extra-virgin olive oil, divided1
large onion, halved and thinly sliced2 tsp.
freshly chopped thyme
Freshly ground black pepper2
cloves garlic, minced1 3/4 lb.
boneless skinless chicken breasts, cut into 1″ pieces1/2 tsp.
dried oregano2 tbsp.
all-purpose flour1 1/2 c.
low-sodium beef broth1 c.
Freshly chopped parsley, for garnish (optional) DIRECTIONS
- In a large skillet over medium heat, heat 2 tablespoons oil. Add onions and season with salt, pepper, and thyme. Reduce heat to medium-low and cook, stirring occasionally until onions are caramelized and jammy, about 25 minutes. Stir in garlic and cook until fragrant, 1 minute more. Turn off heat and remove onion mixture. Wipe skillet clean.
- In a large bowl, season chicken with salt, pepper and oregano, then toss with flour. Heat remaining oil in same skillet over medium-high heat. Add chicken and cook until golden on all sides and mostly cooked through, about 8 minutes.
- Add beef broth and return caramelized onions to skillet. Bring mixture to a boil, then reduce heat and simmer until chicken is cooked through and beef broth reduces slightly, about 10 more minutes.
- Add Gruyère and cover skillet with a lid. Cook until cheese is melty, about 2 minutes. Remove from heat and garnish with parsley before serving.