French Onion Chicken and Rice Skillet
A comforting one-skillet dish featuring tender chicken, caramelized onions, creamy rice, and French onion flavor—easy enough for weeknights, satisfying enough for company.
6 Servings
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
To make this dish gluten-free, be sure to use a certified gluten-free French onion soup mix and a gluten-free beef broth. These packaged items often contain wheat-based thickeners or additives, so checking labels is essential. All other ingredients in the recipe are naturally gluten-free.