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Heat the oil in a large skillet over medium-high heat, add the chicken (seasoned with salt and pepper) and brown, about 3-5 minutes per side, before setting aside.
Add the onion and garlic and saute until the onions are tender and the everything is lightly browned, about 3-5 minutes.
Sprinkle in the thyme and flour and cook for a minute.
Add the broth and deglaze the pan by scraping the brown bits off of the bottom of the pan with a spoon while the broth is sizzling when added.
Mix the asiago into the sauce and season with salt and pepper to taste.
Add the chicken, cover (with a lid or foil) and roast in a preheated 400F/200C oven for 15 minutes OR turn the heat down to medium-low and simmer on the stove top for 15 minutes.