French Onion Stuffed Chicken Casserole Recipe

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Irma Mitchelle Modified: March 25, 2022
French Onion Stuffed Chicken Casserole Recipe

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.

Preparation: 15 minutes
Cooking: 45 minutes
Total: 1 hour



  • 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


  1. Preheat the oven to 400 degrees F.

  2. Lightly grease a 9×12-inch baking dish. Set aside.

  3. Melt the butter in a large skillet over medium-high heat.

  4. Add onions, then season with salt, pepper and half of the fresh chopped thyme.

  5. Cook for 5 to 8 minutes until soft.

  6. Reduce the heat to medium and cook for 15 minutes while stirring occasionally, until onions are caramelized and has a jam-like texture.

  7. Pour in ¼ cup of broth if the pan gets dry, and keep stirring until onions are browned.

  8. Pour in the white wine to deglaze the pan.

  9. Let cook for a minute until the sauce thickens slightly.

  10. Stir in the garlic, then cook for 1 minute, until fragrant.

  11. Turn off the heat, then let cool slightly.

  12. Cut the chicken breasts in half horizontally to create pockets.

  13. Season chicken all over and inside the pockets with salt, pepper, garlic powder and ground thyme.

  14. Spoon 1 to 2 tablespoons of caramelized onions into each pocket.

  15. Stuff each breast with the gruyere cheese and parmesan cheese, then seal the chicken with toothpicks.

  16. Transfer the remaining caramelized onions from the skillet to the prepared baking dish.

  17. Mix in remaining the ¼ cup of broth. Set aside.

  18. Heat the oil in the same skillet over medium high heat.

  19. Sear the stuffed chicken breasts for 4 minutes each side until browned.

  20. Arrange the chicken on the caramelized onions in the baking dish.

  21. Spoon some of the sauce in the dish over each chicken breast, then top with remaining chopped thyme.

  22. Bake for 15 to 20 minutes or until fully cooked.

  23. Discard toothpicks.

  24. Serve with pan juices and onions, and enjoy!


  • 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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