EveryPlate

French Onion Chicken

with Roasted Carrots & Mashed Potatoes

⏱️ 35 min 🍽️ 2 servings

Cooking Tips

Peel the potatoes before dicing for extra fluffy mashed potatoes, and add a splash of milk or heavy cream for silkiness. If doubling protein/veggies, cook in batches and use visual/temperature cues for doneness.

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
0 Kosher Salt
3 tbsp Butter
0 Black Pepper
1 tsp Sugar
0 Cooking Oil
2 tbsp Water

Tools

Baking sheet Medium pot Large pan Small bowl Paper towels Knife Cutting board

Mise en Place

Preheat Oven and Prepare Equipment

Adjust rack to middle position and preheat oven to 425 degrees. Get out a baking sheet, medium pot, and large pan.

Wash and Prepare Produce

Wash and dry all produce: 12 oz of carrots, 12 oz of potatoes, and 1 onion (double all for 4 servings).

Chop Vegetables

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.

Gather and Portion Ingredients

Measure out 1½ TBSP sour cream (or 3 TBSP for 4 servings), 1 beef stock concentrate (or 2 for 4 servings), and ½ cup mozzarella cheese (or 1 cup for 4). Measure 1 tsp sugar (or 2 tsp for 4).

Portion and Prepare Chicken

Pat 10 oz of chicken cutlets (20 oz for 4) dry with paper towels, and set aside to season just before cooking.

Cooking Steps

Prep the vegetables

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.

Roast the carrots (or swap with veggies)

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. (For swaps: Use broccoli or green beans instead of carrots and roast 12-15 minutes if using green beans.)

Boil and mash the 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.

Make the caramelized onion topping

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 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 and top the 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 (or swapped veggies), and mashed potatoes between plates. Enjoy!

← Click anywhere to see ingredients