FISH RECIPES | French Onion Stuffed Chicken Casserole

French Onion Stuffed Chicken Casserole

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

  • Preheat oven to 400°F (200°C). Lightly grease a 9x12-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 pan gets too dry, and keep stirring until onions are browned.
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