Juicy chicken, sweet onions, rich broth, and creamy rice come together in this easy French Onion Chicken and Rice Skillet—made in one pan!
Okay, confession: this wasn’t some carefully planned recipe I dreamed up after meditating on flavor profiles or researching vintage cookbooks. Nope. This one came out of what I call “the Wednesday fridge stare-down.” You know the one—where you open the fridge and just hope something jumps out and turns into dinner.
It was raining. I was tired. I had a toddler melting down over a misplaced sock and a mountain of laundry begging to be folded (spoiler: it never got folded). I spotted a half-used packet of French onion soup mix in the pantry—probably left over from that one time I tried to make dip for a party and then showed up with store-bought hummus instead. Anyway. I had chicken thighs, some rice, and an onion that had seen better days. So I just… winged it.
I didn’t expect much, honestly. But somehow—somehow—it turned out to be one of those “I need to write this down before I forget” dinners. Rich, cozy, a little creamy, and full of deep oniony goodness that tasted like I’d slaved over it. Which, trust me, I did not.
And now? It’s our go-to on busy nights. Sometimes I add cheese. Sometimes I forget the thyme. Sometimes it’s just as good anyway.
Why You’ll Love This French Onion Chicken and Rice Skillet Recipe?
This French Onion Chicken and Rice Skillet is kind of like sweatpants for your taste buds—warm, comforting, and surprisingly satisfying even if you weren’t expecting much. It’s not fancy. It’s not going to win you a James Beard Award. But you will want seconds. Maybe thirds.
It gives off big “Sunday supper” energy, but with a Tuesday night effort level. One skillet. No fancy ingredients. No separate sides. Just chicken, rice, and all the onion-y richness you could want, bubbling together in harmony. Oh, and did I mention fewer dishes? Because that alone should put it in your regular rotation.
And honestly? I’ve made this for my husband, my best friend, and even my picky niece, and not one person turned their nose up. That alone is a miracle.
Ingredient Notes:
I won’t pretend like I measured everything perfectly the first time I made this. You know how it goes—pinch of this, “eh that looks right,” stir it and hope for the best. But here’s what I usually use:
-
Chicken thighs or breasts: I lean toward thighs. They’re juicier, more forgiving, and don’t dry out if you blink too long. But I’ve used breasts when I’m trying to clear the freezer. Pound them out if they’re thick—no one wants that weird half-cooked middle.
-
French onion soup mix: Yep, the kind in the little paper envelope. Don’t judge me. It packs a punch. I wouldn’t use the entire packet if you’re sensitive to salt. But half and half in two parts? That works for me.
-
White onion: Real onion, sliced up and cooked slowly until it’s all sweet and golden. Do not skip this. The soup mix alone isn’t enough.
-
Dried thyme: Just a sprinkle. Adds a nice earthy background note. I’ve accidentally added too much before and, well, it kinda tasted like potpourri. Use with care.
-
Rice: Long grain is best. Fluffy and absorbs flavor without turning into glue. I wouldn’t mess with short grain here.
-
Beef broth: I know, I know. Chicken dish, but beef broth? Trust me. It gives you that deep French onion flavor. Chicken broth just feels… too polite.
-
Heavy cream: Just a splash. Gives the rice that silky, almost risotto-like texture. Not 100% necessary, but I recommend it if you’ve got it.
How To Make French Onion Chicken and Rice Skillet?
Step 1: Chicken gets a head start.
So first, grab that chicken. Toss it with half of the French onion soup mix in a bowl. Let it hang out for a sec. You can let it marinate longer if you want, but honestly, I rarely do. Life moves fast.
Step 2: Brown, don’t cook through.
Heat up 2 tablespoons of olive oil in a big skillet. Medium-high is your friend here. Sear the chicken just until golden on each side—2 to 3 minutes. Don’t cook it all the way yet! Remove it and set aside. Look at you, chef!
Step 3: Onions get their moment.
Add the rest of the oil and drop the heat to medium. Toss in the sliced onions and let them cook. Like… really cook. You want soft, caramel-y, golden goodness. Give it 10 minutes, maybe more. Stir occasionally, sip something in the meantime.
Step 4: Rice meets onion.
Stir the rice right into the oniony goodness. Add the rest of the soup mix and the thyme. It’s gonna smell amazing. Let it toast for a minute—this builds flavor.
Step 5: The simmering begins.
Pour in your beef broth and cream. Stir gently, then tuck the chicken back in. Cover the skillet, drop the heat to medium-low, and let it do its thing for 20–25 minutes. Honestly, you could go fold laundry. Or pretend to. I won’t judge.
Step 6: Taste, adjust, eat.
