Prep Time: 25 mins | Cook Time: 20 mins | Total Time: 45 mins | Servings: 4
I never miss one chicken recipe. I just have to try them all! And this easy one-pan juicy chicken breast stuffed with sweet caramelized onions and melted cheese is my top favourite. This is the perfect main dish for every French Onion Soup lover out there!
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: Melt the butter in a heated large cast-iron skillet over medium heat.
Step 2: Add the sliced onions to the skillet once the butter has melted. Cook the onions in butter, stirring constantly until they caramelized. Add in the fresh thyme and season with salt and pepper. Stir well.
Step 3: Transfer the onions to a boil.
Step 4: In a bowl, mix 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, then secure each breast with a toothpick.
Step 6: Over medium-high heat, heat the same skillet. Add the olive oil, then the chicken breasts. Carefully cook the chicken breasts until all sides are brown but not cooked through. Ensure that the filling stays inside.
Step 7: Transfer the browned chicken to a plate.
Step 8: To the same skillet, add the rest of the caramelized onions followed with the chicken stock.
Step 9: Nest the chicken breasts in the caramelized onion liquid. Then, throw in a couple of fresh thyme springs.
Step 10: Place inside a preheated 350 degrees preheated oven and bake for about 20 minutes until the internal temperature of the chicken reads 165 degrees F or 75 degrees C.
Step 11: Let the chicken rest for a couple of minutes, then remove the toothpicks. Serve with spoonfuls of the onions and juices. Enjoy!
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: Melt the butter in a heated large cast-iron skillet over medium heat.
Step 2: Add the sliced onions to the skillet once the butter has melted. Cook the onions in butter, stirring constantly until they caramelized. Add in the fresh thyme and season with salt and pepper. Stir well.
Step 3: Transfer the onions to a boil.
Step 4: In a bowl, mix 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, then secure each breast with a toothpick.
Step 6: Over medium-high heat, heat the same skillet. Add the olive oil, then the chicken breasts. Carefully cook the chicken breasts until all sides are brown but not cooked through. Ensure that the filling stays inside.
Step 7: Transfer the browned chicken to a plate.
Step 8: To the same skillet, add the rest of the caramelized onions followed with the chicken stock.
Step 9: Nest the chicken breasts in the caramelized onion liquid. Then, throw in a couple of fresh thyme springs.
Step 10: Place inside a preheated 350 degrees preheated oven and bake for about 20 minutes until the internal temperature of the chicken reads 165 degrees F or 75 degrees C.
Step 11: Let the chicken rest for a couple of minutes, then remove the toothpicks. Serve with spoonfuls of the onions and juices. Enjoy!
