French Onion Stuffed Chicken (Printable)

Tender chicken breasts filled with caramelized onions and melted cheese, rich and savory flavors.

# What You'll Need:

→ Chicken

01 - 4 large boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon salt
04 - ½ teaspoon black pepper

→ Onion Filling

05 - 2 large yellow onions, thinly sliced
06 - 2 tablespoons unsalted butter
07 - 2 cloves garlic, minced
08 - 1 teaspoon fresh thyme leaves
09 - ¼ teaspoon sugar
10 - 1 teaspoon balsamic vinegar
11 - ½ cup low-sodium beef broth

→ Cheese

12 - 4 slices Gruyère cheese
13 - 4 tablespoons grated Parmesan cheese

→ Optional Garnish

14 - Fresh parsley, chopped

# Step-by-Step Guide:

01 - Set oven to 400°F (200°C).
02 - In a large skillet over medium heat, melt butter and add sliced onions. Cook, stirring often, for about 15 minutes until soft and golden brown. Add garlic, thyme, sugar, and salt; cook 2 more minutes.
03 - Stir in balsamic vinegar and beef broth. Simmer until most of the liquid evaporates and onions are deeply caramelized, about 5 minutes. Remove from heat and let cool slightly.
04 - Pat chicken breasts dry. Using a sharp knife, carefully cut a pocket into the side of each breast, being careful not to cut all the way through.
05 - Season chicken breasts inside and out with salt and pepper. Fill each pocket with a generous spoonful of caramelized onions and a slice of Gruyère cheese. Secure the opening with toothpicks if needed. Sprinkle grated Parmesan over the top.
06 - Heat olive oil in an oven-safe skillet over medium-high heat. Sear stuffed chicken breasts for 2–3 minutes per side until golden.
07 - Transfer skillet to the oven. Bake for 20–25 minutes, or until chicken is cooked through with an internal temperature of 165°F (74°C).
08 - Rest for 5 minutes before serving. Garnish with fresh parsley if desired.

# Expert Suggestions:

01 -
  • The chicken stays impossibly juicy while the cheese melts into those sweet, savory onions, creating pockets of comfort.
  • It looks fancy enough to impress dinner guests but honestly takes less effort than you'd think.
  • You get restaurant-quality flavor without the restaurant price tag or complicated techniques.
02 -
  • Do not skip the resting period; I learned this the hard way when I sliced into perfectly cooked chicken that immediately lost all its juices onto the plate.
  • The onions must cool before stuffing or the cheese will melt immediately and create a mess inside the breast; this timing shift changed everything about how this dish turned out.
03 -
  • A splash of dry white wine stirred into the onions during caramelization adds sophistication and depth that transforms the entire filling.
  • Butterfly-cutting thicker chicken breasts horizontally before making the pocket gives you more surface area to stuff without compromising structural integrity.
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