Ingredients
4 large boneless, skinless chicken breasts
2 large onions, thinly sliced
2 tablespoons unsalted butter
1 tablespoon olive oil
1 teaspoon fresh thyme (or ½ tsp dried thyme)
2 cloves garlic, minced
1 cup beef broth (or chicken broth)
1 cup shredded mozzarella cheese (or Gruyère/Swiss cheese for authentic flavor)
½ cup Parmesan cheese, grated
Salt and black pepper, to taste
👩🍳 Instructions
1. Caramelize the onions
Heat butter and olive oil in a large skillet over medium-low heat.
Add the sliced onions, season with a little salt, and cook slowly for 20–25 minutes, stirring often, until deep golden and soft.
Add garlic and thyme, cook 1–2 minutes more.
Pour in ½ cup of broth to deglaze the pan, scraping up any browned bits.
Simmer for 3–4 minutes until thick and saucy.
Remove from heat and let cool slightly.
2. Prepare the chicken
Preheat oven to 400°F (200°C).
Cut a pocket into each chicken breast (do not slice all the way through).
Season both sides of the chicken with salt and pepper.
3. Stuff the chicken
Spoon some caramelized onions into each pocket.
Add a generous amount of mozzarella and a bit of Parmesan inside each.
Secure with toothpicks if needed.
4. Sear the chicken
In an oven-safe skillet, heat a little olive oil over medium-high heat.
Sear chicken for 2–3 minutes per side until golden brown.
5. Bake
Pour the remaining onion mixture and broth into the pan around the chicken.
Sprinkle any leftover cheese on top.
Transfer skillet to oven and bake for 20–25 minutes, or until chicken is fully cooked (internal temp 165°F / 74°C).
6. Serve
Spoon the onion sauce over the top and garnish with fresh parsley or thyme.
Serve with mashed potatoes, rice, or roasted veggies.
🍷 Chef’s Tip:
For an extra “French onion soup” flavor, melt Gruyère cheese on top at the end under the broiler for 1–2 minutes.