French Onion Stuffed Chicken is a savory and indulgent dish that takes the classic french onion soup flavors and transforms them into a delicious Stuffed Chicken Breast. Filled with caramelized onions, melted cheese, and a rich broth-inspired sauce, this dish is the perfect balance of juicy chicken and savory, cheesy goodness. Whether you’re preparing a weeknight dinner or a special meal for guests, French Onion Stuffed Chicken is sure to impress with its irresistible flavor and comforting qualities.

Ingredients:

For the chicken:

• 4 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 small onion, finely sliced
• 1/2 cup shredded Gruyère cheese (or Swiss cheese)
• 1/4 cup cream cheese, softened
• 1 tablespoon Dijon mustard
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon fresh parsley, chopped (for garnish)

For the sauce:

• 1/2 cup beef broth (or chicken broth)
• 1/4 cup white wine (optional)
• 1 tablespoon butter
• 1/2 teaspoon thyme (fresh or dried)
• 1 tablespoon flour (for thickening)

Directions:

For the chicken:

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish or line it with parchment paper.
2. In a medium skillet, heat olive oil over medium heat. Add the sliced onions and cook for 8-10 minutes, stirring occasionally, until the onions are caramelized and golden brown.
3. In a small bowl, combine the shredded Gruyère cheese, cream cheese, Dijon mustard, garlic powder, salt, and pepper. Mix well to form a creamy filling.
4. Slice a pocket into each chicken breast by cutting horizontally, making sure not to cut all the way through. Stuff each chicken breast with the cheese mixture and caramelized onions. Secure the opening with toothpicks if necessary.
5. Heat a little olive oil in the same skillet and sear each stuffed chicken breast for 2-3 minutes per side, until golden brown. Transfer the chicken breasts to the prepared baking dish.

For the sauce:

1. In the same skillet, add the butter and melt over medium heat. Once melted, add the flour and cook for 1-2 minutes, stirring constantly, to form a roux.
2. Slowly add the beef broth and white wine (if using), whisking continuously until the sauce thickens and becomes smooth.
3. Stir in the thyme and season with salt and pepper to taste. Pour the sauce over the stuffed chicken breasts in the baking dish.
4. Bake the chicken in the preheated oven for 25-30 minutes, or until the chicken is fully cooked and the internal temperature reaches 165°F (75°C).
5. Let the chicken rest for 5 minutes before removing the toothpicks and serving.

For garnish:

1. Garnish the French Onion Stuffed Chicken with freshly chopped parsley and serve hot.

Notes:

• Cheese Alternatives: Gruyère cheese is traditional, but you can substitute with Swiss, mozzarella, or even cheddar cheese, depending on your preferences.
• Wine Substitution: If you prefer not to use white wine, you can substitute with additional broth for a non-alcoholic version of the sauce.
• Make-Ahead: You can prepare the stuffed chicken breasts ahead of time and refrigerate them for up to 24 hours before baking. The sauce can also be made in advance.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.

Conclusion:

French Onion Stuffed Chicken is a savory and indulgent dish that brings together all the rich, comforting flavors of French onion soup in a chicken breast. With its creamy cheese filling, caramelized onions, and flavorful sauce, it’s the perfect dinner for any occasion. Whether you’re making it for a weeknight meal or a special celebration, this dish is sure to become a new favorite. Serve with a side of vegetables or mashed potatoes for a complete and satisfying meal.

French Onion Stuffed Chicken is a savory and indulgent dish that takes the classic French onion soup flavors and transforms them into a delicious stuffed chicken breast. Filled with caramelized onions, melted cheese, and a rich broth-inspired sauce, this dish is the perfect balance of juicy chicken and savory, cheesy goodness. Whether you’re preparing a weeknight dinner or a special meal for guests, French Onion Stuffed Chicken is sure to impress with its irresistible flavor and comforting qualities.

