5 tablespoons olive oil, divided

4 (6-ounce) skinless, boneless chicken breasts

1 lemon, juiced

Salt and freshly ground black pepper

1 1/2 cups halved cherry tomatoes

1 bunch green onions, cut into 1/2-inch slices

1/2 cup chicken broth

2 tablespoons coarse-grained mustard

1 1/2 sprigs fresh rosemary, chopped

1/2 bunch fresh thyme, chopped

2 cups shredded Gruyère cheese

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Preheat oven to 400°F (200°C).
Heat 3 tablespoons olive oil in a large ovenproof skillet over medium-high heat.
Season chicken with lemon juice, salt, and pepper. Sear 2–3 minutes per side until golden; transfer to a plate.
Add remaining 2 tablespoons olive oil to the skillet. Stir in cherry tomatoes and green onions; cook 2–3 minutes until softened.
Pour in chicken broth, mustard, rosemary, and thyme. Stir and simmer 1–2 minutes.
Return chicken to skillet, spooning sauce and vegetables over the top.
Sprinkle shredded Gruyère evenly over the chicken.
Transfer skillet to oven; bake 15–20 minutes, until chicken reaches 165°F (74°C) and cheese is melted and bubbly.
Let rest 5 minutes before serving.

Swap Gruyère for mozzarella, fontina, or provolone for a different flavor profile.

Add mushrooms, zucchini, or bell peppers for extra vegetables.

For a creamy sauce, stir in 1/4 cup heavy cream before returning the chicken to the pan.

Add crushed red pepper flakes or diced jalapeños for heat.