Can I use mozzarella instead of gruyère?

Absolutely. Gruyère gives that classic French onion flavor, but mozzarella melts beautifully and keeps things mild.

Can I make French Onion Stuffed Chicken ahead of time?

Yes! You can caramelize the onions up to 3 days ahead and keep them in the fridge. When you’re ready, stuff the chicken and cook as written.

How do I store leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days . Keep some of the onions and pan juices with the chicken so it stays moist.

How do I reheat it without drying out the chicken?

Reheat in the oven at 325°F with a spoonful of broth or pan juices over the top, covered with foil, until warmed through. Microwave works too—just use a lower power and add a splash of broth.

What if I don’t have beef broth?

Chicken broth works fine. Beef broth just adds deeper flavor—like the “French onion soup” vibe turned up a notch.

4 Easy French Onion Stuffed Chicken Secrets

Description

This French Onion Stuffed Chicken is the ultimate cozy dinner — tender chicken breasts stuffed with caramelized onions, melty cheese, and baked in a rich pan sauce. It’s fancy enough for date night, yet easy enough for busy weeknights. Every bite is pure comfort!

Ingredients

Scale

2 tablespoons unsalted butter
4 large onions, halved and thinly sliced
Pinch of salt and pepper to season
2 teaspoons fresh chopped thyme, divided
2 tablespoons white wine, sherry, or balsamic vinegar (optional)
2 cloves garlic, minced
1/2 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 (or mozzarella cheese)
4 tablespoons freshly grated Parmesan cheese

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Instructions

Preheat oven: Set oven to 400°F (200°C). Lightly grease a 9×12-inch baking dish.
Caramelize onions: In a large skillet, melt butter over medium-high heat. Add onions, salt, pepper, and half the thyme. Cook 5–8 minutes until soft.
Slow cook to golden: Reduce heat to medium and cook 15 minutes, stirring occasionally, until onions are caramelized and jammy. Add up to ¼ cup broth if pan gets dry.
Optional deglaze: Add wine, sherry, or vinegar. Scrape up browned bits and cook 1 minute until thickened.
Add garlic: Stir in garlic; cook 1 minute. Remove from heat and cool slightly.
Prep chicken: Cut a pocket in each chicken breast. Season inside and out with salt, pepper, garlic powder, and ground thyme.
Stuff & seal: Spoon 1–2 tablespoons of onions into each pocket, then add cheeses. Secure with toothpicks.
Make onion base: Place remaining onions in baking dish. Mix in remaining ¼ cup broth.
Sear chicken: In same skillet, heat olive oil. Sear chicken 4 minutes per side until browned (not fully cooked).
Bake: Transfer chicken to dish, top with onions and broth. Sprinkle remaining thyme. Bake 15–20 minutes, until cooked through (165°F).
Serve: Discard toothpicks, spoon pan juices over the top, and enjoy the cozy goodness!

Notes

Slice onions evenly so they caramelize perfectly.

If your sauce thickens too much, stir in a splash of broth.

Mozzarella can replace Gruyère for a milder flavor.

Great with mashed potatoes, rice, or roasted veggies!

Leftovers reheat beautifully — store in fridge up to 3 days.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Main Dish
Method: Baking
Cuisine: American, French-inspired

Nutrition

Serving Size: 1 stuffed chicken breast
Calories: 420 kcal
Sugar: 6 g
Sodium: 540 mg
Fat: 21 g
Saturated Fat: 10 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 11 g
Fiber: 1 g
Protein: 47 g
Cholesterol: 150 mg