ONE PAN FRENCH ONION CHICKEN & MUSHROOMS

ONE PAN FRENCH ONION CHICKEN & MUSHROOMS topped with melty gruyere—this one is amazing, you guys!! It’s cozy and perfect for the cold weather and can be served on its own, over rice, pasta or with a crusty bread! If you aren’t a mushroom fan, you can leave them out, but whatever you do, MAKE THIS!⁣
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1 1/2 lbs boneless skinless chicken breast, cut into bite-size pieces ⁣
1 tsp kosher salt⁣
1 tsp ground black pepper⁣
1 tsp paprika⁣
2 tb arrowroot/corn starch/tapioca flour⁣
3 tb olive oil ⁣
1 large yellow onion, thinly sliced ⁣
10 oz white or brown mushrooms, thinly sliced⁣
1/2 cup white wine⁣
3 cloves garlic, mashed⁣
1 tb dijon mustard⁣
2 tsp fresh thyme, chopped⁣
1/2 cup chicken broth⁣
1 cup gruyere, shredded⁣
Garnish: chopped parsley ⁣
1 1/2 cups cooked jasmine rice, optional⁣
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Preheat oven to 375. Cut chicken into cubes and pat dry. Toss with salt, pepper, paprika and arrowroot/corn starch/tapioca flour. Add the olive oil to a large skillet over medium high heat. One the pan is hot, add chicken. Let cook undisturbed for ~4 minutes so the chicken browns then flip and let cook undisturbed for another ~4. Add in the onion, mushrooms, and wine, mixing together and scraping up bits from the bottom of the pan. Add garlic, dijon, and thyme and stir. Continue to cook until the mushrooms cook down and the onions soften and brown. This will take ~6-7 minutes. Add in the broth, mix and return the chicken to the pan. Mix well. Remove from heat and spread the Gruyere on top and bake for ~10 minutes until the cheese has melted. I like to broil for another minute or so at the end so the cheese browns a bit. Garnish with chopped parsley. Serve and enjoy!