These Stuffed Chicken Breasts truly exceeded my expectations. If I ordered this in a restaurant I would be so impressed, yet it truly easy almost foolproof to make at home. The combination of sweet caramelized onions, salty sun-dried tomatoes and creamy melted brie is SO DELICIOUS! If you are looking for a dish to impress someone, look no further. I plan on making this stuffed chicken on repeat all winter long.
Table of Contents
- Why You Will Love This Brie, Sun-Dried Tomato, and Caramelized Onion Stuffed Chicken Breast Recipe
- Ingredients You Will Need
- Kitchen Tools You Will Need
- Closing The CHicken Breasts
- How to Make Brie, Sun-Dried Tomato & Caramelized Onion Stuffed Chicken Breasts
- How To Modify
- Dietary Customizations
- Serving Suggestions
- Common Questions
- Brie, Sun-Dried Tomato, and Caramelized Onion Stuffed Chicken Breast Recipe
Why You Will Love This Brie, Sun-Dried Tomato, and Caramelized Onion Stuffed Chicken Breast Recipe
- The elegant presentation of these stuffed chicken breasts is so impressive, yet incredibly easy to prepare.
- The richness, creaminess, and tanginess balance beautifully and are absolutely addictive.
- This one-pan recipe means minimal cleanup on busy weeknights.
- You can substitute and omit ingredients to make all dietary restrictions happy.
- This is kid-tested and approved in my house. My kids devour it!
Ingredients You Will Need
- Yellow Onions: The star of the filling! Make sure they are thinly sliced and sautéed to golden perfection. You can also use white onions.
- Butter: Butter adds a richness to the onions that is delicious. You can use salted or unsalted butter.
- Brie: I recommend slicing the brie so it lies nicely in the chicken breast. I have some suggestions below for alternatives. You can leave the rind on the slices or cut it dd.
- Sundried Tomatoes: I like to buy the oil-packed sun-dried tomatoes because their flavor is richer and deeper for this recipe.
- Chicken Breasts: You want to buy boneless-skinless chicken breasts for this recipe, unless you want to de-bone your chicken.
- Spices and Herbs: Salt, black pepper, garlic powder, and dried thyme create a simple, earthy combination that is just right.
- Olive Oil: Olive oil adds a delicious richness when combined with the butter in this recipe. You can also use avocado oil.
- Chicken Stock: This will be the base for the delicious sauce that the chicken will cook in. You can also use chicken broth or vegetable stock.
- Balsamic Vinegar: Sweet-tart acidity for the sauce to help in balancing the richness.
- Honey: A touch of sweetness that is needed to help balance and round out all the flavors working together.
You can find ingredient quantities in the recipe card below.
Kitchen Tools You Will Need
- Cutting Board
- Sharp Knife
- Oven-Safe Skillet
- Small Bowl
- Instant-Read Thermometer
Closing The CHicken Breasts
If the stuffed chicken breasts aren’t staying closed like you want them to, secure them with a toothpick or two to hold them in place.
How to Make Brie, Sun-Dried Tomato & Caramelized Onion Stuffed Chicken Breasts
- Preheat the oven. Add the onions, salt, and a splash of water to a large skillet over medium-high heat. Cover and cook for approximately 10 minutes. Remove the lid and continue cooking until the liquid has been absorbed. Add the thyme and butter, then lower the heat to medium and leave to cook for another 5-10 minutes, until the onions are golden brown. Divide the onion mixture in half and transfer one of the portions to a small bowl and set aside.
- Place a chicken breast on a cutting board and, holding your knife parallel to the cutting board, cut partially through the thicker side of the breast so they can be opened flat onto the cutting board like a book. Repeat with the remaining chicken breasts.
- Season the chicken breasts generously on both sides with the salt, pepper, and garlic powder. Open each of the chicken breasts and add a large spoonful of the caramelized onions from the pan to each. Place a slice of brie and top with sun-dried tomatoes. Close the chicken breast by folding the top half of the breast over the filling. Repeat with the remaining breasts.
- Add the olive oil and butter to the empty skillet on medium-high heat. Add in the chicken breasts and cook until golden brown, and then gently flip and cook on the other side an additional 3-4 minutes. Transfer the cooked chicken breasts to a plate (don’t worry if they are still pink in the center).
- Add the chicken stock to the pan and scrape up any browned bits from the bottom. Add the balsamic vinegar, honey, thyme, and the reserved ½ portion of caramelized onions. Stir until everything is well mixed. Arrange the chicken breasts in the pan and bring to a boil. Spoon sauce over each of the chicken breasts, then transfer the pan to the preheated oven to bake for 15-20 minutes, until the chicken is cooked through (when using a meat thermometer the internal temperature of the chicken should be 160ºF).
- Serve the chicken breasts with the sauce from the pan spooned over the top.
