Ingredients
- Chicken breasts: 2 large, boneless, skinless
- Onion: 2 large, thinly sliced
- Olive oil: 2 tablespoons
- Chicken broth: 4 cups
- Long grain rice: 1 cup
- Gruyere cheese: 1 cup, shredded
- Dried thyme: 1 teaspoon
- Salt and pepper: to taste
Instructions
- Step 1: Heat olive oil in a large pot or Dutch oven over medium heat. Add sliced onions and cook, stirring occasionally, until deeply caramelized and golden brown (about 25-30 minutes).
- Step 2: Season chicken breasts with salt, pepper, and thyme. Add chicken to the pot with the caramelized onions and sear on both sides until lightly browned.
- Step 3: Add chicken broth and rice to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the rice is cooked and the chicken is cooked through.
- Step 4: Remove chicken from the pot and shred or dice. Return the shredded chicken to the pot and stir to combine with the rice and onion mixture.
- Step 5: Sprinkle Gruyere cheese over the top of the rice and chicken mixture. Cover the pot and let it sit for a few minutes until the cheese is melted and bubbly.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat individual portions in the microwave with a splash of chicken broth to prevent the rice from drying out.
- Serve topped with a dollop of sour cream or a sprinkle of fresh parsley for added richness and visual appeal.
- Don't rush the onion caramelization – that sweet, deep flavor is the key to the dish's comforting, French onion soup-inspired taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American