Description
A delicious stuffed chicken featuring caramelized onions and melty Gruyère cheese, perfect for family dinners or special occasions.
Ingredients
Scale
- 2 tablespoons unsalted butter
- 4 large onions, halved and thinly sliced
- Salt and pepper, to taste
- 2 teaspoons fresh chopped thyme, divided
- 2 tablespoons balsamic vinegar (optional)
- 2 cloves garlic, minced
- ½ cup beef broth or stock, divided
- 1 tablespoon olive oil
- 4 boneless, skinless chicken breasts
- 2 teaspoons garlic powder
- 1 teaspoon ground thyme
- 1 cup shredded Gruyère cheese
- 4 tablespoons freshly grated Parmesan cheese
Instructions
- Preheat the oven to 400°F (200°C) and lightly grease a 9×12-inch baking dish with olive oil.
- Melt the butter in a large skillet over medium-high heat; add the onions, salt, pepper, and half the thyme. Cook until softened, about 5–8 minutes.
- Reduce heat to medium and continue cooking until onions are caramelized and jammy, approximately 15 minutes. Add ¼ cup of beef broth to deglaze if the pan gets dry.
- Stir in balsamic vinegar and cook for 1 minute before adding minced garlic; sauté for an additional minute until fragrant.
- Cut chicken breasts horizontally to create pockets; season inside and outside with salt, pepper, garlic powder, and ground thyme.
- Stuff each chicken breast with the caramelized onions, Gruyère, and Parmesan; seal with toothpicks.
- Transfer remaining onions to the prepared baking dish with the remaining beef broth and place the stuffed chicken on top.
- Sear the stuffed chicken in the skillet with olive oil for 4 minutes on each side until golden brown.
- Return chicken to the baking dish, spooning pan juices over the top, and sprinkle remaining thyme; bake for 15–20 minutes until chicken is fully cooked.
- Remove toothpicks and serve warm with the onions and juices.
Notes
For a crispier chicken skin, broil for 1-2 minutes at the end. Ensure chicken is sealed properly to prevent stuffing from spilling out.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 80mg