Description
This Easy One Pan French Onion Stuffed Chicken recipe combines the rich, caramelized sweetness of slow-cooked onions with a luscious blend of mozzarella, gruyere, and parmesan cheeses, all stuffed inside tender, butterflied chicken breasts. Finished with a quick sear and oven bake in a cast iron skillet, this comforting dish delivers layers of savory flavor in a simple, elegant presentation perfect for weeknight dinners or special occasions.
Ingredients
Scale
For the Caramelized Onions:
- 3 tablespoons butter
- 5–6 large onions, thinly sliced
- 1 teaspoon fresh thyme
- Pinch of salt
- Pinch of pepper
For the Chicken:
- 4 boneless, skinless chicken breasts, butterflied
- 1 cup shredded mozzarella or gruyere cheese
- 1/4 cup freshly grated parmesan cheese
- 2 tablespoons olive oil
- 1/3 cup chicken or beef stock
- A few sprigs of fresh thyme (for garnish and flavor)
Instructions
- Caramelize the Onions: Heat a large cast iron skillet over medium heat and melt the butter. Add the thinly sliced onions, fresh thyme, salt, and pepper. Stir regularly and cook slowly until the onions turn a deep golden brown and caramelize, developing a rich, sweet flavor. This process should take around 25-30 minutes.
- Prepare the Chicken: In a bowl, mix the shredded mozzarella or gruyere with the freshly grated parmesan cheese. Open each butterflied chicken breast and stuff with a generous portion of the cheese mixture along with a hearty amount of the caramelized onions. Secure the stuffed chicken breasts tightly with toothpicks to keep the filling inside during cooking.
- Brown the Chicken: Add olive oil to the same skillet used for the onions and heat over medium-high. Place the stuffed chicken breasts in the skillet and brown them well on both sides until golden, about 3-4 minutes per side. Then remove the chicken briefly from the pan.
- Finish Cooking in the Oven: Add any remaining caramelized onions along with the chicken or beef stock to the skillet. Nestle the browned chicken breasts back into the skillet and transfer it to a preheated oven at 350°F (175°C). Bake uncovered for approximately 20 minutes or until the chicken is cooked through and the cheese inside is melted and bubbly.
- Serve: Remove the skillet from the oven and let the chicken rest for a few minutes. Carefully remove the toothpicks from each breast. Plate the stuffed chicken and spoon the remaining caramelized onions and pan juices over the top for a flavorful finish. Garnish with a few sprigs of fresh thyme if desired.
Notes
- Butterflying the chicken breasts helps create a pocket for the stuffing and ensures even cooking.
- Cooking the onions low and slow is key to achieving deep caramelization and flavor;
- You can use either chicken or beef stock depending on your preference for a richer or lighter sauce.
- Make sure not to overstuff the chicken to prevent the filling from leaking during cooking.
- Using a cast iron skillet not only aids in caramelization but can safely go in the oven for finishing the dish.
