French Dip Chicken Sandwich

Instructions

1. Season the chicken
   In a small bowl, combine thyme, garlic powder, onion powder, salt, and pepper. Rub the mixture all over the chicken breasts. Heat olive oil in a large skillet over medium-high heat.
2. Cook the chicken
   Add the seasoned chicken to the hot skillet and cook for 5-6 minutes per side until golden brown and cooked through (internal temperature of 165°F/74°C). Remove from the pan and set aside to rest for 5 minutes before slicing.
3. Prepare the au jus
   In the same pan, add the sliced onions and cook until softened, about 5 minutes. Add minced garlic and cook for 30 seconds until fragrant. Pour in the beef broth and Worcestershire sauce, scraping the bottom of the pan to release any browned bits. Bring to a simmer and cook for 10 minutes to reduce slightly.
4. Slice the chicken
   While the au jus is simmering, slice the rested chicken breasts against the grain into thin slices.
5. Prepare the bread
   Preheat the broiler. Spread butter on the inside of each roll or baguette. Place the bread open-faced on a baking sheet and toast under the broiler until lightly golden, about 1-2 minutes.
6. Assemble the sandwiches
   Place the sliced chicken on the bottom half of each toasted roll. Top each with 2 slices of provolone cheese. Return to the broiler for 1-2 minutes, until the cheese is melted and bubbly.
7. Serve with au jus
   Strain the au jus if desired and pour into small bowls for dipping. Close the sandwiches, cut in half if using baguettes, and serve immediately with the hot au jus on the side.