Gather and prep all ingredients. Season chicken thighs with onion powder, garlic powder, and salt and pepper to taste.

Add olive oil to a pan over medium heat. Once hot, add in the chicken thighs and brown on both sides, about 4 minutes per side. Remove chicken from the pan, leaving any pan drippings, and set aside.

Add additional butter to the pan for the onion over medium-low heat. Once melted and bubbling, add in the onion and allow to cook down, stirring occasionally. Season with salt to taste.

Once the onions are cooked down and starting to brown, add the chicken back into the pan.

Add in the chicken broth, dried thyme, and gruyere cheese. Stir to combine with the onion. Once a sauce is formed, reduce heat to low and cover pan.

As the onion and chicken is simmering, add butter to a separate pan over medium heat. Once melted and bubbling, add in the green beans, garlic, and season with salt and pepper to taste.

Cook green beans to preferred doneness, then serve with the chicken and onion mixture. Enjoy!