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If you are looking for a fun way to jazz up your next weeknight chicken dinner, this Skillet French Onion Chicken with Mushrooms is easy and delicious to make!
This one-skillet dinner offers a fun twist on the beloved French Onion soup. Tender chicken breasts nestle in a French onion soup-inspired caramelized onion sauce that has mushrooms in it to add some veggies to this one-skillet dinner. The juicy chicken is then topped with gruyere cheese and baked to melty perfection. It’s the perfect protein-forward version of the classic soup!
Aside from the main items in the dish — the chicken, the onions, the mushrooms, and the cheese — the ingredient list remains pretty short. A few extra ingredients like the addition of Dijon, fresh thyme, and white wine amp up the dish, making it even more fabulous. The chicken is browned in the skillet before adding the additional layers of flavor, then it is transferred to the oven to finish roasting and to get the cheese nice and melty. I always love when dishes finish in the oven, giving me just enough time to tidy up the kitchen and set the table for dinner. So rich in flavor yet so easy to make!
As far as pairings go, this dish pairs well with so much! I like to serve mine with wild rice and a roasted vegetable this is in season, preferably Brussels sprouts, broccolini, or asparagus. You can also keep it simple and serve it with a side salad! You really cannot go wrong here.
Also, while photos show only 3 chicken breasts, there is definitely enough sauce for 4 chicken breasts depending on their size! I used three larger breasts here that equaled about 1 1/2 pounds, as listed in the recipe below.
I hope you and your family love this skillet chicken dinner as much as mine does!
Want more One-Skillet Chicken Dinners? Here are a few of my favorites:
Skillet French Onion Chicken with Mushrooms
- 4 boneless, skinless chicken breasts (about 1 1/2 pounds)
- 1 ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon smoked paprika
- 1 ½ tbsp cassava flour
- 3 tablespoons extra virgin olive oil
- 1 small yellow onion halved and thinly sliced
- 8 ounces thinly sliced baby bella mushrooms
- 2 garlic cloves, minced
- 2 teaspoons dijon mustard
- 2 teaspoons fresh thyme leaves
- ½ cup dry white wine
- ¼ cup low-sodium beef or chicken broth
- ½ cup freshly grated gruyere cheese
- Preheat the oven to 375F.
- Place the chicken breasts on a cutting board and cover with parchment paper or plastic wrap. Using a meat mallet or the bottom of a heavy skillet, pound the chicken until it is a uniform ½-inch thickness. Pat dry with paper towels.
- Season both sides of the chicken evenly with the salt, pepper and smoked paprika.
- Add the cassava flour to a shallow bowl and dredge both sides of the chicken into the flour so that it evenly coats all over. Shake off excess.
- Heat the oil in a large, oven safe skillet over medium-high heat. Add the chicken and cook until golden-brown on both sides, 2 to 3 minutes per side. Transfer the browned chicken to a clean plate and set aside.
- Reduce the heat to medium, add the onion, mushrooms and garlic and cook, stirring, until tender, 5 to 7 minutes.
- Stir in the dijon and fresh thyme until combined. While stirring, add the white wine and broth and stir until well combined.
- Nestle the chicken back into the skillet and top with the gruyere cheese. Transfer to the oven and bake until the chicken is cooked through and the cheese is lightly browned and bubbly, about 10 minutes.
- Remove from the oven, serve and enjoy!
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography and styling by Eat Love Eats.