Description

This One Pan French Onion Chicken & Mushrooms is a flavorful, comforting dish combining tender chicken breasts with caramelized onions, sautéed mushrooms, and a rich Gruyere cheese topping. Cooked in a single oven-safe skillet, it’s a perfect weeknight meal with a beautiful golden cheese crust and savory herb notes from fresh thyme. Serve it over jasmine rice for a filling and satisfying dinner.

Ingredients

Chicken

1 ½ Pounds Boneless Skinless Chicken Breast, cut into bite-size pieces
1 Teaspoon Kosher Salt
1 Teaspoon Ground Black Pepper
1 Teaspoon Paprika
2 Tablespoons Arrowroot, Corn Starch, or Tapioca Flour
3 Tablespoons Olive Oil

Vegetables & Flavorings

1 Large Yellow Onion, thinly sliced
10 Ounces White or Brown Mushrooms, thinly sliced
½ Cup White Wine
3 Cloves Garlic, mashed
1 Tablespoon Dijon Mustard
2 Teaspoons Fresh Thyme, chopped
½ Cup Chicken Broth

Toppings & Garnish

1 Cup Gruyere, shredded
Chopped Parsley for garnish

Optional

1 ½ Cups Cooked Jasmine Rice

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Instructions

Preheat and heat skillet: Preheat your oven to 375°F (190°C). Place a large oven-safe skillet over medium-high heat and add the olive oil, allowing it to warm up.
Prepare chicken: Pat the chicken pieces dry with paper towels. Toss them with kosher salt, black pepper, paprika, and arrowroot (or corn starch/tapioca flour) to evenly coat for a flavorful crust and thickening effect.
Sear chicken: Once the skillet is hot, add the chicken pieces in a single layer. Let them cook undisturbed for about 4 minutes to develop a golden brown crust. Then flip the pieces carefully and cook the other side until browned. Remove the chicken and set aside.
Sauté vegetables: In the same skillet, add the sliced onions, mushrooms, and white wine. Stir to combine and scrape up the flavorful browned bits from the pan bottom. The wine will help deglaze the pan.
Add aromatics and cook down: Mix in the mashed garlic, Dijon mustard, and chopped fresh thyme. Cook for 6-7 minutes until mushrooms have softened and the onions have caramelized to a golden brown.
Add broth and combine chicken: Pour in the chicken broth and return the seared chicken pieces to the skillet. Stir everything together so the chicken is coated with the onion and mushroom mixture.
Top with cheese and bake: Remove the skillet from heat. Sprinkle the shredded Gruyere evenly over the chicken and vegetables. Transfer the skillet to the preheated oven and bake for approximately 10 minutes, or until the cheese is melted and bubbly.
Browning cheese finish: For a lovely golden cheese crust, finish by briefly broiling or boiling the skillet contents for about 1 minute until the cheese browns slightly. Monitor closely to avoid burning.
Garnish and serve: Sprinkle fresh chopped parsley over the dish for a pop of color and herbaceous aroma. Serve warm, optionally over cooked jasmine rice for a hearty meal.

Notes

Use an oven-safe skillet to seamlessly finish the dish in the oven without transferring to a baking dish.
If you prefer, substitute Gruyere with Swiss or mozzarella for a different cheesy flavor.
Arrowroot, corn starch, or tapioca flour all work to lightly coat the chicken and thicken the sauce; choose based on availability.
White wine adds acidity and flavor but can be replaced with chicken broth or apple cider vinegar if desired.
Keep an eye on the cheese during the broil/boil step to prevent burning, as it happens quickly.
This dish pairs beautifully with jasmine rice, mashed potatoes, or crusty bread to soak up the savory sauce.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Baking
Cuisine: French-American