Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 large onions, thinly sliced
- 2 cloves garlic, minced
- 1 cup shredded Swiss or Gruyère cheese
- 1/2 cup grated Parmesan cheese
- 2 tbsp olive oil
- 1 tbsp butter
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Add the sliced onions and cook slowly, stirring occasionally, until golden brown and caramelized—about 15-20 minutes. Add minced garlic and cook for an additional minute. Season with salt and thyme.
- Preheat your oven to 375°F (190°C). Season the chicken breasts generously with salt, pepper, rosemary, and thyme. In an oven-safe skillet or frying pan, heat a tablespoon of olive oil over medium-high heat. Sear the chicken for 2-3 minutes on each side until golden brown. Remove from heat.
- Spread the caramelized onions evenly over the seared chicken breasts. Sprinkle the grated Parmesan cheese and shredded Swiss or Gruyère cheese generously on top of the onions.
- Transfer the skillet to the preheated oven or place the chicken in a baking dish. Bake for 20-25 minutes, or until the cheese is bubbly and golden. Ensure the chicken reaches an internal temperature of 165°F (74°C).
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until hot, gently to preserve cheese texture.
- For added flavor, garnish with chopped fresh parsley before serving.
- You can substitute chicken thighs for breasts for juicier results, adjusting cooking time accordingly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking, Searing, Caramelizing
- Cuisine: French-inspired
- Diet: Nut-Free, Contains Dairy
Nutrition
- Serving Size: 1 chicken breast with onions and cheese
- Calories: 420 kcal Kcal
- Sugar: 8 g
- Sodium: 780 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 45 g
- Cholesterol: 125 mg