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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 tbsp 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.