Ingredients
- 4 boneless chicken breasts or thighs
- 2 large yellow onions, thinly sliced
- 8 oz cremini or button mushrooms, sliced
- 1 cup Gruyère or Swiss cheese, shredded
- 2 cloves garlic, minced
- 1 cup chicken or vegetable broth
- 2 tbsp fresh thyme or rosemary, chopped
- 2 tbsp unsalted butter
- 2 tbsp olive oil
- Salt and pepper, to taste
Instructions
- Prepare the chicken: Pat the chicken dry and season with salt and pepper. Heat olive oil in a skillet over medium heat and sear the chicken until golden brown on both sides.
- Caramelize the onions: In the same skillet, add butter and olive oil. Toss in sliced onions and cook slowly, stirring occasionally, for 20-30 minutes until caramelized.
- Add garlic and mushrooms: Mix in minced garlic and sliced mushrooms. Cook until the mushrooms are tender and have released their moisture.
- Create the sauce: Pour in the broth, scraping the pan to loosen brown bits. Add herbs and simmer for about 5 minutes.
- Combine: Return chicken to the skillet, nestle it among the onions and mushrooms, and top with cheese.
- Bake: Preheat oven to 375°F (190°C) and transfer the skillet to the oven. Bake for 20-25 minutes until cheese is bubbly and golden, and chicken is cooked through.
- Serve: Let rest for a few minutes before serving. Pairs well with rice or crusty bread.
Notes
For a vegetarian option, substitute chicken with tofu or seared eggplant. Feel free to use any mushrooms on hand.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
- Diet: Gluten-Free