Onion Chicken Gruyere (Print Version)
# Ingredients:
→ Chicken
01 -
1 ½ pounds of chicken breasts, skinless and boneless
→ Coating
02 -
1 teaspoon rosemary, dried (split into two portions)
03 -
½ cup plain flour
04 -
2 teaspoons salt, divided
05 -
½ teaspoon ground black pepper
06 -
1 teaspoon thyme, dried (split into two portions)
→ Skillet Ingredients
07 -
3 garlic cloves, finely chopped
08 -
2 tablespoons olive oil, separated
09 -
4 small sweet onions (about 2 pounds), sliced thin
10 -
1 tablespoon brown sugar
11 -
2 teaspoons of balsamic vinegar
12 -
2 cups of beef stock, divided
13 -
2 teaspoons Worcestershire sauce
14 -
2 tablespoons salted butter, split
→ Topping
15 -
Fresh thyme leaves (optional for garnish)
16 -
1 cup Gruyere, shredded
# Instructions:
01 -
Lay chicken breasts on a board, then cover with cling wrap. Use a rolling pin or mallet to pound them down to about ½ inch thick. Slice into six even pieces, around 4 ounces each.
02 -
Grab a shallow dish and mix the flour, black pepper, ½ teaspoon thyme, ½ teaspoon rosemary, and 1 ½ teaspoons salt together. Set aside 2 tablespoons of the mix in a separate bowl. Coat the chicken fully in the mix, let it sit for 5 minutes, then coat it again.
03 -
In a big skillet, heat up 1 tablespoon of oil and 1 tablespoon of butter over medium heat. Shake off any extra flour from the chicken and place it in the pan in a single layer. Let it cook for about 6-7 minutes per side until golden and done. Move cooked chicken to a plate.
04 -
Add the rest of the butter and oil to the skillet. When melted, toss in the onion slices and cook on medium heat for 20-25 minutes, stirring now and then, until they’re golden and caramel-like. Pour in ½ cup broth and mix in the garlic. Scrape up anything sticking to the skillet bottom and cook for 2-3 more minutes.
05 -
In a small dish, whisk the reserved 2 tablespoons of flour with the leftover 1 ½ cups of broth to make it smooth. Pour it into the skillet with the onions. Mix in the brown sugar, vinegar, Worcestershire, ½ teaspoon rosemary, ½ teaspoon thyme, and ½ teaspoon salt. Let it boil, lower the heat a bit, and simmer for 5-10 minutes until the sauce thickens and reduces down.
06 -
Place the chicken back into the skillet, nestling it in the sauce. Sprinkle shredded Gruyere over the top. Cover the pan and let it cook for 5 minutes or so until the cheese has melted and looks bubbly. Serve it up with mashed potatoes and a sprig of thyme if you like.
# Notes:
01 -
If needed, swap out regular flour for a gluten-free 1-to-1 alternative.
02 -
Use sweet onions since they caramelize beautifully thanks to their natural sugars. Sub with yellow onions if needed, but skip red and white ones—they're too sharp.
03 -
The sauce will thicken a bit more once cooled, making it great for topping mashed potatoes or rice.