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Cheesy Onion-Stuffed Chicken Bake

Name: Cheesy Onion-Stuffed Chicken Bake
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 4 boneless, skinless chicken breasts; 1 tablespoon olive oil; 2 teaspoons garlic powder; 4 tablespoons freshly grated parmesan cheese; 4 large onions, halved and thinly sliced; 2 tablespoons unsalted butter; 1/4 teaspoon salt; 2 tablespoons balsamic vinegar; 2 teaspoons fresh chopped thyme; 1/2 cup beef broth; 1/4 teaspoon black pepper; 1 teaspoon black pepper; 1 cup shredded gruyere cheese; 1 teaspoon salt; 1 teaspoon ground thyme; 2 cloves garlic, minced

Indulge in a hearty and satisfying Cheesy Onion-Stuffed Chicken Bake. We've taken tender, juicy chicken breasts stuffed with caramelized onions and rich gruyere, creating a mouthwatering dish perfect for weeknight or weekend dining. Easy to make, and Low Carb and Keto approved. No more guesswork in ...

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1 hr

TOTAL TIME

677

CALORIES

$2.97

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Ingredients

ONION MIXTURE

4 SERVINGS

4 large onions

halved and thinly sliced

2 tbsp unsalted butter

1/4 tsp salt

2 tbsp balsamic vinegar

CHICKEN

4 whole boneless skinless chicken breasts

1 tbsp olive oil

2 tsp garlic powder

4 tbsp parmesan cheese

freshly grated

1 tsp black pepper

1 cup shredded gruyere cheese

1 tsp salt

1 tsp ground thyme

Directions

ONION MIXTURE

15 min

PREP TIME

45 min

COOK TIME

1 hr

TOTAL TIME

Preheat oven to 400°F (200°C) and lightly grease a 9x12-inch baking dish. Set aside.

In a large skillet, melt butter over medium-high heat.

Add sliced onions, salt, pepper, and half of the fresh chopped thyme to the skillet.

Cook for 5-8 minutes until onions are soft.

Reduce heat to medium and cook, stirring occasionally, until onions are caramelized and jammy, about 15 minutes. Add 1/4 cup of beef broth if the pan gets too dry.

Stir in balsamic vinegar and cook for 1 minute until the sauce thickens slightly.

Add minced garlic and cook until fragrant, about 1 minute. Remove from heat and let cool slightly.

CHICKEN

Cut a horizontal pocket into each chicken breast, being careful not to cut all the way through.

Season chicken breasts with salt, pepper, garlic powder, and ground thyme, both outside and inside the pockets.

Spoon 1-2 tablespoons of caramelized onion mixture into each pocket. Stuff each breast with gruyere and parmesan cheese, and seal the pockets with toothpicks.

Transfer the remaining onion mixture to the prepared baking dish and mix with the remaining 1/4 cup of beef broth.

In the same skillet, heat olive oil over medium-high heat and sear the stuffed chicken breasts for 4 minutes each side until browned. They will not be fully cooked.

Arrange the seared chicken breasts over the onion mixture in the baking dish. Spoon some of the sauce from the dish over each chicken breast.

Top with remaining chopped thyme and bake for 15-20 minutes until the chicken is fully cooked. Discard toothpicks.

Serve the chicken breasts with pan juices and onions from the baking dish.