Ingredients
- Chicken breasts, boneless, skinless: 2 lbs
- Olive oil: 2 tablespoons
- Yellow onion, thinly sliced: 2 large
- Chicken broth: 4 cups
- Cooked rice (white or brown): 3 cups
- Gruyere cheese, shredded: 1.5 cups
- Dried thyme: 1 teaspoon
- Salt and pepper: To taste
Instructions
- Step 1: Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- Step 2: Heat olive oil in a large skillet over medium heat. Add the sliced onions and cook, stirring occasionally, until softened and deeply caramelized, about 20-30 minutes. Season with salt and pepper.
- Step 3: While the onions are caramelizing, season the chicken breasts with salt and pepper. In the same skillet (or a separate pan), sear the chicken breasts over medium-high heat until browned on both sides, about 3-4 minutes per side. The chicken does not need to be cooked through at this stage. Remove the chicken from the skillet and set aside.
- Step 4: In a large bowl, combine the cooked rice, caramelized onions, chicken broth, and thyme. Mix well and pour into the prepared baking dish.
- Step 5: Place the seared chicken breasts on top of the rice mixture.
- Step 6: Sprinkle the shredded Gruyere cheese evenly over the top. Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly and the chicken is cooked through (internal temperature of 165°F/74°C). Let cool for a few minutes before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best reheating, cover the bake with foil and warm it in a 350°F oven until heated through to prevent the chicken from drying out.
- Serve with a simple green salad for a complete and comforting meal.
- Don't rush the onion caramelization – that deep, sweet flavor is key to the dish's comforting taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American