French Onion Stuffed Chicken Recipe
User Reviews
4.6
French Onion Stuffed Chicken Recipe
Description
The recipe starts with cooking thinly sliced onions slowly in butter and olive oil seasoned with thyme, salt, and pepper. This caramelization takes 20-25 minutes until the onions become soft and golden, developing sweetness. A cheese mixture of Gruyere, mozzarella, and Parmesan is prepared separately. Each chicken breast is carefully slit to form a pocket, which is then stuffed with most of the cheese and caramelized onions, secured with toothpicks.
The chicken is seasoned and browned in the same skillet, then finished baking in the oven. This method yields a juicy breast with a creamy, rich cheese filling and sweet, tender onion pieces throughout, accented by the nuttiness of Parmesan and Gruyere.
This dish serves well as a main course paired with vegetables, green salad, or a light starch. The complex flavors from the caramelized onions and multiple cheeses distinguish it from plain baked chicken.
Practical advice includes storing leftovers refrigerated up to three days or freezing up to three months to preserve quality.
Ingredients
- ¼ cup olive oil divided
- 2 tablespoons butter ¼ stick, unsalted
- 2-3 onion thinly sliced
- 1 teaspoon thyme dried
- ½ teaspoon kosher salt plus more to taste
- ½ teaspoon black pepper plus more to taste, ground
- ¾ cup chicken broth low-sodium
- 1 cup gruyere cheese freshly shredded
- ½ cup mozzarella cheese freshly shredded
- ⅓ cup Parmesan Cheese freshly grated
- 4 chicken breast boneless, skinless
- thyme optional, for garnish, fresh
Instructions
- Preheat oven to 350°F.
- In a large oven-safe skillet set over medium-high heat, melt together 2 tablespoons of olive oil and all of the butter. Add the sliced onions, spreading them out in an even layer, and cook for 5 minutes until softened and lightly golden.
- Reduce the heat to medium and sprinkle the onions with thyme, salt, and pepper. Cover the pan and continue caramelizing them for another 15-20 minutes, stirring frequently, until the onions are a nice golden brown. If needed, add a bit of broth to the pan to keep the onions moist. Once onions are caramelized, transfer them to a bowl.
- In a small bowl, combine the cheeses. Carefully, use a sharp knife to cut a large pocket into the fat side of the chicken breasts. Stuff each breast evenly with most of the cheeses and most of the onions, setting any remaining aside. Secure them with toothpicks.
- Return the skillet to medium-high heat and add the remaining olive oil. Season the chicken breasts with salt and pepper, then brown them on each side for 2-3 minutes until golden brown, flipping them carefully to keep the filling inside. Work in batches if necessary depending on the size of the chicken and the pan.
- Add the remaining broth and onions to the skillet, nestling the chicken nicely inside. Bake the chicken for 15-18 minutes, until the internal temperature reaches 160°F. Remove the pan from the oven, sprinkle on the remaining cheese, and continue baking for another 3-6 minutes, until the cheese is melted and the chicken is 165°F. Broil for 1-2 minutes if desired.
- Remove the skillet from the oven and allow the chicken to rest for several minutes before removing the toothpicks and serving over rice or potatoes with the pan juices.
Notes
- Store leftovers in an airtight container refrigerated for up to three days or frozen for up to three months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 542 kcal
% Daily Value*
| Calories | 542kcal | 27% |
| Carbohydrates | 7g | 2% |
| Protein | 41g | 82% |
| Fat | 39g | 60% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 142mg | 47% |
| Sodium | 908mg | 38% |
| Potassium | 596mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 700IU | 14% |
| Vitamin C | 6mg | 7% |
| Calcium | 506mg | 51% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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