This dish is a glorious union of tender, baked chicken and the rich, savory flavors of caramelized onions and melted cheese, reminiscent of a classic French onion soup.
Ingredients
Scale:
4 boneless, skinless chicken breasts
2 large onions, thinly sliced
2 tablespoons butter
2 tablespoons olive oil
1 cup beef broth
1 teaspoon dried thyme
Salt to taste
Pepper to taste
1 cup Gruyere cheese, shredded
French bread for serving (optional)
Instructions
Preheat your oven to 375°F (190°C).
In a large oven-safe skillet, heat the butter and olive oil over medium heat.
Add the sliced onions and a pinch of salt. Cook, stirring occasionally, for about 15-20 minutes until they are caramelized and golden brown.
Add the chicken breasts to the skillet, season with thyme, salt, and pepper, and cook for about 5 minutes, browning each side.
Pour the beef broth around the chicken, ensuring the onions remain on top. Bring to a simmer.
Sprinkle the shredded Gruyere cheese evenly over the chicken and onions.
Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and the cheese is bubbly and golden.
Serve hot, optionally with slices of toasted French bread to soak up the delicious sauce.
