French Onion Chicken and Rice Skillet made with chicken, onions, rice, beef broth, cream, and French onion soup mix.

This French Onion Chicken and Rice Skillet came out of one of those very specific moods—cold outside, brain tired, patience gone. The kind of night where I wanted dinner to feel cozy but didn’t want to babysit it or clean half the kitchen afterward. I kept thinking about French onion soup, that deep, savory smell that feels like winter even if it’s technically not winter yet. But soup alone wasn’t going to cut it. I needed something hearty. Something that sticks with you.

I’ll be honest, I hesitated for a second. Chicken, rice, French onion flavor… all in one skillet? Would the rice behave? Would it turn into mush? Would I be annoyed halfway through and regret not ordering takeout? I wasn’t totally convinced. But once those onions started softening and browning—and the kitchen started smelling like I’d been cooking all afternoon—I relaxed. This skillet reminded me of those quiet family dinners where everyone slows down without realizing it. No rush. Just good food and a pan that somehow makes everything better.

Why you’ll Love this French Onion Chicken and Rice Skillet?

This French Onion Chicken and Rice Skillet doesn’t scream for attention, and that’s kind of its charm. It’s cozy, savory, and comforting without being heavy or dramatic. Everything cooks together, which means the rice actually absorbs all that oniony, beefy flavor instead of just sitting next to it politely. The chicken stays tender, the cream rounds things out, and the whole dish tastes way more involved than the effort required.

I won’t claim it’s life-changing—but it is one of those meals you quietly crave again a few days later. And honestly, any recipe that uses one skillet and still feels special has earned a permanent spot in my rotation. Do you agree, or is it just me?

Ingredient Notes

Before you start cooking, here’s what I’ve learned from making this French Onion Chicken and Rice Skillet more than once—sometimes on autopilot.

• French onion soup mix: This is the backbone. Salty, savory, and nostalgic in the best way.
• Chicken thighs or breasts: Thighs stay juicier, but breasts work just fine. I switch depending on what’s thawed.
• Olive oil: Splitting it matters. First for browning, second for onions that don’t stick.
• White onion: Slice it thin and give it time. Rushing onions is a mistake I’ve made and regretted.
• Dried thyme: Subtle, cozy, and very “this feels like dinner.”
• Long grain rice: Reliable. It cooks evenly and doesn’t turn weird.
• Beef broth: Yes, with chicken. It’s not traditional, but it works. This is where the French onion vibe really shows up.
• Heavy cream: Just enough to soften everything without making it heavy.
• Salt & pepper: Go slow. The soup mix already has opinions.

How to Make French Onion Chicken and Rice Skillet?

1. Start with the chicken. If you’re using breasts, pound them to an even thickness—this isn’t about perfection, just fairness so everything cooks at the same pace. Toss the chicken with half of the French onion soup mix and set it aside for a minute. That small step makes a big difference later.
2. Heat a large skillet over medium-high heat with half the olive oil. Brown the chicken on both sides until golden, about 2–3 minutes per side. You’re not cooking it through yet—just building flavor. Pull it out and set it aside.
3. Add the remaining olive oil to the skillet and lower the heat to medium. Add the onions and let them cook until soft and golden, stirring occasionally. This takes about 10 minutes and yes, it’s worth waiting. Stir in the thyme and let it warm through.
4. Add the rice and the remaining soup mix, then pour in the beef broth and cream. Scrape up the browned bits from the pan—those matter. Bring everything to a gentle simmer, nestle the chicken back in, cover the skillet, and lower the heat. Let it cook until the rice is tender and the chicken is cooked through, about 20–25 minutes. Season at the end, not the beginning. Trust me.

Storage Options

This French Onion Chicken and Rice Skillet actually gets better after a night in the fridge. Store leftovers in an airtight container for up to four days. When reheating, add a splash of broth or water to loosen things up. The flavors deepen overnight, which feels like a little reward for past-you.

Variations & Substitutions

This recipe is flexible, which makes it perfect for real life.

• Use thighs for richer flavor or breasts for a leaner dish.
• Swap beef broth for chicken broth if needed—just know it’ll be a little lighter.
• Add mushrooms if you love extra savory depth.
• Stir in shredded Gruyère or Swiss cheese at the end for full French onion energy.
• Use brown rice if you want, but plan for more liquid and time.

What to Serve With French Onion Chicken and Rice Skillet?

This dish can absolutely stand on its own, but pairing it feels nice.

• A simple green salad with vinaigrette
• Roasted green beans or broccoli
• Crusty bread for scooping up the sauce
• A glass of white wine… or honestly, whatever’s already poured

FAQ:

Can I make French Onion Chicken and Rice Skillet ahead of time?
Yes. It reheats well and might even taste better the next day.

Will the rice cook evenly?
As long as the skillet stays covered and the heat is low, you’re good.

Is it salty?
It can be if you season too early. Taste at the end and adjust slowly.

If you try this French Onion Chicken and Rice Skillet, I hope it becomes one of those quiet, reliable dinners you come back to when you want comfort without effort. One pan, big flavor, zero stress. If you tweak it or add your own spin, tell me—what would you do differently?

French Onion Chicken and Rice Skillet

A savory one-skillet meal featuring tender chicken, caramelized onions, and long-grain rice simmered in beef broth and cream with classic French onion flavor.

Print Pin Rate

Course: Main dish

Cuisine: American, french inspired

Keyword: French Onion Chicken and Rice Skillet

Prep Time: 5 minutes minutes

Cook Time: 35 minutes minutes

Servings: 6

Ingredients

• 1 packet French onion soup mix
• 1 lb boneless skinless chicken thighs or breasts
• 4 tbs olive oil divided
• 1 large white onion halved and thinly sliced
• 1 tsp dried thyme
• 1½ c long-grain rice
• 2 c low-sodium beef broth
• ⅓ c heavy cream
• Kosher salt and freshly ground black pepper to taste

Instructions

• If using chicken breasts, pound them to an even thickness to promote uniform cooking.
• In a large bowl, combine the chicken with half of the French onion soup mix, tossing to coat evenly.
• Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the chicken and brown on both sides, approximately 2–3 minutes per side. The chicken does not need to be fully cooked at this stage. Remove the chicken from the skillet and set aside.
• Add the remaining olive oil to the skillet and reduce the heat to medium. Add the sliced onions and cook, stirring occasionally, until softened and golden brown, about 10 minutes. Stir in the dried thyme.
• Add the rice to the skillet along with the remaining French onion soup mix. Stir to combine, then pour in the beef broth and heavy cream. Bring the mixture to a gentle simmer, scraping any browned bits from the bottom of the pan.
• Return the chicken to the skillet, nestling it into the rice mixture. Cover the skillet, reduce the heat to medium-low, and simmer until the rice is tender and the chicken is fully cooked, approximately 20–25 minutes.
• Season with kosher salt and freshly ground black pepper to taste. Serve warm.

Notes

To make this recipe gluten free, use a certified gluten-free French onion soup mix and verify that the beef broth is labeled gluten free. All other ingredients are naturally gluten free.