For all you French onion soup lovers out there, this one’s for you! This French onion stuffed chicken is arguably one of my greatest creations. It’s filled with sweet caramelized onions and glorious melted cheese that’s cooked in a savory chicken broth, making it the perfect main dish recipe to impress with minimal effort.
Feel free to add some mushrooms in with the caramelized onions; swap out the cheeses for blue cheese, Swiss cheese, brie, or goat cheese; or even wrap the chicken breasts in bacon before baking to add an extra umami element!
How to Store and Reheat
Store leftover French onion stuffed chicken in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in a skillet set over medium heat until warmed through.
How to Freeze
Freeze French onion stuffed chicken breasts tightly wrapped in plastic wrap or in a freezer-safe Ziplock bag for up to 3 months. Let thaw overnight in the refrigerator before reheating.
How to Make French Onion Stuffed Chicken Step by Step
Sauté the Onions: Preheat oven to 350°F. In a large oven-safe skillet set over medium-high heat, melt together 2 tablespoons of olive oil and 2 tablespoons of unsalted butter. Add 2-3 sliced onions, spreading them out in an even layer, and cook for 5 minutes until softened and lightly golden. Caramelize the Onions: Reduce the heat to medium and sprinkle the onions with 1 teaspoon of dried thyme, ½ teaspoon of kosher salt, and ½ teaspoon of ground black pepper. Cover the pan and continue caramelizing them for another 15-20 minutes, stirring frequently, until the onions are a nice golden brown. If needed, add a bit of low-sodium chicken broth to the pan to keep the onions moist. Once onions are caramelized, transfer them to a bowl. Stuff the Chicken: In a small bowl, combine 1 cup of freshly shredded gruyere cheese, ½ cup of freshly shredded mozzarella cheese, and ⅓ cup of freshly grated Parmesan cheese. Carefully, use a sharp knife to cut a large pocket into the fat side of 4 boneless, skinless chicken breasts. Stuff each breast evenly with most of the cheeses and most of the onions, setting any remaining aside. Secure them with toothpicks. Cook the Chicken: Return the skillet to medium-high heat and add the remaining 2 tablespoons of olive oil. Season the chicken breasts with salt and pepper, then brown them on each side for 2-3 minutes. Add the remaining ¾ cup of broth and onions to the skillet. Bake the chicken for 15-18 minutes. Sprinkle with any remaining cheese, then bake for another 3-6 minutes. Broil for 1-2 minutes if desired. Remove the skillet from the oven and allow the chicken to rest for several minutes before removing the toothpicks and serving over rice or potatoes with the pan juices.
More Stuffed Chicken Recipes We Love
Stuffed Chicken Marsala Balsamic Stuffed Chicken Everything Stuffed Chicken Breast Stuffed Chicken Parmesan Stuffed Chicken Piccata Tuscan Stuffed Chicken Cheesy Garlic Stuffed Chicken Ham and Cheese Stuffed Chicken Spinach Stuffed Chicken Broccoli and Cheese Stuffed Chicken Prosciutto and Cheese Stuffed Chicken
