To make this dish, start by preheating your oven to 375F. Set a large oven-safe skillet over medium-high heat and add the olive oil.

While the pan heats up, pat your chicken dry and toss it with the salt, pepper, paprika, and arrowroot/corn starch/tapioca flour.

Once the pan is hot, add the chicken and let it cook undisturbed for about 4 minutes so the chicken browns. Then gently flip the pieces and repeat on the other side.

When the chicken is browned, add the sliced onion, mushrooms, and white wine, mixing together and scraping up bits from the bottom of the pan.

Next, add the garlic, dijon mustard, and thyme. Continue to cook until the mushrooms cook down and the onions soften and brown. This will take 6-7 minutes.

Pour in the chicken broth, return the chicken back to the pan, and mix everything together well.

Take the skillet off the heat and spread the Gruyere on top and bake for about 10 minutes until the cheese is melted.

Finish with a brief boil (about 1 minute) so the cheese browns a bit.

Garnish with fresh parsley and serve warm.