My absolute favorite soup transformed into a weeknight skillet recipe! Prepared all in one pan & only a few ingredients, this cozy warm skillet is cheesy, flavorful & filling with the added protein of chicken!
1. Preheat oven to 400 F. Season the chicken breast with salt and pepper on both sides. Butterfly each breast so a pocket is created in each piece of chicken. In a cast iron skillet over medium-high heat, melt 2 tbsp of butter until sizzling. Place chicken in the skillet and sear each side for 1 min, remove from skillet.
2. In the same pan, add the thinly sliced onions + minced garlic. Add an additional tbsp of butter and sauté until onions are brown and caramelized, about 10 mins. Deglaze with white wine and let simmer for a few mins. Add Worcestershire, balsamic & white wine vinegar — stir to combine.
3. Return chicken to pan to stuff with onions, there will be extra in the pan. Add a slice of provolone to the pocket in breast as well. Position both stuffed chicken breasts in the bed of onions and add beef stock, stir into onions around the chicken and bake for 20 mins.
4. Top both breasts after baking with a slice of provolone followed by shredded mozzarella. Broil until golden brown. Enjoy!
