Go Back
–+ servings
Print Recipe
No ratings yet

Brie, Sun-Dried Tomato, and Caramelized Onion Stuffed Chicken Breast

This Brie, Sun-Dried Tomato, and Caramelized Onion Stuffed Chicken Breast recipe is a restaurant quality dish you can easily make at home. It delivers a rich, savory-sweet flavor that feels gourmet yet is so simple to make for dinner guests or a date night. 
Prep Time20 minutes
Cook Time35 minutes
Course: Gluten Free, Nut Free
Servings: 4
Author: Every Last Bite

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.