Savory pan seared chicken breast cooked in a savory caramelized onions, wine and beef broth sauce, then topped with melted swiss cheese. An easy one-pan dinner ready under 35 minutes!
Add butter and 1-2 tsp of cooking oil to a deep-sided skillet over low heat. Once the butter is melted, add the sliced onions. Cook on low stirring occasionally until the onions are caramelized. Add 1 tsp of salt once the onions are almost finished cooking. Remove from skillet and set aside.
While the onions are cooking, add flour, salt, pepper, and garlic powder to a shallow dish. Stir to combine. Working with one chicken breast at a time, coat the breast with the flour mixture on both sides. Set aside.
Using the same skillet over medium heat, drizzle in some cooking oil. Add the coated chicken breasts. Cook until the internal temperature reaches 165℉. Flip half way through cooking. Once fully cooked, remove from skillet and set aside.
Adjust heat to medium. Add white wine to the skillet, and let it boil for 1-2 minutes to cook down the wine. Gently scrap the bottom of the skillet to remove brown bits and incorporate it into the wine.
Add beef broth, Worcestershire sauce, thyme, and salt to the skillet. Return the caramelized onions. Bring to a boil and simmer for 1-2 minutes.
Return the cooked chicken to the skillet. Spoon caramelized onions and sauce over the chicken.
Place swiss cheese on the chicken. Turn off the heat and cover to melt the cheese.