French Onion Chicken and Rice Bake
This French Onion Chicken and Rice Bake is a comforting dinner packed with rich, savory flavor. Tender chicken breasts bake over flavorful rice and are topped with melted provolone cheese and crunchy croutons.
French onion soup, beef consommé, and onion soup mix give this easy chicken dinner its delicious French onion flavor. With just 10 minutes of prep time, it’s a great meal for busy weeknights or a cozy family dinner.
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Why You’ll Love This Recipe
Easy One-Pan Dinner: Everything bakes together in one skillet, making preparation simple and cleanup easier.
Rich French Onion Flavor: French onion soup, beef consommé, and onion soup mix create a savory, flavorful rice base.
Cheesy, Crunchy Topping: Melted provolone cheese and crushed croutons add a delicious combination of creamy and crispy textures.
Perfect for Busy Weeknights: With just 10 minutes of prep time, this comforting chicken and rice dinner is easy to get into the oven.
French Onion Chicken and Rice Bake Ingredients
- French onion soup
- Beef consommé
- Long grain rice
- Butter, sliced
- Chicken breasts, cut in half
- Garlic powder
- Pepper
- Salt
- Sour cream
- Dry onion soup mix
- Croutons, slightly crushed
- Provolone cheese
- Fresh parsley, optional garnish
How To Make French Onion Chicken and Rice Bake
This visual guide is helpful for making this recipe. For the full printable recipe with measurements, scroll to the bottom of the post.
Preheat your oven to 350°F. Make sure you have a large, oven-safe skillet with a lid ready for baking.
Pour the French onion soup and beef consommé into the skillet. Add the uncooked long grain rice and stir everything together until evenly combined.
Arrange the sliced butter over the rice mixture, spreading the pieces around so they melt evenly as the dish bakes.
In a small bowl, combine the garlic powder, pepper, and salt. Sprinkle the seasoning mixture over both sides of the chicken breasts, then arrange the chicken pieces on top of the rice.
Mix the sour cream and dry onion soup mix in a separate bowl until smooth. Spread the mixture evenly over the tops of the chicken pieces.
Sprinkle half of the slightly crushed croutons over the chicken. Place a slice of provolone cheese over each piece, cutting the slices in half if needed. Finish by sprinkling the remaining croutons over the cheese.
Cover the skillet with its lid and bake for approximately 1 hour, until the rice is tender and the chicken reaches an internal temperature of 165°F. Remove the lid and broil for a few minutes, watching carefully until the cheese is bubbly and the croutons are golden brown.
Remove the skillet from the oven and garnish with freshly chopped parsley if desired. Serve warm, spooning the flavorful rice alongside each piece of cheesy French onion chicken.
French Onion Chicken and Rice Bake FAQs
Can I use a different type of rice?
Long grain white rice works best for this recipe because it cooks well with the soup and consommé. Brown rice requires additional liquid and a longer cooking time, while instant rice cooks too quickly for this baking method.
Can I make this recipe in a regular baking dish instead of a skillet?
Yes! You can use a baking dish with enough room for the rice and chicken. Cover it tightly with aluminum foil while baking to help trap moisture and cook the rice evenly.
Can I use chicken thighs instead of chicken breasts?
Yes, boneless, skinless chicken thighs are a great alternative. They stay juicy during baking and pair wonderfully with the French onion flavors. Make sure the chicken reaches an internal temperature of 165°F before serving.
What can I substitute for provolone cheese?
Swiss, mozzarella, or Gruyère cheese are all delicious substitutes. Gruyère is especially good if you want a more traditional French onion soup flavor, while mozzarella creates a mild, creamy topping.
How do I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. Reheat in the oven or microwave until thoroughly heated to 165°F. Adding a splash of broth before reheating can help prevent the rice from drying out.
French Onion Chicken and Rice Bake
Ingredients
- 10.5 oz can French Onion soup
- 10.5 oz can beef consomme
- 1 cup long grain rice
- ½ cup (1 stick) butter sliced
- 2 large Chicken breasts cut in half
- 1 tsp Garlic powder
- ½ tsp Pepper
- ¼ tsp salt
- ⅓ cup sour cream
- 1 tbsp dry onion soup mix
- ½ cup slightly crushed croutons
- 4 slices Provolone cheese
- Fresh parsley, to garnish (optional)
Instructions
- Preheat the oven to 350 degrees.
- Mix the french onion soup, beef consomme and rice, and dump into the skillet.
- Top with slices of butter.
- Mix the seasonings together and season both sides of the chicken. Arrange on top of the rice.
- Mix onion soup mix and sour cream, then spread over the chicken.
- Top with half the croutons and a slice of Provolone (cut in half if needed). Sprinkle the remaining croutons over the cheese.
- Cover and bake for 1 hour, remove the lid and broil for a few minutes.
- Garnish with fresh parsley if desired.
