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French onion-stuffed chicken

French onion-stuffed chicken
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French onion-stuffed chicken features tender, juicy chicken breasts filled with sweet caramelized onions and melted Gruyere cheese. This easy-to-make, savory dish offers a rich flavor combination perfect for weeknight dinners or impressing guests with a gourmet-style meal that requires minimal prep and cooking time.

Ingredients

Scale

Chicken and Filling

  • 4 boneless, skinless chicken breasts
  • 2 large yellow onions, thinly sliced
  • 1 cup Gruyere cheese, sliced or shredded
  • 2 tablespoons butter
  • 1 tablespoon olive oil (plus more for searing)
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1 tablespoon balsamic vinegar (optional)

Instructions

  1. Caramelize the Onions: Slice the yellow onions thinly and heat butter and olive oil in a large skillet over medium heat. Add the onions along with a pinch of salt and cook slowly, stirring often, until they turn golden brown and sweetly fragrant, about 25-30 minutes. Near the end, stir in a splash of balsamic vinegar for extra depth of flavor.
  2. Prepare the Chicken: While the onions cook, make a horizontal cut into each chicken breast to create a pocket without slicing all the way through. Season both the inside and outside of the chicken breasts with salt, pepper, and dried thyme to infuse flavor throughout the meat.
  3. Stuff the Chicken: Fill each chicken pocket generously with the caramelized onions, then top with slices or shredded Gruyere cheese. Avoid overfilling to ensure the chicken can be sealed easily.
  4. Secure and Sear: Use toothpicks to close each chicken pocket tightly, keeping the filling inside. Heat a drizzle of olive oil in a skillet over medium-high heat and sear the chicken breasts on each side until golden brown, about 3-4 minutes per side, developing a flavorful crust.
  5. Bake to Finish: Transfer the skillet to a preheated oven at 375°F (190°C). Bake until the chicken reaches an internal temperature of 165°F (74°C), approximately 15-20 minutes. Let the chicken rest briefly before serving to retain its juices.

Notes

  • Onion Patience: Slowly caramelize the onions to develop their natural sweetness and depth of flavor, crucial to this dish.
  • Even Pockets: Cut uniform pockets in the chicken breasts to ensure even cooking and easy stuffing.
  • Prevent Spills: Secure the pockets with toothpicks or kitchen twine to keep the filling inside during cooking.
  • Avoid Overcrowding: Give chicken breasts adequate space in the pan when searing to prevent steaming and ensure a golden crust.
  • Use a Thermometer: Check the internal temperature of the chicken to avoid overcooking and maintain tenderness.

Nutrition

Keywords: French onion chicken, stuffed chicken breasts, caramelized onions, Gruyere cheese, easy dinner, gluten free chicken recipe

Find it online: https://marygourmet.com/french-onion-stuffed-chicken/