Description
This One-Pot French Onion Chicken and Rice Skillet is a comforting and flavorful meal perfect for busy weeknights. Tender chicken thighs simmered with caramelized onions, aromatic thyme, and tender rice create a rich, creamy dish that’s both hearty and easy to prepare in a single skillet.
Ingredients
Units
Scale
Chicken and Seasoning
- 1 packet French onion soup mix
- 1 lb boneless skinless chicken thighs or breasts
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Cooking Ingredients
- 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
Instructions
- Prepare the Chicken: If using chicken breasts, pound them out to an even thickness to ensure uniform cooking. In a large bowl, toss the chicken with half of the French onion soup mix to coat evenly.
- Brown the Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken and brown on both sides, about 2-3 minutes per side, without cooking through. Remove the chicken from the skillet and set aside on a plate.
- Cook the Onions: Add the remaining 2 tablespoons of olive oil to the skillet and reduce the heat to medium. Add the sliced onions and cook until golden brown and soft, about 10 minutes, stirring occasionally. Stir in the dried thyme to infuse the onions with aromatic flavor.
- Add Rice and Liquids: Stir the long grain rice into the skillet with the cooked onions. Add the remaining French onion soup mix, then pour in the low-sodium beef broth and heavy cream. Stir the mixture and bring it to a gentle simmer over medium heat.
- Simmer with Chicken: Return the browned chicken to the skillet, nestling it into the rice and onion mixture. Cover the skillet with a lid and reduce the heat to medium-low. Let everything simmer gently until the rice absorbs the liquid and the chicken is cooked through, about 20-25 minutes.
- Season and Serve: Once cooked, taste and season with kosher salt and freshly ground black pepper as desired. Serve hot and enjoy your comforting one-pot meal.
Notes
- Using chicken thighs will yield juicier, more flavorful meat, but chicken breasts can be used for a leaner option.
- Pounding chicken breasts to an even thickness helps them cook evenly and prevents drying out.
- For even more onion flavor, consider caramelizing the onions a bit longer, but be careful not to burn them.
- If preferred, substitute beef broth with chicken broth for a lighter taste.
- This dish can be prepared in advance and reheated gently on the stovetop or in the oven.
