This French onion stuffed chicken takes the classic French onion soup and turns it into one of my best stuffed chicken recipes. Stuffed with flavorful caramelized onion and a 3-cheese medley of gruyere, mozzarella, and parmesan, this juicy chicken was made to impress!
For all you French onion soup lovers out there, this one’s for you! This French onion stuffed chicken is arguably one of my greatest creations. It’s filled with sweet caramelized onions and glorious melted cheese that’s cooked in a savory chicken broth, making it the perfect main dish recipe to impress with minimal effort.
What’s in This French Onion Stuffed Chicken Recipe?
- Olive Oil: Helps the onions to caramelize without burning.
- Unsalted Butter: Adds a rich flavor.
- Onions: Caramelize to become a sweet, flavorful broth.
- Spices: Dried thyme, kosher salt, and ground black pepper enhance the flavor of this chicken.
- Chicken Broth: Helps to create a rich, flavorful broth.
- Cheese: Gruyere, mozzarella, and Parmesan cheese make this chicken extra creamy and cheesy.
- Chicken: I prefer to use boneless, skinless chicken breasts because they allow me to make the largest pocket.
Variations To Try
This stuffed chicken dish is delicious as is, but you can also change up the taste to better meet your personal preferences.
Feel free to add some mushrooms in with the caramelized onions; swap out the cheeses for blue cheese, Swiss cheese, brie, or goat cheese; or even wrap the chicken breasts in bacon before baking to add an extra umami element!
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How to Store and Reheat
Store leftover French onion stuffed chicken in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in a skillet set over medium heat until warmed through.
How to Freeze
Freeze French onion stuffed chicken breasts tightly wrapped in plastic wrap or in a freezer-safe Ziplock bag for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Notes and Tips
- Use a sharp paring knife to cut a pocket in the chicken. Be sure not to cut all the way through.
- You can make the caramelized onions up to 2 days in advance and store them in an airtight container in the refrigerator until ready to use.
- Don’t be shy with the cheese, but also don’t overstuff the cheese into the chicken breast pocket.
- When seasoning the chicken, I usually use about one teaspoon of salt per pound of chicken.
- You can fully assemble the stuffed chicken breasts up to 1 day in advance and store them tightly wrapped in plastic wrap in the refrigerator until ready to cook.
- To check the doneness of the chicken, use an instant-read meat thermometer. When it reaches 165°F degrees you’re good to plate up!
- Garnish with fresh thyme for an extra pop of color.
French Onion Stuffed Chicken Recipe
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
Equipment
- Cast Iron Skillet
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.¼ cup olive oil, 2 tablespoons unsalted butter, 2-3 onions
- 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.1 teaspoon dried thyme, ½ teaspoon kosher salt, ½ teaspoon ground black pepper, ¾ cup low-sodium chicken broth
- 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.1 cup freshly shredded gruyere cheese, ½ cup freshly shredded mozzarella cheese, ⅓ cup freshly grated Parmesan cheese, 4 boneless, skinless chicken breasts
- 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.fresh thyme
Notes
How to Make French Onion Stuffed Chicken Step by Step
Sauté the Onions: Preheat oven to 350°F. In a large oven-safe skillet set over medium-high heat, melt together 2 tablespoons of olive oil and 2 tablespoons of unsalted butter. Add 2-3 sliced onions, spreading them out in an even layer, and cook for 5 minutes until softened and lightly golden.
Caramelize the Onions: Reduce the heat to medium and sprinkle the onions with 1 teaspoon of dried thyme, ½ teaspoon of kosher salt, and ½ teaspoon of ground black 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 low-sodium chicken broth to the pan to keep the onions moist. Once onions are caramelized, transfer them to a bowl.
Stuff the Chicken: In a small bowl, combine 1 cup of freshly shredded gruyere cheese, ½ cup of freshly shredded mozzarella cheese, and ⅓ cup of freshly grated Parmesan cheese. Carefully, use a sharp knife to cut a large pocket into the fat side of 4 boneless, skinless chicken breasts. Stuff each breast evenly with most of the cheeses and most of the onions, setting any remaining aside. Secure them with toothpicks.
Cook the Chicken: Return the skillet to medium-high heat and add the remaining 2 tablespoons of olive oil. Season the chicken breasts with salt and pepper, then brown them on each side for 2-3 minutes. Add the remaining ¾ cup of broth and onions to the skillet. Bake the chicken for 15-18 minutes. Sprinkle with any remaining cheese, then bake for another 3-6 minutes. 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.
More Stuffed Chicken Recipes We Love
- Stuffed Chicken Marsala
- Balsamic Stuffed Chicken
- Everything Stuffed Chicken Breast
- Stuffed Chicken Parmesan
- Stuffed Chicken Piccata
- Tuscan Stuffed Chicken
- Cheesy Garlic Stuffed Chicken
- Ham and Cheese Stuffed Chicken
- Spinach Stuffed Chicken
- Broccoli and Cheese Stuffed Chicken
- Prosciutto and Cheese Stuffed Chicken
What size chicken breast did you use?
For stuffed chicken recipes, I always recommend going for the largest breasts you can find so there’s plenty of space for stuffing!