Description

Savory chicken breasts baked in a rich, caramelized onion and Gruyère‑topped sauce—combining the flavors of classic French onion soup with succulent poultry.

Ingredients

4 boneless, skinless chicken breasts
2 tablespoons olive oil
1 tablespoon butter
3 large yellow onions, thinly sliced
3 cloves garlic, minced
1 teaspoon fresh thyme leaves (or ½ tsp dried)
½ cup dry white wine (or chicken broth)
1 cup beef or chicken broth
1 tablespoon Worcestershire sauce
Salt and freshly ground black pepper, to taste
4 slices Gruyère cheese (or Swiss)
2 tablespoons grated Parmesan cheese (optional)
Chopped fresh parsley, for garnish

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Instructions

Preheat oven to 375°F (190°C).
Season chicken breasts with salt and pepper.
Heat olive oil in a large oven‑safe skillet over medium heat; sear chicken 4–5 minutes per side until golden. Transfer to a plate.
Add butter to skillet. Sauté onions and thyme over medium‑low heat until deeply caramelized, about 20–25 minutes, stirring often to avoid burning.
Stir in garlic and cook for 1–2 minutes more.
Deglaze skillet with white wine (or broth), scraping up browned bits. Add broth and Worcestershire; simmer 3–4 minutes until slightly reduced.
Return chicken to skillet, nestling into onion sauce.
Top each breast with a slice of Gruyère and a sprinkle of Parmesan, if using.
Transfer skillet to oven and bake 15–18 minutes, until chicken reaches 165°F (74°C) and cheese is bubbly.
Remove skillet, garnish with chopped parsley, and serve chicken with onion sauce spooned on top.

Notes

Use low and slow onion cooking for maximum sweetness—avoid rushing caramelization.
Substitute Swiss, fontina, or mozzarella if Gruyère isn’t available.
For a creamier sauce, stir in ¼ cup heavy cream before adding cheese.
Make it gluten‑free by omitting wine or using gluten‑free broth and Worcestershire sauce.
Leftovers store well—reheat gently in a skillet or microwave, spooning extra sauce over chicken.