One Pan French Onion Chicken and Rice

Ingredients

• 1.5 lb boneless, skinless chicken thighs
• 1 tsp kosher salt (divided)
• 0.75 tsp freshly ground black pepper (divided, plus more for serving)
• 2 tbsp avocado oil (divided)
• 2 yellow onions (large, thinly sliced in half moons)
• 1 tbsp dairy-free butter
• 3 garlic cloves (minced)
• 1 tsp fresh thyme leaves (plus more for serving)
• 1.25 cup long-grain white rice (rinsed and drained)
• 2.25 cup low-sodium beef broth (gluten-free)
• 1 tbsp Worcestershire sauce (gluten-free)
• 1 tbsp coconut aminos
• 2 tsp Dijon mustard
• 0.5 cup gluten-free panko breadcrumbs (for crispy topping)
• 1 tbsp olive oil (for crispy topping)
• 0.5 tsp fresh thyme leaves (for crispy topping)
• kosher salt (pinch, for crispy topping)
• fresh parsley (chopped, for serving)

Steps

1. 1

   Season the chicken thighs with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.

2. 2

   Heat 1 tablespoon of avocado oil in a large skillet over medium-high heat. Add the chicken and sear until golden brown on both sides, then remove from the pan and set aside.

3. 3

   In the same pan, add the remaining 1 tablespoon of avocado oil and the dairy-free butter. Add the sliced onions and cook, stirring occasionally, until caramelized and sweet, about 15-20 minutes.

4. 4

   Stir in the minced garlic and 1 teaspoon of fresh thyme leaves, cooking until fragrant.

5. 5

   Add the rinsed white rice to the pan and stir to coat with the onion mixture.

6. 6

   Pour in the beef broth, Worcestershire sauce, coconut aminos, and Dijon mustard. Season with the remaining 1/2 teaspoon salt and 1/2 teaspoon pepper. Stir to combine.

7. 7

   Place the seared chicken thighs back into the pan on top of the rice mixture. Bring to a simmer, then cover and reduce heat to low. Cook for 18-20 minutes until the rice is tender and liquid is absorbed.

8. 8

   While the chicken and rice cook, prepare the crispy topping by combining the gluten-free panko, olive oil, 1/2 teaspoon thyme, and a pinch of salt in a small bowl. Toast in a separate small pan until golden brown.

9. 9

   Once the rice is done, sprinkle the crispy panko topping over the dish. Garnish with fresh parsley and additional thyme before serving.

Notes

The instructions were inferred from the ingredient labels ('divided', 'for serving', 'optional crispy topping') and the video transcript/visuals, as the specific comment instructions were not provided in the text block.

Nutrition per serving

• main
• dinner
• one-pan
• gluten-free
• dairy-free
• chicken
• rice
• weeknight