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Cozy French Onion Stuffed Chicken – Easy One-Pan Dinner

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This cozy French onion stuffed chicken is a one-pan wonder that delivers the soul-soothing taste of classic French onion soup in a hearty, complete dinner ready in under an hour. Tender chicken breasts are stuffed with sweet caramelized onions and two kinds of melted cheese, then finished with a savory pan sauce and bubbly, golden cheese.

Ingredients

Scale
  • 2 large yellow onions, thinly sliced
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
  • 1 tablespoon balsamic vinegar
  • 4 boneless, skinless chicken breasts (about 6–7 ounces each)
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 4 ounces Gruyère cheese, shredded
  • 2 ounces low-moisture mozzarella, shredded
  • 2 tablespoons all-purpose flour
  • 1 cup beef broth (low sodium)
  • ½ cup dry white wine (like Sauvignon Blanc) or additional broth
  • 1 tablespoon Dijon mustard
  • 1 tablespoon olive oil

Instructions

  1. Caramelize the Onions: In your large oven-safe skillet, melt the butter with the olive oil over medium heat. Add the sliced onions and the ½ teaspoon of salt. Stir to coat the onions in the fat. Cook, stirring every 3-4 minutes, for about 20-25 minutes. The onions will go from translucent to a deep, rich golden brown. If they start to stick to the pan too much, add a tablespoon of water to deglaze the pan. When they’re beautifully browned, stir in the thyme and balsamic vinegar. Cook for one mor…
  2. Prep the Chicken: While the onions are cooking, prepare your chicken. Place a chicken breast on your cutting board and, using a sharp knife, carefully cut a horizontal pocket into the thickest side of the breast. Be careful not to cut all the way through—you want to create a deep slit for the filling. Repeat with the remaining breasts. Season both sides of each breast with the remaining ½ teaspoon of salt and ¼ teaspoon of pepper.
  3. Make the Cheese Stuffing: In a small bowl, combine the shredded Gruyère and mozzarella. Take about ¼ cup of this cheese mixture and set it aside for the topping. To the remaining cheese in the bowl, add the caramelized onions and stir to combine.
  4. Stuff the Chicken: Carefully spoon the onion-cheese mixture into the pocket of each chicken breast. Don’t overstuff it, or the cheese will spill out while cooking. If you have a lot of filling left over, you can spoon it on top of the chicken later. If the pockets look like they might open up, secure them with a couple of toothpicks.
  5. Sear the Chicken: Wipe out the skillet you used for the onions with a paper towel (no need to wash it). Add the 1 tablespoon of olive oil and heat over medium-high heat. Once the oil is shimmering, carefully place the stuffed chicken breasts in the skillet. Sear for 3-4 minutes per side, until a deep golden-brown crust forms. The chicken won’t be cooked through yet.
  6. Make the Pan Sauce: Reduce the heat to medium. Sprinkle the flour over the chicken and the pan juices. Cook for 1 minute, stirring gently, to cook out the raw flour taste. Slowly pour in the white wine (or extra broth), scraping up all the browned bits from the bottom of the pan with your wooden spoon. This is where all the flavor is! Let the wine bubble for 1 minute. Then, stir in the beef broth and Dijon mustard. Bring the sauce to a gentle simmer.
  7. Top with Cheese and Bake: Preheat your oven’s broiler. Spoon the remaining caramelized onions (from your bowl) over the chicken breasts. Sprinkle the reserved ¼ cup of cheese mixture over the top of each breast. Transfer the skillet to the oven and broil for 2-4 minutes, until the cheese is melted, bubbly, and golden brown in spots. Watch it carefully, as broilers can be very hot!
  8. Rest and Serve: Carefully remove the skillet from the oven (it’s very hot!). Let the chicken rest in the pan for 5 minutes. This allows the juices to redistribute, keeping the chicken incredibly moist. The sauce will also thicken slightly as it rests. Remove any toothpicks before serving.

Notes

Don’t rush the onions; low and slow is key for sweet, jammy caramelization. Get a good sear on the chicken for flavor. Use a meat thermometer to ensure chicken reaches 165°F (74°C). Watch the broiler closely to prevent burning. Deglaze the pan properly to capture all the flavor from the browned bits.

Nutrition

Keywords: French onion stuffed chicken, one-pan dinner, stuffed chicken breast, caramelized onions, Gruyère cheese, easy dinner, comfort food

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