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:
Pan-Roasted Chicken with Cherry Tomatoes, Feta, and Herbs
Salsa Verde Chicken Enchilada Bake
Whole30 Skillet Chicken Piccata
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!
Photography and styling by Eat Love Eats.
JennaApril 19, 2023 at 12:17 am
So delicious and easy to make! Will be a repeat offender.
AllieApril 8, 2023 at 10:50 pm
Currently making this for the second time because we absolutely loved it the first! It tastes like it’s way more difficult to make than it actually is, which is the best kind of dish!
AlexApril 10, 2023 at 6:14 pm
Agreed, my favorite type of meal! Thanks for commenting.
ErinMarch 20, 2023 at 9:32 pm
This was delicious!!! I followed the recipe to a T. If you love french onion soup, you’ll love this! I made homemade oven baked french fries as a side, and the extra sauce was so yummy with that too – kind of like a poutine. So good.
ValerieMarch 22, 2023 at 1:09 am
This was amazing. So good. My husband loved it. I omitted the wine and cheese to make it whole 30-compliant.
AlexMarch 22, 2023 at 5:10 pm
CarrieMarch 20, 2023 at 8:08 pm
Ma’am. You’ve outdone yourself with this one!
I’m late to the comment party but I finally made this for lunch today because I had some chicken that needed to be used. I am blown away by how easy and delicious it was…it’s like something I’d expect to have in a restaurant.
I subbed a few items based on what I had on hand, all-purpose flour instead of cassava, chicken bullion instead of broth, squeeze of lemon instead of white wine (because it’s the middle of a work day, lol) and Herbes de Provence instead of thyme, which really took it up a notch! I did not have any fresh mushrooms but will be running to the store to get some so I can repeat this dish ASAP! I also used thin-sliced chicken cutlets I had purchased at Sprouts, which made things easier. I know they usually cost a little more but it’s always worth it to me!
Bravo and my compliments to the chef!
AlexMarch 20, 2023 at 8:39 pm
I am so delighted that you love it!!! Thanks for sharing!
ShirleyMarch 17, 2023 at 10:08 am
This looks really good and I want to make it. Unfortunately I do not have an oven safe skillet at the moment. Would it be fine to cook this meal stovetop?
MichelleMarch 9, 2023 at 8:26 pm
What do you think of using chicken thighs instead of breasts?
AlexMarch 10, 2023 at 1:53 pm
Will be delicious with thighs!
HollyMarch 5, 2023 at 4:49 pm
Is this kid/toddler friendly? Asking because it has white wine? Is there a substitute for wine?? Thank you!
AlexMarch 5, 2023 at 6:01 pm
You can swap out the white wine for more beef broth! Cooking with wine + feeding your family is something you’ll have to research and determine if you feel comfortable/safe doing so.
BethanyMay 24, 2023 at 3:11 am
Not to be dramatic, but this is one of the BEST meals I’ve ever cooked. I’d marry me.
CynthiaMarch 3, 2023 at 11:36 pm
The recipe calls for 1 1/2 tablespoons of flour, but in the video I saw on TikTok it looked like much more than that. Is it 1.5 TBS cassava flour?
AlexMarch 5, 2023 at 6:03 pm
1.5 tbsp of cassava is the correct amount! 🙂
KatelynMarch 26, 2023 at 11:08 pm
That’s the same thing 😅
VictoriaFebruary 27, 2023 at 12:08 pm
Alex this was SO incredibly good. I’m always amazed at how delicious and easy your meals are. I honestly prefer them to eating out! Thank you for another incredible meal
MichelleFebruary 27, 2023 at 3:12 am
So yummy! Easy to make and delicious!!!
Robert MoyaFebruary 25, 2023 at 3:17 pm
I normally don’t comment but I felt compelled to compliment you on this recipe. My wife and I have been cooking your dishes for a couple of years and you always hit it out of the park! Our kids really liked it too!
I subbed a bit more broth and about a tablespoon of champagne vinegar and it had a nice snap to it.
AlexFebruary 25, 2023 at 6:54 pm
Why thank you so very much for taking the time to comment!! I really appreciate you and SO happy to hear it was a hit!
GlendaFebruary 23, 2023 at 10:57 pm
Thank you, again, for another great meal! This came together easily with everything I had on hand, and of course was delicious!
JennaFebruary 22, 2023 at 6:14 pm
Made this last night and it is easy, nutritious, and DIVINE! Will be making this again and again. I followed Alex’s tip of using chicken broth and a little fresh lemon juice in place of the white wine and served with rice (cooked with the reminder of the broth) and steamed broccoli. Thank you, thank you Alex!
Janine ZornesFebruary 22, 2023 at 4:44 pm
Wow! Made this recipe last night and it was a huge hit! I did not have gruyere cheese, so I subbed it for parmesan and provolone cheese. Also, in place of white wine, I used a few swirls of rice vinegar for the acidity. My husband said this needs to be on our dinner rotation.
AlexFebruary 22, 2023 at 5:30 pm
So glad this makes the cut for the weekly dinner rotation! Thanks for commenting
BriFebruary 22, 2023 at 2:11 am
Is there a substitution for the white whine? We don’t drink and I wouldn’t want to open a bottle just for a 1/2 cup if possible!
AlexFebruary 22, 2023 at 1:08 pm
You can sub in 1/2 cup more broth in sub of the wine and add a little squeeze of lemon for some acid (maybe just 1 tbsp or 1/2 lemon)!
Nahal AsgariFebruary 21, 2023 at 4:30 pm
Hi! Is there a sub for the white wine?
ErinFebruary 20, 2023 at 5:19 pm
How much garlic do you use? I don’t see this under the ingredients. Thank you!
AlexFebruary 20, 2023 at 7:03 pm
Just edited the recipe– sorry about this skip!
LexisFebruary 20, 2023 at 12:56 am
How much garlic do you put in with the onions and mushrooms?
AlexFebruary 20, 2023 at 7:03 pm
Just added it! Sorry about that!
GinaFebruary 19, 2023 at 11:24 pm
Substitute for cassava flour? Tapioca perhaps? Looks yummy and can’t wait to try!
AlexFebruary 20, 2023 at 5:59 pm
The best sub is all purpose flour for this one!
Jill PorterFebruary 19, 2023 at 11:10 pm
I don’t see garlic on the list of ingredients but it’s mentioned in the recipe. Can you clarify? Thanks – can’t wait to make this!
AlexFebruary 20, 2023 at 7:03 pm
yes just fixed it!
MelanieFebruary 19, 2023 at 12:12 am
Delicious as usual! In the steps it says to add the garlic, but no garlic on the ingredients list. I minced 2 cloves and it tasted great, but wondering what Alex would recommend!