French Onion Stuffed Chicken (Print Version)
# Ingredients:
→ Chicken & Cheese Filling
01 -
4 boneless, skinless chicken breasts
02 -
1 cup freshly shredded gruyere cheese
03 -
1/2 cup freshly shredded mozzarella cheese
04 -
1/3 cup freshly grated Parmesan cheese
→ Caramelized Onions
05 -
2-3 onions, thinly sliced
06 -
1/4 cup olive oil, divided
07 -
2 tablespoons unsalted butter
08 -
1 teaspoon dried thyme
09 -
1/2 teaspoon kosher salt, plus more to taste
10 -
1/2 teaspoon ground black pepper, plus more to taste
11 -
3/4 cup low-sodium chicken broth
→ Garnish
12 -
Fresh thyme sprigs (optional)
# Instructions:
01 -
Heat your oven to 350°F while you prepare the chicken.
02 -
In a large oven-safe skillet over medium-high heat, warm 2 tablespoons olive oil with the butter until melted. Add your thinly sliced onions in an even layer and cook for about 5 minutes until they start to soften and turn slightly golden.
03 -
Turn down the heat to medium and season the onions with dried thyme, salt, and pepper. Cover the pan and let them slowly caramelize for another 15-20 minutes. Stir them occasionally so they don't burn. Add a splash of broth if they start looking dry. Once they're a beautiful golden brown, transfer them to a bowl.
04 -
While the onions are cooking, mix together the shredded gruyere, mozzarella, and Parmesan in a small bowl.
05 -
Using a sharp knife, carefully cut a deep pocket into the thickest part of each chicken breast. Stuff each pocket with a generous amount of the cheese mixture and caramelized onions, saving some of both for later. Secure the openings with toothpicks to keep the filling from spilling out.
06 -
Return the skillet to medium-high heat with the remaining olive oil. Season the stuffed chicken breasts with salt and pepper, then sear them for 2-3 minutes on each side until golden brown. Be gentle when flipping to keep the filling inside.
07 -
Pour the remaining broth into the skillet and add any leftover caramelized onions around the chicken. Transfer the skillet to the oven and bake for 15-18 minutes until the chicken reaches an internal temperature of 160°F.
08 -
Sprinkle the remaining cheese over the chicken and continue baking for another 3-6 minutes until the cheese is melted and the chicken reaches 165°F. For an extra golden top, broil for 1-2 minutes at the end.
09 -
Let the chicken rest in the skillet for a few minutes, then remove the toothpicks before serving. Spoon the pan juices and onions over the chicken and garnish with fresh thyme if desired. This pairs wonderfully with rice or potatoes.
# Notes:
01 -
You can make the caramelized onions up to 2 days ahead and store them in the fridge.
02 -
Be careful not to cut all the way through when creating the pocket in the chicken breast.
03 -
For perfectly cooked chicken, use a meat thermometer to check when it reaches 165°F.
04 -
The stuffed chicken breasts can be assembled a day in advance and refrigerated until ready to cook.
05 -
Leftovers keep well in the fridge for up to 3 days or frozen for up to 3 months.