French Onion Stuffed Chicken (Print Version)

Tender chicken breasts filled with caramelized onions and melted cheese, full of rich, savory flavors.

# 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
09 - 1/4 teaspoon sugar
10 - 1 teaspoon balsamic vinegar
11 - 1/2 cup low-sodium beef broth

→ Cheese

12 - 4 slices Gruyère 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 a pinch of 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, taking care not to cut all the way through.
05 - Season chicken breasts inside and out with salt and pepper. Fill each pocket with a generous spoonful of caramelized onions and one slice of Gruyère cheese.
06 - Secure the opening with toothpicks if needed. Sprinkle grated Parmesan over the top of each breast.
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 brown.
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 Tips:

01 -
  • The chicken stays remarkably juicy while cradling a savory, melted treasure of caramelized onions and cheese.
  • You'll feel fancy without the fuss, since most of the work happens in one skillet before it ever sees the oven.
02 -
  • Don't skip the resting step after cooking—it sounds small but it's the difference between juicy chicken and dry chicken, period.
  • The onions must cool slightly before stuffing or the cheese will melt away when you sear and the filling becomes runny.
03 -
  • An oven-safe skillet means you can sear, then bake without transferring, which keeps cleanup minimal and reduces the chance of dropping a perfectly stuffed chicken.
  • Check your chicken's internal temperature with a meat thermometer inserted into the thickest part of the breast away from the stuffing, because that's your guarantee of food safety and tenderness.
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