2 cups beef or vegetable broth (preferably low-sodium)
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
Salt and pepper to taste
1 tablespoon soy sauce (optional for extra depth of flavor)
Fresh parsley for garnish
Instructions
Season the chicken breasts with salt, pepper, garlic powder, and onion powder. Coat them well.
In a large skillet over medium-high heat, add the olive oil. When the oil shimmers, add the chicken. Sear for about 5-6 minutes on each side until golden brown.
Transfer the chicken to a plate. In the same skillet, add the sliced onions. Sauté for about 5 minutes until they become soft and golden.
Pour in the broth, add the soy sauce if using, and sprinkle in the thyme. Stir to combine, scraping up any bits from the bottom.
Nestle the chicken back into the skillet. Cover and simmer for 10-12 minutes, until cooked through and the gravy thickens slightly.
Remove from heat, sprinkle parsley on top, and serve straight from the skillet.
Notes
A comforting skillet dish featuring chicken in a rich onion soup gravy, perfect for weeknights or nostalgic dining.
