EveryPlate

French Onion Chicken

with Roasted Carrots & Mashed Potatoes

⏱️ 35 min 🍽️ 2 servings

Cooking Tips

Peel the potatoes before mashing for extra fluffy results. Add a splash of milk or heavy cream for more silkiness. If doubling protein or veggies, cook in batches or use larger pans. Roasting times may be slightly longer for larger amounts.

Ingredients

12 oz Carrots
12 oz Potatoes
1 whole Onion
1.5 tbsp Sour Cream
1 whole Beef Stock Concentrate
10 oz Chicken Cutlets
0.5 cup Mozzarella Cheese
3 tbsp Butter
0 Kosher Salt
0 Black Pepper
1 tsp Sugar
0 Cooking Oil
2 tbsp Water

Tools

Baking sheet Medium pot Large pan Small bowl Potato masher (or fork, for mashing potatoes) Lid or baking sheet (to cover pan) Paper towels

Mise en Place

Prepare vegetables

Wash and dry produce. Trim, peel, and cut 12 oz of carrots (or 24 oz for 4 servings) on a diagonal into ¼-inch-thick pieces. Dice 12 oz of potatoes (or 24 oz for 4 servings) into ½-inch pieces. Halve, peel, and thinly slice 1 onion (or 2 onions for 4 servings). If using, cut broccoli into bite-size pieces or trim green beans as needed.

Gather other ingredients

Set out beef stock concentrate (1 or 2 for 4 servings), chicken cutlets (10 oz or 20 oz for 4 servings), 1½ TBSP (or 3 TBSP) of sour cream, and ½ cup (or 1 cup) of mozzarella cheese. Also have butter, kosher salt, black pepper, sugar, and cooking oil ready.

Prepare tools and cookware

Preheat oven to 425°F. Adjust rack to middle position. Set out a baking sheet, medium pot (for potatoes), large pan (for chicken and onion), colander (for draining potatoes), mixing bowl (for holding caramelized onion), and basic utensils such as knives and cutting board.

Cooking Steps

Prep Ingredients

Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry produce. Trim, peel, and cut carrots on a diagonal into ¼-inch-thick pieces. Dice potatoes into ½-inch pieces. Halve, peel, and thinly slice onion.

Prep Optional Veggies

Cut broccoli into bite-size pieces or trim green beans if necessary.

Roast Carrots

Toss carrots on a baking sheet with a drizzle of oil, salt, and pepper. Roast on middle rack until browned and tender, 15-20 minutes.

Veggie Swaps

Swap in broccoli for carrots or green beans for carrots; roast green beans 12-15 minutes.

Boil & Mash Potatoes

Meanwhile, place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 10-12 minutes. Reserve ½ cup potato cooking liquid (1 cup for 4 servings), then drain. Return potatoes to pot and mash with 3 TBSP butter (6 TBSP for 4) and sour cream until smooth and creamy, adding splashes of potato cooking liquid (¼ cup; ½ cup for 4) as needed. Season with plenty of salt and pepper. Keep covered off heat until ready to serve.

Caramelize Onions

While potatoes cook, heat a drizzle of oil in a large pan over medium-high heat. Add onion; cook, stirring occasionally, until lightly browned and softened, 8-10 minutes. Sprinkle with 1 tsp sugar (2 tsp for 4 servings), then stir in beef stock concentrate and 2 TBSP water (4 TBSP for 4). Season with salt and pepper. Cook until onion is caramelized and jammy, 2-3 minutes more. Turn off heat; transfer to a small bowl. Wash out pan.

Cook Chicken

Pat chicken cutlets dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in same pan over medium-high heat. Add chicken and cook until browned and cooked through, 5-6 minutes per side. In the last 1-2 minutes of cooking, top with caramelized onion and mozzarella cheese. Cover pan until cheese melts. (If your pan doesn't have a lid, cover with a baking sheet!)

Serve

Divide chicken, carrots, and mashed potatoes between plates.

← Click anywhere to see ingredients