Ingredients
- 1–1½ lb chicken thighs or breasts, bone‑in or boneless
- 2 tbsp olive oil
- 3 tbsp butter
- 2 large onions, thinly sliced
- 3 cloves garlic, minced
- 1 tsp dried thyme (or a few sprigs fresh)
- 1 packet French onion soup mix (e.g. Lipton)
- 1½ cups long‑grain rice
- 2 cups beef or chicken broth
- ⅓ cup heavy cream
- ½ cup shredded Gruyère (or Swiss)
- Salt and freshly ground pepper, to taste
- Fresh parsley or chives, for garnish
Instructions
1. Pat the chicken dry, season with salt and pepper.
2. Heat oil in a large pan; brown chicken ~5 min/side, remove and set aside.
3. Add butter, sauté onions over medium heat ~10–15 min until golden caramelized.
4. Stir in garlic and thyme, sauté 1 min.
5. Mix in rice and half the soup mix, stir well.
6. Pour in broth and cream, bring to a simmer.
7. Nestle chicken back in, sprinkle remaining soup mix on top.
8. Cover, reduce heat to low, cook ~20–25 min until rice is tender and chicken cooked.
9. Remove lid, sprinkle cheese, cover briefly to melt.
10. Garnish with parsley, serve hot.
Notes
• For deeper flavor, deglaze the pan with a splash of wine before adding broth. • You can swap in boneless chicken breasts if preferred; adjust cooking time. • Use bone‑in thighs for extra richness in the broth. • This freezes well—reheat gently on low heat with a dash of broth to revive creaminess.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: One‑pan stovetop
- Cuisine: American/French-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 567
- Sugar: 5g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 120mg