Pan-Seared Chicken with Aged Cheddar and Caramelized Onion

By AislePrompt Editorial · Published 2026-06-25 · Updated 2026-06-25

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy pan-seared chicken breasts topped with melted aged cheddar and sweet caramelized onions, served with a savory pan sauce. This American-inspired chicken recipe, ready in about 40 minutes, pairs boneless skinless chicken breasts, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 30 min Serves 2 American cuisine 480 cal/serving

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Ingredients

2 pieces (6 oz each) boneless skinless chicken breasts
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
1 medium, thinly sliced yellow onion
4 oz, sliced aged cheddar cheese
2, minced garlic cloves
1/2 cup chicken broth
1 tbsp butter
1 tsp, chopped fresh thyme

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Instructions

Step 1: Pat dry 2 boneless skinless chicken breasts (6 oz each) and season both sides with 1 tsp salt and 1/2 tsp black pepper.
Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear for 5 minutes on each side until golden brown and cooked through, about 165°F internal temperature. Remove and set aside.
Step 3: In the same skillet, add 1 medium thinly sliced yellow onion and sauté over medium heat for 10 minutes until caramelized, stirring occasionally to prevent burning.
Step 4: Add 2 minced garlic cloves to the onions and cook for 30 seconds until fragrant.
Step 5: Pour in 1/2 cup chicken broth and scrape the browned bits from the bottom of the pan. Simmer for 3 minutes until the sauce reduces slightly.
Step 6: Return the chicken breasts to the skillet, top each with 2 oz sliced aged cheddar cheese, and cover the skillet with a lid. Reduce heat to low and cook for 2-3 minutes until the cheese melts.
Step 7: Remove skillet from heat, stir in 1 tbsp butter and 1 tsp chopped fresh thyme into the sauce for richness and aroma. Serve chicken topped with caramelized onions and pan sauce.