When I first tried this One-Pot French Onion Chicken and Rice Skillet Recipe, I was amazed by how comforting and flavorful it turned out—without creating a mountain of dishes in the kitchen! The caramelized onions mixed with tender chicken and creamy rice make for a cozy, satisfying meal that really hits the spot on busy weeknights or when you want something special without fuss.
You’ll find that this recipe works beautifully anytime you want a warm, all-in-one dinner that’s rich in flavor and easy to whip up. I love that it combines everything you need in one skillet, making cleanup a breeze and dinner prep fast. Plus, it’s versatile enough to tweak based on what you have around or your cravings!
Why You’ll Love This Recipe
- One-Pot Convenience: Everything cooks in a single skillet, saving you time and reducing cleanup.
- Deep French Onion Flavor: Caramelized onions and soup mix bring rich, savory notes without any fuss.
- Tender, Juicy Chicken: Whether thighs or breasts, the chicken stays moist as it simmers with the rice and broth.
- Comforting and Family-Friendly: My family can’t get enough, and it’s perfect for weeknight dinners or casual gatherings.
Ingredients You’ll Need
Each ingredient in this One-Pot French Onion Chicken and Rice Skillet Recipe works together to create layers of flavor and texture—you’ll love how the sweetness of the onions balances the savory chicken and creamy rice. Here are the key ingredients to have on hand.
- French onion soup mix: The secret star adding that classic deep onion and beefy flavor without extra steps.
- Boneless skinless chicken thighs or breasts: Thighs stay juicier, but breasts work great if pounded to even thickness.
- Olive oil: Used for browning chicken and caramelizing onions—don’t skip on this for flavor.
- Large white onion: Thinly sliced and caramelized for sweetness and texture.
- Dried thyme: Adds aromatic earthiness that pairs perfectly with onion and chicken.
- Long grain rice: Absorbs the flavorful broth and cream, becoming wonderfully tender.
- Low-sodium beef broth: Keeps the dish rich and savory but lets you control the saltiness.
- Heavy cream: Creates a luscious, creamy texture that ties the whole dish together.
- Kosher salt and freshly ground black pepper: To season everything perfectly at the end.
Variations
I like keeping this recipe flexible so you can make it your own depending on what’s in your fridge or how hearty you want it. Here are some fun ways I’ve tweaked my One-Pot French Onion Chicken and Rice Skillet Recipe over time.
- Using chicken breasts: I used to shy away from breasts here, but pounding them to an even thickness prevents dryness and keeps the dish balanced.
- Swap rice types: Try brown rice if you want a nuttier flavor and extra fiber—just increase the cooking liquid and time accordingly.
- Vegetarian twist: Skip the chicken and add mushrooms and extra veggies; use vegetable broth instead of beef broth for a great meat-free option.
- Cheesy finish: Stir in shredded gruyere or Swiss cheese right before serving to echo that onion soup gratin vibe.
How to Make One-Pot French Onion Chicken and Rice Skillet Recipe
Step 1: Prep and Season the Chicken
First things first: if you’re using chicken breasts, give them a gentle pound to an even thickness so they cook uniformly and stay juicy. Toss the chicken in half the French onion soup mix—this seasoning kickstarts the flavor in every bite. I like doing this in a big bowl to coat the chicken evenly and quickly.
Step 2: Brown the Chicken
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat, then brown your chicken for about 2-3 minutes per side. Don’t worry about cooking through here; you just want a nice golden-brown crust that locks in those juices and builds flavor. Once browned, transfer the chicken to a plate and set aside.
Step 3: Caramelize the Onions
Add the remaining olive oil to the skillet, drop the heat to medium, and toss in your sliced onions. Let them cook slowly and stir occasionally for about 10 minutes until they’re soft, golden, and sweet. This step is key—it’s where that irresistible French onion magic happens. Stir in the dried thyme near the end to infuse a lovely herbal note.
Step 4: Add Rice, Broth, and Cream
Stir in the uncooked long grain rice and the rest of the French onion soup mix with the softened onions. Then pour in the beef broth and heavy cream, stirring everything together. Bring this mixture to a gentle simmer—you’ll notice the rich aroma already filling your kitchen, which always gets me excited!
Step 5: Simmer with the Chicken Covered
Place your browned chicken pieces back into the pan, nestling them into the rice and liquid. Cover the skillet, reduce the heat to medium-low, and let everything simmer gently for 20-25 minutes. You’re aiming for the rice to absorb all the savory broth and the chicken to finish cooking through without drying out. Peek once or twice, but resist stirring too much to keep the rice texture perfect.
Step 6: Final Seasoning and Serve
Once the liquid’s mostly absorbed and the chicken is cooked through, season with salt and freshly ground black pepper to your taste. I always recommend tasting the rice to make sure it’s just right. And that’s it—you’re all set to enjoy this hearty, flavorful skillet meal!
Pro Tips for Making One-Pot French Onion Chicken and Rice Skillet Recipe
- Even Chicken Thickness: Pounding breasts ensures even cooking and keeps them tender—I’ve seen many overcook without this step.
- Patience with Onions: Slow caramelizing is worth the wait—don’t rush or use high heat, or they’ll burn and taste bitter.
- No Stirring While Simmering: Resist stirring the rice while it cooks to avoid mushy texture; this also helps form a nice crust at the bottom.
- Season at the End: The French onion soup mix adds salt, so adjust extra salt after cooking to avoid over-seasoning.
