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

Scale

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