One Pan French Onion Chicken and Rice
This easy One Pan French Onion Chicken and Rice combines tender seasoned chicken, fluffy jasmine rice, savory onions, beef broth, and rich beef consommé in one simple casserole dish. Everything bakes together for a flavorful, comforting weeknight dinner with minimal prep and easy cleanup.
Ingredients
- 1 ½ cups uncooked jasmine rice
- 2 boneless, skinless chicken breasts, diced into bite-sized pieces
- salt and pepper, for lightly seasoning the chicken
- 1 medium onion, diced
- 4 tablespoon unsalted butter
- 1 10.5 ounce can beef consomme
- 1 14.5 ounce can beef broth
Instructions
- Preheat the oven to 375°F. Lightly grease a 9x13-inch baking dish.
- Spread the uncooked jasmine rice evenly across the bottom of the prepared baking dish.
- Pour the beef consommé and beef broth evenly over the rice.
- Lightly season the diced chicken with salt and black pepper. Be conservative with the salt, since both the beef broth and beef consommé already contain plenty of sodium.
- Arrange the seasoned chicken and diced onion evenly over the rice mixture.
- Cut the butter into small pieces and distribute them evenly over the top of the casserole.
- Cover the baking dish tightly with aluminum foil and bake for 40 minutes, or until the rice is tender, the liquid has been absorbed, and the chicken is cooked through.
- Remove the casserole from the oven and carefully uncover. Fluff the rice gently with a fork and stir everything together before serving.
Notes
• Go easy on the salt. Beef broth and beef consommé already contain a good amount of sodium, so season the chicken lightly. You can always add more salt after baking if needed.
• Keep the dish tightly covered. Cover the baking dish tightly with aluminum foil before placing it in the oven. The trapped steam is what cooks the jasmine rice and helps it absorb all that savory flavor.
• For extra onion flavor: Melt the butter in a skillet over medium heat and sauté the diced onion until softened and lightly caramelized. Add the onions and all of that flavorful butter to the baking dish before covering and baking. It takes a few extra minutes, but adds another layer of rich onion flavor.
• Use uncooked jasmine rice. This recipe was developed using jasmine rice, and the liquid ratio and cooking time are based on that variety. Other types of rice may require different amounts of liquid or longer cooking times.
• Cut the chicken into similar-sized pieces. Dicing the chicken into evenly sized, bite-sized pieces helps it cook at the same rate and ensures that every serving gets plenty of chicken.
• Check the rice before serving. Ovens and baking dishes can vary. If the rice is still slightly firm after 40 minutes, cover the dish tightly again and return it to the oven for another 5 to 10 minutes.
• Let it rest before fluffing. Allow the casserole to sit covered for about 5 minutes after removing it from the oven. This gives the rice time to absorb any remaining liquid before you fluff and stir everything together.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual servings in the microwave with a small splash of beef broth or water to keep the rice from drying out.