Preheat oven to 400 degrees.
In a large skillet, melt 3 TBS butter over medium high heat.
Peel and slice thickly the onions. Place slices into sizzling butter. Add 1/4 cup beef broth and saute onions for 10 minutes stirring occasionally. Remove sautéed onions to a bowl and set a side.
Drizzle 1 TBS olive oil into skillet. Sprinkle salt, pepper, and Italian seasoning onto both sides of chicken and place into same skillet leaving on medium high heat. Brown chicken for 3 minutes per side. Remove from skillet and set a side.
Add onions back into skillet on medium high heat. Add 1 TBS of flour and stir to mix for one minute. Add the rest of beef broth (3/4 cup) and stir until thickened. Add additional salt & pepper, if needed.
Place chicken and juices back into skillet atop of the onions.
Place 1 piece of provolone cheese on top of each piece of chicken. Place 1 piece of swiss cheese on top of each piece of chicken. (if using shredded cheese just mound the shreds on chicken. Scoop some onion mixture and place on top of cheese.
If you are using an oven proof skillet, place into preheated oven for 10-15 minutes until chicken is cooked through and cheese is nice and melted. If you do not have an oven proof skillet, just place a lid of skillet and allow to cook on stove top for 10-15 minutes until chicken is cooked through and cheese is melted.
Garnish with rosemary or parsley. Enjoy.
Can you make this into a slow cooker
Absolutely. Here is a version of Crockpot French Onion Chicken that I’ve made (recipe and a video). https://catherinesplates.com/recipe/crockpot-french-onion-chicken/
Hope this works for you.