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Golden brown chicken breasts topped with melted Gruyere cheese and crispy baguette slices in a skillet.

French Onion Stuffed Chicken Casserole

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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 4 servings
Calories 650 kcal

Ingredients
  

  • 4 large boneless , skinless chicken breasts
  • 3 large yellow onions, thinly sliced
  • 4 tablespoons unsalted butter
  • 1 cup beef broth
  • 1 tablespoon fresh thyme leaves
  • 1.5 cups Gruyere cheese, shredded
  • 1 cup baguette slices or large croutons
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 cloves garlic , minced

Instructions
 

  • Preheat oven to 375°F (190°C).
  • In a large skillet, melt butter over medium heat. Add sliced onions and cook, stirring occasionally, until deeply caramelized, about 20-25 minutes.
  • Stir in minced garlic and thyme, cooking for 1 minute. Pour in beef broth to deglaze the pan, scraping up browned bits, and simmer until liquid is reduced by half.
  • Season chicken breasts with salt and pepper. Cut a pocket into the side of each breast without cutting all the way through.
  • Stuff each pocket with 1 tablespoon of caramelized onions and 2 tablespoons of shredded Gruyere. Secure with toothpicks if necessary.
  • In an oven-safe skillet, heat olive oil over medium-high heat. Sear chicken for 3-4 minutes per side until golden brown.
  • Top chicken with remaining caramelized onions and remaining Gruyere cheese.
  • Place baguette slices or croutons on top of the cheese.
  • Transfer the skillet to the oven and bake for 15-20 minutes until the chicken reaches an internal temperature of 165°F (74°C) and cheese is bubbly and browned.