Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 2 large yellow onions, thinly sliced
- 4 cloves garlic, minced
- 1 cup long-grain rice
- 4 cups chicken broth
- 1/2 cup shredded Gruyere cheese
- 1/4 cup dry sherry (optional)
Instructions
- Step 1: Heat olive oil in a large skillet or Dutch oven over medium heat. Add sliced onions and cook, stirring occasionally, until deeply caramelized and golden brown, about 25-30 minutes. This step is crucial for the flavor!
- Step 2: Add minced garlic to the caramelized onions and cook for another minute until fragrant. If using, stir in the dry sherry and cook for one minute, scraping up any browned bits from the bottom of the pan.
- Step 3: Add chicken broth and rice to the skillet. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until rice is cooked through and liquid is absorbed.
- Step 4: While the rice is simmering, season chicken breasts with salt and pepper. In a separate pan, sear the chicken breasts over medium-high heat for 5-7 minutes per side, or until cooked through.
- Step 5: Slice the cooked chicken breasts and arrange them on top of the rice mixture. Sprinkle with shredded Gruyere cheese. Cover and let sit for a minute or two to allow the cheese to melt. Serve immediately.
Notes
- Leftovers taste amazing; store them in an airtight container in the fridge for up to 3 days.
- For best results, reheat individual portions in the microwave with a splash of chicken broth to prevent the rice from drying out.
- Serve with a simple green salad for a complete and comforting meal.
- Don't rush the onion caramelization – that deep, sweet flavor is the heart of this dish, so take your time!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American