Skillet French Onion Chicken and Rice

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Prep Time:10

Cook Time:1

Total Time:1 10

Ingredients

10.5 oz French onion soup (1 can)
10.5 oz beef consomme (1 can)
1 cup long grain rice
½ cup butter (1 stick, sliced)
2 large chicken breasts (cut in half to make 4 pieces)
1 tsp garlic powder
½ tsp black pepper
¼ tsp salt
⅓ cup sour cream
1 tbsp dry onion soup mix
½ cup croutons (slightly crushed)
4 slices provolone cheese
fresh parsley (optional, for garnish)

Instructions

Step 1: Preheat the Oven - Preheat your oven to 350°F. Giving the oven time to come fully to temperature matters here because the rice needs steady heat from the beginning in order to absorb the liquid properly. While the oven heats, grab an oven safe skillet with a lid. If your skillet does not have a lid, aluminum foil works just fine for covering it tightly during baking.
Step 2: Build the Rice Base - Pour the French onion soup and beef consomme into the skillet, then add the long grain rice. Stir everything together until the rice is evenly distributed through the liquid. Try not to leave a big mound of rice in one area because you want every grain to have a fair chance at soaking up that savory broth as it cooks.
Step 3: Add the Butter - Arrange the sliced butter over the rice mixture. You do not need to stir it in. As the skillet heats, the butter will melt down into the soup and rice, adding richness throughout the bottom of the pan. This is one of those simple steps that makes the finished rice taste much more comforting.
Step 4: Season the Chicken - In a small bowl, combine the garlic powder, pepper, and salt. Sprinkle the seasoning over both sides of each chicken piece, then arrange the chicken over the rice mixture. Give the pieces a little room if your skillet allows it. Setting the chicken on top keeps it from disappearing into the rice while still allowing all those savory juices to mingle as everything cooks.
Step 5: Make the Creamy Onion Topping - Mix the sour cream and dry onion soup mix together in a small bowl until evenly combined. Spread some of the mixture over the top of each chicken piece. I like to take a moment here and cover the chicken fairly evenly because that creamy layer helps protect the surface from drying out while giving you a concentrated hit of onion flavor in every serving.
Step 6: Add the Croutons and Cheese - Sprinkle half of the slightly crushed croutons over the chicken. Place one slice of provolone over each portion, cutting the cheese in half if necessary so it fits neatly over the chicken. Sprinkle the remaining croutons over the cheese. Keeping some croutons above the cheese gives you those toasted crunchy bits that make the final texture especially good.
Step 7: Cover and Bake - Cover the skillet tightly with its lid or aluminum foil and place it in the preheated oven. Bake for 1 hour. During this time, the rice absorbs the soup and consomme, the butter melts through the skillet, and the chicken cooks gently above everything. Resist the temptation to keep opening the oven because trapped steam helps the rice cook properly.
Step 8: Broil the Topping - Carefully remove the lid or foil once the baking time is finished. Switch the oven to broil and return the uncovered skillet to the oven for a few minutes. Stay close during this part. Broilers work quickly, and you are looking for melted, lightly browned cheese and toasted croutons rather than anything dark or burned.
Step 9: Garnish and Serve - Remove the skillet from the oven and sprinkle fresh parsley over the top if you are using it. I usually give the skillet a few minutes to settle before serving because everything is incredibly hot straight from the oven. Spoon some rice onto each plate and place a piece of cheesy chicken over the top, making sure everybody gets plenty of those crunchy crouton bits.

Notes

Substitutions

Mozzarella for provolone: Mozzarella will give you a milder flavor and plenty of melted cheese if provolone is not available.
Plain Greek yogurt for sour cream: Use a thick plain Greek yogurt for a slightly tangier creamy topping.
Chicken thighs for chicken breasts: Boneless chicken thighs can work well if your family prefers darker meat, though you should always cook chicken until it reaches a safe internal temperature.
Homemade toasted bread cubes for croutons: If you are out of packaged croutons, lightly toasted cubes of sturdy bread can provide a similar crunchy finish.
Dried parsley for fresh parsley: A small sprinkle of dried parsley can add color when fresh parsley is not in the refrigerator, though fresh parsley has a brighter finish.

Variations

Mushroom version: Add sliced mushrooms to the skillet for another savory element that fits naturally with the French onion flavors.
Extra cheesy version: Add a little shredded Swiss cheese along with the provolone for a stronger French onion soup inspired finish.
Herb version: Add a small amount of dried thyme to the chicken seasoning for a cozy herbal note.
Extra onion version: Add some slowly cooked sliced onions if you have a little extra time and want even more onion texture throughout the meal.
Crunchier topping: Save a few extra crushed croutons and scatter them over the skillet immediately after broiling for added crunch at the table.

Tips and Tricks

Use regular long grain rice: Different varieties of rice absorb liquid at different rates, so regular long grain rice gives you the most predictable result with this method.
Cover the skillet tightly: Keeping the steam inside helps the rice cook evenly and prevents too much liquid from evaporating.
Cut thick chicken breasts evenly: Similar sized pieces are more likely to finish cooking at the same time.
Do not over salt: Several ingredients in this recipe already contain salt, so the small amount added to the chicken is intentional.
Watch the broiler closely: The cheese and croutons can go from beautifully browned to too dark very quickly.
Let the skillet rest briefly: A few minutes on the counter gives the rice time to settle and makes serving a little easier.
Check the chicken before serving: The thickest part of the chicken should reach 165°F for safe serving.

Serving Ideas

Green beans: Simple steamed or roasted green beans give the plate something fresh and crisp alongside the rich chicken and rice.
Roasted broccoli: Broccoli handles the savory onion sauce beautifully and adds a good vegetable to the meal without much extra effort.
Simple green salad: A lightly dressed salad gives you some acidity and crunch to balance the buttery rice and melted cheese.
Glazed carrots: Sweet carrots make a family friendly side that pairs nicely with the salty, savory flavors in the skillet.
Crusty bread: Bread is useful for scooping up any creamy onion sauce left behind on the plate.

Storage and Make Ahead Tips

Refrigerate leftovers promptly: Transfer cooled leftovers to an airtight container and store them in the refrigerator for up to 3 to 4 days.
Reheat gently: Warm individual portions in the microwave or cover them in an oven safe dish and heat until the chicken and rice are hot throughout.
Add moisture when reheating: A small splash of broth can help loosen rice that has become firmer in the refrigerator.
Prepare your ingredients ahead: You can cut the chicken, measure the seasonings, crush the croutons, and portion the other ingredients earlier in the day to make dinner assembly quicker.
Wait to assemble the full skillet: For the best rice texture, I prefer combining the soup, consomme, and uncooked rice shortly before the skillet goes into the oven rather than leaving them together for hours.
Refresh the topping: If the leftover croutons soften in the refrigerator, a few fresh crushed croutons added after reheating can bring some of that original crunch back.

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Servings: servings