Description
French Onion Chicken Bowls combine caramelized onions, tender chicken breasts, and melted Gruyere cheese served over wild rice with peas and parsley. This gluten-free, savory dish draws inspiration from classic French Onion Soup, adding protein and heartiness for a satisfying weeknight meal or meal prep option.
Ingredients
Scale
Onions and Sauce
- 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
- 1/2 cup chicken broth
- 1 Tablespoon dijon mustard
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
Assembly
- 1 cup shredded Gruyere cheese
- 2 cups cooked wild rice
- 1 1/2 cups peas
- 1/4 cup chopped parsley
Instructions
- Caramelize the Onions: Heat a skillet with butter over medium heat. Add sliced onions and 1/4 teaspoon salt. Sauté until onions start to brown, then reduce heat to low and cook for about 20 minutes until they are very soft and caramelized.
- Add Flavors to Onions: Stir in balsamic vinegar, Worcestershire sauce, and dried thyme with the onions. Remove the onion mixture from the skillet and set aside on a plate.
- Prepare Chicken for Cooking: In a small bowl, combine gluten-free flour, 1 teaspoon salt, and 1/2 teaspoon pepper. Dredge each chicken breast piece in the flour mixture to coat evenly.
- Cook the Chicken: Using the same skillet where the onions were cooked, add the floured chicken pieces. Cook each side until browned and mostly cooked through, about 4-5 minutes per side. Remove chicken and set aside on a plate.
- Make the Sauce: Add chicken broth and dijon mustard to the skillet. Simmer the liquid, scraping the pan to loosen flavorful bits, until it reduces by half and thickens slightly.
- Combine Chicken with Sauce: Return the chicken breasts to the skillet and coat them in the thickened sauce. Let the sauce thicken further with the flour from the chicken, about 3-5 minutes.
- Top with Onions and Cheese: Spoon the caramelized onions over the chicken and sprinkle shredded Gruyere cheese on top. Cover the skillet and cook until the cheese melts, about 2-3 minutes.
- Assemble the Bowls: In serving bowls, layer cooked wild rice, peas, and the French onion chicken topped with melted cheese and onions. Garnish with chopped parsley. Serve hot and enjoy!
Notes
- This recipe is gluten-free and makes a wholesome, flavorful meal perfect for meal prepping or quick weeknight dinners.
- The caramelized onions add a rich, sweet depth that complements the tender chicken and melty cheese.
- Using wild rice adds a nutty texture and wholesome base to the dish, but you can substitute with any rice or grain you prefer.
- Ensure the pan sauce reduces well to intensify flavors before returning chicken to the skillet.
- Covering the chicken with cheese helps it melt evenly and keeps the chicken moist.
Nutrition
- Serving Size: 2 cups
- Calories: 462 kcal
- Sugar: 8 g
- Sodium: 1296 mg
- Fat: 19 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.2 g
- Carbohydrates: 44 g
- Fiber: 7 g
- Protein: 31 g
- Cholesterol: 88 mg
