🧄 Ingredients
For the Onions:
3 tablespoons extra-virgin olive oil, divided
1 large onion, thinly sliced
2 teaspoons freshly chopped thyme (plus extra for garnish)
Salt and black pepper, to taste
1 tablespoon balsamic vinegar (optional, for extra depth)
½ cup beef broth (or chicken broth)
For the Chicken:
4 boneless, skinless chicken breasts
1 teaspoon garlic powder
½ teaspoon paprika (optional)
Salt and black pepper, to taste
1 cup shredded Gruyère cheese (or Swiss, or mozzarella)
👩🍳 Instructions
- Caramelize the Onions:
Heat 2 tablespoons olive oil in a large skillet over medium-low heat.
Add the sliced onions, thyme, a pinch of salt, and cook slowly for 15–20 minutes, stirring occasionally until golden and caramelized.
Add balsamic vinegar and broth, then stir to deglaze the pan.
Let it simmer for 2–3 minutes until slightly thickened.
Transfer onions to a bowl and set aside.
- Cook the Chicken:
Season chicken breasts with salt, pepper, garlic powder, and paprika.
In the same skillet, heat the remaining 1 tablespoon olive oil over medium heat.
Sear chicken for 5–6 minutes per side, until golden brown and cooked through (internal temp 165°F / 74°C).
Remove from heat.
- Smother & Melt:
Reduce heat to low.
Spoon caramelized onions over each chicken breast.
Sprinkle with shredded Gruyère cheese.
Cover the pan and cook for 2–3 minutes, or until the cheese melts beautifully.
- Serve:
Garnish with fresh thyme.
Serve warm with mashed potatoes, roasted veggies, or crusty bread to soak up that oniony sauce.
💡 Tips
Use a cast-iron skillet for best caramelization.
Don’t rush the onions — slow cooking brings out their natural sweetness.
Add a splash of white wine instead of broth for a bistro-style twist.