This French Onion Chicken Rice Bake is a cozy, flavorful one-dish meal that combines sweet caramelized onions, tender chicken, savory French onion soup, and melty cheese over a bed of rice. It smells buttery and onion-forward as it bakes, with a golden, bubbly cheese top and a creamy, comforting texture inside. It’s simple to make and great for busy weeknights or a relaxed family dinner. If you like easy, baked chicken dinners, you might also enjoy this baked lemon butter chicken recipe for another weeknight favorite.
Recipe Information
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
Approximate per serving:
- Calories per serving: 510 kcal
- Protein: 44 g
- Carbohydrates: 28 g
- Fat: 21 g
- Fiber: 2 g
- Sugar: 3 g
- Sodium: 440 mg
Why Make This French Onion Chicken Rice Bake
This dish is comforting and full of savory onion flavor with very little hands-on time. The French onion soup brings deep, umami-rich notes without needing homemade stock, and the rice soaks up the savory sauce to make a satisfying, filling meal. The melted cheese on top gives a creamy, slightly nutty finish. It’s forgiving, easy to scale, and reheats well—perfect for busy households or anyone who loves warm, cheesy casseroles.
How to Make French Onion Chicken Rice Bake
Make sure your rice is already cooked and cool. Caramelize the onions slowly to bring out a sweet, rich flavor. Dice the chicken into even pieces so it cooks through in the oven. Mix everything gently so the rice stays fluffy and the chicken and onions are evenly distributed. Finish with a good layer of shredded Swiss or Gruyère for a classic French onion flavor.
Ingredients:
- 2 cups cooked rice
- 1 lb chicken breasts, diced
- 1 onion, sliced
- 1 can French onion soup (10.5 oz)
- 1 cup shredded cheese (such as Swiss or Gruyère)
- 2 tablespoons olive oil
- Salt and pepper to taste
- Chopped parsley for garnish (optional)
Directions:
Step 1: Preparation
Preheat your oven to 350°F (175°C). Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the sliced onion and cook, stirring occasionally, until caramelized and golden brown, about 10–15 minutes. Season the diced chicken lightly with salt and pepper while the onions cook.
Step 2: Mixing
In a large bowl, combine the 2 cups cooked rice, diced chicken, caramelized onions, and the can of French onion soup. Season with additional salt and pepper to taste and mix gently until everything is evenly coated.
Step 3: Cooking
Grease a baking dish and transfer the mixture into it, spreading it into an even layer. Sprinkle the 1 cup shredded cheese evenly over the top. Bake in the preheated oven for 25–30 minutes, or until the chicken is cooked through (no pink inside) and the cheese is melted and bubbly.
Step 4: Finishing
Remove the dish from the oven and let it rest for 5 minutes. Garnish with chopped parsley if desired. Serve warm.
How to Serve French Onion Chicken Rice Bake
Serve this bake straight from the oven with a crisp green salad or steamed vegetables to balance the richness. Add a squeeze of lemon or a side of pickled vegetables to cut through the creamy cheese. For a heartier meal, pair it with roasted root vegetables or crusty bread to soak up any sauce.
How to Store French Onion Chicken Rice Bake
- Refrigerator: Cool to room temperature, cover tightly, and refrigerate for up to 3–4 days. Reheat in a 350°F oven for 15–20 minutes or in the microwave until hot.
- Freezer: Portion into airtight containers and freeze for up to 2 months. Thaw overnight in the refrigerator, then reheat in the oven at 350°F until warmed through (about 25–35 minutes).
- Tip: Add a splash of chicken broth or cream when reheating to restore moisture if it seems dry.
Expert Tips for Perfect French Onion Chicken Rice Bake
- Caramelize slowly: Cook onions over medium or medium-low heat and be patient. The sweet depth comes from slow caramelization.
- Use leftover rice: Day-old rice works best because it’s drier and won’t turn mushy when baked.
- Even chicken pieces: Cut chicken into uniform bites so it cooks evenly.
