My French onion stuffed chicken takes the classic French onion soup and turns it into one of my best stuffed chicken recipes. Filled with flavorful caramelized onions and a three-cheese medley, these juicy chicken breasts were made to impress! An easy one-pan meal that’s rich, comforting, and ridiculously cheesy.
Chicken Breasts Stuffed with Caramelized Onions and Cheese
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 inspired by my favorite French onion chicken skillet, but instead of a skillet meal, I’ve stuffed all that oniony goodness right inside the chicken and smothered it in a rich and savory pan sauce.
What makes my version truly special, though, is the triple-threat cheese medley. I use Gruyère for that authentic nutty flavor, Mozzarella for the ultimate cheese pull, and a hint of Parmesan for a salty, savory kick.
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How to Prevent Leaks
The biggest challenge I have with stuffed chicken is the cheese leaking out into the pan. To prevent a cheese blowout, use these two simple tricks:
- Chill the Filling: Put your onion and cheese mixture in the fridge for 10 minutes before stuffing. Cold cheese melts slower, giving the chicken time to cook and seal shut before the filling gets runny.
- Sear the Seam First: When you put the chicken in the hot pan, place it toothpick-side down first. The high heat tightens the meat around the stuffing immediately to lock everything inside.
French Onion Stuffed Chicken Recipe
Equipment
- Cast Iron Skillet
Ingredients
- 4 tablespoons 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)
- 1 cup shredded Gruyère cheese (*)
- ½ cup shredded mozzarella cheese
- ⅓ cup grated parmesan cheese
- 4 boneless, skinless chicken breasts (**)
- ¾ cup low-sodium chicken broth
- fresh thyme (optional, for garnish)
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.2 tablespoons unsalted butter, 2-3 onions, 2 tablespoons olive oil
- 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
- 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 shredded Gruyère cheese, ½ cup shredded mozzarella cheese, ⅓ cup 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.2 tablespoons olive oil
- Add the broth and onions to the skillet, nestling the chicken nicely inside. Bake the chicken for 15-18 minutes, or until nearly cooked through. 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 cooked through. Broil for 1-2 minutes if desired.¾ cup low-sodium chicken broth
- 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
- Pat your chicken breasts dry with paper towels before searing to ensure an even sear.
- Use a sharp paring knife to cut a pocket in the chicken. Be sure not to cut all the way through.
- 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.
- Before you put the chicken in to sear, splash a tablespoon of balsamic vinegar or dry white wine into the pan to scrape up those bits–they add flavor to the sauce!
- To check the doneness of the chicken, use an instant-read meat thermometer. When it reaches 165°F you’re good to plate up!
- Serve with mashed potatoes, rice, egg noodles, or crusty bread to soak up all that yummy sauce!
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make French Onion Stuffed Chicken Step by Step
Sauté the Onions: Preheat your 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 shredded gruyere cheese, ½ cup of shredded mozzarella cheese, and ⅓ cup of grated Parmesan cheese. Carefully, use a sharp knife to cut a large pocket into the fat side of 4 boneless, skinless chicken breasts (make sure to pat them dry so they sear well!). Stuff each breast evenly with most of the cheeses and most of the onions, setting any remaining aside. Secure them with toothpicks to keep the filling in place.
Cook the Chicken: Return the skillet to medium-high heat and add the remaining 2 tablespoons of olive oil. If there are a lot of browned bits left from caramelizing the onions, deglaze the pan with balsamic vinegar or wine to lift them. Season the chicken breasts with salt and pepper (I used 1 teaspoon of each), then brown them on each side for 2-3 minutes. Add ¾ cup of chicken broth and the caramelized onions to the skillet. Bake your stuffed chicken breasts in the preheated oven 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.
How to Store, Freeze, and Reheat
Store leftover French onion stuffed chicken breasts in an airtight container in the refrigerator for up to 3 days or tightly wrapped in plastic wrap in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in the microwave or in a skillet set over medium heat until warmed through.
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