Onion Chicken & Rice Recipe

Introduction

Onion Chicken & Rice is a comforting, flavorful dish that combines caramelized onions, tender chicken, and creamy rice. It’s perfect for a cozy dinner that feels both special and satisfying.

Ingredients

• 3 tablespoons butter, divided
• 3 tablespoons extra virgin olive oil, divided
• 3 pounds sweet onion (about four large onions), cut in half and sliced with the grain into thick slices
• 1 tablespoon fresh garlic, minced
• 1 ½ teaspoons kosher salt
• ½ teaspoon freshly ground black pepper
• 1 teaspoon dry tarragon
• 1 teaspoon dry thyme
• 1/3 cup brandy or white wine
• 1 tablespoon Worcestershire sauce
• 8 ounces button mushrooms, sliced
• 1 ½ cups white uncooked rice
• 2 cups baby spinach, packed (about 2-3 ounces in weight)
• 3 cups chicken stock (from homemade or boxed)
• 1 cup heavy cream
• 3-4 cups cooked chicken torn into bite sized pieces (from cooking your own chicken or rotisserie)
• 4 ounces Gruyere Swiss cheese, shredded

Instructions

1. Step 1: Melt two tablespoons of butter with two tablespoons of olive oil in a large nonstick high-sided skillet over medium-low heat.
2. Step 2: Slice onions in half vertically, then slice into thick half-moon slices with the grain and add to the pan.
3. Step 3: Let onions cook untouched for 15 minutes, then stir and cook for an additional 15 minutes. Assess caramelization and cook another 10-15 minutes or longer if needed until deeply golden.
4. Step 4: Turn heat to medium, add minced garlic and cook for one minute. Add salt, pepper, tarragon, and thyme and cook for another minute.
5. Step 5: Remove from heat and add the brandy or white wine to avoid flare-up. Cook until the liquid has evaporated, about five minutes.
6. Step 6: Stir in Worcestershire sauce, then remove from heat and set aside.
7. Step 7: In a medium pot or large saucepan over medium-high heat, add mushrooms without oil or butter and cook until browned, about 5-10 minutes.
8. Step 8: Add remaining butter and olive oil to the mushrooms. Once melted, add rice and stir, cooking for five minutes to slightly brown the rice.
9. Step 9: Add spinach and cook just until wilted, about one minute.
10. Step 10: Pour in chicken stock and bring to a simmer. Lower heat to low, cover, and cook for 15 minutes until rice is tender.
11. Step 11: Remove lid and stir in heavy cream and cooked chicken. Heat just until hot.
12. Step 12: Spray a 9x13x3-inch casserole dish with kitchen pan spray and pour the rice mixture into it. Top with the caramelized onions.
13. Step 13: Sprinkle shredded Gruyere cheese over the top and broil just until melted, browned, and bubbly.
14. Step 14: Serve immediately while warm and enjoy.

Tips & Variations

• For extra depth, use homemade chicken stock or a high-quality boxed variety.
• Substitute Gruyere with sharp cheddar or mozzarella if preferred.
• Use leftover or rotisserie chicken to save time without sacrificing flavor.
• If you don’t have brandy or wine, you can substitute with chicken stock, but the flavor will be milder.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of chicken stock or cream if needed to restore creaminess. This dish can also be frozen for up to 1 month; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brown rice instead of white rice?

Yes, but cooking time will be longer and more liquid may be needed. Cook the brown rice separately or adjust the simmer time to ensure it’s fully cooked.

What can I use if I don’t have Gruyere cheese?

Gruyere adds a nutty, melty texture, but you can substitute with Swiss cheese, mozzarella, or sharp cheddar for a different but delicious flavor.

Onion Chicken & Rice Recipe

Print Recipe

★★★★★

4.8 from 131 reviews

A comforting and flavorful Onion Chicken & Rice casserole featuring sweet caramelized onions, tender chicken, creamy spinach-infused rice, and melted Gruyere cheese, perfect for a hearty family dinner.

• Author: Nethan
• Prep Time: 20 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 20 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Fats and Oils

• 3 tablespoons butter, divided
• 3 tablespoons extra virgin olive oil, divided

Vegetables and Aromatics

• 3 pounds sweet onion (about four large onions), cut in half and sliced with the grain into thick slices
• 1 tablespoon fresh garlic, minced
• 8 ounces button mushrooms, sliced
• 2 cups baby spinach, packed (about 2–3 ounces in weight)

Rice and Stock

• 1 ½ cups white uncooked rice
• 3 cups chicken stock (from homemade or boxed)

Herbs and Seasonings

• 1 ½ teaspoons kosher salt
• ½ teaspoon freshly ground black pepper
• 1 teaspoon dry tarragon
• 1 teaspoon dry thyme
• 1 tablespoon Worcestershire sauce

Liquids and Extras

• 1/3 cup brandy or white wine
• 1 cup heavy cream

Proteins and Cheese

• 3–4 cups cooked chicken torn into bite sized pieces (from cooking your own chicken or rotisserie)
• 4 ounces Gruyere Swiss cheese, shredded

Instructions

1. Prepare the caramelized onions: Melt two tablespoons of butter with two tablespoons of olive oil in a large nonstick high-sided skillet over medium-low heat. Slice the onions in half vertically then into thick half-moon slices with the grain. Add the onions to the pan and cook untouched for 15 minutes, then stir and cook for another 15 minutes. Continue to cook for an additional 10-15 minutes or until the onions are deeply caramelized.
2. Add aromatics and seasoning: Turn heat to medium and add minced garlic; cook for one minute. Then add salt, pepper, tarragon, and thyme, cooking for another minute to release the aromatics.
3. Deglaze with brandy: Remove the pan from heat and add the brandy or white wine carefully to avoid flare-ups. Let cook until the liquid evaporates, about five minutes.
4. Add Worcestershire and set onion mixture aside: Stir in Worcestershire sauce into the caramelized onions and remove from heat.
5. Cook mushrooms: In a medium pot or large saucepan over medium-high heat, add mushrooms without any butter or oil and cook until browned, about 5-10 minutes.
6. Add fats and rice: Add the remaining butter and olive oil to the browned mushrooms. Once melted, add the rice and stir, cooking for five minutes to lightly brown the rice and develop flavor.
7. Wilt spinach: Add the spinach and cook just until wilted, about one minute.
8. Add stock and cook rice: Pour in the chicken stock and bring the mixture to a simmer. Lower heat to low, cover, and cook the rice for 15 minutes.
9. Combine cream and chicken: Remove the lid, stir in the heavy cream and cooked chicken pieces, heating gently just until hot.
10. Assemble casserole: Spray a 9x13x3-inch casserole dish with kitchen pan spray. Pour the rice and chicken mixture into the dish, then evenly top with the caramelized onion mixture.
11. Add cheese and broil: Sprinkle shredded Gruyere Swiss cheese over the top. Broil the casserole just until the cheese is melted, bubbly, and browned, watching carefully to prevent burning.
12. Serve: Remove from the oven and serve immediately while warm and gooey.

Notes

• Caramelizing the onions low and slow is key for deep, sweet flavor; patience pays off.
• Use pre-cooked rotisserie chicken for a time-saving option.
• Brandy can be substituted with dry white wine or additional broth if preferred.
• Broiling time varies by oven; watch closely to avoid burning the cheese.
• This dish can be prepared ahead up to the point before broiling and refrigerated, then broiled before serving.

Keywords: Onion Chicken Rice casserole, caramelized onions, creamy chicken rice, Gruyere cheese bake, comfort food