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Season both sides of chicken cutlets with the desired amount of kosher salt and black pepper.
In a 12-inch oven-safe skillet add 2 tablespoons of unsalted butter and set over medium heat.
When the butter has melted add in the chicken cutlets and cook for 3 minutes per side. You’re looking to just lightly brown the chicken as it’s thin and won’t take too long to cook.
Remove the chicken from the skillet and place onto a plate.
In your same skillet add the remaining 2 tablespoons of unsalted butter.
Add in the onion and sauté for at least 15 minutes or until the onions are soft and translucent.
Add in the garlic, thyme, white wine, and beef stock.
Stir to combine.
Let the mixture simmer until the majority of the liquid has cooked off, about 5 minutes.
Taste and season with kosher salt if needed.
Remove the skillet from heat.
Nestle the cooked chicken into the onions and top each cutlet with a little bit of onion from the skillet.
Top the chicken and onions with shredded Gruyere cheese.
Place skillet in the oven under the broil and broil for a few minutes to just help melt the cheese.
Garnish with additional fresh thyme leaves if desired.