French Onion Chicken Bowls Recipe
These French Onion Chicken Bowls have been on our weekly rotation lately and I can’t get over how good they are. It’s everything I love about classic French Onion Soup—caramelized onions, melted cheese, and that deep, cozy flavor—but turned into a balanced, protein-forward dinner that even my kids love!
With 31 grams of protein, it’s filling and made with better-for-you ingredients, all while being so comforting and flavorful. Whether you’re new to cooking or just want a recipe you can trust, these bowls are exactly that: easy, healthy, and SO satisfying!
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Ingredients
This recipe is full of so much flavor and it comes from the perfect combo of ingredients! Here’s what you’ll need:
For the French Onion Chicken
Onions – The mild and sweet flavor of yellow onions works well for this recipe. Use white as a substitute, but I suggest avoiding red/purple onions.
Butter & Salt – Sautéeing the onions in butter brings out the sweetness and helps them brown properly.
Balsamic Vinegar – French Onion soup often has a splash of dry wine for a subtle acidic balance, but I’ve used balsamic vinegar and love what it adds to the onions!
Worchestershire Sauce – If you are gluten-free, make sure the Worcestershire sauce you use is gluten-free. The original brand, Lea and Perrins, is gluten-free and several others are as well.
Thyme – This recipe calls for dried thyme which has a nice strong flavor. If you prefer fresh thyme, just double the amount for the same intensity!
Gruyere Cheese – This creamy, nutty Swiss cheese is the traditional topping of French Onion Soup, but feel free to use regular Swiss or another mild white cheese, like provolone.
Chicken Breasts – You can substitute with boneless, skinless chicken thighs if you prefer. The amount you’ll need will depend on the weight of the chicken. I shoot for 4-6 ounces of chicken per serving.
Gluten-Free All-Purpose Flour – Dredging the chicken breasts not only gives them a light coating, the flour also helps thicken the flavorful sauce!
Salt & Pepper
Chicken Broth & Dijon Mustard – The combination of these two ingredients makes a tasty, creamy sauce that is SO GOOD on the cheesy chicken!
For the Bowls
Wild Rice – Rich in protein, fiber, vitamins, and minerals, wild rice is a healthy addition to these bowls! I also love the texture and nutty flavor! Substitute with your favorite gluten-free grain if you prefer.
Peas – Use any vegetable you like in these bowls. Sautéed spinach, brussel sprouts, asparagus, or zucchini would all be delicious alternatives.
Fresh Parsley – This is optional, but I think it not only adds a pretty sprinkle on top of the meal, but the fresh herb flavor is so good!
How to Make French Onion Chicken and Rice
I love how quick and easy these bowls are to make, and they’re so good! Here’s how to make French Onion Chicken Bowls:
- Sauté the onions and butter until soft and brown.
- Add the balsamic, Worcestershire, and thyme and set them to the side.
- Dredge the chicken breasts in the flour, and brown in the skillet until almost finished cooking.
- Set the chicken to the side.
- Add the dijon and broth to the skillet, scraping the bottom and sides to get all that yummy flavor.
- Return the chicken to the pan and nestle it into the sauce.
- Top the chicken with the onions and cheese and let it melt.
- Assemble your bowls with rice, peas, and chicken, and sprinkle with fresh parsley.
Additional Serving Options for French Onion Chicken
Lower Carb – Swap out the rice for cauliflower rice, serve it without a grain with veggie sides, or serve the chicken on greens as a salad!
Pasta – Serve these French Onion Chicken Bowls with pasta instead of rice. Chickpea or brown rice pasta is a great option! The sauce will coat the noodles, making them oh-so-yummy! You could also try it with mashed potatoes.
Make it Meatballs – Meatballs store well, and reheat even better. Use storebought, or make your own meatballs, following the same directions for the onions and sauce.
What to Serve with French Onion Chicken
- Side Salad – A crisp green salad with a light vinaigrette balances out the rich, savory flavors of the chicken. Try a simple arugula salad or this Lemon Parmesan Salad!
