Ingredients
Method
Preparation
- In a skillet, melt the butter over medium heat. Add the sliced onions and a pinch of salt. Cook until caramelized, about 15-20 minutes, stirring occasionally.
- While onions are caramelizing, carefully slice a pocket into each chicken breast, being careful not to cut all the way through.
- Once the onions are caramelized, mix them with the shredded cheese and thyme in a bowl. Stuff this mixture into the pockets of the chicken breasts, securing them with toothpicks or kitchen twine.
Cooking
- In the same skillet, add a splash of olive oil and heat over medium-high heat. Add the stuffed chicken breasts and cook for about 6-7 minutes on each side, until the chicken is cooked through and golden brown.
Serving
- Remove the toothpicks or twine, slice the chicken, and serve warm. Enjoy the delightful flavors of French onion soup transformed into a beautiful chicken dish!
Notes
For extra flavor, consider adding a splash of balsamic vinegar to the onions while caramelizing them. Ensure the chicken breasts are evenly sized for consistent cooking. Avoid overstuffing the chicken to prevent the filling from spilling out while cooking. Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F (175°C) until the chicken reaches an internal temperature of 165°F (74°C). If you’ll be keeping it longer, you can freeze the stuffed chicken for up to 3 months—just make sure to wrap it well.