One Pot French onion chicken and rice is the perfect minimalist meal packed with lots of flavor. Chicken thighs, mushrooms, onion, carrots, rice and a packet of French onion soup/dip mix make for one epic meal.

It is cold! 

We are in the midst of the holiday bustle and the height of cold and flu season, still mixed with a pandemic.

What a world we live in?

The boys are home sick again.

Luckily, it isn’t anything too serious. It can always be worse.

Perspective, right?

I don’t know about you guys but with all of the above things going on, I have been feeling some meal time and just life in general, burnout.

You too?

I have a great one pot recipe that’s going to spark your dinner creativity again.

One pot French onion chicken and rice is made on the stove and finished in the oven.

The thing that really seasons this is that one packet of French onion soup mix.

You know the one.

Brown up the chicken thighs while the oven preheats.

Get some good color on at least one side of the chicken.

Then set them off to the side to rest.

You will finish cooking the chicken with the rice in the oven.

Add in the mushrooms, carrots, and onion after the chicken is browned.

Some people on Facebook were not a fan of mushrooms in this potato soup recipe.

Don’t like mushrooms? Substitute in some diced celery.

Mix in frozen peas at the end.

The rice gets toasted after the veggies.

Pour in the stock and most of the French onion seasoning packet. Reserve a little for the tops of the chicken.

Return the chicken to the pot and season with remaining French onion packet.

The whole pot gets covered with a lid and baked in the oven for about 30 minutes.

Carefully remove the pot from the oven and uncover.

Fluff up the rice with a fork.

Top with chives or parsley and boom!

A hearty winter dinner all in one pot.

Mike had rave reviews for this meal.

He lived off chicken breasts and Spanish rice in college so I think this meal hit all those classic comfort food zones for him.

One Pot French Onion Chicken and Rice

Yield: Serves 4-6

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

One pot meal with a French Onion seasoned rice filled with mushrooms, carrots, and onions cooked alongside tender and juicy chicken thighs.

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Ingredients

• 3 tbsp extra-virgin olive oil
• 2 lbs boneless skinless chicken thighs, about 4-5 thighs
• salt and pepper, to taste (season throughout cooking)
• 2 tbsp unsalted butter
• 2 carrots, peeled and diced
• 1/2 yellow onion, diced
• 4 oz baby bella or button mushrooms, diced
• 1 tbsp Worcestershire sauce
• 1 cup white rice
• 1 packet (2oz) of onion soup/dip mix
• 2 1/4 cups low-sodium chicken stock
• fresh chives or parsley, for topping

Instructions

1. Preheat the oven to 375 degrees F. Set a Dutch oven over medium/high heat. After a minute or two, add the olive oil. Season the chicken with salt and pepper. Once shimmering, add thighs to the oil, smooth side down. Sear for about 5-8 minutes until golden brown. Once browned, remove the thighs and set off to the side on a plate.
2. Reduce the heat to medium. Add the butter, mushrooms, carrots, and onion. Season with a little salt and some black pepper. Cook until tender and the mushrooms are slightly caramelized on the edges, about 7 minutes.
3. Add the Worcestershire. Mix to deglaze. Add the rice and scrape up and bits from the bottom of the pot. Mix in all but about 1 teaspoon of the onion soup/dip mix.
4. Pour in the stock. Mix to combine. Remove from heat. Add the chicken back to the pot. Season with the remaining onion soup/dip mix.
5. Cover with lid. bake the chicken and rice for about 30 minutes until the rice is cooked and almost all the liquid is cooked out.
6. Remove the Dutch oven from the oven. Remove the lid. Fluff the rice a little with a fork.
7. Add chopped fresh chives or fresh chopped parsley to the top of the dish before serving.

Notes

Go easy with the added salt to the dish. The soup/dip mix has a lot of salt in it already.

If you do not like mushrooms, feel free to substitute 2 diced celery stalks.

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