Description
French Onion Stuffed Chicken is a gourmet twist on a classic comfort dish. This recipe brings together the rich, savory flavors of French onion soup and the tender, juicy goodness of stuffed chicken breasts. Caramelized onions, Gruyere cheese, and a blend of herbs are stuffed into chicken breasts, seared to perfection, and then baked on a bed of sweet, jammy onions. The result is a mouthwatering, elegant dish that’s perfect for a special dinner or a weeknight meal that feels indulgent.
Ingredients
Scale
- 2 tablespoons unsalted butter
- 4 large onions, halved and thinly sliced
- Pinch of salt and pepper, to season
- 2 teaspoons fresh chopped thyme, divided
- 2 tablespoons white wine, sherry, or balsamic vinegar (OPTIONAL)
- 2 cloves garlic, minced
- 1/2 cup beef broth or stock, divided
- 1 tablespoon olive oil
- 4 boneless, skinless chicken breasts
- 2 teaspoons garlic powder
- 1 teaspoon ground thyme
- 1 cup shredded Gruyere cheese (or mozzarella cheese)
- 4 tablespoons freshly grated Parmesan cheese
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Lightly grease a 9×12-inch baking dish and set aside.
- Caramelize the Onions:
- Melt butter in a large skillet over medium-high heat. Add onions and season with salt, pepper, and half of the fresh chopped thyme. Cook for 5-8 minutes until soft.
- Reduce heat to medium and continue to cook, stirring occasionally, until the onions are caramelized and jammy, about 15 minutes. If the pan gets too dry, add 1/4 cup of beef broth and stir until onions are browned.
- Optional: Deglaze the pan with white wine, sherry, or balsamic vinegar to add extra flavor. Let it cook for 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 cool slightly.
- Prepare the Chicken:
- Cut each chicken breast in half horizontally to create a pocket. Season the chicken all over and inside the pockets with salt, pepper, garlic powder, and ground thyme.
- Spoon 1-2 tablespoons of caramelized onions into each pocket, then stuff each breast with the cheeses. Seal the chicken with toothpicks.
- Sear the Chicken:
- Heat olive oil in the same skillet over medium-high heat. Sear the stuffed chicken breasts for about 4 minutes on each side until browned. The chicken will not be fully cooked; it will finish cooking in the oven.
- Bake the Chicken:
- Transfer the remaining caramelized onions from the skillet to the prepared baking dish. Mix in the remaining 1/4 cup of beef broth.
- Arrange the seared chicken breasts on top of the 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 the chicken is fully cooked through.
- Serve:
- Remove the toothpicks from the chicken before serving. Serve the chicken with the pan juices and caramelized onions spooned on top.
Notes
- Onion Selection: Yellow onions are recommended for their balance of sweetness and acidity, but sweet onions can be used if you prefer a sweeter flavor profile.
- Cheese Substitutions: If Gruyere isn’t available, Swiss, mozzarella, or cheddar can be used. Each will bring a different flavor, so choose according to your taste preference.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the cooked chicken in a freezer-safe container for up to 2 months.
- Reheating: To reheat, bake the chicken in a 350°F (175°C) oven, covered with foil, for 15-20 minutes until heated through. This will help retain moisture and prevent the chicken from drying out.
- Customization: Feel free to experiment with different herbs, such as rosemary or sage, or add other ingredients like mushrooms or spinach to the filling for a unique twist.