Name: French Onion-Stuffed Chicken
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: French
Ingredients: 4 boneless skinless chicken breasts; 2 large yellow onions, thinly sliced; 1 tablespoon olive oil; 2 tablespoons unsalted butter; 1 teaspoon dried thyme; 1 cup shredded Gruyère cheese; ½ cup shredded mozzarella cheese; ½ teaspoon salt; ½ teaspoon ground black pepper; ½ teaspoon garlic powder; ¼ cup low sodium beef broth; Fresh parsley, chopped (for garnish)

Hey y'all! If you're craving a flavor-packed, crowd-pleasing dinner, this French Onion-Stuffed Chicken is just the ticket. Juicy chicken breasts are filled with sweet caramelized onions and melted Swiss cheese, then baked to golden, gooey perfection. It's perfect for easy weeknights yet impressive enough for special occasions. Let’s get cooking!

Why You'll Love This

Combines the rich, savory flavor of classic French Onion soup with juicy chicken.
Easy to prepare with everyday ingredients—even for weeknight dinners.
Packed with gooey, bubbling cheese and sweet caramelized onions in every bite.
Works beautifully for family meals, meal prep, or entertaining guests.
Low-carb, gluten-free, and satisfying—plus, cleanup is a breeze!

Ingredients

4 boneless, skinless chicken breasts (about 2 lbs total)
2 large yellow onions, thinly sliced
2 tablespoons olive oil, divided
2 tablespoons unsalted butter
1 teaspoon salt, divided
½ teaspoon black pepper, divided
1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
2 cloves garlic, minced
½ cup beef broth
½ cup shredded Swiss cheese
½ cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
1 teaspoon smoked paprika (optional, for extra flavor)

Directions

Step 1: Caramelize the Onions

Heat 1 tablespoon olive oil and 2 tablespoons butter in a large skillet over medium heat.
Add the sliced onions and ½ teaspoon salt. Cook, stirring occasionally, for 20-25 minutes until onions are deeply golden and caramelized.
Stir in garlic and thyme; cook 1 minute until fragrant.
Add beef broth. Simmer for 2-3 minutes, scraping up any brown bits, until most of the liquid evaporates. Remove from heat and let cool slightly.

Step 2: Prepare the Chicken

Preheat your oven to 400°F (200°C). Grease a baking dish with nonstick spray.
With a sharp knife, cut a pocket in each chicken breast by slicing horizontally—but don’t cut all the way through.
Sprinkle chicken with remaining ½ teaspoon salt, ½ teaspoon black pepper, and smoked paprika (if using).

Step 3: Stuff and Assemble

Stuff each chicken breast with a generous spoonful of caramelized onion mixture, a sprinkle of Swiss cheese, and a sprinkle of mozzarella cheese. Use toothpicks to secure, if necessary.
Place stuffed chicken breasts into the prepared baking dish. Drizzle with 1 tablespoon olive oil.
Top with remaining onion mixture and sprinkle with Parmesan cheese.

Step 4: Bake

Bake uncovered for 25-30 minutes, or until chicken is cooked through (internal temperature reaches 165°F/74°C), and the cheese is melted and bubbly.
Let rest 5 minutes before serving. Remove toothpicks and enjoy!

Notes

For extra crispy cheese, broil for 2-3 minutes at the end of baking.
Let the chicken rest before slicing to keep it juicy.
You can prep the onions up to 2 days in advance for even faster assembly.

Variations

Mushroom Lover's: Add sautéed mushrooms to the onion filling for extra umami.
Gruyere Swap: Substitute Swiss cheese with shredded Gruyere for a nuttier, authentic French flavor.
Herby Chicken: Mix fresh chopped parsley or rosemary into the onion mixture for a burst of herbal freshness.

Required Equipment

Large skillet
Baking dish (9x13-inch recommended)
Sharp knife
Cutting board
Toothpicks (optional, for securing)
Meat thermometer (for accuracy)

Storage Instructions

Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 325°F (163°C) until warmed through, or microwave in 45-second bursts until hot. For longer storage, freeze individually wrapped stuffed chicken breasts for up to 2 months, thawing overnight in the fridge before reheating.

Suggested Pairings & Serving Recommendations

Serve alongside creamy mashed potatoes or roasted garlic cauliflower mash.
Pair with crusty bread and a crisp green salad tossed in zesty vinaigrette.
A glass of dry white wine (like Sauvignon Blanc) beautifully complements the flavors.

Pro Tips

Use room-temperature chicken for even cooking and juiciness.
Don't rush caramelizing the onions—deep golden color means more flavor.
If the tops brown too quickly, tent foil loosely over the dish while baking.

FAQ

Can I use chicken thighs instead of breasts?: Yes! Use large, boneless thighs. Adjust cooking time slightly if needed; thighs may cook faster.
What cheese works best besides Swiss?: Gruyere, provolone, or a mix of mozzarella and Parmesan all work beautifully for that melt-in-your-mouth goodness.
Can I make this dish ahead of time?: Absolutely! Assemble up to one day in advance, cover, and refrigerate. Bake right before serving for best texture.