The chicken casserole stuffed with French onion is a delicious dinner! Juicy and succulent chicken breasts stuffed with caramelized onions and glorious melted cheese. A perfect dinner on weekdays or weekends. Low Carb and Keto approved!

French Onion Stuffed Chicken Casserole

PREP: 15 MINS | COOK: 45 MINS | TOTAL: 1 HR | SERVES: 4 PEOPLE

INGREDIENTS

• 2 tablespoons unsalted butter


• 4 large onions, halved and thinly sliced


• A pinch of salt and pepper to season


• 2 teaspoons chopped fresh thyme, divided


• 2 tablespoons white wine, sherry or balsamic vinegar (OPTIONAL)


• 2 cloves of garlic, minced


• 1/2 cup beef broth or divided broth


• 1 tablespoon olive oil


• 4 boneless, skinless chicken breasts


• 2 teaspoons garlic powder


• 1 teaspoon ground thyme


• 1 cup grated Gruyère (or mozzarella)


• 4 tablespoons freshly grated parmesan

INSTRUCTIONS

• Preheat the oven to 400 ° F (200 ° C).


• Lightly grease a 9 x 12 inch baking dish. Put aside.


• Melt the butter in a large skillet over medium-high heat. Add the onions and season with salt, pepper and half of the chopped fresh thyme. Cook for 5 to 8 minutes until tender.


• Reduce heat to medium and cook, stirring occasionally, until onions are caramelized and jammed (about 15 minutes). Add 1/4 cup broth if the pan becomes too dry and continue to stir until the onions are golden.


• OPTIONAL: Pour white wine, sherry or balsamic vinegar to deglaze the pan and get additional flavors in the onions. Cook for a minute until the sauce thickens slightly.


• Stir in garlic and cook until fragrant, about 1 minute. Turn off the heat and let cool slightly.


• Cut the chicken breasts in half horizontally to create pockets. Season the chicken everywhere and inside the pockets with salt, pepper, garlic powder and ground thyme.


• Pour 1 to 2 tablespoons of caramelized onions into each pocket. Stuff each breast with the cheeses and seal the chicken with toothpicks.


• Transfer the remaining caramelized onions from the pan to the prepared baking dish. Stir in 1/4 cup of the remaining broth. Put aside.


• Heat the oil in the same pan over medium-high heat. Sear the stuffed chicken breasts for 4 minutes on each side until golden. (They will not be fully cooked. You will finish them in the oven.)


• Place the chicken on the caramelized onions in the baking dish. Pour part of the sauce into the dish over each chicken breast. Garnish with the remaining chopped thyme and bake in the oven for 15 to 20 minutes or until cooked through.


• Throw away the toothpicks. Serve with pan juices and onions.

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