Prep Time: 25 mins | Cook Time: 20 mins | Total Time: 45 mins | Servings: 4
This is one of the best chicken recipes I’ve tried! It’s an amazing one-pan French Onion Stuffed Chicken perfect for French Onion Soup lovers. A must-try main dish and for keeps!
Ingredients
4 boneless, skinless chicken breasts, butterflied
3 tbsp butter
2 tbsp olive oil
1 tsp fresh thyme
1 c. shredded mozzarella or gruyere cheese (or a mix of both!)
5-6 large onions, thinly sliced
1/4 c. freshly grated Parmesan cheese
1/3 c. chicken or beef stock
a few sprigs of fresh thyme
a pinch each of salt and pepper
How to make Easy One Pan French Onion Stuffed Chicken
Step 1: Melt the butter in a preheated large cast-iron skillet over medium heat. Add the sliced onions to the skillet once the butter has melted and let them caramelized, stirring as they brown. Add the fresh thyme, salt, and pepper, then stir.
Step 2: Transfer the caramelized onion to a bowl, then turn the heat off.
Step 3: In another bowl, place the mozzarella, gruyere, and Parmesan. Mix well until the shredded cheeses are incorporated. Into each chicken breast, stuff the shredded cheese with a couple of spoonfuls of the caramelized mixture. Secure the stuffing with toothpicks. At this point, you should be left with around half a cup or more caramelized onions.
Step 4: Turn the heat on and heat the same skillet over medium-high heat. Add the olive oil, then the chicken breasts, and cook on all sides until brown, ensuring the fillings stays inside.
Step 5: Transfer the browned (not completely cooked) chicken to a plate, then turn the heat off. To the skillet, add the rest of the caramelized onions, then pour in the chicken stock. Place the chicken breasts on top and a couple of sprigs of fresh thyme. Place in a 350 degrees F oven and bake the chicken breasts for approximately 20 minutes or until cooked through with an internal temperature of 165 degrees F or 75 degrees C.
Step 6: Remove from the oven when done and allow the chicken to rest for a couple of minutes. Take the toothpicks off and serve the French Onion Stuffed Chicken
With spoonfuls of onions and pan 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
- 4 boneless, skinless chicken breasts, butterflied
- 3 tbsp butter
- 2 tbsp olive oil
- 1 tsp fresh thyme
- 1 c. shredded mozzarella or gruyere cheese (or a mix of both!)
- 5-6 large onions, thinly sliced
- 1/4 c. freshly grated Parmesan cheese
- 1/3 c. chicken or beef stock
- a few sprigs of fresh thyme
- a pinch each of salt and pepper
Instructions
Step 1: Melt the butter in a preheated large cast-iron skillet over medium heat. Add the sliced onions to the skillet once the butter has melted and let them caramelized, stirring as they brown. Add the fresh thyme, salt, and pepper, then stir.
Step 2: Transfer the caramelized onion to a bowl, then turn the heat off.
Step 3: In another bowl, place the mozzarella, gruyere, and Parmesan. Mix well until the shredded cheeses are incorporated. Into each chicken breast, stuff the shredded cheese with a couple of spoonfuls of the caramelized mixture. Secure the stuffing with toothpicks. At this point, you should be left with around half a cup or more caramelized onions.
Step 4: Turn the heat on and heat the same skillet over medium-high heat. Add the olive oil, then the chicken breasts, and cook on all sides until brown, ensuring the fillings stays inside.
Step 5: Transfer the browned (not completely cooked) chicken to a plate, then turn the heat off. To the skillet, add the rest of the caramelized onions, then pour in the chicken stock. Place the chicken breasts on top and a couple of sprigs of fresh thyme. Place in a 350 degrees F oven and bake the chicken breasts for approximately 20 minutes or until cooked through with an internal temperature of 165 degrees F or 75 degrees C.
Step 6: Remove from the oven when done and allow the chicken to rest for a couple of minutes. Take the toothpicks off and serve the French Onion Stuffed Chicken
With spoonfuls of onions and pan juices. Enjoy!
