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French Onion Chicken Bowls: Easy Weeknight Comfort

French Onion Chicken Bowls with wild rice and melted cheese

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These French Onion Chicken Bowls are savory, satisfying, and simple to make! Gluten-free and healthy, they feature caramelized onions, melted gruyere cheese, tender chicken, wild rice, and peas for a flavorful and hearty twist on classic French onion soup.

Ingredients

Scale
  • 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 cup Shredded gruyere cheese
  • 2 large Chicken breasts (sliced in half or use 4 small breasts)
  • 1/2 cup Gluten-free all-purpose flour
  • 1 teaspoon Salt
  • 1/2 teaspoon Pepper
  • 1/2 cup Chicken broth
  • 1 Tablespoon Dijon mustard
  • **For Serving**
  • 2 cups Cooked wild rice
  • 1 1/2 cups Peas
  • 1/4 cup Chopped parsley

Instructions

1. Heat a skillet with the butter over medium heat.

2. Add in the sliced onions and salt. Sauté until the onions start to brown.

3. Reduce heat to low and cook onions about 20 minutes until very soft.

4. Add vinegar, Worcestershire sauce, and thyme to the onions. Set aside.

5. Mix flour with salt and pepper in a shallow bowl.

6. Dredge each piece of chicken in the flour mixture.

7. Add chicken to the same skillet and cook until browned and mostly cooked through. Set aside.

8. Add broth and dijon mustard to the skillet. Simmer and scrape down the sides to deglaze the pan.

9. Return chicken to the skillet and coat in the sauce. Simmer until thickened.

10. Top each chicken piece with onions and shredded cheese. Cover pan until cheese melts.

11. Assemble bowls with wild rice, chicken, peas, and chopped parsley. Serve and enjoy.

Notes

Lower Carb – Substitute rice with cauliflower rice, extra veggies, or leafy greens.

Meal Prep – Divide into 4 containers and refrigerate for 3–5 days. Reheat before serving.

Storing – Keep in an airtight container for 3–5 days in the fridge or freeze up to 2 months.