French Onion Chicken and Rice

A few hours before starting, prepare the chicken breasts. Butterfly them or cut pockets into the side of each breast, ensuring not to cut them in half. Place the chicken in an air-tight container, adding olive oil, all-purpose seasoning, dried thyme, balsamic vinegar, and 1 tsp garlic powder. Massage the seasoning into the chicken, including inside the pockets. Cover and refrigerate for at least an hour, up to overnight.

In a large, heavy-bottomed pan over medium-high heat, melt the butter with the olive oil. Add the sliced onions and toss to coat in the oil and butter. Reduce the heat to medium-low and cook, stirring frequently, for about 15 minutes. Sprinkle in the sugar and salt, and continue cooking for another 15 minutes. As the onions begin to stick, adjust the heat to prevent burning, and switch to scraping and flipping rather than stirring. Continue until the onions are deeply browned, which usually takes about 45 minutes. Deglaze the pan with a bit of beef broth if needed, then transfer the onions to a heat-safe container and set aside.

Preheat your oven to 400°F and spray a large baking dish with nonstick spray. Pour the rice, canned soups, remaining 1 tsp of garlic powder, cayenne powder, and other seasonings into the baking dish. Stir to combine thoroughly, then arrange the sliced butter on top of the mixture, covering as much as possible. Cover the dish tightly with a lid or foil and bake for 30 minutes.

While the rice bakes, heat a large skillet over medium-high heat. Take the chicken breasts from the marinade and stuff the pockets with slices of provolone. Drizzle a bit of oil into the skillet, and once it’s shimmering, add the chicken breasts in a single layer. Cook undisturbed for about 4 minutes to achieve a nice sear, then carefully flip and cook for another 2 minutes. Turn off the heat and let the chicken rest. It doesn’t need to be fully cooked, as it will finish in the oven.

Once the rice has baked for 30 minutes, remove it from the oven and take off the lid or foil. Spread a layer of caramelized onions over the center of the rice, leaving the edges bare to prevent burning. Place the seared chicken breasts over the onions, covering them completely. Sprinkle shredded Gruyere evenly over the chicken. Return the dish to the oven and bake uncovered for another 20-30 minutes, until the cheese is melted and browned and the liquid has been absorbed.

Remove from the oven and serve hot, enjoying the rich, savory combination of flavors. Dassit!