How To Modify
- Brie alternatives I would suggest would be Camembert, goat cheese, or a hard cheese such as gruyere. You can find more info in the FAQs.
- Use fresh tomatoes instead of sun-dried tomatoes for a fresher, lighter flavor or swap the sun-dried tomatoes for sauteed or fresh spinach
- Add fresh basil with your spice and herb combination, or sprinkle chopped basil on top.
- Swap out the honey for maple syrup with delicious results.
Dietary Customizations
- Dairy Free: Omit the brie and sub for a dairy free cheese of choice (such as dairy free cream cheese) and swap the butter.
- Low FODMAP: Leave out the garlic powder if you are on the FODMAP diet.
Serving Suggestions
Serve this with a luxurious pile of mashed potatoes or, for a low-carb option, my Cauliflower Mash. It would also be amazing with wild rice or brown rice.
I love a fresh salad with this recipe. I highly recommend Green Bean Salad with Shallots, a fresh Wedge Salad, or Shaved Zucchini Salad.
And, if you love fruity salads, I’m obsessed with either the Tomato, Peach, and Burrata Salad or the Spicy Thai Mango Salad.
Common Questions
Camembert would be the closest substitute, it has a very similar, yet earthier flavor. For a hard cheese alternative I would recommend havarti, gruyere or emmental.
Bring everything to room temperature before storing in an airtight container and storing in the fridge for 3-4 days. To reheat, warm on the stovetop over medium heat or place in the oven at 325 degrees F until heated through and bubbly.
Yes! Caramelize your onions, and assemble the stuffed chicken. Store covered in the fridge for up to 24 hours before cooking. Let it sit at room temperature for about 20–30 minutes before baking so it cooks evenly. If you want to transfer everything to a baking dish, you absolutely can do that.
More Chicken Recipes You Will Love:
- Jerk Chicken with Mango Salsa
- Sun-Dried Marinated Chicken
- Honey Mustard Chicken
- The Best Shredded Chicken
- Chicken Chasseur
If you make this Brie, Sun-Dried Tomato and Caramelized Onion Stuffed Chicken Breast recipe, let me know in the comment section below. I would love to hear what you think, or take a photo and tag me (@everylastbite_) on Instagram. I love seeing your photos!
Brie, Sun-Dried Tomato, and Caramelized Onion Stuffed Chicken Breast
Ingredients
- 2 large yellow onions thinly sliced
- 1 cup water
- ½ tsp salt
- 2 tbsp butter
- ½ tsp dried thyme
- 5 oz brie cut into 4 long thin strips
- 1/3 cup finely chopped oil packed sundried tomatoes
- 4 large chicken breasts
- ½ tsp salt
- ½ tsp pepper
- ½ tsp garlic powder
- 1 tbsp butter
- 1 tbsp olive oil
- ½ cup chicken stock
- 2 tbsp balsamic
- 1 tbsp honey
- ½ tsp thyme
Instructions
- Preheat the oven to 350 degrees Fahrenheit
- Add the onions, salt and water to a skillet on medium high heat. Cover and leave to cook for approximately 10 minutes, remove the lid and leave to cook until the liquid has been absorbed and then add in the thyme and butter, lower the heat to medium and leave to cook another 5-10 minutes until the onions are golden brown. Divide the onion mixture in half and transfer 1 of the portions to a small bowl and set aside (the other portion will be used for stuffing the chicken)
- Place a chicken breast on a cutting board and, holding your knife parallel to the cutting board, cut horizontally ⅔rds to 3/4ths of the way through the thickest part of the breast so that the breast can be opened flat onto the cutting board like a book (be sure not to cut the entire way through). Repeat with the remaining chicken breasts.
- Season the chicken breasts generously on both sides with the salt, pepper and garlic powder. Open each of the chicken breasts and add a large spoonful of the caramelized onions from the pan to each. Place a slice of brie and finally top with 1 tbsp of the sundried tomatoes. Close the chicken breast by folding the top half of the breast over the filling. Repeat with the remaining breasts
- Add the olive oil and butter to the empty skillet on medium high heat. Add in the chicken breasts and cook for 4-5 minutes until golden brown and then gently flip and cook on the other side an additional 3-4 minutes. Transfer the cooked chicken breasts to a plate (don’t worry if they are still pink in the center)
- Add the chicken stock to the pan and scrape up any browned bits from the bottom. Add in the balsamic vinegar, honey, thyme and reserved ½ portion of caramelized onions. Stir until everything is well mixed. Arrange the chicken breasts in the pan and bring to a boil. Spoon sauce over each of the chicken breasts and then transfer the pan to the oven to bake for 15-20 minutes until the chicken is cooked through (a meat thermometer should read 160º
- Serve the chicken breasts with the sauce from the pan spooned overtop.
Tried This Recipe?
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