French Onion Stuffed Chicken (Printable version)

Tender chicken breasts layered with caramelized onions and melted cheese in a flavorful French style.

# What you need:

→ Chicken

01 - 4 large boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon salt
04 - 1/2 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 or 1/2 teaspoon dried thyme
09 - 1/4 teaspoon sugar
10 - 1 teaspoon balsamic vinegar
11 - 1/2 cup low-sodium beef broth

→ Cheese

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

→ Optional Garnish

14 - Fresh parsley, chopped

# How to Make It:

01 - Set oven to 400°F (204°C).
02 - Melt butter in a large skillet over medium heat. Add sliced onions and cook, stirring frequently, for approximately 15 minutes until soft and golden brown. Add minced garlic, thyme, sugar, and a pinch of salt; cook for an additional 2 minutes.
03 - Stir in balsamic vinegar and beef broth. Simmer until most liquid evaporates and onions achieve deep caramelization, approximately 5 minutes. Remove from heat and cool slightly.
04 - Pat chicken breasts dry with paper towels. Using a sharp knife, carefully cut a horizontal pocket into the side of each breast, being careful not to cut completely through.
05 - Season chicken breasts inside and out with salt and pepper. Fill each pocket with a generous spoonful of caramelized onions and one slice of Gruyère cheese.
06 - Secure openings with toothpicks if necessary. Sprinkle grated Parmesan evenly over the top of each breast.
07 - Heat olive oil in an oven-safe skillet over medium-high heat. Sear stuffed chicken breasts for 2 to 3 minutes per side until golden brown.
08 - Transfer skillet to preheated oven. Bake for 20 to 25 minutes, or until internal temperature reaches 165°F (74°C).
09 - Allow chicken to rest for 5 minutes before serving. Garnish with fresh parsley if desired.

# Expert Advice:

01 -
  • Those caramelized onions taste like they took hours, but the real payoff happens in your mouth, not on the stovetop.
  • It feels fancy enough to impress someone at your table, yet honest enough that it doesn't demand a culinary degree to pull off.
02 -
  • Don't rush the onion caramelization; those 15-20 minutes are where all the flavor lives, and cutting corners here means missing the entire point of the dish.
  • Keep your knife sharp when butterflying the chicken, and take your time—a dull blade slips and ruins the whole pocket you've been carefully making.
03 -
  • An oven-safe skillet is worth its weight here because you can sear on the stovetop and transfer straight to the oven without dirtying another pan, and the heat distributes more evenly than most baking dishes.
  • If you're worried about the chicken drying out, invest in a meat thermometer—165°F is the safe temperature, and pulling it out at exactly that moment instead of guessing means juicy chicken every single time.
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