Ingredients

• 5 tablespoons olive oil , divided
• 4 , 6 ounce
• 1 lemon , juiced
• salt and freshly ground black pepper
• 1.5 cups halved cherry tomatoes
• 1 bunch green onions , cut into ½-inch slices
• 0.5 cups chicken broth
• 2 tablespoons coarse-grained mustard
• 1.5 sprigs fresh rosemary , chopped
• 0.5 bunches fresh thyme , chopped
• 2 cups shredded Gruyère cheese

Instructions

1. 1 Pour 3 tablespoons olive oil into a shallow platter and lay chicken breasts on top. Rub with lemon juice, salt, and pepper.
2. 2 Heat 2 tablespoons olive oil in a nonstick skillet over medium-high heat and cook chicken breasts until browned, about 4 minutes per side.
3. 3 Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish. Place tomatoes and green onions in the baking dish and pour chicken broth on top.
4. 4 Combine mustard, rosemary, and thyme in a small bowl and brush onto chicken breasts. Place chicken breasts on top of the vegetables in the baking dish. Cover with Gruyère cheese.
5. 5 Bake in the preheated oven on the middle rack until chicken is no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition per serving