French Onion Chicken Recipe (Chicken and Rice)
These French Onion Chicken Bowls are savory, satisfying, and simple to make! Gluten-free and healthy, these are perfect for meal prep or a quick weeknight meal. The caramelized onions and melted cheese are so good on the chicken, all over wild rice and paired with peas and parsley. It's all of the delicious flavors of French Onion Soup but in bowl form with added protein and heartiness!
Servings 4 Servings
Calories 462kcal
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!
Video
Notes
Lower Carb - Swap out the rice for cauliflower rice, veggies, or greens for a salad.
Meal Prep - Divide all ingredients between 4 airtight containers, and refrigerate for 3-5 days. Reheat in the microwave.
Storing - Store in an airtight container for 3-5 days in the fridge or 1-2 months in the freezer.
Nutrition
Serving: 2Cups | Calories: 462kcal | Carbohydrates: 44g | Protein: 31g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 88mg | Sodium: 1296mg | Potassium: 611mg | Fiber: 7g | Sugar: 8g | Vitamin A: 1252IU | Vitamin C: 32mg | Calcium: 395mg | Iron: 3mg