Description
This Easy One Pan French Onion Stuffed Chicken recipe features juicy boneless chicken breasts stuffed with a rich blend of mozzarella, Gruyere, and Parmesan cheeses, combined with sweet, deeply caramelized onions and fresh thyme. Cooked in a single skillet and finished in the oven, this dish delivers comforting French-inspired flavors with minimal cleanup, making it perfect for a delicious weeknight dinner.
Ingredients
Scale
For the Caramelized Onions
- 3 tablespoons butter
- 5–6 large onions, thinly sliced
- 1 teaspoon fresh thyme
- Pinch of salt
- Pinch of pepper
For the Chicken
- 4 boneless, skinless chicken breasts, butterflied
- 1 cup shredded mozzarella or Gruyere cheese
- 1/4 cup freshly grated Parmesan cheese
- 2 tablespoons olive oil
- 1/3 cup chicken or beef stock
- A few sprigs of fresh thyme (for garnish)
Instructions
- Caramelize the Onions: Heat a large cast iron skillet over medium heat and melt the butter. Add the thinly sliced onions along with fresh thyme, salt, and pepper. Stir regularly and cook slowly until the onions turn golden brown and are deeply caramelized, enhancing their natural sweetness and flavor complexity.
- Prepare the Chicken: In a bowl, combine the shredded mozzarella or Gruyere cheese with the freshly grated Parmesan. Stuff each butterflied chicken breast with a generous portion of the cheese mixture and a good amount of the caramelized onions. Secure each breast tightly with toothpicks to keep the filling enclosed during cooking.
- Cook the Chicken: Add olive oil to the same skillet and brown the stuffed chicken breasts over medium-high heat, cooking each side until golden brown. Remove the chicken briefly, then add any remaining caramelized onions and the chicken or beef stock to the skillet. Place the chicken breasts back into the skillet and transfer it to a preheated oven at 350°F (175°C). Bake uncovered for about 20 minutes until the chicken is fully cooked and the cheese filling is melted and bubbly.
- Serve: Remove the skillet from the oven and let the chicken rest for a few minutes. Carefully remove the toothpicks from each breast. Plate the chicken breasts and spoon the remaining caramelized onions and the flavorful pan juices over the top for an appetizing finish.
Notes
- You can substitute Gruyere for mozzarella or vice versa depending on preference for a more melty or flavorful cheese.
- Butterflying the chicken breasts thinly ensures even cooking and easier stuffing.
- Using a cast iron skillet is ideal for going from stovetop to oven seamlessly.
- Keep the heat moderate when caramelizing onions to avoid burning and achieve a sweet, browned flavor.
- Feel free to add fresh thyme sprigs before baking for additional aromatic notes.