Uncover, check if the rice is tender and the chicken’s cooked through. If it is, give it a taste. Add salt and pepper if you feel like it needs a little something. Then—serve it up warm and cozy. Bonus points if you scrape up the crispy bits from the pan bottom. That’s the best part.
Want To Save This Recipe?
Storage Options:
If, and that’s a big if, you have leftovers… congrats. Pop the rest in an airtight container and stash it in the fridge. It’ll keep for about 4 days, maybe a day longer if you forgot it was in there (guilty).
Reheating tip: Add a splash of broth or water before microwaving. Nobody wants dry rice.
Freezer? Yep, this freezes pretty well too. I’ve even taken it to a friend recovering from surgery once—it travels like a champ and reheats like one too.
Variations and Substitutions:
Let’s face it, we don’t always have everything on hand. And sometimes, we’re just tired. So here’s what you can tweak:
-
No thighs? Breasts work. So do pork chops. Heck, I’ve even used leftover shredded rotisserie chicken in a pinch.
-
No beef broth? Chicken broth will do. It’s not bad, just less dramatic.
-
No cream? Totally optional. A little butter or milk works in a pinch. Or just skip it. It’ll be fine.
-
Want to go cheesy? I support that decision. Gruyère, mozzarella, provolone—melt it on top just before serving and go full French onion gratin mode.
-
Going gluten-free? Just double-check that soup mix and broth. Some of those sneaky pantry staples hide gluten.
What to Serve with French Onion Chicken and Rice Skillet?
Honestly, this French Onion Chicken and Rice Skillet is a full meal. But if you want to round it out or impress someone (yourself included):
-
Crisp green salad with lemon vinaigrette—cuts through the richness.
-
Roasted veggies like green beans or Brussels sprouts. Maybe with a bit of garlic and lemon.
-
Garlic bread. No explanation needed.
-
Wine. White, red, boxed, whatever makes you feel fancy.
Frequently Asked Questions:
Can I make this ahead of time?
Yep! Tastes great the next day. Just reheat gently and maybe add a little broth to loosen it up.
Can I use brown rice?
Sure, but heads up—it takes longer to cook and needs more liquid. I’ve done it, but I had to add broth midway and say a little rice prayer.
What if my rice is still crunchy after 25 minutes?
Cover it again and give it a bit more time. Every stove is different, and honestly, I’ve had that happen when I got distracted watching TikToks.
This French Onion Chicken and Rice Skillet isn’t perfect. Sometimes I burn the onions a little. Sometimes I forget the thyme. Sometimes the rice is slightly overcooked, and guess what? It still hits the spot.
It’s the kind of meal that forgives you when you’re tired, underprepared, or just done with the day. And honestly, that’s why I love it.
Try it out. Make it your own. Burn it a little, forget the lid, add cheese—just have fun with it. And hey, if you do end up loving it? I’d love to hear your version. Seriously. Did your kids eat it without complaining? Did your partner ask for seconds? Did you sneak some for breakfast? Tell me everything.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
French Onion Chicken and Rice Skillet
Ingredients
- 1 packet French onion soup mix divided
- 1 lb boneless skinless chicken thighs or breasts (pounded to even thickness if using breasts)
- 4 tablespoons olive oil divided
- 1 large white onion halved and thinly sliced
- 1 teaspoon dried thyme
- 1 ½ cups long grain rice
- 2 cups low-sodium beef broth
- ⅓ cup heavy cream
- Kosher salt and freshly ground black pepper to taste
Instructions
Prepare the chicken.
- If using chicken breasts, ensure they are pounded to an even thickness for uniform cooking. In a medium bowl, combine the chicken with half of the French onion soup mix and toss to coat evenly.
Sear the chicken.
- In a large, deep skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the seasoned chicken and brown for approximately 2–3 minutes per side. The goal is to achieve a golden exterior without fully cooking the chicken. Once seared, transfer the chicken to a plate and set aside.
Caramelize the onions.
- Reduce heat to medium. Add the remaining 2 tablespoons of olive oil to the same skillet. Add the sliced onions and cook, stirring occasionally, until they are soft and golden brown—about 10 minutes. Stir in the dried thyme during the final minute of cooking.
Add the rice and seasoning.
- Stir the uncooked rice into the onions along with the remaining French onion soup mix. Stir to coat the rice evenly in the onion and herb mixture.
Add liquids and return chicken.
- Pour in the beef broth and heavy cream. Stir gently to combine. Nestle the seared chicken pieces back into the skillet, ensuring they are partially submerged in the liquid.
Simmer.
- Cover the skillet with a lid, reduce heat to medium-low, and let simmer for 20–25 minutes. During this time, the rice will absorb the liquid and become tender, and the chicken will finish cooking through.
Finish and serve.
- Once the liquid is absorbed and the chicken is fully cooked, taste and season with salt and freshly ground black pepper as needed. Serve warm.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
