One Pan French Onion Chicken and Rice

Some nights call for a dinner that practically cooks itself. This One Pan French Onion Chicken and Rice is exactly that kind of recipe.

Uncooked jasmine rice, tender pieces of seasoned chicken, diced onions, beef broth, beef consommé, and butter all bake together in one casserole dish. The rice absorbs all that rich, savory flavor as it cooks, while the chicken stays tender and juicy.

The best part? There is very little prep work and only one pan to clean.

This easy chicken and rice recipe is perfect for busy weeknights when you want something comforting and filling without standing over the stove all evening. Get everything into the casserole dish, cover it tightly, and let the oven do the work.

Those are the kinds of dinners that tend to make it into the permanent rotation around here.

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An Easy One Pan Chicken and Rice Dinner

I have been making some version of chicken and rice for years.

There is a reason recipes like this never really go out of style. Chicken and rice is affordable, family-friendly, and endlessly adaptable. It is also one of those dinners that feels comforting without requiring a complicated ingredient list.

This French Onion Chicken and Rice gets its rich flavor from a combination of beef broth, beef consommé, diced onion, and butter.

As the casserole bakes, the jasmine rice absorbs the broth and consommé. The onion softens, the butter melts into everything, and all of those simple ingredients come together into a savory one pan dinner.

It is an old-fashioned kind of recipe in the best possible way.

Nothing complicated. Nothing fussy. Just a really good dinner.

Why You'll Love This One Pan French Onion Chicken and Rice

The first reason is obvious. Everything cooks in one casserole dish.

There is no need to cook the rice separately or brown the chicken before adding it to the recipe. The chicken is diced into bite-sized pieces, lightly seasoned, and added directly to the pan.

The jasmine rice cooks right along with it.

This recipe also uses simple ingredients that are easy to find at almost any grocery store. There are no specialty ingredients or complicated techniques involved.

It is also easy to customize the amount of effort you want to put into it.

On a busy night, add the diced onion directly to the casserole dish and place the butter over the top. Dinner is in the oven in about 15 minutes.

Have a little more time? Sauté the onions in butter until they are soft and golden before adding them to the casserole.

Both versions are delicious.

One just lets you feel slightly more accomplished on a Tuesday.

What Gives This Chicken and Rice Its French Onion Flavor?

Traditional French onion soup gets its signature flavor from deeply caramelized onions and rich beef broth.

This easy casserole takes inspiration from those savory flavors without requiring you to stand at the stove caramelizing onions for an hour.

The combination of fresh onion, beef broth, and beef consommé creates a rich base for the rice. Butter adds richness and helps bring everything together as the casserole bakes.

If you want to add more depth to the onion flavor, sauté the diced onion in the four tablespoons of butter before assembling the casserole.

Cook the onions over medium heat until they are softened and golden. Then add both the onions and all of that flavorful melted butter to the baking dish.

It is an optional step, but a delicious one.

Ingredients for One Pan French Onion Chicken and Rice

This recipe uses a short list of simple ingredients.

You will need jasmine rice, chicken breasts, an onion, butter, beef broth, and beef consommé. You will also need a little salt and black pepper for seasoning the chicken.

That is it.

The beef consommé is an important part of the recipe. It has a concentrated, rich beef flavor that gives the rice much more depth than using plain broth alone.

Combined with the beef broth, onion, and butter, it creates a flavorful cooking liquid that the jasmine rice absorbs as it bakes.

One important note: go easy on the salt when seasoning the chicken.

Both the beef broth and beef consommé contain a good amount of sodium. Season the chicken lightly before baking, then taste the finished dish before adding any additional salt.

How to Make French Onion Chicken and Rice

Start by preheating the oven to 375°F and lightly greasing a 9x13-inch casserole dish.

Spread the uncooked jasmine rice evenly across the bottom of the dish.

Pour the beef consommé and beef broth over the rice. You want the liquid distributed evenly so all of the rice has a chance to cook properly.

Next, lightly season the diced chicken breast with salt and black pepper.

Remember to use a light hand with the salt. There is plenty of savory flavor coming from the broth and consommé.

Arrange the chicken evenly over the rice, then add the diced onion.

Cut the butter into small pieces and distribute it over the top of the casserole.

Cover the baking dish tightly with aluminum foil and bake for 40 minutes.

Once the rice is tender and the chicken is cooked through, remove the casserole from the oven. Let it rest, still covered, for about five minutes.

