🧅🧀 French Onion Stuffed Chicken
A rich and comforting dish where juicy chicken breasts are stuffed with sweet caramelized onions and gooey cheese — inspired by French onion soup, but made for dinner!
🍽️ Serves: 4
⏱️ Prep Time: 20 mins
🔥 Cook Time: 25–30 mins
🧄 Ingredients
🧅 For the Caramelized Onions:
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2 large yellow onions, thinly sliced
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2 tbsp unsalted butter
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1 tbsp olive oil
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1/2 tsp salt
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1/4 tsp black pepper
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1 tsp fresh thyme (or 1/2 tsp dried thyme)
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1 tbsp balsamic vinegar (optional, for depth)
🍗 For the Chicken:
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4 boneless, skinless chicken breasts
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1 tsp garlic powder
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1/2 tsp paprika
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Salt & pepper, to taste
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1 cup shredded mozzarella or Gruyère cheese
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1/2 cup shredded Parmesan cheese
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2 tbsp olive oil (for searing)
👩🍳 Instructions
1. Caramelize the Onions
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In a large skillet, heat butter and olive oil over medium-low heat.
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Add sliced onions, salt, pepper, and thyme.
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Cook for 15–20 minutes, stirring occasionally, until golden and soft.
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Add balsamic vinegar (if using), stir, and cook 1–2 more minutes.
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Set aside to cool slightly.
2. Prepare the Chicken
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Butterfly each chicken breast by cutting a pocket in the side without slicing all the way through.
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Season the inside and outside with garlic powder, paprika, salt, and pepper.
3. Stuff the Chicken
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Stuff each pocket with a spoonful of caramelized onions and a mix of mozzarella and Parmesan cheese.
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Secure with toothpicks if needed to keep filling inside.
4. Sear the Chicken
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Preheat oven to 200°C (400°F).
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Heat olive oil in an oven-safe skillet over medium-high heat.
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Sear chicken breasts for 3–4 minutes per side, until nicely browned.
5. Bake
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Transfer the skillet to the preheated oven (or place chicken in a baking dish).
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Bake for 15–20 minutes, until the chicken is fully cooked (internal temp: 75°C / 165°F).
🧂 Optional Toppings
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Extra caramelized onions on top
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More shredded cheese during the last 5 minutes of baking
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Fresh thyme or parsley to garnish
🍽️ What to Serve It With
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Garlic mashed cauliflower
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Roasted green beans
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Crisp garden salad
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Steamed broccoli or sautéed spinach.