French Onion Stuffed Chicken Breasts are a delicious and hearty dish that combines tender chicken with a savory filling inspired by classic French onion soup. This recipe is perfect for a comforting dinner and is sure to impress your family or guests!
Ingredients
For the Stuffing:
- 2 cups onions, thinly sliced (about 2 medium onions)
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 teaspoon sugar (optional, to help caramelize the onions)
- 1 teaspoon garlic powder
- 1 teaspoon thyme (fresh or dried)
- 1/2 cup beef broth
- 1 cup shredded Gruyère cheese (or Swiss cheese)
- Salt and pepper, to taste
For the Chicken:
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1 tablespoon olive oil
- 1/2 cup breadcrumbs (optional, for added crunch)
- Additional cheese for topping (optional)
Timing
Making French Onion Stuffed Chicken Breasts takes about 15 minutes for preparation and 30-35 minutes for cooking.
Instructions
Step 1: Prepare the Onion Filling
- Caramelize the Onions: In a large skillet, heat the butter and olive oil over medium heat. Add the sliced onions and sugar (if using). Cook, stirring frequently, for about 15-20 minutes until the onions are soft and caramelized.
- Add Flavor: Stir in the garlic powder, thyme, and beef broth. Cook for an additional 5 minutes until the liquid has mostly evaporated. Season with salt and pepper to taste.
- Mix in Cheese: Remove from heat and stir in the shredded Gruyère cheese. Let the mixture cool slightly.
Step 2: Prepare the Chicken Breasts
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Prepare Chicken: Place the chicken breasts on a cutting board. Using a sharp knife, carefully cut a pocket into each breast, being careful not to cut all the way through.
- Season: Season the chicken breasts inside and out with salt and pepper.
Step 3: Stuff the Chicken
- Fill the Breasts: Spoon the onion and cheese mixture into each chicken breast pocket, pressing gently to secure the filling.
- Optional Crunch: If desired, roll the stuffed chicken breasts in breadcrumbs for added texture.
Step 4: Cook the Chicken
- Sear the Chicken: In a large oven-safe skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the stuffed chicken breasts and sear for about 3-4 minutes on each side until golden brown.
- Bake: Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F or 75°C). If desired, sprinkle additional cheese on top during the last 5 minutes of baking.
Step 5: Serve
- Rest and Slice: Remove the chicken from the oven and let it rest for 5 minutes before slicing.
- Enjoy: Serve warm, drizzled with any pan juices, and enjoy your delicious French Onion Stuffed Chicken Breasts!
Nutritional Information
Here’s a quick overview of the nutritional content of French Onion Stuffed Chicken Breasts (per serving, based on 4 servings):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 350 |
| Protein | 40g |
| Fat | 20g |
| Carbohydrates | 10g |
| Sugar | 3g |
Tips for Customization
- Cheese Options: Experiment with different cheeses such as mozzarella or cheddar for varied flavors.
- Herb Variations: Add fresh herbs like parsley or chives to the stuffing for extra freshness.
- Vegetable Additions: Incorporate sautéed mushrooms or spinach into the stuffing for added nutrition and flavor.
Storage Instructions
Store any leftover French Onion Stuffed Chicken Breasts in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Conclusion
French Onion Stuffed Chicken Breasts are a flavorful and satisfying meal that brings the classic taste of French onion soup to a new level. This recipe is sure to become a favorite in your household!
FAQs
Can I prepare this dish ahead of time?
Yes! You can prepare the stuffing and stuff the chicken breasts in advance, then refrigerate until ready to cook.
Can I freeze the stuffed chicken?
Yes! You can freeze the stuffed chicken breasts before cooking. Just thaw in the refrigerator overnight before baking.
French Onion Stuffed Chicken Breasts Recipe
Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Ingredients
- For the Stuffing:
- • 2 cups onions, thinly sliced (about 2 medium onions)
- • 2 tablespoons unsalted butter
- • 1 tablespoon olive oil
- • 1 teaspoon sugar (optional, to help caramelize the onions)
- • 1 teaspoon garlic powder
- • 1 teaspoon thyme (fresh or dried)
- • 1/2 cup beef broth
- • 1 cup shredded Gruyère cheese (or Swiss cheese)
- • Salt and pepper, to taste
- For the Chicken:
- • 4 boneless, skinless chicken breasts
- • Salt and pepper, to taste
- • 1 tablespoon olive oil
- • 1/2 cup breadcrumbs (optional, for added crunch)
- • Additional cheese for topping (optional)
Instructions
Step 1: Prepare the Onion Filling
- Caramelize the Onions: In a large skillet, heat the butter and olive oil over medium heat. Add the sliced onions and sugar (if using). Cook, stirring frequently, for about 15–20 minutes until the onions are soft and caramelized.
- Add Flavor: Stir in the garlic powder, thyme, and beef broth. Cook for an additional 5 minutes until most of the liquid evaporates. Season with salt and pepper.
- Mix in Cheese: Remove from heat and stir in the shredded Gruyère. Let cool slightly.
Step 2: Prepare the Chicken Breasts
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Prepare Chicken: Place the chicken breasts on a cutting board and use a sharp knife to cut a pocket into each breast without cutting all the way through.
- Season: Season the chicken inside and out with salt and pepper.
Step 3: Stuff the Chicken
- Fill the Breasts: Spoon the onion-cheese mixture into each pocket.
- Optional Crunch: Roll the stuffed chicken in breadcrumbs if you’d like extra texture.
Step 4: Cook the Chicken
- Sear the Chicken: Heat the olive oil in an oven-safe skillet over medium-high. Add the stuffed chicken and sear for 3–4 minutes per side until golden.
- Bake: Transfer the skillet to the oven and bake 20–25 minutes, or until the chicken reaches 165°F (75°C). Add extra cheese on top during the last 5 minutes if desired.
Step 5: Serve
- Rest and Slice: Let the chicken rest for 5 minutes before cutting.
- Enjoy: Serve warm with pan juices.
