French Onion Stuffed Chicken Casserole

Ingredients

• 4 boneless, skinless chicken breasts

• 1 teaspoon salt

• ½ teaspoon black pepper

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 2 tablespoons olive oil

For the caramelized onions:

• 2 tablespoons butter

• 2 large yellow onions, thinly sliced

• ½ teaspoon sugar (optional, helps caramelize)

• 1 teaspoon fresh thyme (or ½ teaspoon dried)

• ½ cup beef broth

For the creamy sauce:

• ¾ cup beef broth

• ½ cup heavy cream

• 1 tablespoon all-purpose flour

• 1 teaspoon Worcestershire sauce

• Salt and pepper to taste

For topping:

• 1 cup shredded mozzarella cheese

• ½ cup shredded Gruyère or Swiss cheese

• Fresh parsley, for garnish

🔪 Instructions

1. Caramelize the Onions

1. In a large skillet, melt butter over medium heat.

2. Add sliced onions, thyme, and sugar. Cook slowly for 15–20 minutes, stirring often, until deeply golden.

3. Pour in ½ cup beef broth to deglaze the pan and scrape up all the flavorful bits.

4. Set aside half of the onions for topping and leave the rest in the pan.

2. Prepare the Chicken

1. Preheat oven to 400°F (200°C).

2. Season chicken with salt, pepper, garlic powder, and onion powder.

3. Cut a pocket into each chicken breast (don’t cut all the way through).

4. Stuff each with a spoonful of caramelized onions and a bit of cheese. Secure with toothpicks if needed.

3. Sear the Chicken

1. Heat olive oil in a skillet over medium-high heat.

2. Sear stuffed chicken for 3–4 minutes per side until golden brown (it doesn’t need to be fully cooked).

3. Place seared chicken into a greased casserole dish.

4. Make the Sauce

1. In the same skillet, whisk together ¾ cup beef broth, heavy cream, flour, Worcestershire sauce, salt, and pepper.

2. Simmer until thickened (about 3 minutes).

3. Pour sauce over the chicken in the casserole dish.

5. Add Toppings & Bake

1. Top with the reserved caramelized onions and both cheeses.

2. Bake uncovered for 20–25 minutes, until the chicken is cooked through and the cheese is bubbly and golden.

6. Garnish & Serve

Sprinkle with fresh parsley and serve hot with:

• Mashed potatoes

• Buttered egg noodles

• Roasted green beans or asparagus