French Onion Stuffed Chicken (Printable)

Tender chicken breasts filled with caramelized onions and melted cheese in a savory French-inspired style.

# What You'll Need:

→ Chicken

01 - 4 large boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon salt
04 - 1/2 teaspoon black pepper

→ Onion Filling

05 - 2 large yellow onions, thinly sliced
06 - 2 tablespoons unsalted butter
07 - 2 cloves garlic, minced
08 - 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
09 - 1/4 teaspoon sugar
10 - 1 teaspoon balsamic vinegar
11 - 1/2 cup low-sodium beef broth

→ Cheese

12 - 4 slices Gruyère cheese or Swiss cheese
13 - 4 tablespoons grated Parmesan cheese

→ Optional Garnish

14 - Fresh parsley, chopped

# How-To Steps:

01 - Preheat oven to 400°F (200°C).
02 - In a large skillet over medium heat, melt butter and add sliced onions. Cook, stirring often, for approximately 15 minutes until soft and golden brown. Add garlic, thyme, sugar, and salt; cook 2 additional minutes.
03 - Stir in balsamic vinegar and beef broth. Simmer until most liquid evaporates and onions are deeply caramelized, approximately 5 minutes. Remove from heat and allow to cool slightly.
04 - Pat chicken breasts dry. Using a sharp knife, carefully cut a pocket into the side of each breast, being careful not to cut completely through.
05 - Season chicken breasts inside and out with salt and pepper. Fill each pocket with a generous spoonful of caramelized onions and a slice of Gruyère cheese.
06 - Secure the opening with toothpicks if needed. Sprinkle grated Parmesan over the top.
07 - Heat olive oil in an oven-safe skillet over medium-high heat. Sear stuffed chicken breasts for 2 to 3 minutes per side until golden.
08 - Transfer skillet to the oven. Bake for 20 to 25 minutes, or until chicken is cooked through with an internal temperature of 165°F (74°C).
09 - Rest for 5 minutes before serving. Garnish with fresh parsley if desired.

# Expert Suggestions:

01 -
  • The chicken stays incredibly juicy while the stuffing turns it into something that tastes like you spent hours in the kitchen.
  • You can prep the onions ahead of time, which means less stress when guests arrive and more time to actually enjoy their company.
  • It feels restaurant-quality but comes together in under an hour, which is the sweet spot between ambition and reality.
02 -
  • Those onions need real time to caramelize properly; rushing them means you'll miss the sweet, deep flavor that makes this dish special, so resist the urge to crank up the heat.
  • If your chicken breasts are really thick, pound them gently to an even thickness before cutting the pocket, which helps them cook more evenly and makes stuffing easier.
  • An oven-safe skillet is your friend here, but if you don't have one, just transfer the seared chicken to a baking dish before it goes in the oven.
03 -
  • If your chicken breasts keep wanting to spring open, a quick trick is to tie a piece of kitchen twine loosely around each one, which holds everything together while cooking.
  • Let your pan get properly hot before searing so the outside gets golden and crispy, which keeps the juices sealed inside where they belong.
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