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Per serving
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- 1
Season the chicken
Pat the chicken thighs dry and toss them with the garlic powder, onion powder, dried thyme, salt, pepper, and 1 tablespoon of the olive oil. Let them sit while you deal with the onions. Boneless skinless thighs stay juicier here than breasts, so use them if you can.
- 2
Caramelize the onions
Thinly slice the two yellow onions. Heat 2 tablespoons olive oil in a large deep skillet over medium heat, add the onions, and cook, stirring often, until deep golden and jammy, about 15 minutes. This is the whole point of the dish, so give it the full time and don't crank the heat to rush it. Scrape the onions out and set aside.
- 3
Brown the chicken
Add the last tablespoon of oil to the same skillet and bump the heat to medium-high. Sear the seasoned thighs about 2 to 3 minutes per side, just enough to get color. They won't be cooked through yet, and that's fine. Move them to the plate with the onions.
- 4
Build the rice
Add the rice to the skillet and stir for about a minute to toast it in the drippings. Pour in the chicken broth and heavy cream, scraping up the browned bits stuck to the bottom, then stir the caramelized onions and the spinach back in.
- 5
Simmer
Nestle the chicken on top of the rice, cover, drop the heat to low, and cook 20 to 25 minutes until the rice is tender and the chicken is cooked through. Resist lifting the lid and stirring, or the rice cooks unevenly.
- 6
Melt the cheese and serve
Scatter the shredded Gruyere over the top, cover, and let it sit off the heat 2 to 3 minutes until melty. Garnish with a little fresh thyme or a squeeze of lemon if you want, and serve straight from the pan.
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French Onion Chicken and Rice Skillet
Created by: OnePotWonders
Ingredients
- 1 1/2 lb boneless skinless chicken thighs
- 4 tbsp olive oil
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp dried thyme
- 1 tsp salt
- 1 tsp black pepper
- 2 yellow onion
- 1 1/2 cup long-grain white rice
- 2 1/2 cup chicken broth
- 1/3 cup heavy cream
- 4 cup spinach
- 1 cup Gruyere cheese
Instructions
- Season the chickenPat the chicken thighs dry and toss them with the garlic powder, onion powder, dried thyme, salt, pepper, and 1 tablespoon of the olive oil. Let them sit while you deal with the onions. Boneless skinless thighs stay juicier here than breasts, so use them if you can.
- Caramelize the onionsThinly slice the two yellow onions. Heat 2 tablespoons olive oil in a large deep skillet over medium heat, add the onions, and cook, stirring often, until deep golden and jammy, about 15 minutes. This is the whole point of the dish, so give it the full time and don't crank the heat to rush it. Scrape the onions out and set aside.
- Brown the chickenAdd the last tablespoon of oil to the same skillet and bump the heat to medium-high. Sear the seasoned thighs about 2 to 3 minutes per side, just enough to get color. They won't be cooked through yet, and that's fine. Move them to the plate with the onions.
- Build the riceAdd the rice to the skillet and stir for about a minute to toast it in the drippings. Pour in the chicken broth and heavy cream, scraping up the browned bits stuck to the bottom, then stir the caramelized onions and the spinach back in.
- SimmerNestle the chicken on top of the rice, cover, drop the heat to low, and cook 20 to 25 minutes until the rice is tender and the chicken is cooked through. Resist lifting the lid and stirring, or the rice cooks unevenly.
- Melt the cheese and serveScatter the shredded Gruyere over the top, cover, and let it sit off the heat 2 to 3 minutes until melty. Garnish with a little fresh thyme or a squeeze of lemon if you want, and serve straight from the pan.