Description
This French Onion Stuffed Chicken recipe features tender chicken breasts filled with a rich, savory mixture of caramelized onions and melted Gruyère and Parmesan cheeses. The slow-cooked onions bring a deep, sweet flavor that perfectly complements the juicy chicken. The dish is seared on the stovetop for a golden crust before finishing in the oven for a succulent, flavor-packed meal that’s perfect for an elegant dinner or special occasion.
Ingredients
Scale
Chicken
- 4 large boneless skinless chicken breasts
- Salt and freshly ground black pepper to taste
- 1 tablespoon olive oil (for searing)
- Toothpicks (optional, to secure chicken pockets)
French Onion Filling
- 2 large yellow onions, thinly sliced
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 teaspoon fresh thyme leaves
- 1 cup shredded Gruyère cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup beef broth (optional, for extra flavor)
- Pinch of salt
Instructions
- Prepare the French Onion Filling: Heat butter and olive oil in a large skillet over medium heat. Add the thinly sliced onions and a pinch of salt, then cook, stirring occasionally, for 25-30 minutes until the onions are deeply caramelized and golden brown. This slow cooking process brings out their signature sweet and savory flavor.
- Deglaze and Add Flavor: In the last 5 minutes of cooking the onions, add fresh thyme leaves and beef broth if using. Stir to deglaze the pan, intensifying the flavor of the filling. Remove from heat and allow the filling to cool slightly.
- Mix Cheese with Onions: In a bowl, combine the caramelized onions with shredded Gruyère and grated Parmesan cheeses to create the stuffing.
- Preheat Oven: Preheat your oven to 375°F (190°C) to be ready for baking the stuffed chicken.
- Prepare Chicken Breasts: Carefully cut a pocket into each chicken breast with a sharp knife, ensuring not to cut all the way through. Season both the inside and outside of the chicken breasts with salt and freshly ground black pepper.
- Stuff Chicken: Fill each pocket with the prepared French onion and cheese mixture. Avoid overfilling to prevent the filling from spilling out during cooking. Secure the openings with toothpicks if needed.
- Sear the Chicken: Heat one tablespoon of olive oil in an oven-safe skillet over medium-high heat. Place the stuffed chicken breasts in the skillet and sear for 3-4 minutes on each side until they develop a golden brown crust.
- Bake to Finish: Transfer the skillet to the preheated oven and bake the chicken for 15-20 minutes, or until the internal temperature reaches 165°F (74°C), ensuring the chicken is fully cooked and the cheese is melted.
Notes
- Take your time caramelizing the onions; rushing this step will result in less flavor.
- Using an oven-safe skillet allows you to sear and bake the chicken in the same pan, saving cleanup and preserving flavor.
- Rest the chicken for a few minutes after baking to allow juices to redistribute before slicing.
- If toothpicks are used, remember to remove them before serving.
- Be careful not to over-stuff the chicken breasts to avoid tearing or leakage during cooking.
