, vinegar, and 1 tsp garlic powder for at least one hour.
Step: In a heavy pan, melt butter with olive oil. Add onions, salt, and sugar, cooking on medium-low for about 45 minutes until deeply caramelized.
Step: Preheat oven to 400°F. In a baking dish, combine rice, canned soups, remaining garlic powder, cayenne, and seasonings. Top with sliced butter, cover, and bake for 30 minutes.
Step: Stuff chicken pockets with provolone. Sear chicken in a hot skillet for 4 minutes per side, then set aside.
Step: Remove rice from oven, uncover, and layer onions in the center. Top with chicken and shredded gruyere. Bake uncovered for 20-30 minutes until cheese is browned and liquid is absorbed.

Notes

Always keep caramelized onions centered under the chicken and cheese to prevent them from burning during the final bake. Serve with an arugula salad for freshness.

Prep Time: 120 minutes
Cook Time: 60 minutes
Category: Main Course
Method: Baking and Stovetop
Cuisine: French-inspired Comfort Food

Nutrition

Serving Size: 1 serving
Calories: 680 kcal
Sugar: 8 g
Sodium: 1150 mg
Fat: 32 g
Saturated Fat: 18 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 58 g
Fiber: 3 g
Protein: 42 g
Cholesterol: 145 mg