- Check doneness: Use a meat thermometer; chicken should reach 165°F in the thickest pieces.
- Low-sodium option: Use low-sodium French onion soup and reduce added salt to control sodium.
- Add moisture if needed: If the mixture looks dry before baking, stir in 1/4 cup chicken broth or milk.
Delicious Variations
- Mushroom French Onion: Add 1 cup sliced mushrooms sautéed with the onions for extra umami.
- Creamy Twist: Stir in 1/2 cup sour cream or cream cheese to the rice mixture for a richer texture.
- Veggie Boost: Add frozen peas, chopped spinach, or diced bell pepper to increase vegetables.
- Different cheese: Swap Swiss or Gruyère for mozzarella for milder melt or sharp cheddar for a stronger flavor.
- Brown rice or quinoa: Use cooked brown rice or quinoa for nuttier flavor and added fiber (adjust moisture as needed).
Frequently Asked Questions
Q: Can I use leftover rotisserie chicken instead of raw chicken?
A: Yes. If you use cooked chicken, fold it in with the rice and onions and reduce baking time to 15 minutes just to heat through and melt the cheese.
Q: How can I make this dish lower in sodium?
A: Choose a low-sodium canned French onion soup or make a quick low-salt onion broth. Use low-sodium cheese or reduce the cheese amount, and omit added table salt until after tasting.
Q: Will the rice become mushy when baked?
A: Not if you use cooked rice that is slightly dry (preferably day-old). If your rice is very moist, spread it on a tray to cool, or add a small splash of broth to keep texture balanced.
Q: Can I make this ahead and refrigerate before baking?
A: Yes. Assemble the dish, cover tightly, and refrigerate up to 24 hours. Add a few extra minutes to the bake time if cold from the fridge.
Q: Is there an easy way to make this gluten-free?
A: Most French onion soups contain wheat as a thickener. Use a certified gluten-free French onion soup or make a simple onion broth with beef or chicken stock and flavorings, then thicken with cornstarch if needed.
Q: Can I double the recipe for a larger crowd?
A: Yes. Use a larger baking dish or two dishes, and increase bake time slightly if the mixture is deeper. Ensure the internal temperature of the chicken reaches 165°F.
Conclusion
This French Onion Chicken Rice Bake is an easy, comforting dish that fills the house with sweet onion aroma and delivers a creamy, cheesy finish everyone will love—perfect for weeknights or casual gatherings. For a similar casserole-style comfort meal with bright citrus notes, try the detailed version of French Onion Chicken and Rice Casserole. Enjoy baking, and don’t be afraid to tweak the dish to match your family’s tastes.
Print
French Onion Chicken Rice Bake
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: None
Description
A cozy, flavorful one-dish meal featuring caramelized onions, tender chicken, savory French onion soup, and melty cheese over rice.
Ingredients
- 2 cups cooked rice
- 1 lb chicken breasts, diced
- 1 onion, sliced
- 1 can French onion soup (10.5 oz)
- 1 cup shredded cheese (such as Swiss or Gruyère)
- 2 tablespoons olive oil
- Salt and pepper to taste
- Chopped parsley for garnish (optional)
Instructions
- Preheat oven to 350°F (175°C). Heat olive oil in a large skillet over medium heat. Add the sliced onion and cook until caramelized, about 10–15 minutes. Season chicken with salt and pepper.
- In a large bowl, combine cooked rice, diced chicken, caramelized onions, and French onion soup. Season with additional salt and pepper, mixing gently.
- Grease a baking dish, transfer the mixture, and spread it evenly. Sprinkle cheese over the top and bake for 25–30 minutes until cooked through and bubbly.
- Let rest for 5 minutes before serving. Garnish with parsley if desired.
Notes
For a heartier meal, pair with roasted root vegetables or crusty bread. Use low-sodium soup for a healthier option.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 510
- Sugar: 3g
- Sodium: 440mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 44g
- Cholesterol: 75mg
