1-First: melt 2 tablespoons of unsalted butter in a broiler-safe skillet over medium heat. Add the sliced yellow onions, 1 tablespoon fresh thyme leaves, 1 teaspoon of the kosher salt, and 1/2 teaspoon black pepper, then cook while stirring often until the onions turn soft and deeply golden-brown, which takes about 32 to 36 minutes. For more insight on achieving that perfect caramelization, check out this helpful guide on how to caramelize onions.

2-Next: pour in 1/4 cup dry white wine and scrape up any bits from the bottom of the skillet, stirring until it evaporates, then move the onions to a plate. Add 1 cup long-grain white rice to the skillet and stir for about 1 minute until it toasts. Stir in 2 cups low-sodium chicken broth, 1 cup milk, and the remaining 1 teaspoon kosher salt, bring to a boil, then cover and simmer on medium-low for 5 minutes.

3-Evenly spread the bite-sized chicken pieces over the rice mixture, cover, and cook for another 10 to 12 minutes until the rice is tender and chicken is done. Preheat your broiler and position the rack 4 inches from it. Stir in the caramelized onions and half of the shredded Gruyère cheese, season as needed, sprinkle the rest of the cheese on top, and broil for 3 to 4 minutes until golden. Garnish with fresh thyme and serve right away. If you’re looking for a sweet finish, try pairing it with a simple dessert like homemade apple crisp for a delightful contrast.