Oven baked French onion stuffed chicken recipe! Succulent boneless chicken breasts filled with tender, caramelized onions and glorious melted cheese. These french onion stuffed chicken low-carb keto.
You may love this stuffed chicken recipe! Chicken breasts baked in an amazing French onion sauce makes a perfect weeknight or weekend supper and this recipe comes together in less than an hour.
Stuffing chicken using a lavish French onion soup slash sauce guarantees those flavours absorb all of the way through chicken-breasts. Stuffing two types of cheese to the chicken combined with caramelized onions retains these traditional French Onion Soup tastes residing within this casserole recipe.
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French Onion Stuffed Chicken
- 4 boneless skinless chicken breasts
- 4 large onions halved and thinly sliced
- ½ cup beef broth or stock divided
- 2 tsp fresh chopped thyme divided
- 2 cloves garlic minced
- 4 tbsp freshly grated parmesan cheese
- 1 cup shredded gruyere cheese (or mozzarella cheese)
- 2 tbsp white wine sherry or balsamic vinegar, (optional)
- 2 tbsp unsalted butter
- 2 tsp garlic powder
- 1 tsp ground thyme
- 1 tbsp olive oil
- pinch of salt and pepper to season
- Preheat oven to 400°F. Then lightly grease a 9×12″ baking-dish. Put aside.
- Melt butter in a large-skillet over medium-high-heat. Then add onions and season with pepper, salt and half of fresh chopped thyme and cook for 5-8 minutes till tender.
- Reduce heat to moderate and cook, while stirring occasionally till onions are caramelized and jammy for 15 minutes.
- Then pour ¼ cup of broth in the pan becomes too dry and keep stirring till onions are browned.
- OPTIONAL: Pour in balsamic vinegar, white wine or sherry to deglaze the pan and add some extra tastes to the onions. Let cook for a moment before the sauce thickens slightly.
- Stir in garlic and cook till aromatic for a few minut. Then turn heat off and let cool slightly.
- Cut chicken breasts in half horizontally to make pockets. Season chicken with ground thyme, garlic powder, pepper and salt.
- Spoon 1-2 tbsp of caramelized onions to every pocket. Stuff each breast with all the cheeses and seal chicken together with toothpicks.
- Transfer the remaining caramelized onions in the skillet into the prepared baking-dish. Mix in remaining ¼ cup of broth. Put aside.
- Heat oil in exactly the exact same skillet over medium-high-heat. Sear the stuffed chicken breasts for 4 minutes each side till browned. (They won't be completely cooked. You may finish off them in the oven).
- Top with remaining chopped thyme and then bake for 15-20 minutes till completely cooked.
- Discard toothpicks. Serve with pan juices and onions.