This French onion stuffed chicken recipe was made for fans of the classic French onion soup! It's cheesy, oniony, and has the perfect balance of sweet and savory. Enjoy!
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
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.
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.
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.