Oven baked french onion crammed bird recipe! succulent boneless hen breasts full of gentle, caramelized onions and wonderful melted cheese. a low carb keto recipe.

You may love this filled fowl recipe! chook breasts baked in an impossible to resist French onion sauce makes a perfect weeknight or weekend dinner.


Not your standard stuffed chook, this recipe comes to you with a delicious twist. you may love that this recipe comes collectively in much less than an hour. faster than French Onion Soup, however simply as true for dunking garlic bread into the pan juices.

In case you love French Onion Soup, you may fall in head over heels for this filled fowl.

Stuffing chicken with a pricey French onion soup scale down sauce ensures the ones flavours absorb all the manner through your fowl breasts, whilst being baked in the equal combination. Stuffing  varieties of cheese into the bird in conjunction with caramelized onions keeps those traditional French Onion Soup flavours alive on this casserole recipe.



  • 2 tablespoons unsalted butter
  • 4 large onions halved and thinly sliced
  • Pinch of salt and pepper to season
  • 2 teaspoons fresh chopped thyme divided
  • 2 tablespoons white wine, sherry or balsamic vinegar (OPTIONAL)
  • 2 cloves garlic minced
  • 1/2 cup beef broth or stock divided
  • 1 tablespoon olive oil
  • 4 boneless, skinless chicken breasts
  • 2 teaspoons garlic powder
  • 1 teaspoon ground thyme
  • 1 cup shredded gruyere cheese (or mozzarella cheese)
  • 4 tablespoons freshly grated parmesan cheese


  1. Preheat oven to 400°F (two hundred°C). 
  2. gently grease a 9x12-inch baking dish. Set aside.
  3. melt butter in a large skillet over medium-excessive heat. upload onions and season with salt, pepper and half of the sparkling chopped thyme. prepare dinner for five-eight mins until tender.
  4. lessen heat to medium and cook, while stirring sometimes, until onions are caramelized and jammy (approximately 15 minutes). Pour in 1/4 cup of broth if pan gets too dry, and hold stirring till onions are browned. 
  5. optional: Pour in white wine, sherry or balsamic vinegar to deglaze the pan and get a few additional flavours into the onions. allow cook for a minute until the sauce thickens slightly.
  6. Stir in garlic and cook until aromatic, about 1 minute. turn off heat and allow cool slightly.
  7. cut bird breasts in half of horizontally to create pockets. Season chicken throughout and interior wallet with salt, pepper, garlic powder and floor thyme. 
  8. Spoon 1-2 tablespoons of caramelized onions into every pocket. Stuff every breast with the cheeses and seal chicken with toothpicks. 
  9. switch the ultimate caramelized onions from the skillet to the prepared baking dish. blend in closing 1/four cup of broth. Set apart. 
  10. warmness oil in the same skillet over medium high warmth. Sear the crammed chicken breasts for 4 minutes every facet until browned. (they'll not be absolutely cooked. you will end them off in the oven.)
  11. set up bird at the caramelized onions in the baking dish. Spoon some of the sauce within the dish over every bird breast. pinnacle with ultimate chopped thyme and bake for 15-20 mins or till absolutely cooked.
  12. Discard toothpicks. Serve with pan juices and onions.

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