Description
This Easy One Pan French Onion Stuffed Chicken recipe combines tender chicken breasts stuffed with a savory blend of caramelized onions, mozzarella, gruyere, and parmesan cheeses. Cooked in a single skillet, the chicken is browned on the stovetop, then baked to perfection in the oven for a juicy, flavorful meal ready in just 45 minutes.
Ingredients
Scale
Onion Mixture
- 3 tablespoons butter
- 5–6 large onions, thinly sliced
- 1 teaspoon fresh thyme
- Pinch of salt
- Pinch of pepper
Chicken and Cheese Filling
- 4 boneless, skinless chicken breasts, butterflied
- 1 cup shredded mozzarella or gruyere cheese
- 1/4 cup freshly grated parmesan cheese
- Toothpicks, for securing chicken
Cooking
- 2 tablespoons olive oil
- 1/3 cup chicken or beef stock
- A few sprigs of fresh thyme (for garnish)
Instructions
- Caramelize the Onions: Heat a large cast iron skillet over medium heat and melt the butter. Add the thinly sliced onions, fresh thyme, salt, and pepper. Stir regularly and cook slowly until the onions turn golden brown and caramelized, releasing a rich and deep flavor. This process typically takes about 20-25 minutes and requires patience to avoid burning.
- Prepare the Chicken: In a bowl, combine the shredded mozzarella or gruyere cheese with the freshly grated parmesan cheese. Stuff each butterflied chicken breast evenly with the cheese mixture and a generous amount of the caramelized onions. Secure each breast tightly with toothpicks to ensure the filling stays inside during cooking.
- Brown the Chicken: Add olive oil to the same skillet used for the onions and increase heat to medium-high. Brown the stuffed chicken breasts on both sides until they develop a beautiful golden crust, about 3-4 minutes per side. This step seals in the juices and adds flavor.
- Deglaze and Bake: Remove the chicken briefly from the skillet. Add any remaining caramelized onions and the chicken or beef stock to the pan, scraping the bottom to lift any flavorful brown bits. Return the chicken breasts to the skillet and transfer the entire skillet to a preheated oven at 350°F (175°C). Bake uncovered for about 20 minutes, or until the chicken is fully cooked through and the cheese filling is melted.
- Rest and Serve: Remove the skillet from the oven and let the chicken rest for a few minutes. Carefully remove the toothpicks from each breast. Plate the chicken and spoon the remaining caramelized onions and pan juices over the top to finish with a burst of flavor. Garnish with fresh thyme sprigs if desired before serving.
Notes
- Butterflying the chicken breasts evenly helps ensure that the stuffing stays inside and cooks thoroughly.
- Use a cast iron skillet or any oven-safe skillet for seamless stovetop-to-oven cooking.
- Slowly caramelizing onions is key—do not rush this step for the best flavor.
- If you don’t have gruyere, mozzarella alone works fine as a substitute.
- Let the chicken rest after baking to retain juiciness.
- Removing toothpicks before serving is important for safety.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French-inspired
