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French Onion Stuffed Chicken Casserole Recipe

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4.2 from 7 reviews

French Onion Stuffed Chicken Casserole is a savory, low-carb dinner featuring juicy chicken breasts stuffed with rich caramelized onions and melted Gruyere and Parmesan cheeses. This keto-friendly casserole combines the sweetness of slowly caramelized onions with the tender, flavorful chicken, baked to perfection in a luscious onion and broth sauce. Ideal for weeknight meals or cozy weekend dinners.

  • Total Time: 1 hour
  • Yield: 4 servings

Ingredients

For the Caramelized Onions

  • 2 tablespoons unsalted butter
  • 4 large onions, halved and thinly sliced
  • 1 pinch salt to season
  • 1 pinch pepper to season
  • 1 teaspoon fresh thyme, chopped (half of 2 teaspoons)
  • 2 tablespoons balsamic vinegar (optional)
  • 1/4 cup beef broth or stock (divided for onions)
  • 2 cloves garlic, minced

For the Chicken

  • 1 tablespoon olive oil
  • 4 boneless skinless chicken breasts
  • Salt and pepper to season
  • 2 teaspoons garlic powder
  • 1 teaspoon ground thyme
  • 1 cup Gruyere cheese, shredded (or mozzarella cheese)
  • 4 tablespoons Parmesan cheese, freshly grated
  • 1/4 cup beef broth or stock (remaining, for baking dish)
  • 1 teaspoon fresh thyme, chopped (remaining from 2 teaspoons)

Instructions

  1. Preheat and Prepare Baking Dish: Preheat the oven to 400°F (200°C). Lightly grease a 9×12-inch baking dish and set aside.
  2. Caramelize the Onions: Melt butter in a large skillet over medium-high heat. Add onions and season with salt, pepper, and half of the fresh chopped thyme. Cook for 5-8 minutes until softened. Reduce heat to medium and continue cooking, stirring occasionally, until onions are caramelized and jammy, about 15 minutes. Add 1/4 cup beef broth if pan dries out. Optionally, deglaze with balsamic vinegar and cook until sauce thickens.
  3. Finish Onion Mixture: Stir in minced garlic and cook about 1 minute until fragrant. Remove from heat and let cool slightly.
  4. Prepare Chicken Pockets: Cut chicken breasts horizontally to create pockets. Season both inside and outside of pockets with salt, pepper, garlic powder, and ground thyme.
  5. Stuff Chicken Breasts: Spoon 1-2 tablespoons of caramelized onions into each pocket. Add shredded Gruyere and grated Parmesan cheese inside each pocket. Seal with toothpicks to hold filling.
  6. Prepare Baking Base: Transfer remaining caramelized onions from skillet to baking dish. Mix in the remaining 1/4 cup beef broth. Spread evenly.
  7. Sear the Stuffed Chicken: Heat olive oil in the skillet over medium-high heat. Sear chicken breasts 4 minutes on each side until browned but not fully cooked.
  8. Bake the Casserole: Arrange seared chicken on top of the onion mixture in the baking dish. Spoon pan juices over each breast. Sprinkle with remaining fresh thyme. Bake for 15-20 minutes or until chicken is fully cooked (internal temperature 165°F/75°C).
  9. Serve: Remove toothpicks. Serve chicken breasts topped with pan juices and caramelized onions.

Notes

  • You can substitute mozzarella cheese for Gruyere if preferred.
  • For a richer flavor, use beef broth; chicken broth can be substituted if needed.
  • Allow onions to caramelize slowly for the best sweetness and depth of flavor.
  • Chicken thickness may affect baking time; use a meat thermometer to ensure doneness.
  • Optional balsamic vinegar enhances the depth of the onion sauce but can be omitted.
  • This dish pairs well with a side of steamed greens or a fresh salad for a complete low-carb meal.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Casserole
  • Method: Baking
  • Cuisine: French-American
  • Diet: Low Carb

Find it online: https://iamstarved.com/french-onion-stuffed-chicken-casserole-recipe/