Best 6 French Onion Mushroom Chicken Recipes

FRENCH ONION CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly spray the bottom of a 3-quart casserole dish with cooking spray.
• Place chicken breasts in the prepared dish and top with mushrooms. Mix cream of mushroom soup, sour cream, and onion soup mix together in a bowl; pour over chicken and mushrooms. Cover dish with aluminum foil.
• Bake in the preheated oven until no longer pink in the center and the juices run clear, about 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

EASY CREAMY CHICKEN WITH MUSHROOMS AND ONIONS

Steps:

• Heat a little oil in a skillet and add chicken, fry over medium heat until the chicken is sealed.
• Add onions and continue to fry until they are starting to become transparent.
• Add mushrooms and fry for a further 3-5 minutes.
• Pour in the chicken stock.
• Mix in the flour paste and bring to a boil, simmer till sauce begins to thicken.
• Stir in the cream and herbs (if using) and serve imidiately over pasta, rice or potatoes.

SKILLET CHICKEN WITH MUSHROOMS AND CARAMELIZED ONIONS

Steps:

• In a large mixing bowl, combine 2 tablespoons oil, 2 tablespoons vinegar, the honey, mustard, red-pepper flakes and 1 teaspoon salt; whisk until smooth. Pat the chicken dry and season with salt and pepper, then add to the mixture, coating it well. Set aside at room temperature, stirring it once while you make the onions.
• Heat a 12-inch cast-iron or heavy skillet over medium-high until very hot, 1 1/2 to 2 minutes, then add the onions in an even layer. Season with salt, then cook, mostly undisturbed, for 4 minutes more, stirring every minute or so. Add the mushrooms, season with salt, and stir to combine. (It will look crowded, and that's OK.) Allow to cook mostly undisturbed until the mushrooms shrink and start to brown, about 4 minutes, stirring every minute or so.
• Stir in the remaining 3 tablespoons olive oil and allow the onions to cook until they start to color, stirring and lowering the heat as necessary to avoid burning, about 2 minutes. Push the onions and mushrooms to the edges of the skillet, then add the chicken pieces to the center. Pour any remaining marinade (there will be very little) over the onions and mushrooms. Cook undisturbed for 4 to 5 minutes, then combine the chicken and vegetables and cook, stirring occasionally, until the chicken is cooked through, about 10 minutes more. (Reduce the heat to medium if the onions look like they are burning at any point.)
• Add the remaining 2 teaspoons sherry vinegar, stirring and scraping up anything on the bottom of the skillet. Season to taste with salt.
• Remove from the heat and top with the parsley and cheese, if using. Serve with bread or pasta.

FRENCH ONION CHICKEN RECIPE BY TASTY

Steps:

• Season chicken breasts with salt and pepper.
• In a large cast iron skillet, melt butter. Add mushrooms, onion, and bell pepper and sauté until starting to soften.
• Add garlic and sauté for another minute until fragrant.
• Add in red pepper flakes, cayenne, Italian seasoning, and Worcestershire. Then, remove veggies and set aside.
• Add chicken to skillet and cook until brown on each side (about 3-5 mins per side).
• Add in a can of French onion soup and let simmer for 10 mins, or until soup starts to coat chicken.
• Add veggies back to the pan and stir.
• Top chicken breasts with shredded mozzarella
• Cook in the oven at 350°F for 8-10 mins or until the cheese is melted.
• Serve warm.

FRENCH ONION CHICKEN

Steps:

• Heat olive oil in large skillet.
• When oil is hot, add chicken breasts.
• Brown on each side, and remove from pan.
• Add soup and water to pan, bring to boil.
• Add salt& pepper.
• Add cream cheese, whisking until melted.
• Bring to boil.
• Return chicken to skillet, reduce heat to medium, cover and simmer 20-30 mins.
• until chicken is done and sauce thickens.
• Meanwhile, coat another skillet with nonstick spray and heat over med-hi heat.
• When pan is hot, add frozen veggies and stir fry until crisp/done.
• Keep warm.
• To plate: spoon rice on plate, top with a chicken breast half and enough sauce to coat rice.
• Top with veggies, letting them fall down the sides of chicken in natural garnish.

CRUNCHY FRENCH ONION CHICKEN

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Spread crushed onions in a shallow bowl. Pour beaten egg into a separate shallow bowl.
• Dip chicken into beaten egg, then press into crushed onions. Gently tap chicken to let loose pieces fall away. Put breaded chicken to a baking sheet.
• Bake chicken until no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).