* 4 boneless skinless chicken breasts * 5 large onions * 3 tbsp butter * 1 dried thyme * 1 cup shredded mozzarella * 1/4 cup freshly grated parmesan cheese * 2 tbsp olive oil * 1/3 cup beef stock * a few sprigs of fresh thyme * salt and pepper to taste
**INSTRUCTIONS**
1. Preheat the oven to 375°F/190°C. 2. Make a slit in the middle of each chicken breast and set it aside while making the stuffing. Season with salt and pepper 3. Make the stuffing. Melt the butter in a skillet over medium-high heat. Then add the onions and cook until softened and caramelized. 4. Season with fresh thyme, salt, and pepper and stir until well combined. 5. Once the onion mixture is caramelized, transfer it to a plate and set aside. 6. Fill each chicken breast pocket with the caramelized onion mixture and top cheese, then seal the pocket with toothpicks. 7. Heat the same skillet over medium-high heat, then add the olive oil. 8. Once the olive oil is heated, add the stuffed chicken breast and cook them for 3 minutes on each side until golden-brown. 9. Turn off the heat, then add the rest of the caramelized onions to the skillet together with the beef broth. 10. Bake the french onion-stuffed chicken breast for 20 minutes until the chicken is cooked. 11. Allow the chicken breast to cool for a few minutes, then enjoy.
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**NUTRITION FACTS** Amount per serving.
* Calories 478kcal * Total Carbs 13g * Net Carbs 11g * Protein 52g * Fat 23g * Fiber 2g * Sugar 6g
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# Full Recipe Here: [French Onion Stuffed Chicken](https://www.lowcarbspark.com/french-onion-stuffed-chicken/)
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**INGREDIENTS**
* 4 boneless skinless chicken breasts
* 5 large onions
* 3 tbsp butter
* 1 dried thyme
* 1 cup shredded mozzarella
* 1/4 cup freshly grated parmesan cheese
* 2 tbsp olive oil
* 1/3 cup beef stock
* a few sprigs of fresh thyme
* salt and pepper to taste
**INSTRUCTIONS**
1. Preheat the oven to 375°F/190°C.
2. Make a slit in the middle of each chicken breast and set it aside while making the stuffing. Season with salt and pepper
3. Make the stuffing. Melt the butter in a skillet over medium-high heat. Then add the onions and cook until softened and caramelized.
4. Season with fresh thyme, salt, and pepper and stir until well combined.
5. Once the onion mixture is caramelized, transfer it to a plate and set aside.
6. Fill each chicken breast pocket with the caramelized onion mixture and top cheese, then seal the pocket with toothpicks.
7. Heat the same skillet over medium-high heat, then add the olive oil.
8. Once the olive oil is heated, add the stuffed chicken breast and cook them for 3 minutes on each side until golden-brown.
9. Turn off the heat, then add the rest of the caramelized onions to the skillet together with the beef broth.
10. Bake the french onion-stuffed chicken breast for 20 minutes until the chicken is cooked.
11. Allow the chicken breast to cool for a few minutes, then enjoy.
​
**NUTRITION FACTS**
Amount per serving.
* Calories 478kcal
* Total Carbs 13g
* Net Carbs 11g
* Protein 52g
* Fat 23g
* Fiber 2g
* Sugar 6g