French Onion Stuffed Chicken Recipe

french onion stuffed chicken in a pot with a spoon.

4.64 from 25 votes

French Onion Stuffed Chicken Recipe

Elevate your dinner routine with this French onion stuffed chicken. All the best parts of the classic soup stuffed inside tender chicken breasts!

Prep Time15

Cook Time45

Total Time1

Course: Dinner

Cuisine: American, French

Servings: people

Calories: 547kcal

Author: Becky Hardin

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

Video

Notes

*Swiss, Provolone, or Fontina will also work.

**You can also use large, boneless skin-on thighs. You won't "stuff" them in a pocket; instead, you’ll place the filling in the center and fold the meat over, securing it with a toothpick.

Tips:

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!

Make-Ahead: You can make the caramelized onions up to 2 days in advance, or you can fully assemble the stuffed chicken breasts up to 1 day in advance. Store tightly wrapped in plastic wrap in the refrigerator until ready to cook.

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

Nutrition