Easy One-Pan French Onion Chicken

Easy One-Pan French Onion Chicken:

Ingredients:
4 boneless, skinless chicken breasts
2 tablespoons olive oil
3 large onions (thinly sliced)
2 tablespoons butter
2 garlic cloves (minced)
1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
1 cup beef or chicken broth
1 tablespoon balsamic vinegar (optional)
1 ½ cups shredded Gruyère or Swiss cheese
Salt and pepper (to taste)
Fresh parsley (for garnish)
Instructions:
Caramelize the Onions:

Heat a large oven-safe skillet over medium heat and add the butter and olive oil.
Add the sliced onions and cook, stirring occasionally, for about 20-25 minutes until the onions are caramelized and golden brown. You can reduce the heat if the onions start to brown too quickly.
Stir in the minced garlic and thyme, and cook for another 2-3 minutes. Add salt and pepper to taste.
Prepare the Chicken:

While the onions are caramelizing, season the chicken breasts with salt and pepper on both sides.
Brown the Chicken:

Once the onions are caramelized, push them to the sides of the skillet to make room for the chicken.
Add the chicken breasts to the skillet and cook for 4-5 minutes on each side until golden brown. You may need to do this in batches if your skillet isn’t large enough. Remove the chicken and set aside.
Deglaze the Pan:

Stir the balsamic vinegar (if using) into the onions and pour in the broth, scraping up any browned bits from the bottom of the pan.
Combine and Bake:

Nestle the browned chicken breasts back into the skillet, spooning some of the caramelized onions over the top.
Sprinkle the shredded Gruyère or Swiss cheese over the chicken breasts.
Bake:

Preheat your oven to 375°F (190°C). Transfer the skillet to the oven and bake for 15-20 minutes, or until the chicken is fully cooked (internal temperature reaches 165°F/74°C) and the cheese is melted and bubbly.
Serve:

Garnish with fresh parsley and serve hot. You can pair this dish with mashed potatoes, rice, or crusty bread.