Why I Love This Recipe

If you love French onion soup, this is a fun way to turn those same flavors into a full dinner. The onions cook down until they’re rich and caramelized, the chicken stays tender, and the rice soaks up all of that flavorful broth as it cooks. Finish it with melted Gruyère, and you’ve got a cozy one-pan meal that’s just as good for a weeknight as it is for a weekend dinner.

Enjoying The Leftovers

The leftovers are just as delicious the next day because the rice continues to soak up all of the flavor from the sauce. It’s an easy lunch to reheat and enjoy throughout the week.

Storing

Store the chicken and rice together in an airtight container in the refrigerator for up to 4 days. Everything can be stored together, making leftovers easy to grab and reheat.

Reheating

Warm individual portions in the microwave or reheat gently in a skillet with a splash of chicken broth if the rice has absorbed too much liquid. Top with a little extra Gruyère while it’s warm if you’d like an extra cheesy finish.

A pan of french onion chicken and rice with chopped chives sprinkled on top.
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French Onion Chicken and Rice Skillet

This French Onion Chicken & Rice Skillet combines caramelized onions, juicy chicken thighs, tender rice, and melted Gruyère in one easy pan. It's a cozy, comforting dinner that's packed with rich French onion flavor while being simple enough for any night of the week.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
US M
Servings 6

Ingredients

  • 1 1/2 lbs boneless skinless chicken thighs
  • Salt and pepper and garlic
  • 1 tbsp avocado oil
  • 2 large onions, thinly sliced
  • 2 tbsp butter
  • 2 cloves garlic, minced
  • 1 tbsp balsamic vinegar
  • 1 1/2 cups beef broth
  • 1 cup heavy cream
  • 1 1/2 tsp dried thyme
  • 1 tbsp worcestershire sauce
  • 2-3 cups shredded gruyère
  • 1 cup long-grain rice, rinsed
  • Fresh chives
US – M

Instructions

  • In a large skillet, heat the avocado oil over medium-high heat. Season the chicken with salt, pepper, and garlic powder on both sides. Add them to the skillet and cook for about 3-4 minutes per side until golden brown. They do not need to be fully cooked yet. Remove and set aside.
  • In the same skillet, add the sliced onions and butter. Cook for about 20-25 minutes, stirring occasionally, until caramelized and golden. Add the minced garlic and cook for another minute.
  • Stir in the balsamic vinegar and Worcestershire sauce. Sauté for a couple of minutes, then add the beef broth, heavy cream, and thyme and bring to a simmer.
  • Stir in the rice and return the chicken to the skillet. Cover and let it cook on low heat for about 20-25 minutes or until the rice is tender and has absorbed most of the liquid. Check partway through to make sure there’s enough liquid; if it runs low, add 1/2 cup of water.
  • Once the rice is cooked, sprinkle the shredded cheese on top. Cover and let it cook for an additional 5 minutes until the cheese is melted and bubbly.
  • Fluff the rice gently and serve everything straight from the skillet. Top with fresh chives and enjoy!

Equipment

saute pan
cutting board
measuring cups

Nutrition Per Serving

Calories: 644kcal | Carbohydrates: 31g | Protein: 40g | Fat: 40g | Fiber: 1g