Oven Baked French Onion Stuffed Chicken Recipe! Succulent boneless chicken breasts stuffed with soft, caramelized onions and glorious melted cheese. A LOW CARB KETO RECIPE.
You will love this STUFFED chicken recipe! Chicken breasts baked in an irresistible French onion sauce makes a perfect weeknight or weekend dinner.
STUFFED CHICKEN
Not your typical STUFFED chicken, this recipe comes to you with a delicious twist. You will love that this recipe comes together in less than an hour. Faster than French Onion Soup, but just as good for dunking garlic bread into the pan juices.
If you love French Onion Soup, you will fall in head over heels for this Stuffed Chicken.
CHICKEN BREASTS
Stuffing chicken with a luxurious French onion soup slash sauce ensures those flavours absorb all the way through your chicken breasts, while being baked in the same mixture. Stuffing two kinds of cheese into the chicken along with caramelized onions keeps those classic French Onion Soup flavours alive in this casserole recipe.
HOW TO MAKE FRENCH ONION STUFFED CHICKEN
Some tips to help you!
- Try to find equal-sized chicken breasts. Finding chicken breasts the same size will ensure they cook evenly.
- Cut each chicken breast horizontally through the middle to create a ‘pocket’.
- Season chicken breasts all over and inside the pockets with salt, pepper, ground thyme and garlic powder.
- Fill each chicken breast with 1-2 tablespoons of caramelized onions and cheese. Use Gruyere or Mozzarella cheese with a hint of parmesan.
- Sear until browned and golden on each side.
- Transfer to a baking dish with more caramelized onions for even more flavour.
- Top with fresh Thyme and some of the French onion sauce.
- BAKE! (SEE recipe box below for the full recipe.)
HOW TO CARAMELIZE ONIONS
- SAUTÉ ONIONS IN BUTTER UNTIL SOFT AND TRANSLUCENT: This is where the magic happens! Slowly cooking them in butter until they are browned and soft makes them lose their potency. The natural sugars in onions caramelize, making the end result flavourful with a mild sweetness. It takes roughly 15-20 minutes to get them nice and jammy. Let them cook and brown on the skillet before stirring them around two caramelize them faster.
- USE BEEF STOCK OR BROTH to create the base for your French onion sauce and stop the onions from drying out while they cook. Scrape up the browned bits from the bottom of the pan while onions are caramelizing to keep those flavours going.
- DEGLAZE: You have the option to add a little white wine, sherry or balsamic vinegar to deglaze the pan and get some additional flavours into the onions.
- Let onions cool down before stuffing chicken breasts. You will have onions leftover in the pan. Add those to your baking dish, mixing them with a little beef broth to create more sauce to bake your stuffed chicken breasts in.
More sauce = more flavour!
SIDES TO SERVE WITH STUFFED CHICKEN
Keep it low carb and serve with Buttery Cauliflower Mash, Zoodles, steamed veggies or cauliflower rice.
OR! Carb it up with a side of mashed potatoes, rice or pasta!
MORE STUFFED CHICKEN RECIPES
Garlic Butter Mushroom Stuffed Chicken
Spinach Artichoke Stuffed Chicken
Mozzarella Stuffed Chicken Parmesan
Caprese Stuffed Balsamic Chicken
STUFFED CHICKEN ON VIDEO
French Onion Stuffed Chicken Casserole
French Onion Stuffed Chicken Casserole makes for a delicious dinner! Juicy, succulent chicken breasts stuffed with caramelized onions and glorious melted cheese. A perfect weeknight or weekend dinner. Low Carb and Keto approved!
