Step 1

Heat a large oven safe braising pan with a lid to medium-high heat. Once hot add 2 tablespoons of olive oil.

Step 2

Liberally season both sides of the chicken breast with salt and pepper. Add the chicken breast to the skillet and cook for 4-5 minutes per side until golden cooked through.

Step 3

Remove the chicken from the pan and lower the heat to medium low. Add the onions to the pan and stir. Cover the pan and let the onions cook for 20-30 minutes, stirring every 5 minutes or so until the onions are golden brown.

Step 4

Once the onions are golden, add in the garlic and cook for 1 minute. Next, sprinkle the arrowroot starch over the onions and then stir until well combined.

Step 5

Pour in the chicken broth, thyme, salt, and pepper. Stir until well combined and then increase the heat and bring the sauce to a simmer. Let the sauce simmer for 3-5 minutes, uncovered, or until it has thickened slightly. Remove from the heat.

Step 6

Add the chicken breast back to the sauce and spoon the onions and sauce overtop of each chicken breast.

Step 7

Top each chicken breast with a generous amount of shredded gruyere cheese and then place under the broiler until the cheese is melted. Top with fresh thyme and serve.