Prep Time: 25 mins | Cook Time: 20 mins | Total Time: 45 mins | Servings: 4
The perfect juicy stuffed chicken breasts sweet, caramelized onions, and gluey cheese. A pretty delicious dish, a mouthful, and one heck of an easy one-pan meal that you can throw together quickly.
Ingredients
3 tbsp butter
5-6 large onions, thinly sliced
1 tsp fresh thyme
a pinch each of salt and pepper
4 boneless, skinless chicken breasts, butterflied
1 c shredded mozzarella or gruyere cheese (or a mix of both!)
1/4 c freshly grated parmesan cheese
2 tbsp olive oil
1/3 c chicken or beef stock
a few sprigs of fresh thyme
How to make Easy One Pan French Onion Stuffed Chicken
Step 1: In a heated large cast-iron skillet, melt the butter over medium heat.
Step 2: Once the butter has melted, add the onion slices, stirring them regularly in the butter until the onions are caramelized and brown. Stir in the fresh thyme and season with salt and pepper.
Step 3: Turn the heat off and transfer the onions to a bowl.
Step 4: In another bowl, combine the shredded cheeses (mozzarella, gruyere, and parmesan).
Step 5: Stuff each chicken breast with the shredded cheese and a few spoonfuls of the caramelized onions. Using toothpicks, secure the filling.
Step 6: In the same skillet, heat the olive oil over medium-high heat. Once hot, add in the chicken breasts and carefully cook both sides until brown.
Step 7: Turn the heat off and transfer the chicken to a plate. Add to the same skillet the rest of the caramelized onions with the chicken stock.
Step 8: In the caramelized onion liquid, rest the chicken breasts. Add a few sprigs of fresh thyme.
Step 9: Place inside the preheated 350 degrees F oven and bake for about 20 minutes, or until the chicken is completely cooked through and the internal temperature reaches 165 degrees F or 75 degrees C.
Step 10: When done, let the chicken sit for a few minutes before removing the toothpicks.
Step 11: Enjoy the stuffed chicken with spoonfuls of the onions and pan juices.
Nutrition Facts:
Serving: 1serving | Calories: 588kcal | Carbohydrates: 19g | Protein: 59g | Fat: 30g | Saturated Fat: 13g | Cholesterol: 195mg | Sodium: 645mg | Potassium: 1152mg | Fiber: 3g | Sugar: 9g | Vitamin A: 597IU | Vitamin C: 17mg | Calcium: 268mg | Iron: 1mg
Ingredients
- 3 tbsp butter
- 5-6 large onions, thinly sliced
- 1 tsp fresh thyme
- a pinch each of salt and pepper
- 4 boneless, skinless chicken breasts, butterflied
- 1 c shredded mozzarella or gruyere cheese (or a mix of both!)
- 1/4 c freshly grated parmesan cheese
- 2 tbsp olive oil
- 1/3 c chicken or beef stock
- a few sprigs of fresh thyme
Instructions
Step 1: In a heated large cast-iron skillet, melt the butter over medium heat.
Step 2: Once the butter has melted, add the onion slices, stirring them regularly in the butter until the onions are caramelized and brown. Stir in the fresh thyme and season with salt and pepper.
Step 3: Turn the heat off and transfer the onions to a bowl.
Step 4: In another bowl, combine the shredded cheeses (mozzarella, gruyere, and parmesan).
Step 5: Stuff each chicken breast with the shredded cheese and a few spoonfuls of the caramelized onions. Using toothpicks, secure the filling.
Step 6: In the same skillet, heat the olive oil over medium-high heat. Once hot, add in the chicken breasts and carefully cook both sides until brown.
Step 7: Turn the heat off and transfer the chicken to a plate. Add to the same skillet the rest of the caramelized onions with the chicken stock.
Step 8: In the caramelized onion liquid, rest the chicken breasts. Add a few sprigs of fresh thyme.
Step 9: Place inside the preheated 350 degrees F oven and bake for about 20 minutes, or until the chicken is completely cooked through and the internal temperature reaches 165 degrees F or 75 degrees C.
Step 10: When done, let the chicken sit for a few minutes before removing the toothpicks.
Step 11: Enjoy the stuffed chicken with spoonfuls of the onions and pan juices.