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Serves: 4 people
Ingredients
- 2 tablespoons unsalted butter
- 4 large onions halved and thinly sliced
- Pinch of salt and pepper to season
- 2 teaspoons fresh chopped thyme divided
- 2 tablespoons white wine, sherry or balsamic vinegar (OPTIONAL)
- 2 cloves garlic minced
- 1/2 cup beef broth or stock divided
- 1 tablespoon olive oil
- 4 boneless, skinless chicken breasts
- 2 teaspoons garlic powder
- 1 teaspoon ground thyme
- 1 cup shredded gruyere cheese (or mozzarella cheese)
- 4 tablespoons freshly grated parmesan cheese
Instructions
- Preheat oven to 400°F (200°C). Lightly grease a 9x12-inch baking dish. Set aside.
- Melt butter in a large skillet over medium-high heat. Add onions and season with salt, pepper and half of the fresh chopped thyme. Cook for 5-8 minutes until soft.
- Reduce heat to medium and cook, while stirring occasionally, until onions are caramelized and jammy (about 15 minutes). Pour in 1/4 cup of broth if pan gets too dry, and keep stirring until onions are browned.
- OPTIONAL: Pour in white wine, sherry or balsamic vinegar to deglaze the pan and get some additional flavours into the onions. Let cook for a minute until the sauce thickens slightly.
- Stir in garlic and cook until fragrant, about 1 minute. Turn off heat and let cool slightly.
- Cut chicken breasts in half horizontally to create pockets. Season chicken all over and inside pockets with salt, pepper, garlic powder and ground thyme.
- Spoon 1-2 tablespoons of caramelized onions into each pocket. Stuff each breast with the cheeses and seal chicken with toothpicks.
- Transfer the remaining caramelized onions from the skillet to the prepared baking dish. Mix in remaining 1/4 cup of broth. Set aside.
- Heat oil in the same skillet over medium high heat. Sear the stuffed chicken breasts for 4 minutes each side until browned. (They will not be fully cooked. You will finish them off in the oven.)
- Arrange chicken on the caramelized onions in the baking dish. Spoon some of the sauce in the dish over each chicken breast. Top with remaining chopped thyme and bake for 15-20 minutes or until fully cooked.
- Discard toothpicks. Serve with pan juices and onions.
Nutrition
Calories: 414kcal | Carbohydrates: 10g | Protein: 37g | Fat: 24g | Saturated Fat: 11g | Cholesterol: 128mg | Sodium: 435mg | Potassium: 621mg | Fiber: 2g | Sugar: 4g | Vitamin A: 610IU | Vitamin C: 11.1mg | Calcium: 424mg | Iron: 0.9mg
Linda says
I made this twice before reviewing the recipe.
First time I added white wine and stuffed the chicken breast. It was great but I find stuffing chicken breasts to be a lot of work and a pain to brown.
Second time I added balsamic vinegar (which I liked better than the wine), pounded the chicken and followed the instructions, but just put the carmelized onions on top, covered with the cheese and baked. I liked it much better this way and seemed like less work for a weekday dinner.
Jess says
So delicious. I have made this exactly as the recipe states and I have also gotten a little lazy and just placed the chicken on top of the onions and smothered in cheese to bake. Both options turned out amazing.
Margaret says
This was really good except next time I won’t use the balsamic vinegar it overpowered the onions
Clary says
Made this last night and it was a hit! I was looking for a different chicken recipe and I have picky eaters, this was incredibly delicious! Can’t wait to do a repeat soon!
Sheron says
I have everything I need to make this except for the toothpicks. Is that really going to make a difference?
William says
It’s does. I thought the same thing. It won’t cook properly if you don’t because it holds it together
Crystal says
I do not like Thyme as I feel like Thyme gives my dishes a dirt “soil” like taste. Is there a substitute I can use or should I just leave it out?
Karina says
Parsley is a great mild substitute. Or you can leave it out.
caroljup says
I’m a huge fan of all your recipes, I hope you will help me, I would like to make this chicken, but would like to serve it with noodles, which recipe on your site would you use??, Thank You
Tricia says
Made this yesterday and it was absolutely delicious, a recipe that will definitely be making
a regular appearance here, thank you.
