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In a large frying pan, sauté onions with some butter/oil and some salt. Once cooked through (about 7 minutes), remove from pan and set aside.
Coat your chicken with French onion soup mix. Heat 3. 3tbsp of oil in the same large frying pan and sear chicken on both sides (about 2 minutes each side) until nice and golden. Remove from pan.
In the same pan, add the rice and cook for 1 minute, stirring. Then add the stock, sour cream and salt some and bring to a simmer (3-4 minutes).
Add the onions, some spinach leaves and chicken back into the pan and then cover and continue to simmer for 20-25 minutes.