Ingredients
Scale
- 4 boneless, skinless chicken breasts
- Salt and black pepper, to taste
- 1 tablespoon olive oil
- 3 large onions, thinly sliced
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves
- 2 tablespoons all-purpose flour
- 1 cup beef broth
- 1 cup shredded Gruyère cheese
Instructions
- Preheat your oven to 400°F (200°C).
- Season the chicken breasts with salt and black pepper.
- In an oven-safe skillet, heat olive oil over medium-high heat. Brown the chicken breasts on both sides until golden. Remove the chicken from the skillet and set aside.
- In the same skillet, melt unsalted butter. Add thinly sliced onions and cook over medium heat until they are caramelized and golden brown.
- Stir in minced garlic and fresh thyme leaves, cooking for an additional minute.
- Sprinkle all-purpose flour over the onion mixture, stirring well to combine and cook for 2 minutes to eliminate the raw flour taste.
- Gradually pour in beef broth, stirring continuously to create a smooth sauce. Allow the mixture to simmer until it thickens.
- Return the browned chicken breasts to the skillet, spooning the onion mixture over the top.
- Sprinkle shredded Gruyère cheese over each chicken breast.
- Transfer the skillet to the preheated oven and bake for 20-25 minutes or until the chicken is cooked through and the cheese is melted and bubbly.
- Broil for an additional 2-3 minutes to achieve a golden-brown crust on the cheese.
- Remove from the oven and let it rest for a few minutes before serving.
- Serve the French Onion Chicken hot, appreciating the savory and caramelized onion flavors complemented by the gooey melted Gruyère cheese.