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Preheat oven to 400 degrees F.
Place an oven-safe skillet over medium-high heat and add butter, melt it.
Add sliced onions, stir and cook for about 20-30 minutes or until translucent and softened.
Sprinkle chicken breasts with olive oil, salt, pepper, dried basil and thyme.
Once onions are done cooking, remove from the skillet and set them aside.
Place chicken breasts in the pan and cook for 5-6 minutes per side, until nicely browned. Seet aside once browned and cover eith foil to keep it warm.
Return onions to the skillet and sprinkle with the cornstarch. Stir and pour in beef broth and Worcestershire sauce, use a whisk to stir the mixture, and make sure the cornstarch is completely dissolved.
Once thickened, add the chicken back into the skillet and spoon sauce on top of the chicken.
Top chicken breasts with one slice of provolone cheese and one slice of Swiss cheese.
Transfer the skillet to the preheated oven and cook for 8-10 minutes, or until the cheese is melted and browned and chicken is cooked through.
Spoon the sauce and onions over the chicken and garnish with parsley.