United States · Chicken
French Onion Chicken with Roasted Carrots & Mashed Potatoes
Ingredients
- Chicken Breasts2
- Carrots12 ounces
- Potatoes5
- Onion1
- Beef Stock1
- Mozzarella1 1/2 cup
- Sour Cream2 tbsp
- Butter
- Sugar
- Vegetable Oil
- Salt
- Pepper
Instructions
- 1
Preheat oven to 425 degrees.
- 2
Wash and dry all produce.
- 3
Trim, peel, and cut carrots on a diagonal into ¼-inch-thick pieces.
- 4
Dice potatoes into ½-inch pieces.
- 5
Halve, peel, and thinly slice onion.
- 6
Toss carrots on a baking sheet with a drizzle of oil, salt, and pepper.
- 7
Roast until browned and tender, 15-20 minutes.
- 8
Meanwhile, place potatoes in a medium pot with enough salted water to cover by 2 inches.
- 9
Bring to a boil and cook until tender, 12-15 minutes.
- 10
Drain and return potatoes to pot; cover to keep warm.
- 11
While potatoes cook, heat a drizzle of oil in a large pan over medium-high heat.
- 12
Add onion and cook, stirring occasionally, until lightly browned and softened, 8-10 minutes.
- 13
Sprinkle with 1 tsp sugar (2 tsp for 4 servings).
- 14
Stir in stock concentrate and 2 TBSP water (¼ cup for 4); season with salt and pepper.
- 15
Cook until jammy, 2-3 minutes more.
- 16
Turn off heat; transfer to a small bowl.
- 17
Wash out pan.
- 18
Pat chicken dry with paper towels; season all over with salt and pepper.
- 19
Heat a drizzle of oil in pan used for onion over medium-high heat.
- 20
Add chicken and cook until browned and cooked through, 5-6 minutes per side.
- 21
In the last 1-2 minutes of cooking, top with caramelized onion and cheese.
- 22
Cover pan until cheese melts. (If your pan doesn’t have a lid, cover with a baking sheet!)
- 23
Heat pot with drained potatoes over low heat; mash with sour cream, 2 TBSP butter (4 TBSP for 4 servings), salt, pepper, and a splash of water (or milk, for extra richness) until smooth.
- 24
Divide chicken, roasted carrots, and mashed potatoes between plates.
Nutrition
Nutrition info for this recipe is coming soon.
