French Onion Stuffed Chicken
A delightful fusion of French onion soup and stuffed chicken, featuring caramelized onions and melted cheese.
Ingredients
Main Ingredients
- 2 tablespoons unsalted butter
- 4 large onions, halved and thinly sliced
- salt to taste
- pepper to taste
- 2 teaspoons fresh thyme, chopped, divided
- 2 cloves garlic, minced
- 1 cup beef broth, divided
- 1 tablespoon olive oil
- 4 boneless skinless chicken breasts
- 2 teaspoons garlic powder
- 1 teaspoon ground thyme
- 1 cup Gruyere cheese, shredded
- 4 tablespoons Parmesan cheese, freshly grated
Instructions
- Preheat your oven to 400°F (200°C). Lightly grease a 9x12-inch baking dish and set it aside.
- In a large skillet over medium-high heat, melt the butter. Add the sliced onions, seasoning them with salt, pepper, and half of the fresh thyme. Cook for 5-8 minutes until the onions are soft.
- Reduce the heat to medium and continue cooking, stirring occasionally, until the onions are caramelized and jammy, about 15 minutes. If the pan gets too dry, pour in 1/4 cup of beef broth and keep stirring until the onions are browned.
- (Optional) Pour in a splash of white wine, sherry, or balsamic vinegar to deglaze the pan, allowing the flavors to meld. Let it cook for about a minute until the sauce thickens slightly.
- Stir in the minced garlic and cook until fragrant, about 1 minute. Turn off the heat and let the mixture cool slightly.
- Cut each chicken breast in half horizontally to create pockets. Season the chicken inside and out with salt, pepper, garlic powder, and ground thyme.
- Spoon 1-2 tablespoons of the caramelized onions into each pocket, then stuff each breast with the cheeses. Seal the pockets with toothpicks to keep the delicious filling inside.
- Transfer the remaining caramelized onions from the skillet to the prepared baking dish, mixing in the remaining 1/4 cup of beef broth. Set aside.
- In the same skillet, heat the olive oil over medium-high heat. Sear the stuffed chicken breasts for 4 minutes on each side until browned (they will not be fully cooked yet).
- Arrange the chicken on top of the caramelized onions in the baking dish. Spoon some of the sauce over each chicken breast, top with the remaining chopped thyme, and bake for 15-20 minutes or until fully cooked.
- Discard the toothpicks before serving. Enjoy with the pan juices and onions for a delightful meal!
Notes
For a twist, try adding spinach or mushrooms to the stuffing. Serve with a side of steamed vegetables or a fresh salad for a complete meal.