Then fluff the rice gently, stir everything together, and serve.

Easy enough for a weeknight. Comforting enough that everyone actually wants to eat it.

My favorite combination.

The Secret to Perfect Oven-Baked Rice

If you have ever made a baked rice casserole and ended up with crunchy rice, you know how disappointing that can be.

The most important thing you can do for this recipe is cover the baking dish tightly.

Rice needs liquid and steam to cook properly. When the casserole is tightly covered, the steam stays inside the dish and allows the jasmine rice to absorb the broth and consommé.

If too much steam escapes during baking, the liquid can evaporate before the rice has finished cooking.

Use a piece of aluminum foil large enough to completely cover the baking dish, and crimp it tightly around the edges.

Also, resist the temptation to uncover the casserole several times while it bakes.

I know. We all want to peek.

Leave it alone and let the oven do its job.

After 40 minutes, check the rice. If it is still slightly firm, cover the dish tightly again and bake for another 5 to 10 minutes.

Different ovens and baking dishes can affect cooking time slightly, so use the texture of the rice as your guide.

Can I Use a Different Type of Rice?

This recipe was developed with jasmine rice, so that is what I recommend using.

Different varieties of rice absorb liquid differently and can require different cooking times. Substituting another type of rice without adjusting the recipe may leave you with rice that is too firm or too soft.

Jasmine rice works especially well in this dish because it cooks up tender and fluffy while absorbing all of that savory French onion flavor.

For the most consistent results, stick with uncooked jasmine rice.

Should I Sauté the Onions First?

You do not have to.

For the easiest version of this one pan chicken and rice, simply add the diced raw onion to the casserole dish and place the butter over the top.

The onion will soften as the casserole bakes.

If you have an extra few minutes, though, sautéing the onions in butter adds another layer of flavor.

Melt the butter in a skillet over medium heat. Add the diced onion and cook until the onion is soft, golden, and lightly browned.

Then add the onions and all of the butter from the skillet to the casserole dish.

I love both versions.

The dump-and-bake method is perfect for a busy night. The buttery sautéed onion version is what I make when I have a little more time and want to give the dish an extra boost of flavor.

Choose your own weeknight adventure.

What to Serve with French Onion Chicken and Rice

Since this recipe already includes chicken and rice, I like to keep the sides simple.

A green salad with a bright vinaigrette is a great choice because the acidity balances the rich, savory flavors in the casserole.

Roasted broccoli, green beans, asparagus, or Brussels sprouts would also work well.

If I am serving this to my family on a busy weeknight, I usually choose one easy vegetable and call dinner done.

Not every meal needs seven side dishes.

Sometimes getting a hot dinner on the table is the victory.

Can I Make This Chicken and Rice Casserole Ahead of Time?

Because this recipe uses uncooked rice, I recommend assembling and baking it when you are ready to cook dinner rather than letting the uncooked rice sit in the liquid for hours.

You can still do some of the prep work ahead of time.

Dice the chicken and onion earlier in the day and store them separately in airtight containers in the refrigerator. When you are ready to cook, assembling the casserole will only take a few minutes.

You can also sauté the onions ahead of time. Let them cool, refrigerate them in a covered container, and add them to the casserole when you are ready to bake.

How to Store and Reheat Leftovers

Store leftover French Onion Chicken and Rice in an airtight container in the refrigerator for up to three days.

Rice can dry out as it sits in the refrigerator, so I like to add a small splash of beef broth or water before reheating.

For individual servings, microwave until heated through.

You can also reheat a larger portion in a covered baking dish in the oven. Adding a little liquid and keeping the dish covered will help prevent the rice and chicken from drying out.

An Easy One Pan Dinner Worth Keeping

There are recipes you make once, enjoy, and forget about.

Then there are recipes that quietly work their way into your regular dinner rotation.

This One Pan French Onion Chicken and Rice is the second kind.

It uses simple ingredients, requires only about 15 minutes of prep work, and gives you chicken, rice, and plenty of rich, savory flavor in one casserole dish.

The jasmine rice absorbs the beef broth, consommé, butter, and onion flavor while the tender pieces of chicken cook right along with it.

You can keep it incredibly simple by adding everything directly to the pan, or take a few extra minutes to sauté the onions in butter for even more flavor.

Either way, dinner is easy.

And there is only one pan to wash.

That alone may be reason enough to put it on the menu this week.