Are you looking for a delicious low-carb, keto-friendly meal that’s easy to prepare and tastes amazing? Look no further than this French Onion Stuffed Chicken recipe! Not only is it full of flavor, but it’s also high in protein and low in carbs, making it the perfect meal for anyone following a low-carb or keto diet.
The French Onion Stuffed Chicken recipe is a great way to enjoy a delicious and filling meal that’s low in carbs and high in protein. This recipe is perfect for anyone following a low-carb or keto diet, as it’s packed with flavor and nutrients. The chicken breasts are stuffed with a delicious mixture of caramelized onions and cheese, which makes them moist and flavorful. The recipe is easy to prepare and takes only a few minutes to put together, making it a great option for busy weeknights.
What Makes This Recipe Low Carb?
This recipe is low in carbs because it uses only a few simple ingredients that are low in carbs and high in protein. The chicken breasts themselves are a great source of protein, while the onions and mozzarella cheese provide flavor and texture without adding many carbs. This recipe is perfect for anyone following a low-carb or keto diet, as it’s packed with nutrients and will keep you feeling full and satisfied for hours.
How to Make French Onion Stuffed Chicken
French Onion Stuffed Chicken Casserole makes for a delicious dinner! Juicy, succulent chicken breasts stuffed with caramelized onions and glorious melted cheese. A perfect weeknight or weekend dinner. Low Carb and Keto approved!
|PREP: 15 MINS||COOK: 45 MINS||TOTAL: 1 HR||SERVES: 4 PEOPLE|
- 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
- Preheat oven to 400°F (200°C). Lightly grease a 9×12-inch baking dish. Set aside.
- 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 soft.
- Reduce heat to medium and cook, while stirring occasionally, until onions are caramelized and jammy (about 15 minutes). Pour in 1/4 cup of broth if the pan gets too dry, and keep stirring until the onions are browned.
- OPTIONAL: Pour in white wine, sherry, or balsamic vinegar to deglaze the pan and get some additional flavors into the onions. Let cook for a minute until the sauce thickens slightly.
- Stir in garlic and cook until fragrant, about 1 minute. Turn off the heat and let cool slightly.
- Cut chicken breasts in half horizontally to create pockets. Season chicken all over and inside pockets with salt, pepper, garlic powder, and ground thyme.
- Spoon 1-2 tablespoons of caramelized onions into each pocket. Stuff each breast with cheese and seal the chicken with toothpicks.
- Transfer the remaining caramelized onions from the skillet to the prepared baking dish. Mix in the remaining 1/4 cup of broth. Set aside.
- Heat oil in the same skillet over medium-high heat. Sear the stuffed chicken breasts for 4 minutes on each side until browned. (They will not be fully cooked. You will finish them off in the oven.)
- Arrange chicken on the caramelized onions in the baking dish. Spoon some of the sauce in the dish over each chicken breast. Top with remaining chopped thyme and bake for 15-20 minutes or until fully cooked.
Discard toothpicks. Serve with pan juices and onions.
Calories: 414kcal | Carbohydrates: 10g | Protein: 37g | Fat: 24g | Saturated Fat: 11g | Cholesterol: 128mg | Sodium: 435mg | Potassium: 621mg | Fiber: 2g | Sugar: 4g | Vitamin A: 610IU | Vitamin C: 11.1mg | Calcium: 424mg | Iron: 0.9mg
Some Tips to Help You Make the Best French Onion Stuffed Chicken
- Try to find equal-sized chicken breasts. Finding chicken breasts the same size will ensure they cook evenly.
- Cut each chicken breast horizontally through the middle to create a ‘pocket’.
- Season chicken breasts all over and inside the pockets with salt, pepper, ground thyme, and garlic powder.
- Fill each chicken breast with 1-2 tablespoons of caramelized onions and cheese. Use Gruyere or Mozzarella cheese with a hint of parmesan.
- Sear until browned and golden on each side.
- Transfer to a baking dish with more caramelized onions for even more flavor.
- Top with fresh Thyme and some French onion sauce.
- BAKE! (SEE recipe box below for the full recipe.)
How to caramelize onions
- SAUTÉ ONIONS IN BUTTER UNTIL SOFT AND TRANSLUCENT: This is where the magic happens! Slowly cooking them in butter until they are browned and soft makes them lose their potency. The natural sugars in onions caramelize, making the end result flavourful with a mild sweetness. It takes roughly 15-20 minutes to get them nice and jammy. Let them cook and brown on the skillet before stirring them around two caramelize them faster.
- USE BEEF STOCK OR BROTH to create the base for your French onion sauce and stop the onions from drying out while they cook. Scrape up the browned bits from the bottom of the pan while the onions are caramelizing to keep those flavors going.
- DEGLAZE: You have the option to add a little white wine, sherry, or balsamic vinegar to deglaze the pan and get some additional flavors into the onions.
- Let onions cool down before stuffing chicken breasts. You will have onions left over in the pan. Add those to your baking dish, mixing them with a little beef broth to create more sauce to bake your stuffed chicken breasts in.
More sauce = more flavor!