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Preheat oven to 375°F (190°C).

In a medium bowl, combine the cubed chicken with salt, black pepper, garlic powder, onion powder, paprika, and cornstarch. Toss until the chicken is evenly coated.

Heat 1 tablespoon of olive oil in a large, oven-safe skillet (preferably cast iron) over medium-high heat. Add the seasoned chicken in a single layer and cook for 5-7 minutes, flipping occasionally, until browned on all sides and almost cooked through. Remove the chicken from the skillet and set aside on a plate.

Add the remaining 1 tablespoon of olive oil to the same skillet. Add the sliced onions and mushrooms. Sauté over medium heat for 8-10 minutes, stirring occasionally, until the onions are softened and lightly caramelized, and the mushrooms have released their liquid and browned.

Add the minced garlic to the skillet and cook for 1 minute until fragrant.

Pour in the white wine, scraping the bottom of the pan with a wooden spoon to deglaze and release any browned bits. Cook for 2-3 minutes until the wine has mostly evaporated.

Stir in the chicken broth, fresh thyme, and Dijon mustard. Bring the mixture to a simmer and cook for 5-7 minutes, or until the sauce has slightly thickened and the flavors have melded.

Return the cooked chicken to the skillet, stirring to combine it with the onion and mushroom sauce. Ensure the chicken is evenly distributed.

Sprinkle the shredded Gruyere cheese evenly over the entire chicken and sauce mixture in the skillet.

Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the cheese is melted, bubbly, and golden brown.

Carefully remove the skillet from the oven. Garnish with fresh chopped parsley before serving. Serve hot.


Preheat oven to 375°F (190°C).

In a medium bowl, combine the cubed chicken with salt, black pepper, garlic powder, onion powder, paprika, and cornstarch. Toss until the chicken is evenly coated.

Heat 1 tablespoon of olive oil in a large, oven-safe skillet (preferably cast iron) over medium-high heat. Add the seasoned chicken in a single layer and cook for 5-7 minutes, flipping occasionally, until browned on all sides and almost cooked through. Remove the chicken from the skillet and set aside on a plate.

Add the remaining 1 tablespoon of olive oil to the same skillet. Add the sliced onions and mushrooms. Sauté over medium heat for 8-10 minutes, stirring occasionally, until the onions are softened and lightly caramelized, and the mushrooms have released their liquid and browned.

Add the minced garlic to the skillet and cook for 1 minute until fragrant.

Pour in the white wine, scraping the bottom of the pan with a wooden spoon to deglaze and release any browned bits. Cook for 2-3 minutes until the wine has mostly evaporated.

Stir in the chicken broth, fresh thyme, and Dijon mustard. Bring the mixture to a simmer and cook for 5-7 minutes, or until the sauce has slightly thickened and the flavors have melded.

Return the cooked chicken to the skillet, stirring to combine it with the onion and mushroom sauce. Ensure the chicken is evenly distributed.

Sprinkle the shredded Gruyere cheese evenly over the entire chicken and sauce mixture in the skillet.

Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the cheese is melted, bubbly, and golden brown.

Carefully remove the skillet from the oven. Garnish with fresh chopped parsley before serving. Serve hot.
