Onion Stuffed Chicken

Stuffed chicken with a French onion twist turns those familiar soup flavors into an amazing main dish. The juicy chicken gets split open and packed with sweet, slowly cooked onions plus a mix of gooey gruyere, stretchy mozzarella, and sharp parmesan. After getting a nice golden crust, it finishes cooking in tasty broth so every bite stays super moist and full of flavor.

I whipped this up for some friends who came over, wanting something that looked impressive but didn't take forever. When they cut into that chicken and saw all that melty cheese and those sweet onions spill out, their faces said it all. Even my picky brother, who usually sticks to plain food, asked me to make this again for his birthday dinner.

Key Ingredients and Smart Picking Tips

• Boneless, skinless chicken breasts: Go for big ones that are about the same size (8-10 ounces) so they're easier to stuff and cook evenly.
• Yellow onions: They turn super sweet when cooked slow. Look for firm ones with shiny skins and no mushy parts.
• Gruyere cheese: Gives that nutty taste just like in the soup. Try to get an older one for deeper flavor.
• Low-moisture mozzarella: Makes everything creamy and stretchy without making your filling watery.
• Parmesan cheese: Adds that salty kick that makes everything taste better. Always grate it fresh if you can.
• Unsalted butter: You'll need this to slowly cook those onions until they're golden and sweet.
• Fresh thyme: Brings an earthy smell that goes perfectly with those sweet onions.
• Chicken broth: Creates a tasty liquid that soaks into the chicken as it cooks.
• Worcestershire sauce: Just a tiny bit makes the whole dish taste richer and deeper.

Making Your Delicious Stuffed Chicken

Get those onions perfectly sweet:

Cut three medium onions into thin half-moon slices. Melt 3 tablespoons butter in a big skillet over medium heat, toss in the onions with a little salt. Cook them for about 25-30 minutes, stirring now and then, until they turn golden and jam-like. Add 1 teaspoon fresh thyme during the last 5 minutes. Let them cool down before using.

Fix up your chicken:

Take each chicken breast and cut it sideways to make a deep pocket, but don't slice all the way through. Sprinkle salt and black pepper inside and outside.

Mix up your filling:

In a bowl, stir together 1 cup of those sweet onions, ½ cup grated gruyere, ¼ cup shredded mozzarella, and 2 tablespoons grated parmesan.

Fill the chicken pockets:

Stuff each chicken breast with plenty of the onion-cheese mix. If they won't stay closed, stick some toothpicks in to hold everything together.

Cook it up:

Heat 2 tablespoons olive oil in an oven-safe pan over medium-high heat. Brown the chicken for 3-4 minutes on each side. Pour 1 cup chicken broth and 1 teaspoon Worcestershire sauce around the chicken. Put the pan in a 375°F oven and bake for 15-20 minutes, until the chicken reads 165°F inside.

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Delightful Side Dish Ideas

Serve this rich chicken with sides that balance it out nicely. A simple green salad with tangy dressing adds freshness, while cooked asparagus or green beans bring nice color and crunch. If you want something more filling, try creamy mashed potatoes that can soak up all that yummy sauce. A chunk of crusty bread works great too for getting every last drop. For drinks? Try a smooth Chardonnay or light Pinot Noir to go with it.

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This stuffed chicken has become one of our family favorites, always making guests happy while being easy enough to cook on a busy night. The mix of sweet onions, melty cheese, and tender chicken just can't be beat. It turns simple stuff from your fridge into something that feels special, and I bet it'll soon be on your regular dinner rotation too.

Frequently Asked Questions

→ What kind of cheese is best for Onion Stuffed Chicken?

We suggest gruyere, mozzarella, and parmesan for the right mix of flavor and melty goodness. If you’re out of gruyere, Swiss cheese works too, though gruyere gives the best onion-paired taste.

→ Can I prepare Onion Stuffed Chicken in advance?

Definitely! Cook the caramelized onions and refrigerate them for up to 2 days. You can also stuff the chicken a day before cooking; just keep it in the fridge until ready.

→ How can I tell the chicken is fully cooked?

Use a meat thermometer for accuracy; it’s done when the thickest part reaches 165°F. If you don’t have a thermometer, make sure the juices are clear and there’s no pink when cut open.

→ What should I serve with Onion Stuffed Chicken?

Roasted potatoes, mashed potatoes, or rice work beautifully to catch all the pan juices. A fresh salad or quick steamed veggies add a nice balance to this rich main course.

→ Can I freeze leftover Onion Stuffed Chicken?

Yes, you can freeze cooked portions for up to 3 months in a sealed container. To reheat, defrost overnight in the fridge and heat it in the oven at 325°F for about 20 minutes until hot.