Description
This one-pan dish combines the deep, rich flavors of French onion soup with tender chicken and creamy rice. Topped with melted cheese and crispy fried onions, it’s a comforting and easy meal perfect for any night of the week!
Ingredients
1 tablespoon olive oil
1 large yellow onion, thinly sliced
1 1/2 cups long-grain white rice, rinsed and drained
1 (10.5 oz) can condensed French onion soup
1 (14.5 oz) can low-sodium chicken broth
1/4 cup heavy cream
1 1/2 lbs boneless, skinless chicken breasts or thighs
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
Salt and black pepper, to taste
1 1/2 cups shredded Gruyère or mozzarella cheese
1 cup fresh spinach (optional)
1 cup crispy fried onions
Fresh thyme or parsley, for garnish
Instructions
Caramelize the Onions:
Heat olive oil in a large oven-safe skillet over medium heat.
Add sliced onions and cook, stirring occasionally, until caramelized (about 15 minutes).
Remove onions from the pan and set aside.
Sear the Chicken:
Season the chicken with garlic powder, onion powder, dried oregano, salt, and pepper.
In the same skillet, add more oil if needed and sear chicken on both sides until golden brown (about 3 minutes per side). Remove from the pan.
Cook the Rice:
In the skillet, add rice, condensed French onion soup, and chicken broth. Stir well.
Nestle the chicken back into the skillet, cover, and simmer over low heat for 20 minutes, or until the rice is tender and chicken is cooked through.
Finish the Dish:
Stir in heavy cream and fresh spinach (if using).
Sprinkle caramelized onions over the top, then cover with shredded cheese.
Cover and cook for 5 more minutes, or until the cheese is melted.
Garnish & Serve:
Sprinkle crispy fried onions and fresh herbs over the top before serving. Enjoy!
Notes
You can substitute Gruyère with Swiss or mozzarella cheese.
For extra flavor, use beef broth instead of chicken broth.
This dish pairs well with a side salad or roasted vegetables.