French Onion Stuffed Chicken (Print Version)

Tender chicken breasts filled with caramelized onions and melted cheese for a savory, comforting meal.

# What You Need:

→ Chicken

01 - 4 large boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon salt
04 - 1/2 teaspoon black pepper

→ Onion Filling

05 - 2 large yellow onions, thinly sliced
06 - 2 tablespoons unsalted butter
07 - 2 cloves garlic, minced
08 - 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
09 - 1/4 teaspoon sugar
10 - 1 teaspoon balsamic vinegar
11 - 1/2 cup low-sodium beef broth

→ Cheese

12 - 4 slices Gruyère cheese or Swiss cheese
13 - 4 tablespoons grated Parmesan cheese

→ Garnish

14 - Fresh parsley, chopped

# How To Make It:

01 - Preheat oven to 400°F
02 - In a large skillet over medium heat, melt butter and add sliced onions. Cook, stirring often, for approximately 15 minutes until soft and golden brown. Add garlic, thyme, sugar, and a pinch of salt; cook 2 more minutes.
03 - Stir in balsamic vinegar and beef broth. Simmer until most of the liquid evaporates and onions are deeply caramelized, approximately 5 minutes. Remove from heat and let cool slightly.
04 - Pat chicken breasts dry. Using a sharp knife, carefully cut a pocket into the side of each breast, being careful not to cut all the way through.
05 - Season chicken breasts inside and out with salt and pepper. Fill each pocket with a generous spoonful of caramelized onions and a slice of Gruyère cheese.
06 - Secure the opening with toothpicks if needed. Sprinkle grated Parmesan over the top.
07 - Heat olive oil in an oven-safe skillet over medium-high heat. Sear stuffed chicken breasts for 2 to 3 minutes per side until golden.
08 - Transfer skillet to the oven. Bake for 20 to 25 minutes, or until chicken is cooked through with an internal temperature of 165°F.
09 - Rest for 5 minutes before serving. Garnish with fresh parsley if desired.

# Expert Advice:

01 -
  • Those caramelized onions deliver restaurant-quality flavor without needing to buy anything fancy or hard to find.
  • The chicken stays incredibly juicy because the filling keeps it moist from the inside out while it cooks.
  • It looks impressive enough for guests but honest enough that you'll actually make it on a Tuesday night.
02 -
  • The onions must actually caramelize and turn deeply golden—don't rush this step or you'll end up with soft onions instead of sweet, complex ones.
  • Pat your chicken completely dry before cutting pockets or searing; any moisture will steam instead of sear, and you'll lose that crucial golden crust.
  • Use an oven-safe skillet if you have one, but if not, you can sear in a regular skillet and transfer to a baking dish for the oven.
03 -
  • Use a meat thermometer inserted into the thickest part of the chicken without touching the filling—it's the most reliable way to know you're done.
  • If your skillet isn't oven-safe, sear the chicken in your regular skillet, then transfer everything to a baking dish before the oven—less stress, same result.
Go Back