Description
Savory French Onion Stuffed Chicken merges classic French bistro flavors with hearty protein, creating a luxurious dinner experience. Caramelized onions, melted gruyère, and tender chicken come together in one irresistible dish you’ll crave again and again.
Ingredients
Scale
Main Protein Ingredients:
- 4 boneless, skinless chicken breasts
- 1 cup shredded Gruyere cheese (or mozzarella cheese)
- 4 tablespoons freshly grated Parmesan cheese
Aromatics and Seasonings:
- 4 large onions, halved and thinly sliced
- 2 cloves garlic, minced
- 2 teaspoons fresh chopped thyme, divided
- 1 teaspoon ground thyme
- 2 teaspoons garlic powder
- Pinch of salt and pepper, to season
Cooking Liquids and Fats:
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 tablespoons white wine, sherry, or balsamic vinegar (optional)
- 1/2 cup beef broth or stock, divided
Instructions
- Transform chicken breasts into a luxurious French-inspired dish with caramelized onions and melted cheese nestled inside golden-brown meat.
- Heat oven to 400°F (200°C) and prepare a 9×12-inch baking dish with light greasing.
- Melt butter in a large skillet over medium-high heat, introducing sliced onions with a sprinkle of salt, pepper, and half the fresh thyme.
- Coax onions into a rich, jammy texture by reducing heat and stirring occasionally, approximately 15-20 minutes. Introduce beef broth if the pan becomes dry, ensuring deep caramelization.
- Enhance flavor complexity by deglazing with white wine or balsamic vinegar, allowing the liquid to concentrate briefly. Incorporate minced garlic and cook until aromatic.
- Carefully butterfly chicken breasts, creating a pocket for stuffing. Season interior and exterior with salt, pepper, garlic powder, and ground thyme.
- Generously fill each chicken pocket with caramelized onion mixture and blend of cheeses, securing openings with toothpicks to prevent spillage.
- Sear stuffed chicken in olive oil over medium-high heat, developing a golden-brown exterior for approximately 4 minutes per side.
- Transfer remaining caramelized onions to prepared baking dish, mixing with additional beef broth to create a flavorful base.
- Arrange seared chicken atop onion mixture, spooning pan juices over the meat and sprinkling remaining thyme.
- Roast in preheated oven for 15-20 minutes until chicken reaches optimal internal temperature and develops a succulent finish.
- Remove toothpicks and plate, drizzling pan juices and caramelized onions over the chicken for a final touch of elegance.
Notes
- Choose medium to large chicken breasts for easier pocket creation and more stuffing space.
- Use a sharp knife and cut slowly when making pockets to prevent tearing the chicken.
- Pat chicken breasts dry before seasoning to ensure better browning and crispy exterior.
- Refrigerate chicken after stuffing for 15 minutes to help seal the filling and prevent leaking during cooking.
- Swap cheeses like Gruyère or provolone for different flavor profiles while maintaining creamy texture.
- Low-sodium broth helps control salt levels for those watching sodium intake.
- Gluten-free option: Use cornstarch instead of flour for thickening and ensure all ingredients are certified gluten-free.
- Vegetarian adaptation: Replace chicken with portobello mushrooms or firm tofu for similar stuffing technique.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 4
- Calories: 480
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 45g
- Cholesterol: 120mg