Ingredients
Scale
- Boneless, skinless chicken breasts 1.5 lbs
- Yellow onions 3 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, about 30-40 minutes. Reduce heat if onions begin to burn.
- Step 2: Add chicken broth and thyme to the pot with the caramelized onions. Bring to a simmer and season with salt and pepper.
- Step 3: Add the rice to the pot and stir to combine. Nestle the chicken breasts into the rice mixture.
- Step 4: Cover the pot and reduce heat to low. Simmer for 20-25 minutes, or until the rice is cooked through and the chicken is cooked to an internal temperature of 165°F (74°C).
- Step 5: Remove the pot from the heat and sprinkle the shredded Gruyere cheese over the top. Cover the pot again and let it sit for a few minutes until the cheese is melted.
- Step 6: Serve immediately, ensuring each serving includes chicken, rice, onions, and melted cheese.
Notes
- Leftovers keep well in an airtight container in the fridge for up to 3 days.
- Reheat individual portions in the microwave, adding a splash of chicken broth if needed to loosen the rice.
- Garnish each serving with a sprinkle of fresh parsley for a pop of color and freshness.
- For richer flavor, try deglazing the pot with a splash of dry sherry after caramelizing the onions.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American