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French Onion Chicken with Gruyère over Wild Rice Recipe

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4.3 from 48 reviews

This French Onion Chicken recipe combines tender, pan-seared chicken breasts with rich caramelized onions, a savory Dijon and chicken broth sauce, and melted Gruyere cheese. Served over a bed of wild rice with peas and fresh parsley, it’s a comforting and flavorful meal perfect for weeknight dinners or special occasions. The onions are slowly cooked to develop sweetness and depth, enhancing the juicy chicken and creamy sauce.

Ingredients

For the Onions

  • 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

For the Chicken

  • 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

For the Sauce and Assembly

  • 1/2 cup chicken broth
  • 1 Tablespoon Dijon mustard
  • 1 cup shredded Gruyere cheese
  • 2 cups cooked wild rice
  • 1 1/2 cups peas
  • 1/4 cup chopped parsley

Instructions

  1. Heat Skillet: Preheat a skillet over medium heat and add the butter to melt for cooking the onions.
  2. Sauté Onions: Add the sliced onions and salt to the skillet and sauté until they start to brown, stirring occasionally to avoid burning.
  3. Cook Onions: Reduce the heat to low and continue cooking the onions for about 20 minutes, stirring occasionally, until they become very soft and deeply caramelized.
  4. Add Sauces and Thyme to Onions: Stir in the balsamic vinegar, Worcestershire sauce, and dried thyme. Mix well and then remove the onions from the skillet, placing them on a plate to set aside.
  5. Mix Flour, Salt and Pepper: In a shallow dish, combine the gluten-free flour with salt and pepper, mixing evenly for dredging the chicken.
  6. Dredge Chicken: Coat each piece of chicken breast thoroughly in the flour mixture.
  7. Cook Chicken: In the same skillet used for the onions, cook the floured chicken pieces over medium heat until each side is browned and the chicken is mostly cooked through.
  8. Remove Chicken to Plate: Transfer the chicken to a plate and set aside temporarily.
  9. Make Sauce: Add chicken broth and Dijon mustard to the skillet. Bring to a simmer, scraping the bottom to incorporate the browned bits, and cook until the liquid reduces by half.
  10. Return Chicken: Place the chicken back into the skillet and coat it with the reduced sauce. Let it cook for a few minutes until the sauce thickens from the flour on the chicken.
  11. Top Chicken: Spoon the caramelized onions on top of the chicken breasts, sprinkle with shredded Gruyere cheese, and cover the skillet until the cheese melts completely.
  12. Assemble Bowls: Serve the French onion chicken over cooked wild rice, add peas on the side, sprinkle with chopped parsley for freshness, and enjoy the delicious meal.

Notes

  • Using gluten-free all-purpose flour makes this recipe suitable for gluten-free diets.
  • Be patient with cooking the onions low and slow to develop deep caramelization and rich flavor.
  • Gruyere cheese melts beautifully and adds a nutty, creamy element; you can substitute with Swiss cheese if unavailable.
  • Wild rice adds a nutty texture and works well with peas to lighten the dish and add color.
  • Leftovers can be refrigerated and reheated gently in a skillet or microwave.

Find it online: https://recipethrive.com/french-onion-chicken-with-gruyere-over-wild-rice-recipe/