Description
Juicy, pan-seared chicken cutlets smothered in caramelized onions and melty Gruyère cheese, all simmered in a rich beef broth inspired by classic French onion soup. A cozy skillet dinner full of flavor and comfort.
Ingredients
Scale
- 4 boneless chicken cutlets
- 2 large yellow onions, thinly sliced
- 1 cup beef broth
- 1 cup shredded Gruyère cheese
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1/2 cup all-purpose flour
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme, chopped
- Salt and pepper, to taste
Instructions
- Preheat your oven broiler on high and place a rack near the top. Heat a large oven-safe skillet over medium heat.
- In a shallow bowl, season flour with salt and pepper. Dredge each chicken cutlet in the flour, shaking off excess.
- Heat olive oil in the skillet. Once shimmering, sear the chicken until golden on both sides (about 3–4 minutes per side). Remove and set aside.
- Lower the heat, add butter and onions to the same pan. Cook slowly, stirring often, until deeply caramelized (about 20 minutes). Add garlic and thyme. Pour in the beef broth and scrape up any browned bits.
- Nestle chicken back into the onion mixture. Spoon onions over the top, then sprinkle cheese evenly over each cutlet.
- Place the skillet under the broiler until cheese is bubbly and golden (about 2–3 minutes). Watch closely!
- Serve hot, directly from the skillet, with extra onions and sauce spooned over the top.
Notes
- Use Swiss or mozzarella cheese if you can’t find Gruyère.
- Caramelize onions slowly for the best flavor — patience is key.
- Store leftovers in an airtight container for up to 3 days.
- To reheat, use the oven or stovetop for best texture.