Skillet French Onion Chicken and Rice
Chicken breasts and rice baked in French onion soup and beef consommé, topped with onion sour cream,croutons, and broiled provolone.
Ingredients
- 1 10.5 oz can French onion soup
- 1 10.5 oz can beef consommé
- 1 cup long grain white rice uncooked
- ½ cup 1 stick butter, sliced
- 2 large boneless skinless chicken breasts, cut in half
- 1 tsp garlic powder
- ½ tsp pepper
- ¼ tsp salt
- ⅓ cup sour cream
- 1 tbsp dry onion soup mix
- ½ cup croutons slightly crushed, divided
- 4 slices provolone cheese
- Fresh parsley for garnish (optional)
Instructions
- Preheat the oven to 350°F.
- In a bowl, stir together the French onion soup, beef consommé, and uncooked rice. Pour into a 10- to 12-inch oven-safe skillet and spread into an even layer.
- Arrange the butter slices over the rice.
- Mix the garlic powder, pepper, and salt. Season both sides of the chicken and arrange the pieces on top of the rice.
- Stir the onion soup mix into the sour cream and spread it over the top of each piece of chicken.
- Sprinkle half of the croutons over the sour cream. Top each piece of chicken with a slice of provolone, cutting the slices in half to fit if needed. Sprinkle the remaining croutons over the cheese.
- Cover and bake for 1 hour.
- Remove the lid and broil for 2 to 3 minutes, until the cheese is bubbly and lightly browned.
- Garnish with fresh parsley, if desired, and serve.
Nutrition
Calories: 565kcal | Carbohydrates: 43g | Protein: 22g | Fat: 34g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 122mg | Sodium: 719mg | Potassium: 351mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1014IU | Vitamin C: 1mg | Calcium: 193mg | Iron: 1mg
Servings: 4
Calories: 565kcal