Ingredients

Chicken:

• 2 large boneless, skinless chicken breasts
• Salt and pepper (to taste)
• 1 tbsp Italian seasoning
• ½ tbsp garlic powder
• ½ cup flour
• ¼ cup shredded Parmesan cheese
• 3 tbsp olive oil
• 1 tbsp butter (salted or unsalted)

Onion Sauce:

• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 3 yellow onions (about 1.5 lbs), sliced ¼ inch thick
• 1 tbsp low sodium soy sauce
• 1 tsp dried rosemary
• 1 tsp dried thyme
• ¼ tsp ground sage
• 3 garlic cloves, minced
• ½ cup chicken broth
• 2 tbsp flour
• 1 cup beef broth
• 1 cup chicken broth
• 1 beef bouillon cube
• 2 cups shredded cheese (mozzarella, provolone, or gruyere)

Instructions

• Slice each chicken breast into 2–3 thinner cutlets.
• Pound them to ¼-inch thickness between plastic wrap.
• Pat dry and season both sides with salt, pepper, garlic powder, and Italian seasoning.
• Mix flour and Parmesan in a shallow bowl and dredge the chicken.

• Heat 3 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat.
• Sear the chicken 3 minutes per side, or until golden brown.
• Set aside and cover with foil. (It’ll finish cooking in the oven.)

• In the same skillet, melt 2 tbsp butter and 1 tbsp olive oil.
• Scrape up any browned bits from the bottom for extra flavor.
• Add sliced onions and stir to coat. Cook for 5 minutes.
• Add soy sauce, rosemary, thyme, and sage.
• Cover and cook on low heat for 30 minutes, stirring occasionally.
• Remove the lid, increase heat to medium, and cook 10 more minutes, stirring often.

• Preheat oven to 475°F (245°C).
• Add garlic and ½ cup chicken broth to the skillet.
• Simmer uncovered for about 10 minutes to reduce slightly.
• Stir in 2 tbsp flour and cook for 1–2 minutes.
• Add beef broth, the remaining 1 cup chicken broth, and bouillon.
• Bring to a gentle boil and simmer 3–5 minutes until thickened.
• Remove from heat.

• Return chicken to the skillet and spoon onions over the top.
• Sprinkle with cheese.
• Bake for 15–20 minutes, until the cheese is melted, golden, and bubbly.
• Garnish with fresh thyme and serve!

• The soy sauce adds umami but isn’t noticeable in taste.
• Use low sodium broth and butter to control saltiness.
• Gruyere, mozzarella, Swiss, or provolone all work great.
• Optional: Add Gravy Master for a deeper sauce color.
• For even more flavor, try this with my French Onion Pasta next!

Nutrition