French Onion Stuffed Chicken

French Onion Stuffed Chicken combines the rich, caramelized onion flavors of French onion soup with tender, juicy chicken breasts. Stuffed with gooey cheese and topped with a savory broth glaze, this dish is perfect for weeknight dinners or special occasions. It’s a comfort food classic with a gourmet twist that will leave everyone asking for seconds.

The first time I made French Onion Stuffed Chicken, my husband thought I had spent hours in the kitchen. Little did he know it was a simple recipe with all the flavors of his favorite soup packed into a hearty chicken dinner. Now, it’s a family favorite that even my kids love. The melted cheese and savory onions turn this dish into pure magic every single time.

Why You’ll Love French Onion Stuffed Chicken

•Rich and Flavorful: Combines the bold taste of caramelized onions and cheese.

•Comfort Food Classic: A cozy, satisfying meal for any occasion.

•Easy to Make: Simple ingredients come together quickly for an impressive dish.

•Customizable: Swap out cheeses or add herbs to make it your own.

Ingredients Notes For French Onion Stuffed Chicken

•Chicken Breasts: Boneless and skinless; large breasts work best for stuffing.

•Onions: Sweet onions caramelize beautifully for a deep flavor.

•Cheese: Gruyère or Swiss for a classic French onion flavor, but mozzarella works too.

•Beef Broth: Enhances the French onion taste.

•Butter and Olive Oil: For caramelizing the onions and searing the chicken.

•Garlic: Adds a subtle depth of flavor.

•Thyme: Fresh or dried for an aromatic touch.

Recipe Steps

1.Caramelize the Onions:

•Heat butter and olive oil in a skillet over medium heat. Add sliced onions and cook, stirring occasionally, until golden and caramelized (about 20 minutes). Add garlic and thyme, then deglaze with beef broth. Set aside.

2.Prepare the Chicken:

•Preheat your oven to 375°F (190°C). Slice a pocket into each chicken breast, being careful not to cut all the way through.

3.Stuff the Chicken:

•Fill each chicken breast with caramelized onions and shredded cheese. Secure with toothpicks if needed.

4.Sear the Chicken:

•Heat a skillet with olive oil over medium-high heat. Sear the chicken on both sides until golden, about 3-4 minutes per side.

5.Bake:

•Transfer the chicken to a baking dish. Pour the remaining onions and broth over the chicken. Bake for 20-25 minutes, or until the chicken is cooked through and the cheese is melted.

6.Serve:

•Garnish with fresh thyme or parsley and serve hot with crusty bread or mashed potatoes.

Storage Options

•Refrigerator: Store in an airtight container for up to 3 days.

•Freezer: Freeze cooked chicken in an airtight container for up to 2 months. Thaw in the refrigerator before reheating.

Variations & Substitutions

•Cheese Swap: Try provolone, Havarti, or even a sharp cheddar for different flavor profiles.

•Herbs: Add rosemary or parsley for extra aroma.

•Stuffing Extras: Include spinach or mushrooms in the stuffing for added texture.

Frequently Asked Questions

Q: Can I use chicken thighs instead of breasts?

Yes, but make sure they’re large enough to stuff and adjust the cooking time as needed.

Q: How can I make this dairy-free?

Omit the cheese or use a dairy-free alternative and caramelize the onions in olive oil.

Q: What’s the best way to reheat this dish?

Reheat in the oven at 350°F (175°C) to maintain the crispy exterior and melty cheese interior.

French Onion Stuffed Chicken is a perfect balance of comfort and elegance, making it an unforgettable addition to your dinner table. 🧅

French Onion Stuffed Chicken

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Course: Main Course

Kitchen: Comfort Food, French-inspired

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 4

Ingredients

 

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• ▢ 4 boneless skinless chicken breasts
• ▢ 2 tablespoons olive oil
• ▢ 2 medium yellow onions thinly sliced
• ▢ 2 tablespoons unsalted butter
• ▢ 2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
• ▢ 1/4 teaspoon salt
• ▢ 1/4 teaspoon black pepper
• ▢ 1/2 cup beef broth
• ▢ 1/2 cup shredded Gruyère cheese
• ▢ 1/2 cup shredded mozzarella cheese
• ▢ 1/4 cup grated Parmesan cheese
• ▢ 1 tablespoon all-purpose flour optional, for thickening onions
• ▢ Fresh parsley for garnish (optional)

Instructions

• Caramelize the Onions:
• Heat the olive oil and butter in a skillet over medium heat. Add the sliced onions, thyme, salt, and pepper. Cook, stirring occasionally, until the onions are golden and caramelized, about 15-20 minutes.
• Add the beef broth to deglaze the pan, scraping up any browned bits, and simmer for 2-3 minutes. If you prefer a thicker onion mixture, stir in the flour and cook for 1-2 more minutes. Set aside.
• Prepare the Chicken:
• Preheat your oven to 375°F (190°C). Using a sharp knife, cut a pocket into the side of each chicken breast, being careful not to cut all the way through. Season the chicken with salt and pepper.
• Stuff the Chicken:
• Stuff each chicken breast with a generous portion of the caramelized onion mixture and a mix of the Gruyère and mozzarella cheeses. Reserve some onions and cheese for topping. Use toothpicks to secure the openings if needed.
• Sear the Chicken:
• Heat a large oven-safe skillet over medium-high heat with a drizzle of olive oil. Sear the stuffed chicken breasts for 2-3 minutes per side until golden brown.
• Bake the Chicken:
• Spoon the reserved onions on top of the chicken and sprinkle with the remaining cheese mixture. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
• Serve:
• Remove the toothpicks (if used) and garnish with fresh parsley before serving.