Ingredients
4 boneless, skinless chicken breasts
Salt and black pepper to taste
2 tablespoons olive oil
3 large onions, thinly sliced
2 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 cup beef broth (low-sodium)
1 cup shredded Gruyère or Swiss cheese
1/2 cup grated Parmesan cheese
Fresh parsley for garnish (optional)
Preparation
Preheat the Oven: Preheat your oven to 375°F (190°C).
Season the Chicken: Season the chicken breasts with salt and pepper on both sides.
Sear the Chicken: In an oven-safe skillet, heat olive oil over medium-high heat. Sear the chicken breasts for 2-3 minutes on each side or until golden brown. Remove the chicken from the skillet and set aside.
Sauté Onions and Garlic: In the same skillet, add sliced onions and cook over medium heat until they become caramelized and golden brown. This may take about 15-20 minutes. Add minced garlic, dried thyme, and dried rosemary. Cook for an additional 1-2 minutes until fragrant.
Deglaze with Broth: Pour beef broth into the skillet, scraping up any browned bits from the bottom of the pan. Let it simmer for a few minutes.
Return Chicken to Skillet: Place the seared chicken breasts back into the skillet, nestling them into the onion mixture.
Top with Cheese: Sprinkle shredded Gruyère or Swiss cheese over each chicken breast, and then top with grated Parmesan.
Bake: Transfer the skillet to the preheated oven and bake for about 20-25 minutes, or until the chicken is cooked through, and the cheese is melted and bubbly.
Broil (Optional): If you want the cheese to be golden and bubbly, you can broil the dish for 1-2 minutes, keeping a close eye to prevent burning.
Garnish and Serve: Garnish with fresh parsley if desired. Serve the chicken with a spoonful of the onion mixture and sauce.
