Prep Time: 25 mins | Cook Time: 20 mins | Total Time: 45 mins | Servings: 4
My favourite main dish! This easy One-Pan genius is made for French Onion Soup lovers. Stuffed with sweet caramelized onions and melted cheese, these juicy chicken breasts are a must!
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: Over medium heat, heat a large cast-iron skillet. Once hot, add the butter.
Step 2: Add in the sliced onions into the melted butter and cook until caramelized, stirring regularly as the onions brown. Stir in the fresh thyme and season with salt and pepper.
Step 3: Turn the heat off and transfer the caramelized onions in a bowl.
Step 4: In a bowl, mix the shredded mozzarella, gruyere, and parmesan.
Step 5: Stuff each of the chicken breasts with shredded cheese and a few spoonfuls of the caramelized onions. Secure the filling with toothpicks.
Step 6: Heat over medium-high heat the same skillet. Once hot, add olive oil and the stuffed chicken breasts.
Step 7: Cook the chicken breasts on both sides until brown, ensuring the filling stays inside.
Step 8: Turn the heat off and transfer the browned chicken to a plate.
Step 9: To the skillet, add the rest of the caramelized onions along with the chicken stock. Add the chicken back to the skillet with some sprigs of fresh thyme.
Step 10: Place inside a 350 degrees F oven. Bake for about 20 minutes, or until the chicken is completely cooked and internal temperature reads 165 degrees F or 75 degrees C.
Step 11: Let the chicken rest for a few minutes before removing the toothpicks. Enjoy the chicken with spoonfuls on 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: Over medium heat, heat a large cast-iron skillet. Once hot, add the butter.
Step 2: Add in the sliced onions into the melted butter and cook until caramelized, stirring regularly as the onions brown. Stir in the fresh thyme and season with salt and pepper.
Step 3: Turn the heat off and transfer the caramelized onions in a bowl.
Step 4: In a bowl, mix the shredded mozzarella, gruyere, and parmesan.
Step 5: Stuff each of the chicken breasts with shredded cheese and a few spoonfuls of the caramelized onions. Secure the filling with toothpicks.
Step 6: Heat over medium-high heat the same skillet. Once hot, add olive oil and the stuffed chicken breasts.
Step 7: Cook the chicken breasts on both sides until brown, ensuring the filling stays inside.
Step 8: Turn the heat off and transfer the browned chicken to a plate.
Step 9: To the skillet, add the rest of the caramelized onions along with the chicken stock. Add the chicken back to the skillet with some sprigs of fresh thyme.
Step 10: Place inside a 350 degrees F oven. Bake for about 20 minutes, or until the chicken is completely cooked and internal temperature reads 165 degrees F or 75 degrees C.
Step 11: Let the chicken rest for a few minutes before removing the toothpicks. Enjoy the chicken with spoonfuls on the onions and pan juices.
