Ingredients
Scale
- 2 lbs boneless skinless chicken thighs, cut into large chunks
- 2 large yellow onions, thinly sliced
- 8 oz cremini mushrooms, sliced
- 2 tablespoons butter
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 packet onion soup mix
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 6 slices Swiss cheese
Instructions
- Heat butter and olive oil in a large skillet over medium-high heat. Add chicken thighs and sear until golden brown on both sides, about 4 minutes per side. Remove chicken and set aside.
- In the same skillet, add sliced onions and mushrooms. Cook, stirring occasionally, until softened and lightly browned, about 8-10 minutes. Add minced garlic and cook for 1 minute more.
- Sprinkle onion soup mix over the vegetables and stir to combine. Pour in beef broth and Worcestershire sauce, scraping up any browned bits from the bottom of the pan.
- Return chicken thighs to the skillet, nestling them into the gravy. Reduce heat to medium-low, cover, and simmer for 20-25 minutes, until chicken is cooked through and tender.
- Preheat broiler. Top each chicken thigh with a slice of Swiss cheese. Broil for 2-3 minutes, until cheese is melted and bubbly. Serve immediately.
Notes
For extra richness, add 1/2 cup heavy cream along with the broth. Serve over egg noodles or mashed potatoes.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Method: Main Course
- Cuisine: American
Nutrition
- Calories: 485
- Sugar: 5g
- Fat: 28g
- Carbohydrates: 12g
- Protein: 42g