Ingredients
- Chicken breasts, boneless and skinless: 2, about 6 oz each
- Yellow onions, thinly sliced: 2 large
- Olive oil: 2 tablespoons
- Chicken broth: 2 cups
- Cooked white rice: 2 cups
- Gruyere cheese, shredded: 1 cup
- Dried thyme: 1 teaspoon
- Salt and pepper: To taste
Instructions
- Step 1: Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- Step 2: Heat olive oil in a large skillet over medium heat. Add sliced onions and cook, stirring occasionally, until caramelized and golden brown, about 20-25 minutes. Season with salt and pepper.
- Step 3: While onions are caramelizing, season chicken breasts with salt, pepper, and thyme. Place chicken breasts in the prepared baking dish.
- Step 4: Pour chicken broth over the chicken. Top with the caramelized onions and then evenly spread the cooked rice over the onions.
- Step 5: Sprinkle shredded Gruyere cheese evenly over the rice.
- Step 6: Bake in the preheated oven for 30-35 minutes, or until chicken is cooked through and cheese is melted and bubbly. Let stand for 5 minutes before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat individual portions in the microwave or oven until warmed through, adding a splash of chicken broth if the rice seems dry.
- Garnish with fresh parsley or chives for a pop of color and flavor.
- To prevent dry chicken, consider searing the breasts in the skillet before baking for a richer, more flavorful result.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American