French Onion Chicken with Herby Mushrooms & Potatoes
French Onion Chicken with Herby Mushrooms & Potatoes. The weather has been super chilly the past few days so we’re breaking out all the cozy, hearty dishes. An easy yet fancy skillet chicken with caramelized onions, herby mushrooms, baby potatoes, and lots of gruyere cheese. Think French onion soup but in one big chicken skillet dish. And did I mention…this is PERFECT for the holidays coming up. It’s decadent, fancy, and delicious which is everything you need !!
The holidays are right around the corner…ok, we still have a little ways to go, but I can’t be the only one who's starting to get excited, am I?! So since I am already getting excited, I am already thinking about holiday dishes, cocktails, desserts, you name it.
This one is honestly perfect for any old day of the week, but I can totally see serving this up around the holidays. It’s one of those dishes that’s super easy because it’s all one big skillet, but it’s fancy and decadent and rich at the same time.
Like I said, think French onion soup, but elevated. And french onion soup always makes me think holiday time because it’s such a festive dish. So turn that dish into something easier for the whole family with this French onion chicken skillet. And since the holidays are a time for hosting and big family gatherings, this is perfect.
Not to mention this skillet is super delicious. There’s the cheesy gruyere chicken, the herby mushrooms, the baby potatoes, the caramelized onions. All coming together for the perfect combination of cozy fall and winter flavors.
Seriously, you guys need to try this one !! It has totally made my Tuesday night much much better !!
Ingredients
1 1/2 pounds boneless chicken breasts
salt and pepper
fresh thyme leaves
fresh sage; chopped
red pepper flakes
4 tablespoons butter
2 sweet yellow onions; thinly sliced
2 tablespoons cooking sherry
14 ounces mixed mushrooms; sliced
1 pound baby white potatoes
1 cup white wine
1/2 pound gruyere cheese; shredded
Directions
Sprinkle the chicken breasts with salt, pepper, thyme leaves, and chopped sage. Set aside.
In a large cast iron skillet, melt the butter. Add the onions. Sprinkle with salt and pepper. As onions start to brown add the sherry. Add water as needed if onions become dry. Cook until caramelized, about 20 - 30 minutes. Add the mushrooms, continuing to brown.
After onions have browned, sprinkle with thyme, sage, and red pepper flakes. Cook another few minutes. Add the potatoes. Toss to coat. Add the wine. Top with the chicken. Transfer to a 400 degree oven and cook for 20 minutes. Remove and top with cheese. Cook until cheese is melted, and the chicken and potatoes are cooked through.
