French Onion Baked Chicken Breasts

Pat the chicken breasts (3-4 boneless skinless, about 8 ounces each) dry with a paper towel and then season well on both sides with fresh ground black pepper and salt. Warm the olive oil (1 tablespoon) in a large, oven-safe skillet over medium-high heat. Brown the chicken breasts on both sides (about 4-5 minutes on each side), then remove them from the pan and set aside on a plate. They will not yet be fully cooked at this point.

Reduce the heat to medium-low and add the butter (3 tablespoons) to the same pan. Once it has melted and started to froth, add the onions (2 large, thinly sliced) and thyme sprigs (3) along with a very generous pinch of salt. Cook, stirring frequently, for about 20 minutes until the onions are soft and slightly golden. Remove the sprigs of thyme from the pan when the onions are done. Meanwhile, preheat the oven to 350F.

Add the garlic (3 cloves, minced) and stir, cooking for another minute or so until fragrant. Stir in the flour (1 1/2 tablespoons) and cook for an additional minute to cook the raw flour taste out of the sauce. Stir in the white wine (1/4 cup) and cook for 2-3 minutes until the smell of alcohol has dissipated. Stir in the broth (1 cup) and Worcestershire sauce (1/2 teaspoon) until you have a well mixed and slightly thickened onion sauce.

Nestle the chicken in the onion sauce and transfer the pan to the oven. Bake for about 15-20 minutes (depending on the size of your chicken breasts) until the chicken is cooked through and reached an internal temperature of 165F. Add the shredded cheese (~1 cup) during the last 5 minutes of baking (optional).

Let the chicken cool in the sauce for at least 5 minutes before digging in. Serve the chicken sliced and smothered in the onion sauce. Enjoy with cooked rice, mashed potatoes, or pasta of choice, plus greens or roasted veggies. Store leftovers in an airtight container in the fridge and enjoy within 4 days.