French Onion Chicken

In a large, oven-safe skillet over medium-high heat, add chicken breasts in a single layer.

Season the chicken generously with onion powder, garlic powder, salt, and black pepper.

Pan-sear the chicken for 3-4 minutes per side, until golden brown and cooked through. Remove from the skillet and set aside.

Reduce the heat to medium and add the butter to the same skillet, allowing it to melt.

Pour in a splash of beef broth to deglaze the pan, scraping up any browned bits from the bottom.

Add the sliced onions and cook on low heat, stirring occasionally, until deeply caramelized. This may take 20-30 minutes.

Once the onions are caramelized, add the minced garlic and cook for one more minute until fragrant.

Sprinkle the flour over the onions, stir to combine, and cook for one minute to cook out the raw flour taste.

Slowly pour in the remaining beef broth while stirring constantly to create a smooth gravy. Add the Worcestershire sauce and stir to combine.

Bring the gravy to a simmer and allow it to thicken slightly.

Return the seared chicken breasts to the skillet, nestling them into the gravy.

Spoon some of the caramelized onions and gravy over the top of each piece of chicken.

Top each chicken breast with a generous amount of shredded cheese.

Transfer the skillet to the oven and broil on high for 2-3 minutes, or until the cheese is melted and bubbly.