Ingredients:

For the chicken:

• 4 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 small onion, finely sliced
• 1/2 cup shredded Gruyère cheese (or Swiss cheese)
• 1/4 cup cream cheese, softened
• 1 tablespoon Dijon mustard
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon fresh parsley, chopped (for garnish)

For the sauce:

• 1/2 cup beef broth (or chicken broth)
• 1/4 cup white wine (optional)
• 1 tablespoon butter
• 1/2 teaspoon thyme (fresh or dried)
• 1 tablespoon flour (for thickening)

Directions:

For the chicken:

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish or line it with parchment paper.
2. In a medium skillet, heat olive oil over medium heat. Add the sliced onions and cook for 8-10 minutes, stirring occasionally, until the onions are caramelized and golden brown.
3. In a small bowl, combine the shredded Gruyère cheese, cream cheese, Dijon mustard, garlic powder, salt, and pepper. Mix well to form a creamy filling.
4. Slice a pocket into each chicken breast by cutting horizontally, making sure not to cut all the way through. Stuff each chicken breast with the cheese mixture and caramelized onions. Secure the opening with toothpicks if necessary.
5. Heat a little olive oil in the same skillet and sear each stuffed chicken breast for 2-3 minutes per side, until golden brown. Transfer the chicken breasts to the prepared baking dish.

For the sauce:

1. In the same skillet, add the butter and melt over medium heat. Once melted, add the flour and cook for 1-2 minutes, stirring constantly, to form a roux.
2. Slowly add the beef broth and white wine (if using), whisking continuously until the sauce thickens and becomes smooth.
3. Stir in the thyme and season with salt and pepper to taste. Pour the sauce over the stuffed chicken breasts in the baking dish.
4. Bake the chicken in the preheated oven for 25-30 minutes, or until the chicken is fully cooked and the internal temperature reaches 165°F (75°C).
5. Let the chicken rest for 5 minutes before removing the toothpicks and serving.

For garnish:

1. Garnish the French Onion Stuffed Chicken with freshly chopped parsley and serve hot.

Notes:

• Cheese Alternatives: Gruyère cheese is traditional, but you can substitute with Swiss, mozzarella, or even cheddar cheese, depending on your preferences.
• Wine Substitution: If you prefer not to use white wine, you can substitute with additional broth for a non-alcoholic version of the sauce.
• Make-Ahead: You can prepare the stuffed chicken breasts ahead of time and refrigerate them for up to 24 hours before baking. The sauce can also be made in advance.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.

Conclusion:

French Onion Stuffed Chicken is a savory and indulgent dish that brings together all the rich, comforting flavors of French onion soup in a chicken breast. With its creamy cheese filling, caramelized onions, and flavorful sauce, it’s the perfect dinner for any occasion. Whether you’re making it for a weeknight meal or a special celebration, this dish is sure to become a new favorite. Serve with a side of vegetables or mashed potatoes for a complete and satisfying meal.

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French Onion Stuffed Chicken

This recipe combines the classic flavors of French onion soup with tender stuffed chicken.

Prep : 10 Total : 25 minutes

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Ingredients

  

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Main Ingredients

• 4 pieces chicken breasts skinless and boneless
• 2 cups onions thinly sliced
• 1 cup beef broth
• 1 tablespoon olive oil
• 1 cup gruyere cheese shredded
• 1 teaspoon dried thyme

Instructions

 

Preparation Steps

• Preheat oven to 375°F (190°C).
• In a large skillet, heat olive oil over medium heat. Add onions and cook until caramelized, about 10-15 minutes.
• Add beef broth and thyme to the skillet, stirring occasionally until the liquid is mostly absorbed.
• Slice pockets into each chicken breast and stuff with the onion mixture and shredded gruyere cheese.
• Place stuffed chicken breasts in a baking dish and bake for 25-30 minutes or until fully cooked.

Notes

Serve with a side salad and crusty bread for a complete meal.