Description
This Easy One Pan French Onion Stuffed Chicken recipe features tender chicken breasts stuffed with caramelized onions and a blend of melted cheeses, all cooked in a flavorful skillet and finished under the broiler for a golden, bubbly top. Perfect for a comforting weeknight meal, this dish combines classic French onion flavors with juicy chicken in a simple, gluten-free preparation.
Ingredients
Scale
Chicken and Stuffing
- 4 boneless, skinless chicken breasts
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Gruyère or Swiss cheese
Onions & Seasoning
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 large yellow onions, thinly sliced
- 2 cloves garlic, minced
- 1/2 teaspoon salt, plus more for seasoning chicken
- 1/2 teaspoon black pepper, plus more for seasoning chicken
- 1/2 teaspoon dried thyme
Finishing
- 1/4 cup beef broth or chicken broth
- Chopped fresh parsley, for garnish (optional)
Instructions
- Preheat Oven and Caramelize Onions: Preheat your oven to 375°F (190°C). In a large oven-safe skillet, heat the olive oil and butter over medium heat. Add the sliced onions and cook for 15–20 minutes, stirring frequently until they turn golden and caramelized. During the last few minutes, stir in the minced garlic, salt, black pepper, and dried thyme to infuse the onions with flavor. Remove the caramelized onions from the skillet and set aside.
- Prepare the Chicken Pockets: Using a sharp knife, carefully cut a pocket into the side of each chicken breast, making sure not to slice all the way through. Spoon a portion of the caramelized onions into each pocket, then add a generous mix of mozzarella and Gruyère (or Swiss) cheese. If necessary, secure the openings with toothpicks to keep the stuffing inside. Lightly season the outside of each chicken breast with salt and pepper.
- Sear the Chicken: Return the skillet to medium heat and add the stuffed chicken breasts. Sear them for 2–3 minutes on each side until the chicken develops a golden-brown crust. This step locks in flavor and improves texture.
- Add Remaining Onions and Broth: Surround the seared chicken breasts with the remaining caramelized onions in the skillet, then pour the beef or chicken broth around the chicken. This will keep the chicken moist and add depth of flavor during baking.
- Bake the Chicken: Transfer the skillet to the preheated oven. Bake the chicken breasts for 15–20 minutes, or until they reach an internal temperature of 165°F (74°C), ensuring they are fully cooked and juicy.
- Broil for Finish: For a bubbly, golden finish, sprinkle extra cheese on top of the chicken breasts and place the skillet under the broiler for 2–3 minutes. Watch carefully to prevent burning.
- Garnish and Serve: Remove the toothpicks if used, garnish the chicken with chopped fresh parsley, and serve immediately. Accompany with mashed potatoes or crusty bread to soak up the savory juices.
Notes
- Gruyère cheese imparts authentic French onion soup flavor, but Swiss or provolone cheese are great alternatives.
- Adjust seasoning according to taste by adding more salt or herbs if desired.
- Serve alongside mashed potatoes, rice, or crusty bread to enjoy the flavorful pan juices.
- Ensure the chicken is cooked through by using a meat thermometer to check for 165°F internal temperature.
- For a dairy-free version, substitute cheese with a vegan cheese alternative and butter with olive oil.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop + Baking
- Cuisine: French-American
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 420
- Sugar: 5g
- Sodium: 540mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 42g
- Cholesterol: 115mg
