French Onion Chicken

01Method

1. 1

   Melt 1 tablespoon of butter in a medium oven-safe skillet over medium heat. Season the chicken tenderloins on all sides with 1 teaspoon of salt and 1/4 teaspoon of pepper. Arrange the chicken in a single layer in the skillet and cook, turning occasionally, until lightly browned, about 6 minutes total. Transfer to a plate and set aside — it's fine if not fully cooked through, as it will finish later. Leave the skillet as-is.

2. 2

   Set the oven to broil with a rack positioned about 6 inches from the heat source.

3. 3

   In the same skillet, melt the remaining butter over medium-high heat. Add the onions and brown sugar and cook, stirring frequently, until the onions are softened and lightly golden, about 10 minutes.

4. 4

   Stir in the flour and cook, stirring constantly, for 1 minute. Gradually whisk in the broth and Worcestershire sauce until the mixture is smooth. Add the thyme and the remaining salt and pepper.

5. 5

   Nestle the chicken back into the skillet in an even layer and bring the sauce to a simmer over medium-high heat. Cook, stirring and turning the chicken frequently, until the sauce has thickened and an instant-read thermometer inserted into the thickest part of the chicken reads 165°F, about 2 minutes. Remove from heat.

6. 6

   Scatter the shredded cheese evenly over the top. Place under the broiler until the cheese is fully melted, 3 to 5 minutes. Finish with a sprinkle of extra thyme and pepper before serving.