If you love the rich, savory flavors of French onion soup, this stuffed chicken breast recipe is a must-try! Juicy chicken pockets filled with sweet caramelized onions and melted Gruyère cheese, all baked in a simple beef broth sauce. It’s an easy, elegant dinner that’s perfect for weeknights or special occasions.

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4
Calories: Approximately 420 per serving

Ingredients

• 4 large boneless, skinless chicken breasts
• 2 large onions, thinly sliced
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
• 1 cup beef broth
• 1 cup shredded Gruyère cheese (or Swiss cheese as a substitute)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and black pepper, to taste
• 2 tablespoons all-purpose flour (optional, for thickening the sauce)
• Fresh parsley, chopped, for garnish

Instructions

1. Preheat the oven to 375°F (190°C).
2. Caramelize the onions: In a large skillet over medium heat, melt the butter with the olive oil. Add the sliced onions and cook slowly for 20–25 minutes, stirring occasionally, until they are golden brown and caramelized.
3. Add flavorings: Stir in the thyme and beef broth. Simmer for 5 minutes to let the flavors meld. For a thicker sauce, whisk in the flour and cook for an additional 2–3 minutes until slightly thickened. Remove from heat and set aside.
4. Prepare the chicken: Using a sharp knife, carefully cut a pocket into the thickest side of each chicken breast, without cutting all the way through.
5. Season the chicken: Rub the chicken breasts inside and out with garlic powder, onion powder, salt, and black pepper.
6. Stuff the chicken: Fill each pocket with a generous spoonful of the caramelized onions and shredded Gruyère cheese. If needed, secure the openings with toothpicks to keep the filling inside.
7. Sear the chicken: Heat an oven-safe skillet over medium-high heat (add a drizzle of oil if needed). Sear the stuffed chicken breasts for 2–3 minutes per side until golden brown.
8. Bake: Spoon the remaining caramelized onions and sauce over the top of the chicken. Transfer the skillet to the preheated oven and bake for 20–25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
9. Serve: Remove toothpicks if used, garnish with chopped fresh parsley, and serve hot. Enjoy with your favorite sides like mashed potatoes, roasted vegetables, or a simple green salad.

Tips

• For extra flavor, deglaze the pan with a splash of white wine after caramelizing the onions.
• Gruyère gives the most authentic French onion taste, but Swiss or mozzarella work well too.
• Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated gently in the oven or microwave.

This French Onion Stuffed Chicken is comforting, cheesy, and full of that classic soup-inspired goodness—without the soup!