This chicken is like all the best things about French onion soup without the soggy bread that ruins it for me. This is the full recipe https://www.lecremedelacrumb.com/french-onion-chicken/. The only complain I have is that I used a cast iron skillet (because it is oven safe), and it was a pain to clean out, but that was my own fault because I cleaned it late so it was all stuck. I only did half the recipe since it was just the 2 of us, so I used a medium skillet instead of the large one.
Start by preheating your oven to 400 degrees. Grab your 2 chicken breasts and make sure they are about the same thickness (pound the thicker one till it matches the thinner one if necessary between 2 sheets of seran wrap). Thinly slice 1 yellow onion. In a medium skillet, over medium high heat, melt 1 1/2 tbsp butter. Add onion slices (separated) and 1 1/2 tbsp beef broth. Sauté for 3-4 minutes till translucent, then continue cooking, stirring occasionally, another 10-15 minutes till they are nicely browned and very tender. Remove to a bowl, cover with foil to keep warm, and set aside.
While the onions are cooking, rub a little olive oil on the chicken, then season with salt, pepper, and Italian seasoning. Once he onions are done and in the bowl, without cleaning the skillet, cook your chicken for about 4-5 minutes per side (still over medium high heat). Remove to a plate and set aside.
Return the onions to the skillet, sprinkle 1 tbsp flour over them, and stir it up over medium high heat. Add 1/2 C beef broth, stir and bring to a boil. Season with salt and pepper to taste. Return the chicken to the pan, top with a little of the onions, then 1 slice per chicken breast of provolone, then Swiss, then about 1/4 C shredded Parmesan cheese. Put it in the oven and cook for about 10 minutes.
While the chicken is cooking, make knife chicken rice according to the package. It should finish shortly after the chicken comes out of the oven.
Spoon some of the onions and sauce over the chicken and serve it up with the rice on the side. Enjoy!