French Onion Chicken Rice Skillet
Tender chicken, caramelized white onions, and melty Gruyère in a one-pan skillet with classic French onion soup depth—comforting, weeknight-friendly, and irresistibly cheesy.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Total Time: 50 mins
- Yield: 6
Ingredients
– 1.5–2 lbs boneless skinless chicken breasts
– 2 large white onions, thinly sliced
– 2 tbsp butter + 1 tbsp olive oil
– 2 cloves garlic, minced
– 2 cups beef broth (or chicken broth)
– 1 tbsp onion soup mix
– 1 cup long-grain white rice, rinsed
– 1 tsp Worcestershire sauce
– 1/2 tsp dried thyme (or fresh)
– 1–1.5 cups shredded Swiss or Gruyère
– Kosher salt and black pepper
– Optional: crispy fried onions, extra thyme
Instructions
1. Caramelize onions in butter and oil until deeply golden.
2. Season and sear chicken; remove to a plate.
3. Deglaze with broth, add onion soup mix and Worcestershire.
4. Stir in rice and thyme; return chicken, cover, simmer until rice is tender.
5. Top with cheese; broil 1–2 minutes until bubbling.
6. Rest, garnish with crispy onions, and serve.
Notes
For extra creaminess, fold in a splash of cream before broiling. Thighs work wonderfully for juicier results.