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.
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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.