One Pan French Onion Stuffed Chicken – Get ready for a mouthwatering adventure with our Easy One Pan French Onion Stuffed Chicken recipe. This dish combines tender, juicy chicken breasts with a heavenly stuffing of caramelized onions and a blend of melty cheeses. With a golden, flavorful crust and an explosion of savory goodness in every bite, this recipe is sure to captivate your taste buds. Join us on a journey of culinary delight as we bring you a dish that will leave your family begging for seconds!
In our little family, this Easy One Pan French Onion Stuffed Chicken has become a true sensation. It all began one evening when I was searching for a creative way to use up a surplus of onions from our garden. As I caramelized the onions in a sizzling skillet, the tantalizing aroma filled our kitchen, arousing curiosity and drawing my husband in from the living room. He couldn’t resist peeking over my shoulder as I stuffed the chicken breasts with the caramelized onions and an indulgent blend of cheeses. The anticipation grew as the chicken sizzled on the stove, and when we finally took our first bites, we were blown away by the rich, cheesy filling and the tender chicken. Since then, this recipe has become a beloved staple in our household, and we’re thrilled to share it with you!
Why This Recipe Will Make Your Taste Buds Dance?
- Unleash your culinary prowess with this easy-to-follow, one-pan recipe that guarantees a delicious and satisfying meal.
- The star of the show is the caramelized onions, bringing a sweet and savory flavor profile to the dish.
- The combination of shredded mozzarella and gruyere cheese adds a delightful creaminess, while the freshly grated parmesan creates a beautiful golden crust.
- Our butterflied chicken breasts are generously stuffed with the cheesy onion mixture, ensuring every bite is bursting with flavor.
- The addition of fresh thyme infuses the dish with aromatic notes, elevating the overall taste and presentation.
- With minimal preparation and cooking time, you’ll have a stunning dish that will impress your family and friends.
Ingredients:
- 3 tablespoons butter (42g)
- 5-6 large onions, thinly sliced
- 1 teaspoon fresh thyme leaves
- A pinch of salt and pepper
- 4 boneless, skinless chicken breasts, butterflied
- 1 cup shredded mozzarella or gruyere cheese (or a mix of both!) (113g)
- 1/4 cup freshly grated parmesan cheese (28g)
- 2 tablespoons olive oil (30ml)
- 1/3 cup chicken or beef stock (80ml)
- A few sprigs of fresh thyme
Directions:
Melt the butter in a large cast iron skillet over medium heat.
Add the thinly sliced onions and let them caramelize in the butter, stirring regularly. Sprinkle in the fresh thyme leaves, salt, and pepper, and mix well.
Once the onions turn a golden brown and become caramelized, transfer them to a bowl and turn off the heat under the skillet.
In a separate bowl, combine the shredded mozzarella and gruyere cheese (or your preferred cheese blend).
Stuff each butterflied chicken breast with a generous amount of the caramelized onions and the cheese mixture, securing them with toothpicks. Reserve about 1/2 cup or more of caramelized onions.
Preheat the same skillet over medium-high heat and add olive oil. Place the stuffed chicken breasts in the skillet and brown them on all sides, being careful to keep the filling intact.
Once the chicken has browned but is not fully cooked, transfer it to a plate and turn off the heat. Add the remaining caramelized onions and chicken or beef stock to the skillet.
Nestle the browned chicken breasts in the caramelized onion liquid in the skillet and place a few sprigs of fresh thyme on top.
Bake at 350°F (175°C) for approximately 20 minutes or until the chicken reaches an internal temperature of 165°F (75°C).
Allow the chicken to rest for a few minutes before removing the toothpicks. Serve the chicken with a spoonful of the caramelized onions and pan juices.
Notes:
- For a twist, experiment with different cheese combinations, such as cheddar and Swiss, to customize the flavor profile.
- If you don’t have a cast iron skillet, you can use an oven-safe skillet or transfer the chicken to a baking dish after browning.
