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French Onion Chicken and Rice Skillet Bake Recipe

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Ingredients Method Notes

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 optional

Method
 

  1. Heat the oven to 350°F.
  2. In an oven-safe skillet, stir together the French onion soup, consommé, and uncooked rice. Spread evenly and top with sliced butter.
  3. Mix the garlic powder, pepper, and salt. Season the chicken on both sides and set it on the rice.
  4. Stir the sour cream and dry onion soup mix together and spread over the chicken.
  5. Sprinkle half the croutons over the chicken, add the Provolone, then top with the remaining croutons.
  6. Cover and bake for 1 hour, until the chicken is cooked through and the rice is tender.
  7. Uncover and broil a few minutes, until the cheese is bubbly and the croutons are toasted.
  8. Rest 5 minutes, garnish with parsley, and serve.

Notes

Use long-grain white rice. Chicken should reach 165°F. Add a splash of warm broth if the rice is firm and the pan looks dry.