Ingredients:

  • 4 boneless, skinless chicken breasts (about 1.5 lbs or 680g)
  • Salt and pepper, to taste
  • 2 tablespoons olive oil (30ml)
  • 2 large yellow onions, thinly sliced
  • 3 cloves garlic, minced
  • 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
  • 1 tablespoon balsamic vinegar (15ml)
  • ½ cup chicken broth (120ml)
  • 1 cup Gruyère cheese, shredded (about 100g)
  • Fresh parsley, chopped for garnish (optional)

Instructions:

  1. Season chicken breasts with salt and pepper.
  2. Heat olive oil in a large skillet over medium heat.
  3. Sauté chicken until golden brown, about 5-7 minutes per side. Remove chicken and set aside.
  4. In the same skillet, add sliced onions and a pinch of salt; cook until onions are caramelized, stirring occasionally (about 12-15 minutes).
  5. Add garlic and thyme, sauté for an additional minute.
  6. Pour in balsamic vinegar and broth, scraping up any browned bits; simmer for 2-3 minutes until slightly reduced.
  7. Return chicken to the skillet, nestling in the onion mixture; top each chicken breast with shredded Gruyère cheese.
  8. Cover and cook until cheese is melted and chicken is cooked through (about 5 minutes). Internal temperature should reach 165°F (74°C).
  9. Garnish with fresh parsley before serving.