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French Onion Stuffed Chicken Recipe

This French onion stuffed chicken is filled with flavorful caramelized onion and a 3-cheese medley of gruyere, mozzarella, and parmesan.

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 4 people
Calories: 542 kcal
Course: Dinner
Cuisine: French , American

Ingredients

  • ¼ cup olive oil divided
  • 2 tablespoons unsalted butter (¼ stick)
  • 2-3 onions thinly sliced
  • 1 teaspoon dried thyme
  • ½ teaspoon kosher salt plus more to taste
  • ½ teaspoon ground black pepper plus more to taste
  • ¾ cup low-sodium chicken broth
  • 1 cup Freshly shredded gruyere cheese
  • ½ cup freshly shredded mozzarella cheese
  • ⅓ cup freshly grated Parmesan cheese
  • 4 boneless, skinless chicken breasts
  • fresh thyme optional, for garnish

Instructions

    Cup of Yum
  1. Preheat oven to 350°F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

  • Storage: Store French onion stuffed chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition Information

Calories 542kcal (27%) Carbohydrates 7g (2%) Protein 41g (82%) Fat 39g (60%) Saturated Fat 16g (80%) Polyunsaturated Fat 3g Monounsaturated Fat 17g Trans Fat 0.2g Cholesterol 142mg (47%) Sodium 908mg (38%) Potassium 596mg (17%) Fiber 1g (4%) Sugar 3g (6%) Vitamin A 700IU (14%) Vitamin C 6mg (7%) Calcium 506mg (51%) Iron 1mg (6%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 542

% 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.