Description
This Easy One Pan French Onion Stuffed Chicken recipe combines the rich, caramelized flavors of French onions with melty mozzarella, gruyere, and parmesan cheeses stuffed inside tender butterflied chicken breasts. Cooked in a single skillet, the chicken is browned on the stovetop and finished in the oven, making a deliciously savory and satisfying meal that’s perfect for weeknights or special occasions.
Ingredients
Scale
For Caramelized Onions
- 3 tablespoons butter
- 5–6 large onions, thinly sliced
- 1 teaspoon fresh thyme
- Pinch of salt
- Pinch of pepper
For Stuffed 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
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 are golden brown and caramelized, developing a deep rich flavor, which should take about 20–25 minutes.
- Prepare the Chicken: In a bowl, mix the shredded mozzarella or gruyere cheese with the freshly grated parmesan cheese. Stuff each butterflied chicken breast with a portion of the cheese mixture and a generous amount of the caramelized onions. Secure the stuffed chicken breasts tightly with toothpicks to keep the filling inside during cooking.
- Cook the Chicken: Add olive oil to the same skillet used for the onions and brown the stuffed chicken breasts on both sides over medium-high heat until golden, about 3–4 minutes per side. Remove the chicken briefly. Add any remaining caramelized onions and the chicken or beef stock to the skillet. Then, place the chicken breasts back in the skillet and transfer it to a preheated oven at 350°F (175°C). Bake uncovered for about 20 minutes until the chicken is cooked through and the cheese filling is melted.
- Serve: Remove the skillet from the oven and allow the chicken to rest for a few minutes. Carefully remove toothpicks from each breast. Plate the chicken breasts and spoon the remaining caramelized onions and pan juices over the top for a flavorful finish.
Notes
- Butterflying the chicken breasts creates a cavity perfect for stuffing and ensures even cooking.
- Use a cast iron or oven-safe skillet to easily transfer from stovetop to oven.
- If you prefer, substitute gruyere with mozzarella for a milder cheese flavor.
- Be patient while caramelizing onions; slow cooking unlocks their sweetness.
- Ensure the chicken is cooked through by checking for an internal temperature of 165°F (74°C).
- Remove toothpicks carefully before serving to avoid any choking hazards.
