Adding nutty Gruyère atop the chicken at the very end and popping it under the broiler takes this dish from delicious to heavenly. If you can't find Gruyère, Jarlsberg or Emmentaler cheese makes a good substitute.

Ingredient

• 2 tablespoons extra-virgin olive oil, divided

• 4 chicken cutlets (about 1 pound)

• ½ teaspoon salt, divided

• ½ teaspoon ground pepper, divided

• 1 large head broccoli, cut into 2- to 3-inch spears

• ¼ cup water

• 1 cup sliced onion

• 1 large portobello mushroom cap, stem and gills removed, sliced

• 2 tablespoons balsamic vinegar

• 2 tablespoons Worcestershire sauce

• 1 teaspoon Dijon mustard

• 2 tablespoons chopped fresh thyme, plus more for garnish

• 4 ounces sliced Gruyère cheese

• Chopped fresh parsley for garnish

Direction

1. Heat 1 tablespoon oil in a large broiler-safe skillet over medium-high heat. Season chicken with 1/4 teaspoon each salt and pepper and add to the pan. Cook, flipping once, until golden and an instant-read thermometer inserted in the thickest part registers 165°F, about 6 minutes. Transfer to a plate.

2. Reduce heat to medium. Add 2 teaspoons oil and broccoli to the pan. Cook, stirring occasionally, until browned, about 5 minutes. Add water, cover and cook until tender, about 5 minutes more. Transfer to the plate with the chicken.

3. Add the remaining 1 teaspoon oil, onion and mushroom to the pan. Cook, stirring occasionally, until lightly browned, 5 to 8 minutes. Stir in vinegar, Worcestershire, mustard, thyme, the remaining 1/4 teaspoon each salt and pepper and any accumulated chicken juices from the plate. Cook, stirring and scraping up any browned bits, for 1 minute.

4. Meanwhile, position rack in upper third of oven; preheat broiler to high.

5. Return the chicken to the pan and spoon the mushroom mixture on top. Arrange the broccoli around the chicken. Top with cheese. Broil until the cheese is golden brown, 1 to 2 minutes. Serve topped with parsley and/or more thyme, if desired.