Sandra Forquer says
This sounds amazing! I would love to make this for a dinner party I’m hosting. Is there a good method for preparing this in advance and baking right after company arrives? Would love to have the mess all cleaned up prior to my guests arriving and I’m not sure how long this can sit prepared before baking.
Steve says
Just finished dinner….delicious. amazing recipe. I have tried a few other. Looking forward to exploring cafedelites.com slot more
Julia says
Does anyone know if I can use chicken broth Instead of beef broth? I have tons of chicken broth but no beef broth in my pantry
Ted says
Of course, you can use any broth. Beef, chicken or vegeable will yield a slightly dufferent taste, that’s all.
Chris says
Hi Karina,
Tried this recipe last night….DELICIOUS! I needed to use up some mushrooms so sliced them up and added them to the baking dish along with the chicken and onion…lovely!
Also, I just wanted to say what a great job you’ve done, there are thousands of recipe sites to choose from but now I just default to your site because the recipes are aways awesome. As far as I’m concerned there’s no point in looking anywhere else.
I will be trying the ‘Creamy garlic butter tuscan scallops’ tonight…looking forward to it.
Keep up the great work 😉
Robert Baker says
Try the mushroom soup recipe on here! The best I’ve ever had.
Stacy says
I am hoping to make this for a Christmas party; however, I’d like to prepare it ahead of time. Is it possible to prepare the chicken through the searing step and then wait to bake? The party starts at 5pm but we won’t be serving dinner until closer to 7pm. I am trying to avoid making everything while guests are present.
Marisa says
Made it for dinner tonight it was delicious!
Lisa Corrigan says
Oh my gosh…made this last night! Splurged with gruyere…the smokiness of this cheese was a great layer of flavor. I will be doing this one again! Thank you!
Yb says
Incredible—-so delicious, easy, and elegant. My husband loved it. I used provolone cheese (guyere too expensive). Thank you
Linda Oliver says
I have mine in the oven eight now only difference I did was I split the breast and layed open side up and I layered the onions and the cheese I can’t wait the house smells so good and my husband was the one who picked this recipe out…thankyou and God bless you…
Tammy Garrett says
I am going to make this tonight. What kind of onions is best to use?
Gardener says
I made this last night. The only change I made was to use about 1/2 cup of white wine to the onion mixture as you suggested as an option. We had friends over and served mashed potatoes and a salad. This was delicious. Will be a “do over” recipe in our house.
Thanks.
Stephanie says
Absolutly beautiful dish. Turned out fantastic. I followed every step but while searing the breast I added more white wine….thats all! Served with cauliflower rice and it waa so yummy! My tips…cut the pocket in the breast while it is still a bit on the frosty side for control and mix the cheese and onion stuffing before stuffing. Other than that, follow it and you wont be disappointed!
Gail Kienle says
This was really good. Worth the time. I love anything with caramelized onions. I served this with risotto and sauted spinach. Yummy. Thanks for the recipe – it will be used over and over. Also a good company recipe as all can be done ahead of time and popped in the oven.
Larry says
Made this for my wife and I tonight! Two bites in she said will you make this for super bowl next Sunday…… Heck yeah! This is great easy to make and readied to eat lol!
DEB says
I MADE the other night with Larry night with thighs since it’s what I heard a had it was insanely delicious. I was definitely be making it again.
Geri wescott says
This recipe was awesome thank you
Joe Buscemi says
This recipe is amazing! I am sorry I didn’t think of it first.
Sue says
Do you think I can use thin cutlets and roll them up?
Lisa says
Yup. I do thingls like this with cutlets all the time. This is gooy and won’t stay in cutlets, but should taste great.
Katherine says
I can’t wait to try this, it looks delish! Always looking for chicken recipes!
Gray says
CAFE DELITES had the most impressived and looking tasty photos of the recipes….jus want to cook and make presentation as tasty as yours!