One-Pot French Onion Chicken and Rice Skillet

If using chicken breasts, pound to an even thickness.

In a large bowl, toss chicken with half of the French onion soup mix.

In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Brown chicken on both sides (2–3 minutes per side). Remove and set aside.

Add remaining olive oil and reduce heat to medium. Cook onions until golden and soft (about 10 minutes). Stir in thyme.

Stir in rice and remaining soup mix. Add broth and cream, then bring to a simmer.

Return chicken to the skillet, cover, and reduce heat to medium-low. Simmer until liquid is absorbed and chicken is cooked through, 20–25 minutes.

Season with salt and pepper to taste and serve hot.