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.
Please, if you recreate this French Onion Stuffed Chicken Recipe, don’t forget to give me STAR RATE (★★★★★) or comment below. Thanks!
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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.