The chicken is all throughout you get plenty in each bite.

Finally, the crispy fried onions on top add a much needed crunch to the dish.

Robby Lozano; Food Stylist: Margaret Dickey; Prop Stylist: Josh Hoggle

Ingredients

2Tbsp.

Southern LIving Million Dollar Chicken and Rice in the pan ready to serve

Credit:Robby Lozano; Food Stylist: Margaret Dickey; Prop Stylist: Josh Hoggle

)unsalted butter

1cupfinely chopped sweet onion(from 1 medium [8 oz.]

onion)

1 1/2cupschicken broth

1(10.5-oz.

Melt butter in a 10-inch cast-iron skillet over medium heat.

Southern Living Million Dollar Chicken and Rice ingredients

Credit:Robby Lozano; Food Stylist: Margaret Dickey; Prop Stylist: Josh Hoggle

Add onion and cook, stirring occasionally, until softened and lightly browned, about 6 minutes.

Fold in chicken and rice.

Transfer to skillet and stir to combine with onions.

Southern Living Million Dollar Chicken and Rice cooking the onion

Credit:Robby Lozano; Food Stylist: Margaret Dickey; Prop Stylist: Josh Hoggle

Cover with aluminum foil.

Remove skillet from oven.

Top with cheeses and fried onions; broil:

Preheat oven to broil.

Southern Living Million Dollar Chicken and Rice folding the chicken and rice into the sauce mixture

Credit:Robby Lozano; Food Stylist: Margaret Dickey; Prop Stylist: Josh Hoggle

Sprinkle top with Gruyere and mozzarella cheeses.

Top with crispy fried onions.

Broil until cheese is melted and onions are golden brown, about 2 minutes.

Southern Living Million Dollar Chicken and Rice transferring the mixture to the pan

Credit:Robby Lozano; Food Stylist: Margaret Dickey; Prop Stylist: Josh Hoggle

Southern Living Million Dollar Chicken and Rice after baking the chicken and rice mixture

Credit:Robby Lozano; Food Stylist: Margaret Dickey; Prop Stylist: Josh Hoggle

Southern Living Million Dollar Chicken and Rice adding the cheese and crispy onions for the topping

Credit:Robby Lozano; Food Stylist: Margaret Dickey; Prop Stylist: Josh Hoggle

Southern Living Million Dollar Chicken and Rice after baking with the topping and garnishing with thyme

Credit:Robby Lozano; Food Stylist: Margaret Dickey; Prop Stylist: Josh Hoggle