Onion Stuffed Chicken (Print Version)
# Ingredients:
→ Cheesy Chicken Filling
01 -
1/3 cup Parmesan cheese, finely grated
02 -
1/2 cup mozzarella cheese, freshly shredded
03 -
1 cup gruyere cheese, shredded fresh
04 -
4 chicken breasts, boneless and skinless
→ Onion Topping
05 -
1/2 teaspoon black pepper, ground (plus extra if needed)
06 -
1 teaspoon dried thyme leaves
07 -
1/4 cup olive oil (use half first)
08 -
1/2 teaspoon kosher salt (more if preferred)
09 -
3/4 cup chicken broth, low-sodium
10 -
2-3 large onions, sliced thin
11 -
2 tablespoons butter, unsalted
→ Optional Garnish
12 -
Sprigs of fresh thyme (if you'd like)
# Instructions:
01 -
Set your oven to 350°F while getting the chicken ready.
02 -
Put 2 tablespoons of olive oil and butter in a large skillet. Let them melt over medium-high heat, then spread your onions in the pan. Stir them around and cook for about 5 minutes until they feel soft and begin to brown.
03 -
Turn the heat down to medium. Season your sliced onions with thyme, salt, and pepper. Cover the skillet and let them caramelize slowly for 15-20 minutes, stirring occasionally so they don't stick. If they get too dry, add a bit of broth to keep things from burning. Once they're a pretty golden-brown, move them to a bowl.
04 -
While your onions cook, grab a small bowl. Toss in your mozzarella, Parmesan, and gruyere, mixing them until they're combined.
05 -
Take a sharp knife and cut a pocket into each chicken breast, being careful not to slice through it. Put some of the cheese blend and caramelized onions into each pocket. Save a little of both to use later. Keep the filling in place by closing the chicken with toothpicks.
06 -
Add the last bit of olive oil to the skillet and heat it up to medium-high. Salt and pepper the outside of the stuffed chicken breasts and carefully place them in the skillet. Cook each side for around 2-3 minutes until they look golden. Be gentle flipping them to keep everything inside.
07 -
Pour the rest of the chicken broth into your skillet, tossing in any leftover onions too. Slide the skillet into the oven and cook for 15-18 minutes. The chicken needs to hit an internal temp of 160°F.
08 -
Scatter the rest of the cheese over the chicken, then bake it for 3-6 more minutes. Wait until the cheese is gooey and the chicken is fully cooked at 165°F. Broil it for the last minute or two if you'd like a toasted cheesy top.
09 -
Let the skillet sit for a few minutes before you take out the toothpicks. Spoon over the juices and onions from the skillet. Top with thyme if you want. This goes great with mashed potatoes or rice.
# Notes:
01 -
Onions can be caramelized up to two days in advance. Keep them chilled in the fridge.
02 -
Don't slice through completely while cutting pockets in your chicken breasts.
03 -
To guarantee juicy chicken, use a thermometer to check when it hits 165°F.
04 -
Assemble stuffed chicken up to 24 hours ahead, then cook when ready.
05 -
Leftovers last in the fridge for 3 days or freeze well for 3 months.