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Cozy French Onion Stuffed Chicken

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This Cozy French Onion Stuffed Chicken has all the deep, savory flavor of classic French onion soup, but it’s a complete meal in one pan. You get the juicy chicken, the sweet caramelized onions, and the gooey, melted cheese all in one bite.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (about 1.5 lbs total)
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter
  • 2 large yellow onions, thinly sliced
  • 1/2 teaspoon salt (for the onions)
  • 1/4 teaspoon black pepper (for the onions)
  • 1 teaspoon dried thyme
  • 1/2 cup beef broth
  • 1 tablespoon balsamic vinegar
  • 4 slices (about 4 oz) Gruyère or Swiss cheese
  • 1 tablespoon fresh parsley, chopped (for garnish, optional)
  • 1/2 teaspoon salt (for chicken seasoning)
  • 1/4 teaspoon black pepper (for chicken seasoning)
  • 1/2 teaspoon garlic powder

Instructions

  1. Prep the Onions: Slice your 2 yellow onions thinly. Set them aside.
  2. Prepare the Chicken: Place your 2 chicken breasts on a cutting board. Cover them with a piece of plastic wrap. Using a meat mallet or rolling pin, gently pound them to an even thickness of about 1/2 inch. Season both sides of the chicken with the 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 teaspoon garlic powder.
  3. Caramelize the Onions: In your large skillet, melt the 2 tablespoons of butter over medium heat. Add the sliced onions and the 1/2 teaspoon of salt. Cook, stirring occasionally, for about 10-12 minutes, until the onions are soft, golden, and deeply fragrant.
  4. Build the Flavor: Once the onions are caramelized, add the 1 teaspoon of dried thyme and cook for 30 seconds until fragrant. Pour in the 1/2 cup of beef broth and the 1 tablespoon of balsamic vinegar. Stir everything together, scraping up any browned bits from the bottom of the pan. Let it simmer for 1-2 minutes until the liquid has slightly reduced. Remove the onion mixture from the pan and set it aside in a bowl. Wipe the skillet clean with a paper towel.
  5. Stuff the Chicken: Lay a pounded chicken breast flat on your cutting board. Place half of the onion mixture in the center of the chicken. Top with 2 slices of Gruyère cheese. Carefully roll the chicken up from one short end to the other, tucking in the sides as you go to create a neat little package. Secure the roll with 2-3 toothpicks. Repeat with the second chicken breast.
  6. Sear the Chicken: Heat the 1 tablespoon of olive oil in the same skillet over medium-high heat. Once the oil is shimmering, carefully place the stuffed chicken rolls in the pan, seam-side down. Sear for 3-4 minutes per side, until deeply golden brown on all sides.
  7. Finish Cooking: Reduce the heat to low. Pour any remaining onion mixture from the bowl over the chicken. Cover the skillet with a lid and cook for 10-12 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) on an instant-read thermometer.
  8. Rest and Serve: Remove the skillet from the heat. Let the chicken rest for 5 minutes. Carefully remove the toothpicks. Slice the chicken rolls into thick rounds, spoon the pan juices over the top, and garnish with fresh parsley if desired.

Notes

Don’t skip pounding the chicken to an even thickness for even cooking. The balsamic vinegar is not optional; it adds brightness. Watch your heat when searing to avoid burning. Let the chicken rest for 5 minutes before slicing to keep it juicy.

Nutrition

Keywords: French onion stuffed chicken, stuffed chicken breast, easy dinner, comfort food, one-pan meal, weeknight dinner

Find it online: https://emacrave.com/cozy-french-onion-stuffed-chicken-the-best-easy-dinner/