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Gruyère melted over golden seared chicken cutlets and earthy mushrooms delivers rich comforting flavor in just thirty minutes. This quick stovetop to broiler method brings out layers of umami balanced by tender-crisp broccoli making it a satisfying one-pan meal for any weeknight.
I first made this after a busy weekday when I wanted something quick but still felt indulgent. The aroma of Gruyère under the broiler instantly made it a favorite in our dinner rotation.
Ingredients
- Extra virgin olive oil: used in stages for browning and sautéing choose a fruity variety for best taste
- Chicken cutlets: lean protein that cooks evenly and quickly opt for uniform thickness
- Salt and ground pepper: essential seasoning added at multiple stages enhances depth
- Broccoli: provides texture and color look for vibrant firm stalks
- Water: helps steam the broccoli gently preserving nutrients
- Sliced onion: brings sweetness and softens the mushroom flavor select yellow or sweet onions
- Portobello mushroom: adds savory notes slice evenly for uniform cooking
- Balsamic vinegar: adds acidity and contrast to balance richness choose aged for better complexity
- Worcestershire sauce: brings umami layers without overwhelming the dish
- Dijon mustard: adds brightness and depth use smooth French style
- Fresh thyme: gives herbal lift add a touch more at the end for aroma
- Gruyère cheese: nutty and melts beautifully makes the topping luxurious
- Fresh parsley: adds final color and freshness sprinkle generously before serving
Step-by-Step Instructions
- Sear the Chicken:
- Heat one tablespoon of olive oil in a large broiler safe skillet over medium high. Season the chicken with a quarter teaspoon each of salt and pepper. Place into the hot pan and cook for three minutes per side until golden and internal temperature reaches one hundred sixty five degrees. Remove and set aside.
- Cook the Broccoli:
- Reduce the heat to medium. Add two teaspoons of oil and broccoli florets. Let them sear for five minutes without stirring too much so they brown. Pour in the water cover with a lid and cook another five minutes until tender but still firm. Transfer to the chicken plate.
- Sauté the Vegetables:
- Pour the remaining teaspoon of oil into the skillet. Add the sliced onions and mushrooms. Cook for up to eight minutes until soft and lightly caramelized. Stir occasionally to prevent sticking.
- Deglaze and Build Flavor:
- Stir in balsamic vinegar Worcestershire sauce Dijon mustard and fresh thyme. Season with the remaining salt and pepper. Add any juices from the chicken plate. Stir and scrape up brown bits for a full minute letting the liquid reduce slightly.
- Preheat the Broiler:
- Place the oven rack in the upper third and set the broiler to high. This allows quick bubbling and browning of the cheese without drying out the chicken.
- Assemble and Broil:
- Return the chicken cutlets to the skillet nestle them into the mushroom mixture. Place broccoli around the pan edges. Top each cutlet with Gruyère cheese. Broil for up to two minutes until the cheese melts and browns lightly.
- Finish and Serve:
- Sprinkle with chopped parsley or a pinch more thyme. Serve directly from the skillet for a rustic presentation or plate individually with extra pan sauce.
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Fresh thyme always makes me think of my grandmother’s garden where we picked herbs for dinner. The subtle aroma reminds me of helping her in the kitchen every weekend as a kid.
Storage Tips
Leftovers keep well refrigerated for up to three days. Reheat gently in a covered skillet over low heat or microwave with a splash of water to keep the chicken moist. Do not freeze once broiled cheese has been added.
Ingredient Substitutions
If Gruyère is unavailable try Jarlsberg or Emmental for similar melt and flavor. Chicken thighs can be used instead of cutlets with slight increase in cook time. Replace broccoli with broccolini or green beans for variety.
Serving Suggestions
Pair with roasted potatoes or a side of couscous for a heartier meal. For a low carb option serve with cauliflower mash or a green salad dressed with lemon vinaigrette.
Cultural Context
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This recipe blends French technique with modern American convenience. Broiled cheese and sautéed mushrooms echo classic bistro flavors while the one skillet format meets today’s fast paced cooking needs.
Frequently Asked Questions About Recipes
- → Can I use a different cheese besides Gruyère?
Yes, Jarlsberg or Emmentaler are good substitutes with a similar nutty flavor and melt quality.
- → How do I know when the chicken is done?
Use an instant-read thermometer to check for an internal temperature of 165°F in the thickest part.
- → What can I use instead of portobello mushrooms?
Cremini or shiitake mushrooms are great alternatives if portobello is unavailable.
- → Can this be made ahead of time?
You can cook the chicken and vegetables in advance and broil with cheese just before serving for best texture.
- → Is this dish gluten-free?
Yes, it is naturally gluten-free if all sauces used (like Worcestershire) are certified gluten-free.