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French Onion Stuffed Chicken

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.
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Servings 4
Calories 414 kcal


  • 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 9x12" 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.