Onion Chicken Stuffed (Print Version)

# Ingredients:

→ Cheesy Chicken Filling

01 - 1/2 cup grated mozzarella cheese
02 - 1 cup shredded gruyere cheese
03 - 4 chicken breasts without skin or bones
04 - 1/3 cup Parmesan cheese, grated fine

→ Sweet Cooked Onions

05 - A couple of onions, sliced thinly (2-3)
06 - 2 big spoons of butter (unsalted)
07 - A teaspoon of dried thyme
08 - 1/4 cup olive oil, split into 2 portions
09 - 1/2 teaspoon coarse salt, with extra for seasoning
10 - 1/2 teaspoon black pepper, extra for seasoning if needed
11 - 3/4 cup chicken broth, low salt

→ Optional Toppings

12 - Sprigs of fresh thyme for garnish

# Instructions:

01 - Switch your oven on and set it to 350 degrees F while preparing the chicken.
02 - Melt the butter with 2 tablespoons of olive oil in a large skillet that's safe for the oven. Heat it over medium to high heat. Spread out the onion slices evenly in the pan, letting them cook for around 5 minutes until soft with a light golden hue.
03 - Lower the temperature to medium, add thyme, salt, and pepper to season. Cover the skillet and let the onions slowly cook for 15-20 minutes, giving them a stir now and then so they don't stick or burn. If needed, pour in a small amount of broth to keep them moist. Once they're a warm golden color, move them to a bowl.
04 - While the onions are caramelizing, combine the shredded mozzarella, gruyere, and Parmesan together in a smaller bowl.
05 - Cut a deep opening in each chicken breast using a sharp knife—be careful not to cut through completely. Stuff the pockets generously with your cheese blend and some caramelized onions, saving a bit for later. Hold the edges together using toothpicks to stop the filling from spilling.
06 - Put the skillet back over medium-high heat, pouring in the remaining olive oil. Sprinkle salt and pepper over the stuffed chicken breasts. Sear each side for about 2 to 3 minutes until golden brown. Be gentle when flipping to keep the filling intact.
07 - Add the remaining broth into the skillet and scatter any extra onions around the chicken. Move the skillet into the oven and let it bake for 15-18 minutes—check until the chicken's internal temperature hits 160 degrees F.
08 - Sprinkle any leftover cheese over the chicken and bake for 3 to 6 more minutes until the cheese is gooey and the chicken reaches 165 degrees F. If you want the cheese browned on top, broil it for 1 to 2 extra minutes.
09 - Let the chicken sit in the skillet a few minutes to lock in the juices. Before serving, remove the toothpicks. Drizzle some skillet juices over the top and throw on some thyme sprigs if you like. Pair with something like rice or potatoes.

# Notes:

01 - Caramelized onions can be prepped 2 days ahead and stored in the fridge.
02 - As you cut the chicken pocket, don’t slice all the way through.
03 - Use a meat thermometer to make sure the chicken reaches 165°F for best results.
04 - You can stuff the chicken breasts the day before and keep them in the fridge until it's cooking time.
05 - Leftover chicken stays good in the fridge for up to 3 days. You can also freeze it up to 3 months.

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