French Onion Stuffed Chicken

You will love this STUFFED chicken recipe! Chicken breasts baked in an irresistible French onion sauce makes a perfect weeknight or weekend dinner.

STUFFED CHICKEN

Not your typical STUFFED chicken, this recipe comes to you with a delicious twist. You will love that this recipe comes together in less than an hour. Faster than French Onion Soup, but just as good for dunking garlic bread into the pan juices. If you love French Onion Soup, you will fall in head over heels for this Stuffed Chicken.

CHICKEN BREASTS

Stuffing chicken with a luxurious French onion soup slash sauce ensures those flavours absorb all the way through your chicken breasts, while being baked in the same mixture. Stuffing two kinds of cheese into the chicken along with caramelized onions keeps those classic French Onion Soup flavours alive in this casserole recipe.

HOW TO MAKE FRENCH ONION STUFFED CHICKEN

Some tips to help you!

Try to find equal-sized chicken breasts. Finding chicken breasts the same size will ensure they cook evenly. Cut each chicken breast horizontally through the middle to create a ‘pocket’. Season chicken breasts all over and inside the pockets with salt, pepper, ground thyme and garlic powder. Fill each chicken breast with 1-2 tablespoons of caramelized onions and cheese. Use Gruyere or Mozzarella cheese with a hint of parmesan. Sear until browned and golden on each side. Transfer to a baking dish with more caramelized onions for even more flavour. Top with fresh Thyme and some of the French onion sauce. BAKE! (SEE recipe box below for the full recipe.)

HOW TO CARAMELIZE ONIONS

SAUTÉ ONIONS IN BUTTER UNTIL SOFT AND TRANSLUCENT: This is where the magic happens! Slowly cooking them in butter until they are browned and soft makes them lose their potency. The natural sugars in onions caramelize, making the end result flavourful with a mild sweetness. It takes roughly 15-20 minutes to get them nice and jammy. Let them cook and brown on the skillet before stirring them around two caramelize them faster. USE BEEF STOCK OR BROTH to create the base for your French onion sauce and stop the onions from drying out while they cook. Scrape up the browned bits from the bottom of the pan while onions are caramelizing to keep those flavours going. DEGLAZE: You have the option to add a little white wine, sherry or balsamic vinegar to deglaze the pan and get some additional flavours into the onions. Let onions cool down before stuffing chicken breasts. You will have onions leftover in the pan. Add those to your baking dish, mixing them with a little beef broth to create more sauce to bake your stuffed chicken breasts in.

More sauce = more flavour!

SIDES TO SERVE WITH STUFFED CHICKEN

Keep it low carb and serve with Buttery Cauliflower Mash, Zoodles, steamed veggies or cauliflower rice. OR! Carb it up with a side of mashed potatoes, rice or pasta!