There’s something about cold weather that makes me crave the kind of dinner that fills the whole kitchen with warmth before you take the first bite. That’s exactly how this One Pan French Onion Chicken and Mushrooms came to life. It’s everything I love about French onion soup — the slow-cooked onions, the deep savory flavor, the melty cheese on top — turned into a hearty and super easy meal.

A skillet filled with cooked chicken pieces, melted cheese, mushrooms, and onions, garnished with fresh herbs. Sliced onions and herbs are on a cutting board nearby. A bowl of white rice is beside the skillet.

Friends, once the cold weather settles in and the days start ending way earlier than they should, I find myself wanting dinners that are comforting without being complicated. The kind of meal you can start without overthinking, let everything come together in one pan, and sit down to something that feels cozy and satisfying. That’s exactly where this One Pan French Onion Chicken & Mushrooms came from.

French onion flavors are always a win in my house, but traditional French onion soup can be a project. This recipe gives you all that goodness—soft, caramelized onions, savory broth, a touch of wine, and that irresistible layer of melted gruyere—without the extra steps. The mushrooms add depth, the chicken stays tender, and the whole thing cooks down into a rich, flavorful skillet that tastes like you put in way more effort than you actually did.

What I love most is how flexible it is. You can serve it with rice, pasta, or a good crusty bread, depending on what you’re in the mood for. It feels comforting, familiar, and easy enough to make on a weeknight, which is really all I want this time of year.

*To make this, you’ll need chicken breast, salt, pepper, paprika, arrowroot, onion, mushrooms, white wine, garlic, dijon mustard, thyme, chicken broth, gruyere, parsley, and jasmine rice.*

A hand sprinkles paprika over a bowl of raw, diced chicken, surrounded by bowls of salt, spices, garlic, oil, onion slices, and fresh herbs on a kitchen counter. — *To make this, you’ll need chicken breast, salt, pepper, paprika, arrowroot, onion, mushrooms, white wine, garlic, dijon mustard, thyme, chicken broth, gruyere, parsley, and jasmine rice.*

What You Need to Make This French Onion-Inspired Recipe

Chicken Breast: Cut into bite-size pieces so they cook quickly and stay tender. The mild flavor makes the perfect canvas for all those rich, French-onion vibes happening in the pan.
Kosher Salt: Enhances everything without overpowering.
Black Pepper: Adds gentle warmth and a little bite that plays beautifully with the caramelized onions.
Paprika: Brings a soft smokiness and a touch of color, giving the chicken a deeper, more inviting flavor from the very first step.
Arrowroot, Cornstarch, or Tapioca Flour: Lightly coats the chicken so it browns and creates a silky, velvety sauce once the broth and wine hit the pan.
Olive Oil: Your foundation for browning that sets the stage for all the flavor to build.
Yellow Onion: Once cooked down, it turns jammy, sweet, and deeply savory. It’s basically French onion soup in solid form.
White or Brown Mushrooms: Add earthiness and depth as they soften and release their juices.
White Wine: Deglazes the pan and pulls up every browned bit of flavor. It adds brightness and complexity without making the dish feel heavy.
Garlic: Mashed so it melts into the sauce instead of sitting in chunks.
Dijon Mustard: Provides a tangy, refined sharpness that rounds out the richness and ties the whole sauce together.
Fresh Thyme: A soft herbal note that feels comforting and timeless.
Chicken Broth: Adds body and depth to the sauce, helping everything simmer into perfection.
Gruyere: Melts into a golden, gooey layer that gives the dish its signature French onion character. It’s nutty, rich, and downright irresistible.
Parsley: A fresh, bright counterpoint to all the richness; just a sprinkle makes the whole dish feel more alive.
Cooked Jasmine Rice (Optional): Soft, fragrant, and perfect for soaking up every last bit of the sauce if you want to turn this into a heartier meal.

A skillet with cooked, seasoned chicken pieces being stirred by a wooden spatula. Sliced onions, garlic cloves, and small bowls of ingredients surround the pan on a tiled surface. — *Once the pan is hot, add the chicken and let it cook undisturbed for about 4 minutes so the chicken browns. Then gently flip the pieces and repeat on the other side.*

How to Make This One Pan French Onion Chicken & Mushrooms

To make this dish, start by preheating your oven to 375F. Set a large oven-safe skillet over medium-high heat and add the olive oil. While the pan heats up, pat your chicken dry and toss it with the salt, pepper, paprika, and arrowroot/corn starch/tapioca flour.

Once the pan is hot, add the chicken and let it cook undisturbed for about 4 minutes so the chicken browns. Then gently flip the pieces and repeat on the other side. When the chicken is browned, add the sliced onion, mushrooms, and white wine, mixing together and scraping up bits from the bottom of the pan.

A skillet filled with cooked chicken pieces, sliced onions, and mushrooms is being stirred with a wooden spatula. A hand is pouring liquid—possibly broth—into the pan, surrounded by fresh herbs and cheese. — *Pour in the chicken broth, return the chicken back to the pan, and mix everything together well.*

A skillet filled with cooked chicken pieces, mushrooms, and sliced onions, topped with a generous layer of shredded cheese. Fresh herbs, a wooden bowl, and a striped towel are nearby on a pink tiled surface. — *Pour in the chicken broth, return the chicken back to the pan, and mix everything together well.*

Next, add the garlic, dijon mustard, and thyme. Continue to cook until the mushrooms cook down and the onions soften and brown. This will take 6-7 minutes. Pour in the chicken broth, return the chicken back to the pan, and mix everything together well.

Take the skillet off the heat and spread the Gruyere on top and bake for about 10 minutes until the cheese is melted. Finish with a brief boil (about 1 minute) so the cheese browns a bit. Garnish with fresh parsley and serve warm.

If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.