Description
This French Onion Stuffed Chicken recipe features tender boneless chicken breasts filled with a savory blend of caramelized onions, Gruyère, and Parmesan cheeses. The chicken is pan-seared to a golden brown before finishing in the oven for a juicy and flavorful meal that brings the beloved flavors of French onion soup into an elegant stuffed chicken dish.
Ingredients
Scale
Chicken
- 4 large boneless skinless chicken breasts
- Salt and freshly ground black pepper to taste
- 1 tablespoon olive oil (for searing)
- Toothpicks (optional, for securing pockets)
French Onion Filling
- 2 large yellow onions, thinly sliced
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 cup shredded Gruyère cheese
- 1/4 cup grated Parmesan cheese
- 1 teaspoon fresh thyme leaves
- 1/4 cup beef broth (optional, for extra flavor)
- Pinch of salt
Instructions
- Prepare the French Onion Filling: Heat butter and olive oil in a large skillet over medium heat. Add the thinly sliced onions and a pinch of salt. Cook, stirring occasionally, for 25-30 minutes until the onions are deeply caramelized and golden brown, taking care to cook low and slow for maximum flavor.
- Add thyme and deglaze: In the last 5 minutes of cooking the onions, stir in fresh thyme leaves and beef broth if using, to deglaze the pan and intensify the flavor. Remove from heat and allow the mixture to cool slightly.
- Combine filling ingredients: In a bowl, mix the caramelized onions with shredded Gruyère and grated Parmesan cheese until thoroughly combined.
- Prepare the chicken breasts: Preheat your oven to 375°F (190°C). Using a sharp knife, carefully cut a pocket into the side of each chicken breast, making sure not to cut all the way through.
- Season and stuff: Season both the inside and outside of the chicken breasts with salt and freshly ground black pepper. Stuff each pocket generously but carefully with the prepared French onion and cheese filling. Secure the openings with toothpicks if necessary to keep the filling inside.
- Sear the chicken: Heat a tablespoon of olive oil in an oven-safe skillet over medium-high heat. Place the stuffed chicken breasts in the skillet and sear for 3-4 minutes on each side, until they develop a golden brown crust.
- Bake to finish: Transfer the skillet with the seared stuffed chicken breasts to the preheated oven. Bake for 15-20 minutes, or until the internal temperature of the chicken reaches 165°F (74°C), ensuring the chicken is fully cooked and juicy.
Notes
- Caramelizing onions is key to developing the deep, rich flavor reminiscent of classic French onion soup; do not rush this step.
- If using toothpicks to secure the chicken pockets, remember to remove them before serving.
- Be careful not to overstuff the chicken breasts to prevent filling from spilling out during cooking.
- Use an oven-safe skillet to allow seamless transition from stovetop searing to baking.
- For a gluten-free option, ensure the beef broth used is gluten-free or omit it.
