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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.

Budget French Onion Chicken and Rice

A cheap, one pan chicken and rice dish baked in a rich French onion sauce. Easy to make and perfect for feeding a family.
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Prep Time:15 minutes
Cook Time:1 hour
Total Time:1 hour 15 minutes
Course: Dinner
Cuisine: Western
Keyword: budget chicken recipe, cheap meal, chicken drumsticks and rice, one pan dinner
Servings: 4
Author: Kate Brodhurst

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

  1. Measurements: This recipe uses Australian cups and tablespoons. 1 teaspoon = 5 ml, 1 tablespoon = 20 ml and 1 cup = 250 ml.
  2. 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.
  3. Brown the chicken properly: Don’t rush this step. Good colour on the chicken adds flavour to the whole dish.
  4. Keep the rice level: Spread the rice out evenly before adding the liquid so it cooks at the same rate.
  5. 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.
  6. 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.
  7. Adjust liquid if needed: Different rice can absorb differently. If it looks dry at any point, add a little extra water.
  8. Let it rest before serving: This helps the rice finish cooking and absorb any remaining liquid, giving you a better texture.
  9. Add extras if you like: Frozen peas or corn can be stirred through before baking to bulk it out without adding much cost.