One Pan French Onion Chicken & Mushrooms
One Pan French Onion Chicken & Mushrooms
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1 tablespoon cornstarch
For the Dish
- 2 tablespoons olive oil
- 2 large yellow onions, thinly sliced
- 8 ounces cremini mushrooms, sliced
- 2 cloves garlic, minced
- 1/2 cup dry white wine, such as Sauvignon Blanc or Pinot Grigio
- 1 1/2 cups chicken broth
- 1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried thyme
- 1 tablespoon Dijon mustard
- 1 1/2 cups Gruyere cheese, shredded
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat oven to 375°F (190°C).
⏱️ 10 min•🌡️ 375
- 2
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.
⏱️ 5 min
- 3
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.
⏱️ 7 min
- 4
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.
⏱️ 10 min
- 5
Add the minced garlic to the skillet and cook for 1 minute until fragrant.
⏱️ 1 min
- 6
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.
⏱️ 3 min
- 7
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.
⏱️ 7 min
- 8
Return the cooked chicken to the skillet, stirring to combine it with the onion and mushroom sauce. Ensure the chicken is evenly distributed.
⏱️ 2 min
- 9
Sprinkle the shredded Gruyere cheese evenly over the entire chicken and sauce mixture in the skillet.
⏱️ 1 min
- 10
Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the cheese is melted, bubbly, and golden brown.
⏱️ 12 min•🌡️ 375
- 11
Carefully remove the skillet from the oven. Garnish with fresh chopped parsley before serving. Serve hot.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
One Pan French Onion Chicken & Mushrooms
For the Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1 tablespoon cornstarch
For the Dish
- 2 tablespoons olive oil
- 2 large yellow onions, thinly sliced
- 8 ounces cremini mushrooms, sliced
- 2 cloves garlic, minced
- 1/2 cup dry white wine, such as Sauvignon Blanc or Pinot Grigio
- 1 1/2 cups chicken broth
- 1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried thyme
- 1 tablespoon Dijon mustard
- 1 1/2 cups Gruyere cheese, shredded
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat oven to 375°F (190°C).
⏱️ 10 min•🌡️ 375 - 2
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.
⏱️ 5 min - 3
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.
⏱️ 7 min - 4
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.
⏱️ 10 min - 5
Add the minced garlic to the skillet and cook for 1 minute until fragrant.
⏱️ 1 min - 6
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.
⏱️ 3 min - 7
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.
⏱️ 7 min - 8
Return the cooked chicken to the skillet, stirring to combine it with the onion and mushroom sauce. Ensure the chicken is evenly distributed.
⏱️ 2 min - 9
Sprinkle the shredded Gruyere cheese evenly over the entire chicken and sauce mixture in the skillet.
⏱️ 1 min - 10
Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the cheese is melted, bubbly, and golden brown.
⏱️ 12 min•🌡️ 375 - 11
Carefully remove the skillet from the oven. Garnish with fresh chopped parsley before serving. Serve hot.
⏱️ 2 min