Description

This Easy One Pan French Onion Stuffed Chicken recipe is a delicious and flavorful dish that combines tender, butterflied chicken breasts stuffed with a cheesy mixture and rich caramelized onions. Cooked in a single cast iron skillet, it delivers a perfect harmony of melted mozzarella, gruyere, parmesan cheese, and savory onions with fresh thyme. Ideal for a comforting yet elegant meal with minimal cleanup.

Ingredients

Scale

For the Caramelized Onions

3 tablespoons butter
5–6 large onions, thinly sliced
1 teaspoon fresh thyme
Pinch of salt
Pinch of pepper

For the Chicken

4 boneless, skinless chicken breasts, butterflied
1 cup shredded mozzarella or gruyere cheese
1/4 cup freshly grated parmesan cheese
2 tablespoons olive oil
1/3 cup chicken or beef stock
A few sprigs of fresh thyme

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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 are golden brown and caramelized, developing a deep rich flavor, about 20-25 minutes.
Prepare the Stuffed Chicken: In a bowl, mix the shredded mozzarella or gruyere cheese with the freshly grated parmesan cheese. Stuff each butterflied chicken breast with a portion of the cheese mixture and a generous amount of caramelized onions. Secure the stuffed chicken breasts tightly with toothpicks to keep the filling inside during cooking.
Brown the Chicken: Add olive oil to the same skillet and brown the stuffed chicken breasts on both sides over medium-high heat until golden, about 3-4 minutes per side. Remove the chicken briefly from the skillet.
Deglaze and Bake: Add any remaining caramelized onions and the chicken or beef stock to the skillet to deglaze. Then place the stuffed chicken breasts back in and transfer the skillet to a preheated oven at 350°F (175°C). Bake uncovered for about 20 minutes until the chicken is cooked through and the cheese filling is melted.
Rest and Serve: Remove the skillet from the oven and allow the chicken to rest for a few minutes. Carefully remove toothpicks from each breast. Plate the chicken breasts and spoon the remaining caramelized onions and pan juices over the top for a flavorful finish.

Notes

Butterflying the chicken breasts helps them cook evenly and allows more space for the cheese and onion stuffing.
Use a heavy-bottomed skillet like cast iron to ensure even cooking and good heat retention.
To make this recipe gluten-free, verify the chicken or beef stock is gluten-free.
Fresh thyme adds an aromatic touch, but dried thyme can be substituted if needed at half the quantity.
For extra flavor, allow the caramelized onions to cook slowly until deeply browned but not burnt.
Secure the chicken well with toothpicks to prevent the filling from leaking during cooking.

Prep Time: 25 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Baking
Cuisine: French-American