Best 6 French Onion Mushroom Chicken Recipes

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If you're looking for a rich, flavorful, and comforting dish to indulge in, then French onion mushroom chicken is the perfect recipe for you. This classic French dish features tender chicken breasts smothered in a velvety sauce made from caramelized onions, sautéed mushrooms, and a hint of white wine. The combination of these ingredients creates a symphony of flavors that will tantalize your taste buds and leave you craving for more. Served over a bed of fluffy mashed potatoes or rice, this dish is sure to become a family favorite. Let's delve into the world of flavors and explore the steps to make this culinary delight.

Let's cook with our recipes!

FRENCH ONION CHICKEN



French Onion Chicken image

Tasty meal for a family on the go. This is one of my go-to meals when it's dinnertime and I haven't had the time to plan for our meal. Serve over pasta, rice, steamed veggies, or by itself.

Provided by Pamelia

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h10m

Yield 8

Number Of Ingredients 6

1 serving cooking spray
4 frozen whole chicken breasts
1 (8 ounce) package sliced fresh mushrooms
1 (10.75 ounce) can condensed cream of mushroom soup
8 ounces sour cream
1 (1 ounce) package dry onion soup mix

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).

Nutrition Facts : Calories 239.3 calories, Carbohydrate 6.9 g, Cholesterol 79.6 mg, Fat 11.2 g, Fiber 0.5 g, Protein 27.1 g, SaturatedFat 5.1 g, Sodium 630.1 mg, Sugar 1.2 g

EASY CREAMY CHICKEN WITH MUSHROOMS AND ONIONS



Easy Creamy Chicken With Mushrooms and Onions image

This is one of those meals I fix when I haven't got much time. It uses ingredients I usually always have at hand. My BF loves it. Serve with pasta, rice or potatoes or just some crusty bread to mop up the sauce. This is enough for two people, but can easily be doubled. Or if you want some greens, just add frozen peas or some steamed broccoli florets for the last few minutes.

Provided by -Sylvie-

Categories     Chicken

Time 20m

Yield 2 serving(s)

Number Of Ingredients 9

2 chicken breast fillets, cut into strips
6 -7 medium mushrooms, cut into chunky slices
1/2 medium onion, sliced
1/2 cup vegetable stock or 1/2 cup chicken stock
1/4 cup single cream (half and half)
1 tablespoon flour, mixed with a little water into a paste
salt, to taste
fresh ground black pepper, to taste
1/4 cup fresh parsley (optional) or 1/4 cup basil, chopped finely (optional)

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



Skillet Chicken With Mushrooms and Caramelized Onions image

This comforting one-pot dinner is reminiscent of a rich French onion soup, but made in less time and with lighter ingredients. Cooking the onions in a hot, dry pan forces them to release their moisture, so that they shrink and become silky and sweet in 30 minutes. Serve everything directly from the pan, with some crusty bread to soak up all the juices, or shred the chicken and pile it on top of buttered noodles. For something green, stir in some spinach to wilt at the end or serve alongside a simple green salad or roasted broccoli.

Provided by Yasmin Fahr

Categories     dinner, weekday, poultry, vegetables, main course

Time 30m

Yield 4 servings

Number Of Ingredients 12

5 tablespoons olive oil
2 tablespoons plus 2 teaspoons sherry vinegar
2 teaspoons honey
1 teaspoon Dijon mustard
1/4 teaspoon red-pepper flakes
Kosher salt and black pepper
1 1/2 pounds boneless, skinless chicken thighs, cut into 3-inch pieces
2 medium yellow onions, thinly sliced (about 4 cups)
3/4 pound cremini mushrooms, stems removed and thinly sliced (about 4 cups)
1/2 cup fresh flat-leaf parsley or dill leaves and fine stems, roughly chopped
1/4 cup grated Parmesan or pecorino (optional)
Bread or cooked pasta, for serving

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



French Onion Chicken Recipe by Tasty image

Here's what you need: chicken breasts, mushroom, onion, green bell pepper, garlic, french onion soup, shredded mozzarella cheese, red pepper flakes, worcestershire sauce, cayenne pepper, italian seasoning, butter, salt, pepper

Provided by Alyssa McHugh

Categories     Dinner

Time 30m

Yield 6 servings

Number Of Ingredients 14

3 chicken breasts, halved
1 packet mushroom
1 onion, diced
1 green bell pepper, diced
4 cloves garlic
1 can french onion soup
shredded mozzarella cheese
½ teaspoon red pepper flakes
1 teaspoon worcestershire sauce
½ teaspoon cayenne pepper
1 teaspoon italian seasoning
2 tablespoons butter
salt
pepper

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.

Nutrition Facts : Calories 211 calories, Carbohydrate 11 grams, Fat 6 grams, Fiber 1 gram, Protein 24 grams, Sugar 2 grams

FRENCH ONION CHICKEN



French Onion Chicken image

Easy gravy-like sauce accompanies flavorful chicken. Crunch of veggies is nice contrast in texture. Hubby (who isn't crazy for onions, raved...3-year-old even ate it up!). Makes a nice one-dish meal.

Provided by Amy020

Categories     Chicken

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 -2 tablespoon olive oil
4 -6 chicken breast halves
1 (10 1/2 ounce) can French onion soup
3/4 can water
4 ounces neufchatel cheese, cut up in pieces
salt, pepper to taste
1 bag frozen stir fry vegetables (snap peas, carrots, mushrooms...)
4 cups hot cooked rice

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.

Nutrition Facts : Calories 504.3, Fat 18.2, SaturatedFat 6.8, Cholesterol 68, Sodium 800.1, Carbohydrate 59, Fiber 1.1, Sugar 2, Protein 24.6

CRUNCHY FRENCH ONION CHICKEN



Crunchy French Onion Chicken image

Awesome crunchy baked chicken that goes good with any side dish. Quick and easy, too!

Provided by Janine S.

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 30m

Yield 4

Number Of Ingredients 3

1 ⅓ cups French-fried onions, crushed
1 egg, beaten
1 pound skinless, boneless chicken breast halves

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).

Nutrition Facts : Calories 622.8 calories, Carbohydrate 32.1 g, Cholesterol 112.4 mg, Fat 40 g, Protein 27.8 g, SaturatedFat 11.4 g, Sodium 731.3 mg, Sugar 0.1 g

Tips:

  • Use high-quality ingredients: Fresh, flavorful ingredients will make a big difference in the final dish. Choose high-quality chicken breasts, cremini mushrooms, and Gruyère cheese.
  • Don't overcrowd the pan: When searing the chicken and mushrooms, make sure to do it in batches so that the ingredients have enough space to brown properly.
  • Cook the chicken until it is cooked through: Use a meat thermometer to ensure that the chicken has reached an internal temperature of 165°F (74°C) before removing it from the heat.
  • Use a good quality white wine: The white wine used in this recipe should be one that you would enjoy drinking on its own. A dry Chardonnay or Sauvignon Blanc is a good choice.
  • Don't skip the cheese: The Gruyère cheese is what really makes this dish special. Use a good quality cheese that is flavorful and melts well.
  • Serve immediately: This dish is best served hot out of the oven. The chicken will be juicy and tender, and the cheese will be melted and bubbly.

Conclusion:

French Onion Mushroom Chicken is a delicious and elegant dish that is perfect for a special occasion. It is easy to make and can be tailored to your own taste. With its combination of savory chicken, earthy mushrooms, and rich Gruyère cheese, this dish is sure to impress your guests.

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