French Onion Stuffed Chicken Recipe
Introduction
French Onion Stuffed Chicken is a delicious twist on the classic French onion flavor, wrapped inside tender chicken breasts. This recipe combines caramelized onions, melted Swiss cheese, and creamy cream cheese for a rich and satisfying meal perfect for any night of the week.
Ingredients
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 large onions, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon thyme (fresh or dried)
- 1 tablespoon balsamic vinegar
- Salt and pepper, to taste
- 1 cup Swiss cheese, shredded (or Gruyère)
- 1/2 cup cream cheese, softened
- 1/4 cup breadcrumbs (optional, for topping)
- Fresh parsley (for garnish, optional)
Instructions
- Step 1: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced onions and cook, stirring frequently, for about 15–20 minutes until golden brown and caramelized. Add the minced garlic, thyme, balsamic vinegar, salt, and pepper, and cook for an additional 2–3 minutes. Remove from heat and let cool slightly.
- Step 2: Preheat your oven to 375°F (190°C). Slice a pocket into each chicken breast, being careful not to cut all the way through.
- Step 3: In a bowl, combine the caramelized onion mixture with the shredded Swiss cheese and softened cream cheese until well mixed. Spoon the filling into each chicken breast pocket, securing with toothpicks if necessary.
- Step 4: In the same skillet, heat the remaining tablespoon of olive oil over medium-high heat. Add the stuffed chicken breasts and sear for 3–4 minutes on each side until golden brown. Transfer the chicken to a baking dish and sprinkle breadcrumbs on top if desired. Bake in the preheated oven for 20–25 minutes, until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Step 5: Remove toothpicks if used and garnish with fresh parsley before serving.
Tips & Variations
- For extra flavor, try using Gruyère cheese instead of Swiss for a nuttier taste.
- If you prefer a crispy topping, add the breadcrumbs before baking to create a golden crust.
- Make sure the chicken pockets are deep enough to hold the filling without tearing.
- Serve with a simple green salad or roasted vegetables to balance the richness of the dish.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven to maintain moisture and flavor. Avoid overheating to keep the chicken tender.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this recipe ahead of time?
Yes, you can prepare the stuffed chicken breasts in advance and keep them refrigerated until ready to cook. Sear and bake them just before serving for the best texture.
What can I substitute if I don’t have Swiss cheese?
Gruyère or mozzarella work well as substitutes. Choose cheeses that melt nicely and complement the caramelized onion flavor.
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French Onion Stuffed Chicken Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
This French Onion Stuffed Chicken recipe features juicy boneless chicken breasts stuffed with a flavorful mixture of caramelized onions, garlic, thyme, balsamic vinegar, and creamy Swiss and cream cheese. The chicken is seared to golden perfection on the stovetop, then baked until tender and juicy, making it an elegant yet easy-to-make dish perfect for weeknight dinners or special occasions.
Ingredients
Chicken
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil, divided
- 1/4 cup breadcrumbs (optional, for topping)
- Fresh parsley (for garnish, optional)
Stuffing
- 2 large onions, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon thyme (fresh or dried)
- 1 tablespoon balsamic vinegar
- Salt and pepper, to taste
- 1 cup Swiss cheese, shredded (or Gruyère)
- 1/2 cup cream cheese, softened
Instructions
- Prepare the Onions: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the thinly sliced onions and cook, stirring frequently, for about 15 to 20 minutes until they are golden brown and caramelized. Add minced garlic, thyme, balsamic vinegar, salt, and pepper, then cook for an additional 2 to 3 minutes. Remove from heat and allow the mixture to cool slightly.
- Prepare the Chicken: Preheat your oven to 375°F (190°C). Slice a pocket into each chicken breast carefully without cutting all the way through, creating space for the stuffing.
- Stuff the Chicken: In a bowl, thoroughly combine the caramelized onion mixture with shredded Swiss cheese and softened cream cheese. Spoon this filling evenly into each chicken breast pocket, securing with toothpicks if necessary to keep the filling inside.
- Cook the Chicken: Using the same skillet, heat the remaining tablespoon of olive oil over medium-high heat. Sear each stuffed chicken breast for 3 to 4 minutes on each side until they develop a golden brown crust. Transfer the seared chicken breasts to a baking dish. If desired, sprinkle breadcrumbs on top for a crunchy topping. Bake in the preheated oven for 20 to 25 minutes until the chicken is fully cooked through and reaches an internal temperature of 165°F (74°C).
- Serve: Remove toothpicks if used, garnish with fresh parsley for a pop of color and freshness, and serve immediately while hot.
Notes
- To ensure even cooking, pound the chicken breasts to an even thickness before slicing the pocket.
- For a gluten-free option, omit the breadcrumbs or use gluten-free breadcrumbs.
- Gruyère cheese can be used as a substitute for Swiss cheese for a slightly nuttier flavor.
- Allow the caramelized onion mixture to cool before mixing with the cheeses to prevent melting.
- Use a meat thermometer to check internal temperature for perfectly cooked chicken.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French-inspired
Keywords: French Onion Stuffed Chicken, Stuffed Chicken Breast, Caramelized Onion Chicken, Baked Stuffed Chicken, Dinner Recipes
