French Onion Stuffed Chicken Casserole
User Reviews
5
French Onion Stuffed Chicken Casserole
Description
The French Onion Stuffed Chicken Casserole begins with caramelizing thinly sliced onions in butter, seasoned with salt, pepper, and fresh thyme. The onions are cooked slowly until soft and brown, often deglazed with white wine or similar for added flavor, then combined with minced garlic.
Chicken breasts are sliced horizontally to create pockets, seasoned inside and out with garlic powder, ground thyme, salt, and pepper. The onion mixture is spooned inside these pockets and topped with shredded Gruyere cheese, then placed into a baking dish.
The casserole is finished by sprinkling Parmesan over the chicken before baking at 400°F. This process melds the savory ingredients, producing tender chicken infused with the sweet onion and herb flavors, accentuated by the rich, melted cheeses.
Serving this casserole with fresh herbs or a light side balances its richness. The layering of caramelized onions and cheeses creates a distinctive stuffed chicken dish with a blend of sweet and savory notes.
Ingredients
- 2 tablespoons butter unsalted
- 4 onion large, halved and thinly sliced
- 1 pinch salt to season
- 1 pinch black pepper to season
- 2 teaspoons thyme chopped, divided, fresh
- 2 tablespoons white wine optional, or sherry or balsamic vinegar
- 2 cloves garlic minced
- ½ cup beef broth or stock, divided
- 1 tablespoon olive oil
- 4 chicken breast boneless skinless
- 2 teaspoons garlic powder
- 1 teaspoon thyme ground
- 1 cup gruyere cheese shredded, or mozzarella cheese
- 4 tablespoons Parmesan Cheese freshly grated
Instructions
- Preheat oven to 400°F (200°C). Lightly grease a 9x12-inch baking dish. Set aside.
- Melt butter in a large skillet over medium-high heat. Add onions and season with salt, pepper and half of the fresh chopped thyme. Cook for 5-8 minutes until soft.
- Reduce heat to medium and cook, while stirring occasionally, until onions are caramelized and jammy (about 15 minutes). Pour in ¼ cup of broth if pan gets too dry, and keep stirring until onions are browned.
- OPTIONAL: Pour in white wine, sherry or balsamic vinegar to deglaze the pan and get some additional flavours into the onions. Let cook for a minute until the sauce thickens slightly.
- Stir in garlic and cook until fragrant, about 1 minute. Turn off heat and let cool slightly.
- Cut chicken breasts in half horizontally to create pockets. Season chicken all over and inside pockets with salt, pepper, garlic powder and ground thyme.
- Spoon 1-2 tablespoons of caramelized onions into each pocket. Stuff each breast with the cheeses and seal chicken with toothpicks.
- Transfer the remaining caramelized onions from the skillet to the prepared baking dish. Mix in remaining ¼ cup of broth. Set aside.
- Heat oil in the same skillet over medium high heat. Sear the stuffed chicken breasts for 4 minutes each side until browned. (They will not be fully cooked. You will finish them off in the oven.)
- Arrange chicken on the caramelized onions in the baking dish. Spoon some of the sauce in the dish over each chicken breast. Top with remaining chopped thyme and bake for 15-20 minutes or until fully cooked.
- Discard toothpicks. Serve with pan juices and onions.
Notes
- Deglaze the onion pan with white wine or a substitute like sherry or balsamic vinegar to enhance the onions' depth of flavor.
- Season the chicken thoroughly inside and out to ensure balanced flavor throughout the dish.
- Use freshly grated Gruyere and Parmesan cheeses for optimal melting and taste.
- Stuff pockets in each breast with sufficient caramelized onion and cheese for a well-rounded filling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 427 kcal
% Daily Value*
| Calories | 427kcal | 21% |
| Carbohydrates | 13g | 4% |
| Protein | 38g | 76% |
| Fat | 24g | 37% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 127mg | 42% |
| Sodium | 575mg | 24% |
| Potassium | 666mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 620IU | 12% |
| Vitamin C | 12mg | 13% |
| Calcium | 440mg | 44% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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