Sheet Pan French Onion Chicken with Gruyere

Sheet Pan French Onion Chicken

Preparation

1. Preheat the oven to 375°F. Add a decent layer of neutral oil to a sheet pan and place it in the oven while it preheats.
2. Pound 1 1/2 lbs of thin sliced chicken breast to make them thinner.
3. Season the chicken with salt, pepper, and garlic powder.
4. Brush one side of the chicken with a thin layer of dijon mustard.
5. In a small bowl, mix 3/4 of a cup panko breadcrumbs with a splash of olive oil, salt, and pepper.

Cooking

1. Place the chicken on the hot, oiled sheet pan, mustard side down.
2. Apply a thin layer of dijon mustard to the side facing up.
3. Bake in the oven at 375°F for about 10-12 minutes.
4. Remove the pan from the oven. Top each chicken breast with a spoonful of caramelized onion jam, a pile of shredded gruyere cheese, and a loose pile of the prepared breadcrumbs.
5. Switch the oven to broil and place the sheet pan back in until the top is golden and the cheese is melted, watching closely to avoid burning.
6. Serve with a sprinkle of fresh parsley.