How to Serve One-Pot French Onion Chicken and Rice Skillet Recipe
Garnishes
I like topping mine with a handful of chopped fresh parsley or thyme sprigs for a fresh pop of color and flavor. Sometimes I sprinkle a bit of grated Parmesan or Gruyère to complement the French onion theme. A little cracked black pepper on top right before serving never hurts!
Side Dishes
This dish is quite hearty on its own, but I often serve it alongside a crisp green salad dressed with a light vinaigrette to balance the richness. Steamed green beans or roasted Brussels sprouts are my go-to veggie sides here, adding both texture and nutrition to the meal.
Creative Ways to Present
For a cozy dinner party, I tried serving this dish in individual cast-iron skillets topped with fresh herbs and a sprinkle of cheese—so cute and perfect for sharing. Another time, I layered it in a casserole dish, added more cheese on top, and baked until bubbly for an extra-comforting twist.
Make Ahead and Storage
Storing Leftovers
I usually transfer leftovers to an airtight container and store them in the fridge for up to 3 days. The rice tends to soak up even more of the flavor overnight, making the next day’s meal surprisingly delicious and even more convenient.
Freezing
I’ve frozen this dish a couple of times with good results. Let it cool completely, then portion into freezer-safe containers. Thaw overnight in the fridge before reheating. Just note the texture of rice might get a bit softer, so gently reheat to avoid overcooking.
Reheating
When reheating, I add a splash of broth or water to loosen the rice and warm gently on the stovetop or in the microwave. This helps keep the chicken tender and the rice fluffy rather than dry or clumped together.
FAQs
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Can I use chicken breasts instead of thighs in this recipe?
Absolutely! If you use chicken breasts, I recommend pounding them to an even thickness to prevent uneven cooking and dryness. The flavor will still be fantastic, just watch your cooking time to avoid overcooking.
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Do I have to use French onion soup mix or can I make it from scratch?
You can make a homemade French onion soup mix if you prefer, using a blend of dried onions, beef bouillon powder, garlic powder, and herbs. However, the packet mix is a great shortcut that packs lots of flavor without extra effort.
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Can I substitute brown rice for long grain white rice?
Yes, but brown rice requires a longer cooking time and more liquid. You’ll need to adjust the broth and simmer time accordingly—about 45 minutes for brown rice versus 20-25 minutes for white.
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Is there a vegetarian version of this dish?
Definitely! Substitute the chicken with hearty mushrooms or additional vegetables and swap the beef broth for vegetable broth. The caramelized onions and herbs still deliver plenty of flavor.
Final Thoughts
This One-Pot French Onion Chicken and Rice Skillet Recipe holds a special place in my dinner rotation because it feels like a warm hug on a plate every time I make it. I love how it turns out so rich and comforting with minimal effort and cleanup, making it a real crowd-pleaser for family and friends. If you’re looking for a simple but delicious meal that feels elevated yet humble, I highly recommend giving this a try—you might find it becoming a staple in your kitchen too!
Print
One-Pot French Onion Chicken and Rice Skillet Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: Serves 6
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This One-Pot French Onion Chicken and Rice Skillet is a comforting and flavorful meal featuring tender chicken thighs simmered with caramelized onions, aromatic thyme, and savory French onion soup mix. Creamy and rich, the dish combines long grain rice cooked in beef broth and heavy cream, creating a deliciously hearty one-pot dinner perfect for busy weeknights.
Ingredients
Chicken and Seasoning
- 1 lb boneless skinless chicken thighs or breasts
- 1 packet French onion soup mix
- Kosher salt and freshly ground black pepper, to taste
Vegetables and Herbs
- 1 large white onion, halved and sliced
- 1 teaspoon dried thyme
Rice and Liquids
- 4 tablespoons olive oil, divided
- 1 1/2 cups long grain rice
- 2 cups low-sodium beef broth
- 1/3 cup heavy cream
Instructions
- Prepare Chicken: If using chicken breasts, pound them out to an even thickness for uniform cooking. In a large bowl, toss the chicken pieces with half of the French onion soup mix to coat evenly.
- Brown Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken and brown on both sides for about 2-3 minutes per side. Don’t cook through at this stage. Remove the chicken to a plate and set aside.
- Cook Onions: Add the remaining 2 tablespoons of olive oil to the skillet and reduce heat to medium. Add the sliced onions and cook until they are golden brown and soft, approximately 10 minutes. Stir in the dried thyme to infuse flavor.
- Add Rice and Liquids: Stir the uncooked rice into the skillet with the onions and add the remaining French onion soup mix. Pour in the beef broth and heavy cream, then bring the mixture to a gentle simmer.
- Simmer Chicken and Rice: Return the browned chicken to the skillet, nestling it into the rice and liquid. Cover the pan and reduce the heat to medium-low. Let everything simmer until the liquid is absorbed and the chicken is cooked through, about 20-25 minutes.
- Season and Serve: Season the dish to taste with kosher salt and freshly ground black pepper. Serve warm and enjoy your hearty one-pot meal!
Notes
- For best results, use boneless skinless chicken thighs for juicier, more flavorful meat, but chicken breasts work well if pounded evenly.
- Be sure not to overcook the onions; they should be soft and golden but not burnt.
- If preferred, substitute heavy cream with half-and-half for a lighter dish, though cream adds richness.
- You can use low-sodium beef broth to control sodium content and adjust seasoning accordingly.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
