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French Onion Stuffed Chicken

French Onion Stuffed Chicken

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Course: Main Course
Kitchen: Comfort Food, French-inspired
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4

Ingredients
 

  • 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.