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5.0 from 57 votes

French Onion Stuffed Chicken Casserole

French Onion Stuffed Chicken Casserole makes for a delicious dinner! Juicy, succulent chicken breasts stuffed with caramelized onions and glorious melted cheese. A perfect weeknight or weekend dinner. Low Carb and Keto approved!

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 4 people
Calories: 427 kcal
Course: Dinner
Cuisine: American

Ingredients

  • 2 tablespoons unsalted butter
  • 4 onions large, halved and thinly sliced
  • 1 pinch salt to season
  • 1 pinch pepper to season
  • 2 teaspoons fresh thyme chopped, divided
  • 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 boneless skinless chicken breasts
  • 2 teaspoons garlic powder
  • 1 teaspoon ground thyme
  • 1 cup gruyere cheese shredded, or mozzarella cheese
  • 4 tablespoons Parmesan Cheese freshly grated

Instructions

    Cup of Yum
  1. Preheat oven to 400°F (200°C). Lightly grease a 9x12-inch baking dish. Set aside.
  2. 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.
  3. 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. 
  4. 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.
  5. Stir in garlic and cook until fragrant, about 1 minute. Turn off heat and let cool slightly.
  6. Cut chicken breasts in half horizontally to create pockets. Season chicken all over and inside pockets with salt, pepper, garlic powder and ground thyme. 
  7. Spoon 1-2 tablespoons of caramelized onions into each pocket. Stuff each breast with the cheeses and seal chicken with toothpicks. 
  8. Transfer the remaining caramelized onions from the skillet to the prepared baking dish. Mix in remaining ¼ cup of broth. Set aside. 
  9. 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.)
  10. 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.
  11. Discard toothpicks. Serve with pan juices and onions.

Notes

  • Tip: I recommend deglazing the pan with some white wine for a deeper flavour!

Nutrition Information

Calories 427kcal (21%) Carbohydrates 13g (4%) Protein 38g (76%) Fat 24g (37%) Saturated Fat 12g (60%) Polyunsaturated Fat 2g Monounsaturated Fat 9g Trans Fat 0.2g Cholesterol 127mg (42%) Sodium 575mg (24%) Potassium 666mg (19%) Fiber 2g (8%) Sugar 5g (10%) Vitamin A 620IU (12%) Vitamin C 12mg (13%) Calcium 440mg (44%) Iron 1mg (6%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 427

% 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.