Hey everyone, it is Louise, welcome to our recipe page. Today, we’re going to prepare a special dish, 30 minute french onion stuffed & smothered chicken. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
Thinly slice onions and place in a skillet (preferably cast iron) with butter, minced garlic and a dash of salt and pepper. Line a rimmed baking sheet with parchment paper. In a large skillet over medium heat, heat butter and oil.
30 minute French onion stuffed & smothered chicken is one of the most favored of current trending meals in the world. It’s simple, it is quick, it tastes yummy. It is appreciated by millions every day. They’re nice and they look fantastic. 30 minute French onion stuffed & smothered chicken is something which I have loved my entire life.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook 30 minute french onion stuffed & smothered chicken using 10 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make 30 minute French onion stuffed & smothered chicken:
- Prepare 2 chicken breasts
- Prepare 2 tablespoons butter
- Make ready 2 medium sized Vidalia onions
- Make ready 1/2 cup beef broth
- Prepare 1/2 teaspoon minced garlic
- Make ready 1-8 ounce bar of cream cheese softened
- Make ready 1/2 cup shredded mozzarella
- Take 1/4 cup grated parmesan cheese
- Prepare to taste Salt and pepper
- Take Toothpicks to seal chicken breasts
A fluffy potato turns out to be a natural companion to rich and hearty French onion flavor, making for one seriously yummy mashup. A sturdy French bread loaf stuffed to the brim with a creamy, flavorful mixture of ground beef, celery and onions?. with tasty French onion sauce . Not your typical STUFFED chicken, this recipe comes to you with a delicious twist. You will love that this recipe comes together in less than an hour.
Instructions to make 30 minute French onion stuffed & smothered chicken:
- Preheat oven to 400. Thinly slice onions and place in a skillet (preferably cast iron) with butter, minced garlic and a dash of salt and pepper. Cook on low about 6-8 minutes to caramelize them then add 1/4 cup of the beef broth. Cook another 5 minutes on low.
- Mix softened cream cheese, mozzarella, and onions in a bowl.
- Butterfly your chicken breasts and season inside and out with salt and pepper. (I pounded mine a little thinner but you don’t have to.) Stuff chicken breast with cream cheese onion mixture and use toothpicks to seal them.
- Place chicken breasts in the same skillet you used to cook the onions on medium heat and sear 4 minutes on each side.
- Mix remaining broth with remaining onion cream cheese mixture and place on the bottom of your baking pan and place chicken on top. Spoon some of the mixture on top the chicken breasts and bake covered 15-20 minutes until fully cooked. Remove tooth picks and serve.
Faster than French Onion Soup, but just as good for dunking garlic bread into the pan juices. If you love French Onion Soup, you will fall in head over heels for this Stuffed Chicken. Splash in wine, broth, and Worcestershire. Deglaze pan with sherry or wine, then add stock and bring to a low boil. Meanwhile, cut the top third off of each potato and scoop the flesh into a medium bowl.
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