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One-Pot French Onion Chicken and Rice Skillet Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 144 reviews
  • Author: Megane
  • 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

Units Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Find it online: https://comfortplates.com/one-pot-french-onion-chicken-and-rice-skillet-recipe/