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
Ingredients
- 2 tablespoons unsalted butter
- 4 onions large, halved and thinly sliced
- 1 pinch salt to season
- 1 pinch pepper to season
- 2 teaspoons fresh thyme chopped, divided
- 2 tablespoons white wine optional, or sherry or balsamic vinegar
- 2 cloves garlic minced
- ½ 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 gruyere cheese shredded, or mozzarella cheese
- 4 tablespoons parmesan cheese freshly grated
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 ¼ 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 ¼ 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.
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.
Peggy Sayre says
I intend to make this tomorrow for company but I have a problem. I have NO idea what to make this evening for our dinner. There is no way this could go wrong with carmelized onions, chicken, and loads of cheese!
Melissa says
Delicious!! Wouldn’t change a thing! Served it with side of egg noodles and green beans…
Perfect!
Lee says
I made this in a deconstructed method with the cheese and onions on top of the chicken breast. All I can say is watch out, cause ya tongue gonna beat ya teeth to death trying to get to it. Absolutely delicious. I served mine with broccoli.
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.
Tiffani L Butler says
Same I left out thyme because of the dirt taste it was still good
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