How To Make French Onion Stuffed Chicken Casserole
Impress your dinner guests with this juicy chicken casserole! It’s loaded with deliciously caramelized onions, creamy cheeses, and more.
Serves:
Ingredients
- 2tbspunsalted butter
- 4onions,large, halved and thinly sliced
- pinchsalt and pepper,to season
- 2tspthyme,fresh chopped, divided
- 2tbspwhite wine,or sherry or balsamic vinegar, optional
- 2garlic cloves,minced
- ½cupbeef broth,or stock, divided
- 1tbspolive oil
- 4chicken breasts,boneless, skinless
- 2tspgarlic powder
- 1tspground thyme
- 1cupgruyere cheese,or mozzarella cheese, shredded
- 4tbspparmesan cheese,freshly grated
Instructions
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Preheat the oven to 400 degrees F.
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Lightly grease a 9×12-inch baking dish. Set aside.
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Melt the butter in a large skillet over medium-high heat.
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Add onions, then season with salt, pepper and half of the fresh chopped thyme.
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Cook for 5 to 8 minutes until soft.
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Reduce the heat to medium and cook for 15 minutes while stirring occasionally, until onions are caramelized and has a jam-like texture.
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Pour in ¼ cup of broth if the pan gets dry, and keep stirring until onions are browned.
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Pour in the white wine to deglaze the pan.
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Let cook for a minute until the sauce thickens slightly.
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Stir in the garlic, then cook for 1 minute, until fragrant.
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Turn off the heat, then let cool slightly.
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Cut the chicken breasts in half horizontally to create pockets.
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Season chicken all over and inside the pockets with salt, pepper, garlic powder and ground thyme.
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Spoon 1 to 2 tablespoons of caramelized onions into each pocket.
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Stuff each breast with the gruyere cheese and parmesan cheese, then seal the chicken with toothpicks.
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Transfer the remaining caramelized onions from the skillet to the prepared baking dish.
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Mix in remaining the ¼ cup of broth. Set aside.
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Heat the oil in the same skillet over medium high heat.
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Sear the stuffed chicken breasts for 4 minutes each side until browned.
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Arrange the chicken on the caramelized onions in the baking dish.
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Spoon some of the sauce in the dish over each chicken breast, then top with remaining chopped thyme.
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Bake for 15 to 20 minutes or until fully cooked.
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Discard toothpicks.
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Serve with pan juices and onions, and enjoy!
Nutrition
- Calories: 623.60kcal
- Fat: 38.52g
- Saturated Fat: 16.60g
- Trans Fat: 0.42g
- Monounsaturated Fat: 14.65g
- Polyunsaturated Fat: 4.65g
- Carbohydrates: 15.17g
- Fiber: 2.68g
- Sugar: 5.79g
- Protein: 51.98g
- Cholesterol: 169.25mg
- Sodium: 916.12mg
- Calcium: 508.18mg
- Potassium: 706.93mg
- Iron: 2.14mg
- Vitamin A: 200.74µg
- Vitamin C: 10.70mg
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