Skillet French Onion Chicken and Rice
This Skillet French Onion Chicken and Rice is a hearty one-pan chicken and rice dinner made with tender chicken breasts, fluffy long-grain rice, French onion soup, beef consommé, sour cream, melted Provolone cheese, and crunchy croutons.
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This is a nice dinner recipe to make on busy weeknights, and it also works well for Sunday family dinners, cozy evenings at home, or when you need a simple meal to serve guests.
If you like skillet dinner recipes, this One-Pan Skillet Bacon Cheeseburger Tortellini and Sausage, Cabbage, and Potato Skillet is worth trying!
How to Make Skillet French Onion Chicken and Rice
Ingredients you’ll need for this recipe
Step-by-Step Guide
1. Preheat the oven. Set your oven to 350°F.
2. Prepare the rice mixture. In an oven-safe skillet, combine the French onion soup, beef consommé, and uncooked rice. Stir everything together, then spread the mixture evenly across the skillet.
3. Add the butter. Arrange the sliced butter over the rice mixture.
4. Season the chicken. Mix the garlic powder, black pepper, and salt in a small bowl. Season both sides of the chicken breasts, then arrange them on top of the rice.
5. Make the sour cream topping. In a separate bowl, mix the sour cream and dry onion soup mix. Spread the mixture over the chicken.
6. Add the cheese and croutons. Sprinkle half of the crushed croutons over the chicken. Place a slice of Provolone cheese on each piece, cutting the slices in half if needed. Sprinkle the remaining croutons over the cheese.
7. Bake. Cover the skillet with a lid or foil and bake for 1 hour, or until the chicken is cooked through and the rice is tender.
8. Broil and garnish. Remove the cover and broil for a few minutes until the cheese is bubbly and the croutons are lightly toasted. Garnish with fresh parsley if desired, then serve warm.
Serve & Enjoy!
Important Recipe Notes
- Use long-grain white rice: This recipe is designed for regular long-grain rice. Avoid instant rice or quick-cooking rice, as the cooking time and liquid measurements may differ.
- Use an oven-safe skillet: Make sure your skillet is safe for oven use at 350°F. If you don’t have a lid, tightly cover it with aluminum foil.
- Cut the chicken evenly: Cut large chicken breasts in half to help them cook more evenly with the rice.
- Keep the skillet covered while baking: This helps trap steam and allows the rice to absorb the flavorful broth while cooking.
- If the rice is still firm after baking, cover the skillet and continue cooking until tender. Add a little warm broth if needed.
- Check the chicken temperature: Chicken should reach an internal temperature of 165°F before serving.
- Watch closely when broiling: Remove the cover and broil for just a few minutes until the cheese melts and the croutons turn lightly golden. Keep an eye on it to prevent burning.
- Let it rest before serving: Allow the skillet to rest for about 5 minutes after baking so the rice can settle and the flavors come together.
Skillet French Onion Chicken and Rice
Ingredients
- 1 10.5 oz can French onion soup
- 1 10.5 oz can beef consommé
- 1 cup long-grain rice
- ½ cup 1 stick butter, sliced
- 2 large chicken breasts cut in half
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- ¼ teaspoon salt
- ⅓ cup sour cream
- 1 tablespoon dry onion soup mix
- ½ cup slightly crushed croutons
- 4 slices Provolone cheese
- Fresh parsley for garnish (optional)
Instructions
- Preheat the oven. Set your oven to 350°F.
- Prepare the rice mixture. In an oven-safe skillet, combine the French onion soup, beef consommé, and uncooked rice. Stir everything together, then spread the mixture evenly across the skillet.
- Add the butter. Arrange the sliced butter over the rice mixture.
- Season the chicken. Mix the garlic powder, black pepper, and salt in a small bowl. Season both sides of the chicken breasts, then arrange them on top of the rice.
- Make the sour cream topping. In a separate bowl, mix the sour cream and dry onion soup mix. Spread the mixture over the chicken.
- Add the cheese and croutons. Sprinkle half of the crushed croutons over the chicken. Place a slice of Provolone cheese on each piece, cutting the slices in half if needed. Sprinkle the remaining croutons over the cheese.
- Bake. Cover the skillet with a lid or foil and bake for 1 hour, or until the chicken is cooked through and the rice is tender.
- Broil and garnish. Remove the cover and broil for a few minutes until the cheese is bubbly and the croutons are lightly toasted. Garnish with fresh parsley if desired, then serve warm.
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