- Garlic Green Beans – Quick to make and full of fresh, vibrant flavor.
- Balsamic Roasted Vegetables – These Balsamic Roasted Veggies are a delicious and colorful way to sneak in more veggies.
- Roasted Potatoes – Herb-roasted baby potatoes or garlic mashed potatoes are always a cozy, comforting side.
- Crusty Gluten-Free Bread – If you’re not serving this in a bowl, a slice of bread is perfect for soaking up that cheesy onion sauce!
How to Store French Onion Chicken
Meal Prep
This recipe is so great for meal prep! It makes 4 servings, so prepare 4 containers. Add the rice, peas, chicken, and sauce to each airtight container. Refrigerate for 3-5 days, or freeze for 1-2 months. Reheat in the microwave until heated through.
Leftovers
Let the French Onion Chicken Bowls cool completely. Place in an airtight container and place in the fridge for 3-5 days, or freeze for 1-2 months.
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French Onion Chicken Recipe (Chicken and Rice)
Equipment
Ingredients
- 2 large yellow onions (sliced)
- 2 Tablespoons butter
- 1/4 teaspoon salt
- 1 Tablespoon balsamic vinegar
- 1 Tablespoon Worcestershire sauce
- 1/2 teaspoon dried thyme
- 1 cup shredded gruyere cheese
- 2 large chicken breasts (sliced in half or 4 small breasts)
- 1/2 cup gluten-free all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup chicken broth
- 1 Tablespoon dijon mustard
For Serving:
- 2 cups cooked wild rice
- 1 1/2 cups peas
- 1/4 cup chopped parsley
Instructions
- Heat a skillet with the butter over medium heat.
- Add in the sliced onions and salt. Sauté until the onions start to brown.
- Reduce the heat to low and let the onions cook for about 20 minutes or until very soft.
- Add in the vinegar, Worcestershire, and thyme. Set the onions aside on a plate.
- Mix together the flour, salt and pepper.
- Dredge each piece of chicken in the flour mixture, then add each breast to the pan where you cooked the onions.
- Cook on each side until browned and mostly cooked through.
- Set the chicken aside on a plate.
- Add the broth and dijon and simmer until the liquid has reduced by half, scraping down the sides of the pan to get the onion and chicken flavors.
- Add the chicken back to the pan and coat in the sauce until it thickens. The flour from the chicken will thicken it within a few minutes.
- Top the chicken with the onions and cheese and cover until the cheese is melted.
- Assemble the bowls with the rice, chicken, peas, and chopped parsley. Enjoy!
Renae says:
Wow, was this delicious!!! My husband said I could make this once a week I used beef broth instead of chicken the first time and chicken broth the second time, and I think I prefer the beef. I needed to feed a crowd, so I made it again but used shredded rotisserie chicken to save time and added flour to the “gravy”. I love how versatile this recipe is. The flavor combo is just incredible. Definitely a new favorite.
Jar Of Lemons replied:
Thanks, Renae! I’m glad you and your husband enjoyed this recipe.
Hannah l says:
This was SO delicious and easy! It had all the flavors I would want for French onio. I will definitely do this one again!
Jar Of Lemons replied:
Thanks, Hannah. I’m glad you enjoyed this. 🙂
Danielle Owens says:
Wowwwww. This was so good. I did add lots of garlic powder, nutritional yeast, and paprika to the flour. I also cooked the onions for almost an hour because I love a true caramelized onion and I had time today lol. I will absolutely be making this again
Suzanne says:
This looks so good! What a great combination of flavors!
Jar Of Lemons replied:
Thanks, Suzanne!
Courtney says:
Truly so delicious!
Sonia says:
I made this for my family last night and everyone loved it! I was anticipating a large amount of leftovers, as there are only 3 people in my family, but we ate all of it. I can’t wait to make this again. It is definitely a new family favorite. Thank you!
Amy Grost says:
This looks amazing! Any ideas on what you could swap for the peas?
Christine McMichael replied:
Pretty much any roasted veggie would be a great sub for peas! I would say roasted broccoli would be my first choice. Enjoy the recipe!