- Serve this dish with your favorite side dishes, such as roasted vegetables, mashed potatoes, or a fresh salad, to complete the meal.
There you have it—a delightful journey through the tantalizing flavors of our Easy One Pan French Onion Stuffed Chicken recipe. This dish has it all: the rich sweetness of caramelized onions, the creamy indulgence of melted cheeses, and the tender juiciness of perfectly cooked chicken. It’s a true crowd-pleaser that will elevate any mealtime, whether it’s a cozy family dinner or a gathering with friends.
As you take that first bite, savor the harmonious blend of flavors and the warmth that fills your heart. The dish’s simplicity and convenience make it an ideal choice for busy weeknights or when you’re craving something special without spending hours in the kitchen.
So why wait? Grab your skillet, gather your ingredients, and embark on a culinary adventure that will leave you and your loved ones asking for more. Let the aromas fill your kitchen, the flavors dance on your palate, and the satisfaction of sharing a delicious meal with your nearest and dearest fill your soul.
With our Easy One Pan French Onion Stuffed Chicken, you can create cherished memories around the dinner table and experience the joy that comes from creating a meal that brings people together. Enjoy the journey and bon appétit!
FAQs
Can I use a different type of cheese?
Yes! Feel free to experiment with your favorite cheeses or use a combination that suits your taste buds. Cheddar, Swiss, or fontina are great alternatives.
Can I make this recipe ahead of time?
While the dish is best enjoyed fresh, you can assemble the stuffed chicken breasts ahead of time and refrigerate them. When you’re ready to cook, simply follow the remaining steps in the recipe.
Can I freeze the leftovers?
Absolutely! Allow the chicken to cool completely, then store it in an airtight container or freezer bags. It can be stored for up to 3 months. Thaw in the refrigerator before reheating.
Can I substitute vegetable stock for the chicken or beef stock?
Yes, vegetable stock can be used as a suitable substitute if you prefer a vegetarian option or want to switch up the flavors.
One Pan French Onion Stuffed Chicken
Ingredients
- 3 tablespoons butter 42g
- 5-6 large onions thinly sliced
- 1 teaspoon fresh thyme leaves
- A pinch of salt and pepper
- 4 boneless skinless chicken breasts, butterflied
- 1 cup shredded mozzarella or gruyere cheese or a mix of both! (113g)
- 1/4 cup freshly grated parmesan cheese 28g
- 2 tablespoons olive oil 30ml
- 1/3 cup chicken or beef stock 80ml
- A few sprigs of fresh thyme
Instructions
- Melt the butter in a large cast iron skillet over medium heat.
- Add the thinly sliced onions and let them caramelize in the butter, stirring regularly. Sprinkle in the fresh thyme leaves, salt, and pepper, and mix well.
- Once the onions turn a golden brown and become caramelized, transfer them to a bowl and turn off the heat under the skillet.
- In a separate bowl, combine the shredded mozzarella and gruyere cheese (or your preferred cheese blend).
- Stuff each butterflied chicken breast with a generous amount of the caramelized onions and the cheese mixture, securing them with toothpicks. Reserve about 1/2 cup or more of caramelized onions.
- Preheat the same skillet over medium-high heat and add olive oil. Place the stuffed chicken breasts in the skillet and brown them on all sides, being careful to keep the filling intact.
- Once the chicken has browned but is not fully cooked, transfer it to a plate and turn off the heat. Add the remaining caramelized onions and chicken or beef stock to the skillet.
- Nestle the browned chicken breasts in the caramelized onion liquid in the skillet and place a few sprigs of fresh thyme on top.
- Bake at 350°F (175°C) for approximately 20 minutes or until the chicken reaches an internal temperature of 165°F (75°C).
- Allow the chicken to rest for a few minutes before removing the toothpicks. Serve the chicken with a spoonful of the caramelized onions and pan juices.
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