Cheesy Chicken with Caramelized Onions and Herbs
This Cheesy Chicken with Caramelized Onions and Herbs features tender chicken breasts, sweet caramelized onions, and melted provolone and gruyere cheeses, making it a rich and easy weeknight dinner.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts Flatten for even cooking.
- 2 tablespoons unsalted butter For caramelizing onions.
- 1 large yellow onion, thinly sliced Cook until caramelized.
- 2 tablespoons olive oil For searing chicken.
- 1 cup chicken broth For deglazing the pan.
- 3 cloves garlic, minced Adds flavor to the sauce.
- 1 tablespoon Worcestershire sauce For depth of flavor.
- 1 tablespoon fresh thyme Add to the sauce.
- 1/2 teaspoon salt To taste.
- 1 teaspoon black pepper To taste.
- 1/2 teaspoon paprika For additional flavor.
- 1 cup shredded provolone cheese For topping.
- 1/3 cup shredded gruyere cheese For topping.
- 1 teaspoon fresh thyme, for garnish Optional garnish.
- 1 teaspoon fresh parsley, finely chopped, for garnish Optional garnish.
Instructions
Preparation
- Flatten the chicken breasts with a rolling pin or meat mallet so they cook evenly. Season both sides with salt and pepper.
- Melt the butter in a large skillet over low heat. Add the sliced onions and cook for 15–20 minutes, stirring occasionally, until golden and caramelized. Remove onions and set aside.
- Add olive oil to the same pan and heat over medium. Sear the chicken for 3–4 minutes per side until browned but not fully cooked. Remove and set aside.
Cooking
- Deglaze the pan with chicken broth, scraping up browned bits. Let it simmer for 1–2 minutes.
- Stir in minced garlic, Worcestershire sauce, thyme, salt, pepper, and paprika. Simmer for 4–5 minutes until sauce thickens a little.
- Return the chicken and caramelized onions to the pan. Simmer on low for 6–8 minutes until chicken is cooked through and flavors meld.
- Sprinkle provolone and gruyere over the chicken and onions. Cover and cook on low for about 2 minutes until cheese melts.
- Garnish with fresh thyme and parsley before serving.
Notes
Cool leftovers to room temperature within two hours, then store in an airtight container. Keep in the fridge for up to 3–4 days. Reheat gently in a skillet or oven so the cheese melts again.