This budget French onion chicken and rice is a cheap, filling one pan dinner made with simple ingredients. The chicken is browned for extra flavour, then baked with rice in a rich, savoury sauce. It’s an easy meal that feeds a family and works well for busy nights.

Overhead shot of French onion chicken and rice bake in a white pan on a rustic white timber table, garnished with parsley and styled with a wooden spoon, linen napkin and a jug of lemon water.

What is French onion chicken and rice

This is a simple baked chicken and rice dish where everything cooks together in one pan. The rice absorbs the flavour from the chicken, stock, and French onion soup mix, creating a rich, savoury base while the chicken becomes tender and golden.

Why you’ll love this French onion chicken and rice

Cheap and filling
One pan, minimal cleanup
Uses simple pantry ingredients
Great for feeding a family
Full of savoury flavour

Ingredients for French onion chicken and rice

Chicken drumsticks – Cheap and full of flavour. They stay juicy when baked.
Long grain rice – Absorbs the stock and flavour as it cooks.
Onion – Adds sweetness and depth to the dish.
Garlic – Builds flavour and balances the richness.
French onion soup mix – The main flavour base, rich and savoury.
Chicken stock powder – Boosts flavour and helps season the rice.
Dried thyme – Adds a light herb flavour and colour.

You will also need:

Water
Oil
Salt and pepper

How to make French onion chicken and rice

Preheat oven to 200°C (180°C fan forced ). Season the chicken drumsticks with salt and pepper.
Heat a little oil in a large ovenproof pan over medium heat. Add the chicken and cook for 5 to 7 minutes, turning, until browned on all sides. Remove and set aside.
In the same pan, add the sliced onion and cook for 4 to 5 minutes, stirring, until softened and lightly golden. Add the garlic and cook for 30 seconds until fragrant.
Add the uncooked rice and stir for 1 minute to coat it in the oil and flavour.
Return the chicken to the pan, sitting it on top of the rice.
In a jug, combine 3½ cups water, French onion soup mix, chicken stock powder, and dried thyme. Pour this evenly over the rice and chicken.
Cover tightly with a lid or foil and bake for 40 minutes.
Remove the lid and bake for a further 10-15 minutes until the rice is tender and the chicken is cooked through.
Let it rest for 5 minutes, then fluff the rice gently and serve.

Tips

Brown the chicken well for extra flavour
Keep the dish tightly covered so the rice cooks properly
Check the rice before finishing, add a splash of water if needed
Let it rest before serving to absorb remaining liquid

Serving suggestions

Serve straight from the pan with a simple side salad or steamed vegetables to balance the richness. A spoon of yoghurt or a squeeze of lemon on top helps cut through the savoury flavour. If you have fresh herbs, a light sprinkle over the top adds a fresh finish.

Optional add ins

Extra seasoning on the chicken A light sprinkle of paprika or mixed herbs before baking adds more flavour and colour.
Frozen peas or corn Stir through before baking to add colour and stretch the meal further.
Carrot or capsicum Dice small and cook with the onion for extra veg and sweetness.
Spinach Stir through at the end while the rice is hot so it wilts in.

Storage

FRIDGE
Store in an airtight container for up to 3 days.

REHEAT
Reheat in the microwave or in a pan. Add a splash of water to loosen the rice if needed.

FREEZER
Freeze for up to 2 months. Thaw in the fridge overnight, then reheat until hot.

Cheap, simple, and full of flavour. If you make this, leave a comment and tell me how it turned out.

Looking for more cheap dinners that still taste good?
Head over to my 10 Budget Meals That Actually Taste Good collection for easy, low cost recipes made with simple ingredients. Perfect for busy weeknights, tight grocery budgets and feeding the family without boring dinners.

More budget recipes to try

Ingredients

8 chicken drumsticks
1 onion, thinly sliced
2 teaspoons crushed garlic
1 ½ cups long grain rice
40g packet French onion soup mix
2 teaspoons chicken stock powder (or 2 cubes)
½ teaspoon dried thyme or dried oregano

you will also need

Oil, for cooking
2 ¾ cups Water
Salt and pepper, to season

Instructions

Preheat oven to 200°C (180°C fan forced). Season the chicken drumsticks well with salt and pepper.
Heat a little oil in a large ovenproof pan over medium heat. Add the chicken and cook for 5 to 7 minutes, turning, until browned on all sides. Remove and set aside.
In the same pan, add the sliced onion and cook for 4 to 5 minutes, stirring occasionally, until softened and lightly golden. Add the garlic and cook for 30 seconds until fragrant.
Add the uncooked rice and stir for 1 minute so it coats in the oil. Spread it out evenly. Return the chicken to the pan, nestling it in on top of the rice.
In a jug, combine water, French onion soup mix, chicken stock powder, and dried thyme. Stir well until dissolved.
Pour the liquid evenly over the rice, making sure the rice is mostly covered but the chicken stays sitting on top.
Cover the pan tightly with a lid or foil. Bake for 40 minutes. Remove the cover and bake for a further 10 minutes until the rice is tender and the chicken is cooked through.
Remove from the oven and let it rest for 5 minutes. Fluff the rice gently with a fork, then serve with your choice of sides.

Notes

Measurements: This recipe uses Australian cups and tablespoons. 1 teaspoon = 5 ml, 1 tablespoon = 20 ml and 1 cup = 250 ml.
Use the right pan: A wide ovenproof pan or baking dish helps the rice cook evenly. If it’s too deep, the rice can stay wet in places.
Brown the chicken properly: Don’t rush this step. Good colour on the chicken adds flavour to the whole dish.
Keep the rice level: Spread the rice out evenly before adding the liquid so it cooks at the same rate.
Make sure it’s covered well: A tight lid or foil is key. This traps steam so the rice cooks through instead of drying out.
Check before the final bake: If the rice still looks a bit firm after the covered bake, add a small splash of water, cover again, and return to the oven for 5 to 10 minutes.
Adjust liquid if needed: Different rice can absorb differently. If it looks dry at any point, add a little extra water.
Let it rest before serving: This helps the rice finish cooking and absorb any remaining liquid, giving you a better texture.
Add extras if you like: Frozen peas or corn can be stirred through before baking to bulk it out without adding much cost.

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Budget French Onion Chicken and Rice