One-Pot French Onion Chicken and Rice Skillet
Full of French onion flavor and you only need a single skillet.
you're making mealtime meaningful.
I love French onion soup, I love French onion dip… I pretty much love French onion anything. There are so many places where that flavor profile works well and this French Onion Chicken and Rice Skillet is no exception. Not only is it delicious, it also comes together in a single skillet (yes, then rice and the chicken cook together!) and it only takes about a half hour to make. That’s a winner of a chicken dinner.
What Ingredients Do You Need for French Onion Chicken and Rice Skillet?
- A packet of French onion soup mix — I like Lipton or Knorrs.
- Boneless skinless chicken thighs or breasts — About a pound.
- A large onion.
- Dried thyme.
- Long-grain white rice.
- Beef broth.
- Heavy cream.
How Do You Make French Onion Chicken and Rice Skillet?
It’s very easy! And it truly is a one pan meal.
First, you’ll want to pound out the chicken so it’s even in thickness. This way it cooks through evenly (and quickly!). Then, toss the chicken in half of the onion soup mix. Sear the chicken in some olive oil until it has nice color on both sides, but don’t worry about cooking it through. Remove it from the pan and set it aside for now — you’ll add it back in in a few minutes to finish cooking.
Next, is the most time consuming part, which is cooking down the onion until it’s nice and caramelized. I know it can be tempting to up your heat and rush this step, but to get true caramelized sweet flavor, you need to keep your heat low and have some patience. It should take about ten minutes but you can spend longer if you want even deeper flavor.
The rice and remaining onion soup join the caramelized onion along with some beef broth, and the chicken gets nestled in to the top. Bring it all to a simmer, cover, reduce the heat, and let it cook for about twenty minutes. At that point, the chicken should be cooked through and the rice should be tender. How’s that for an easy chicken dinner?!
One-Pot French Onion Chicken and Rice Skillet
Yield(s): Serves 6
5m prep time
35m cook time
you're making mealtime meaningful.
Ingredients
- 1 packet French onion soup mix
- 1 lb boneless skinless chicken thighs or breasts
- 4 tablespoons olive oil, divided
- 1 large white onion, halved and sliced
- 1 teaspoon dried thyme
- 1 1/2 cups long grain rice
- 2 cups low-sodium beef broth
- 1/3 cup heavy cream
- Kosher salt and freshly ground black pepper, to taste
Preparation
- If using chicken breasts, pound out to an even thickness.
- In a large bowl, toss together the chicken and half of the onion soup mix.
- To a large skillet, add 2 tablespoons of the olive oil and heat over medium-high heat. Brown the chicken on both sides, 2-3 minutes per side, but don't worry about cooking it through. Remove to a plate and set aside.
- Add remaining olive oil to the skillet and reduce heat to medium. Cook the onions until golden brown and soft, about 10 minutes. Stir in thyme.
- Stir the rice into the skillet along with the remaining onion soup mix. Stir in broth and cream and bring to a simmer.
- Add the chicken back to the pan, cover, and reduce heat to medium-low. Let simmer until liquid has absorbed and chicken is cooked through, about 20-25 minutes.
- Season to taste with salt and pepper and serve. Enjoy!