French Onion Stuffed Chicken

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French Onion Stuffed Chicken.

  • Prep time: 20 minutes

  • Cook time: 35 minutes

  • Servings: 2 large portions

Ingredients

The Caramelized Onions & Sauce

  • 2 large yellow onions, thinly sliced

  • 2 tablespoons unsalted butter

  • 1 tablespoon olive oil

  • 2 cloves garlic, minced

  • ½ cup beef broth (or chicken broth)

  • ¼ cup dry white wine (optional, substitute with more broth and a splash of apple cider vinegar)

  • 1 teaspoon fresh thyme leaves (plus a sprig for garnish)

  • Salt and freshly cracked black pepper to taste

The Chicken

  • 2 large, thick chicken breasts (boneless, skinless)

  • 1 teaspoon garlic powder

  • 1 teaspoon paprika

  • 4 slices Gruyère cheese (Swiss or Provolone also work beautifully)

  • 1 tablespoon olive oil (for searing)

Step-by-Step Instructions

1. Caramelize the Onions

  1. Heat the butter and 1 tablespoon of olive oil in a large, oven-safe skillet (like cast iron) over medium heat.

  2. Add the sliced onions and a pinch of salt. Cook, stirring occasionally, for about 15 to 20 minutes until they turn a deep, golden-brown color.

  3. Stir in the minced garlic and fresh thyme, cooking for 1 more minute until fragrant.

  4. Remove about half of the onions from the skillet and set them aside on a plate to cool slightly (these will go inside the chicken). Leave the remaining onions in the pan.

2. Prepare and Stuff the Chicken

  1. Pat the chicken breasts dry with a paper towel.

  2. Using a sharp knife, slice a pocket horizontally into the thickest part of each chicken breast, being careful not to cut all the way through.

  3. Season the outside and inside of the chicken breasts evenly with salt, black pepper, garlic powder, and paprika.

  4. Stuff each chicken pocket with a slice of Gruyère cheese and a generous spoonful of the cooked onions you set aside. Use toothpicks to seal the edges if needed.

3. Sear the Chicken

  1. Preheat your oven to 400°F (200°C).

  2. Push the remaining onions in the skillet to the outer edges. Add another drizzle of olive oil to the center of the pan over medium-high heat.

  3. Add the stuffed chicken breasts. Sear for about 4 to 5 minutes on each side until they develop a beautiful, golden-brown crust.

4. Create the Pan Sauce

  1. Pour the beef broth and white wine (if using) directly into the skillet around the chicken, stirring it into the onions on the sides to deglaze the pan. Let it simmer for 2 minutes to reduce slightly.

5. Bake and Melt

  1. Top each chicken breast with the remaining caramelized onions and another layer of Gruyère cheese.

  2. Transfer the entire skillet into the preheated oven. Bake for 10 to 12 minutes, or until the chicken is cooked through (internal temperature reaches 165°F / 74°C).

  3. Turn the oven to “Broil” for the last 1 to 2 minutes to get the cheese bubbly and golden-brown, just like the picture.

Chef’s Tip: Let the chicken rest for 5 minutes before slicing. This keeps all the juices inside the meat and prevents the melted cheese from running out too quickly! Garnish with a fresh sprig of thyme before serving.

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