Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tbsp olive oil
- 2 large yellow onions, thinly sliced
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 4 cups chicken broth
- 1 cup long-grain white rice, uncooked
- 1 cup shredded Gruyere cheese
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 sliced onions and cook, stirring occasionally, until deeply caramelized, about 20-25 minutes. Add minced garlic and thyme during the last minute of cooking, stirring until fragrant.
- Step 3: Add the bite-sized chicken pieces to the skillet with the caramelized onions. Cook until the chicken is browned and cooked through, about 5-7 minutes.
- Step 4: Stir in uncooked rice and chicken broth into the skillet. Bring the mixture to a simmer, then remove from heat.
- Step 5: Pour the chicken and rice mixture into the prepared baking dish. Spread evenly and top with shredded Gruyere cheese.
- Step 6: Bake in preheated oven for 30-35 minutes, or until the rice is cooked and the cheese is melted and bubbly. Let stand for 5 minutes before serving.
Notes
- For best results, caramelize the onions low and slow; patience is key to that sweet, deep flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat individual portions in the microwave, adding a splash of chicken broth if needed to restore moisture.
- Serve this hearty bake with a simple side salad to balance the richness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American