3 tbsp. extra-virgin olive oil, divided
1 large onion, halved and thinly sliced
2 tsp. freshly chopped thyme
2 cloves garlic, minced
1 3/4 lb. boneless skinless chicken breasts, cut into 1" pieces
1/2 tsp. dried oregano
2 tbsp. all-purpose flour
1 1/2 c. low-sodium beef broth
1 c. shredded Gruyère

3 tbsp extra-virgin olive oil, divided 1 large onion, halved and thinly sliced 2 tsp freshly chopped thyme 2 cloves garlic, minced 1 3/4 lb. boneless skinless chicken breasts, cut into 1" pieces 1/2 tsp dried oregano 2 tbsp all-purpose flour 1 1/2 c. low-sodium beef broth 1 c. shredded Gruyère

In a large skillet over medium heat, heat 2 tablespoons oil. Add onions and season with salt, pepper, and thyme. Reduce heat to medium-low and cook, stirring occasionally until onions are caramelized and jammy, about 25 minutes. Stir in garlic and cook until fragrant, 1 minute more. Turn off heat and remove onion mixture. Wipe skillet clean.

In a large bowl, season chicken with salt, pepper and oregano, then toss with flour. Heat remaining oil in same skillet over medium-high heat. Add chicken and cook until golden on all sides and mostly cooked through, about 8 minutes.

Add beef broth and return caramelized onions to skillet. Bring mixture to a boil, then reduce heat and simmer until chicken is cooked through and beef broth reduces slightly, about 10 more minutes.

Add Gruyère and cover skillet with a lid. Cook until cheese is melty, about 2 minutes. Remove from heat and garnish with parsley before serving.