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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.

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.

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.

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.

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.

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.


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.

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.

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.

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.

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.

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.
