Name: French Onion Stuffed Chicken
Ingredients: 4 boneless, skinless chicken breasts (6-8 oz each); 2 tablespoons olive oil, divided; 2 large yellow onions, thinly sliced; 2 tablespoons unsalted butter; 1 tablespoon fresh thyme leaves (or 1 teaspoon dried); 2 cloves garlic, minced; 2 tablespoons balsamic vinegar; 1 cup Gruyère cheese, shredded; 1/4 cup Parmesan cheese, freshly grated; 1/2 cup beef broth; Salt and freshly ground black pepper, to taste; 1 teaspoon Dijon mustard; 1/4 teaspoon nutmeg (optional); Fresh parsley for garnish

Description

Dive into the ultimate comfort food mashup with this French Onion Stuffed Chicken. Juicy chicken breasts packed with sweet caramelized onions and gooey cheese make dinner something to look forward to.

Ingredients

Scale

4 boneless, skinless chicken breasts (6–8 oz each)
2 tablespoons olive oil, divided
2 large yellow onions, thinly sliced
2 tablespoons unsalted butter
1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
2 cloves garlic, minced
2 tablespoons balsamic vinegar
1 cup Gruyère cheese, shredded
1/4 cup Parmesan cheese, freshly grated
1/2 cup beef broth
Salt and freshly ground black pepper, to taste
1 teaspoon Dijon mustard
1/4 teaspoon nutmeg (optional)
Fresh parsley for garnish

Instructions

Heat 1 tablespoon olive oil and butter in a large skillet over medium heat. Add sliced onions and a pinch of salt. Cook for 5 minutes, then reduce heat to medium-low and continue cooking for 20-25 minutes until deeply caramelized. Add garlic and thyme during the last 2 minutes. Pour in balsamic vinegar, scrape up browned bits, and cook another minute. Remove from heat and cool for 10 minutes.
Preheat oven to 375°F (190°C). Cut a horizontal pocket into each chicken breast, being careful not to cut all the way through. Season inside and outside with salt and pepper.
In a medium bowl, combine cooled onions with 3/4 cup Gruyère cheese, Parmesan cheese, and nutmeg if using. Divide mixture between chicken breasts, stuffing into each pocket. Secure with toothpicks if needed.
Heat remaining olive oil in an oven-safe skillet over medium-high heat. Add stuffed chicken and cook for 3-4 minutes until golden brown on one side. Flip and cook 2 more minutes. Pour beef broth around the chicken and transfer skillet to oven.
Bake for 15-20 minutes until chicken reaches 165°F (74°C) internal temperature. Remove chicken to a plate to rest. Return skillet to stovetop over medium heat, whisk in Dijon mustard, and simmer until sauce reduces slightly. Spoon sauce over chicken, sprinkle with remaining Gruyère, and garnish with parsley before serving.