French onion stuffed chicken is a delicious dish that combines the flavors of classic French onion soup with tender chicken breasts. Here’s a recipe to guide you through making this savory dish:
Ingredients:
For the Chicken:
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1 tablespoon olive oil
For the French Onion Stuffing:
- 2 large onions, thinly sliced
- 2 cloves garlic, minced
- 2 tablespoons butter
- 1/2 cup beef broth (or chicken broth)
- 1/2 cup grated Gruyère or Swiss cheese
- 1/4 cup grated Parmesan cheese
- Fresh thyme leaves (optional, for garnish)
Instructions:
- Prepare the French Onion Stuffing:
- In a large skillet, melt the butter over medium-low heat. Add the sliced onions and cook, stirring occasionally, until they become caramelized and golden brown, about 20-25 minutes. Add minced garlic during the last 2-3 minutes of cooking.
- Pour in the beef or chicken broth to deglaze the pan, scraping up any browned bits from the bottom. Allow the liquid to cook down until it thickens and is mostly absorbed by the onions. Remove from heat and let it cool.
- Preheat the Oven:
- Preheat your oven to 375°F (190°C).
- Prepare the Chicken Breasts:
- Use a sharp knife to cut a pocket into each chicken breast. Be careful not to cut all the way through; you want a pocket for stuffing. Season the outside of the chicken breasts with salt and pepper.
- Stuff the Chicken:
- Once the onion mixture has cooled slightly, spoon it into the pockets you made in the chicken breasts. Divide it evenly among them.
- Sprinkle the grated Gruyère or Swiss cheese over the top of the onion mixture.
- Sear the Chicken:
- Heat the olive oil in an oven-safe skillet over medium-high heat. Once hot, add the stuffed chicken breasts.
- Sear the chicken for about 2-3 minutes on each side until they’re nicely browned.
- Finish in the Oven:
- If you’re using an oven-safe skillet, simply transfer it to the preheated oven. If not, transfer the chicken to a baking dish.
- Bake the chicken in the preheated oven for about 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F or 74°C) and the cheese is melted and bubbly.
- Garnish and Serve:
- If desired, garnish with freshly chopped thyme leaves.
- Serve the French onion stuffed chicken hot, with the pan juices as a sauce or gravy.
This French onion stuffed chicken is a rich and flavorful dish that’s perfect for a special dinner. Enjoy!
