Description
Juicy chicken breasts smothered in a rich, sweet caramelized onion sauce and topped with gooey melted cheese. This comforting dish is perfect for a cozy dinner, pairing beautifully with mashed potatoes or crusty bread.
Ingredients
Scale
- 2 boneless, skinless chicken breasts (about 6 oz each)
- Salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter, divided
- 3 large yellow onions, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
- 1/2 cup chicken broth
- 1/4 cup heavy cream
- 1 teaspoon Dijon mustard
- 4 slices provolone or mozzarella cheese (or about 1/2 cup shredded)
Instructions
- 1. Pat the chicken breasts dry with paper towels. Season both sides generously with salt and pepper.
- 2. Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the chicken and cook until golden brown, about 4-5 minutes per side. Transfer chicken to a plate and set aside.
- 3. Reduce heat to medium. Add the remaining 1 tablespoon butter to the skillet. Add the sliced onions and cook, stirring occasionally, for 15-20 minutes until deeply golden and caramelized. If onions start to stick, add a splash of water or broth.
- 4. Stir in the minced garlic and thyme, cooking for 1 minute until fragrant.
- 5. Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Stir in the heavy cream and Dijon mustard. Bring to a simmer and cook for 2-3 minutes until the sauce slightly thickens.
- 6. Return the chicken to the skillet along with any accumulated juices. Spoon some of the onion sauce over the chicken.
- 7. Place the cheese slices on top of the chicken. Cover the skillet and cook over low heat for 3-5 minutes, until the cheese is melted and the chicken is cooked through (internal temperature 165°F).
- 8. Serve immediately, spooning extra sauce over the top. Garnish with additional thyme if desired.
Notes
For extra flavor, try adding a splash of white wine or balsamic vinegar when deglazing the pan. If you prefer a lighter sauce, substitute the heavy cream with half-and-half or whole milk (the sauce will be less thick). This dish also works well with thinly sliced pork chops.
Nutrition
- Calories: 580
- Sugar: 8 g
- Fat: 34 g
- Carbohydrates: 16 g
- Protein: 52 g