One-Pan French Onion Chicken and Rice
One-Pan French Onion Chicken and Rice
Ingredients
- 6 boneless, skinless chicken thighs
- 1 packet French onion soup mix
- 3 tablespoons olive oil
- 2 onions, chopped
- 1 tablespoon butter, as needed
- 1 1/2 cups long grain rice
- 2 cups chicken stock
- 3 tablespoons sour cream, or heavy cream or cream cheese
- 1 large handful spinach leaves
- 1/2 teaspoon salt, or to taste
Instructions
- 1
In a large frying pan or Dutch oven, melt 1 tablespoon of butter (or use 1 tablespoon of the olive oil) over medium heat. Add the chopped onions and a pinch of salt. Sauté, stirring occasionally, until the onions are softened and cooked through, about 7 minutes. Remove the onions from the pan and set aside.
⏱️ 7 min
- 2
While the onions are cooking, coat the boneless, skinless chicken thighs evenly with the French onion soup mix. You can do this in a bowl, ensuring each piece is well covered.
⏱️ 3 min
- 3
Add the remaining 2 tablespoons of olive oil to the same frying pan and increase the heat to medium-high. Sear the coated chicken thighs for about 2 minutes per side, until golden brown. The chicken does not need to be cooked through at this stage. Remove the chicken from the pan and set aside with the onions.
⏱️ 4 min
- 4
In the same pan, add the long grain rice. Cook for 1 minute, stirring constantly to toast the rice slightly. Pour in the chicken stock, stir in the sour cream (or heavy cream/cream cheese), and add 1/2 teaspoon of salt. Bring the mixture to a simmer, stirring occasionally, for 3-4 minutes.
⏱️ 5 min
- 5
Return the sautéed onions and seared chicken to the pan, nestling them into the rice mixture. Add the large handful of spinach leaves on top. Cover the pan with a tight-fitting lid and reduce the heat to low. Continue to simmer for 20-25 minutes, or until the rice is tender and the chicken is cooked through.
⏱️ 25 min
- 6
Once cooked, remove the pan from the heat and let it rest, covered, for 5 minutes before serving. This allows the flavors to meld and the rice to fully absorb any remaining liquid.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
One-Pan French Onion Chicken and Rice
- 6 boneless, skinless chicken thighs
- 1 packet French onion soup mix
- 3 tablespoons olive oil
- 2 onions, chopped
- 1 tablespoon butter, as needed
- 1 1/2 cups long grain rice
- 2 cups chicken stock
- 3 tablespoons sour cream, or heavy cream or cream cheese
- 1 large handful spinach leaves
- 1/2 teaspoon salt, or to taste
Instructions
- 1
In a large frying pan or Dutch oven, melt 1 tablespoon of butter (or use 1 tablespoon of the olive oil) over medium heat. Add the chopped onions and a pinch of salt. Sauté, stirring occasionally, until the onions are softened and cooked through, about 7 minutes. Remove the onions from the pan and set aside.
⏱️ 7 min - 2
While the onions are cooking, coat the boneless, skinless chicken thighs evenly with the French onion soup mix. You can do this in a bowl, ensuring each piece is well covered.
⏱️ 3 min - 3
Add the remaining 2 tablespoons of olive oil to the same frying pan and increase the heat to medium-high. Sear the coated chicken thighs for about 2 minutes per side, until golden brown. The chicken does not need to be cooked through at this stage. Remove the chicken from the pan and set aside with the onions.
⏱️ 4 min - 4
In the same pan, add the long grain rice. Cook for 1 minute, stirring constantly to toast the rice slightly. Pour in the chicken stock, stir in the sour cream (or heavy cream/cream cheese), and add 1/2 teaspoon of salt. Bring the mixture to a simmer, stirring occasionally, for 3-4 minutes.
⏱️ 5 min - 5
Return the sautéed onions and seared chicken to the pan, nestling them into the rice mixture. Add the large handful of spinach leaves on top. Cover the pan with a tight-fitting lid and reduce the heat to low. Continue to simmer for 20-25 minutes, or until the rice is tender and the chicken is cooked through.
⏱️ 25 min - 6
Once cooked, remove the pan from the heat and let it rest, covered, for 5 minutes before serving. This allows the flavors to meld and the rice to fully absorb any remaining liquid.
⏱️ 5 min