One Pan French Onion Chicken with Rice
Savor the rich, comforting essence of our One-Pan French Onion Chicken with Rice! This mouthwatering creation features tender chicken thighs simmered in a luscious onion gravy, all nestled atop fluffy rice. With just one pan, you’ll whip up a cozy meal that’s bursting with flavor and sure to impress your taste buds!
Prep
15
min
Cook
25
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- 4 Cloves Garlic
- 2 Onions
🥩Meat & Seafood(2)
- 2C Chicken Broth (480 ml)
- 6 Chicken Thighs (boneless/skinless)
🥛Dairy & Eggs(2)
- 1T Butter (14 g)
- 1C Heavy Cream (240 ml)
🫙Pantry Staples(2)
- 1.5C Long Grain Rice (360 ml)
- 3T Olive Oil (45 ml)
🧂Spices & Seasonings(2)
- 2t Dried Thyme (10 ml)
- Salt & Pepper, taste
🍯Sauces & Condiments(1)
- 2T Balsamic Vinegar (30 ml)
👨🍳 Instructions
- 1
Preheat the oven to 425°F.
- 2
Toss the chicken in 2 tablespoons of olive oil, 1 tablespoon of balsamic vinegar, garlic, salt & pepper, and 1 teaspoon of dried thyme.
- 3
In an oven-safe pan, add 1 tablespoon of olive oil and 1 tablespoon of butter.
- 4
Add the onions and season with salt and pepper. Cook until golden (about 15 minutes), then remove from heat and add 1 teaspoon of thyme and 1 tablespoon of balsamic vinegar. Toss and remove.
- 5
Add more oil to the pan and sear the chicken thighs for about 2 minutes on each side, then remove.
- 6
Add the rice to the pan and cook for 3 minutes.
- 7
Add the chicken broth, heavy cream, more salt & pepper, and bring to a simmer.
- 8
Add the onions and chicken back to the pan, cover with foil, and bake for 20-25 minutes.
💡 Pro Tips
- ✓Cook the onions low and slow over medium heat, stirring only every 2-3 minutes, to properly caramelize them through the Maillard reaction rather than steaming them—if the pan is too hot or crowded, moisture releases too fast and onions stew instead of browning.techniquemedium heat, 15 minutes
- ✓Deglaze the fond left from searing the chicken with a splash of chicken broth before adding the rice, since those browned proteins on the pan bottom carry concentrated umami flavor that would otherwise be wasted.technique
- ✓Sear the chicken thighs skin-side down first for the full 2 minutes without moving them, allowing a crust to form via Maillard browning at high heat—moving too early tears the proteins bonding to the pan and strips the crust.technique2 minutes per side, 425°F pan
- ✓Toast the rice in the pan for the full 3 minutes before adding liquid so the grains' starch granules seal slightly, which helps the rice hold its structure and prevents mushiness during the 20-25 minute bake.timing3 minutes dry toast
- ✓Use a heavy cream with at least 36% milkfat when simmering with the broth, since higher fat content prevents the sauce from breaking or curdling under the oven's sustained 425°F heat.ingredient36% milkfat
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