Cheesy French Onion Chicken

Cheesy French Onion Chicken

with Garlic Bread & Lemony Roasted Carrots

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We can never resist a rich, brothy bowl of French onion soup—especially when it’s topped with a crouton and cloaked in a layer of melty cheese. That’s why we were over the moon when our chefs brought all those same flavors and textures to this chicken dinner. Seared chicken cutlets are topped with caramelized onion that’s cooked down with beef stock, fresh thyme, and butter; then, they’re smothered in gooey Swiss cheese. Of course, we couldn’t forget the crusty dipper—here, it’s homemade garlic bread for soaking up every last drop of sauce. Now, what should we French onion next?


Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time40 minutes
Prep Time10 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

10 ounce

Chicken Cutlets

1 unit

Yellow Onion

2 slice

Swiss Cheese


1 unit

Beef Stock Concentrate

1 unit


¼ ounce


1 unit

Demi Baguette

(ContainsWheat, Soy)

1 teaspoon

Garlic Powder

12 ounce


Not included in your delivery



1 tablespoon

Olive Oil

3 tablespoon



½ teaspoon


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories740 kcal
Fat38 g
Saturated Fat18 g
Carbohydrate61 g
Sugar15 g
Dietary Fiber9 g
Protein43 g
Cholesterol165 mg
Sodium930 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Pan
Small Bowl
Paper Towel
Instructionsarrow up iconarrow up icon
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• Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry all produce. • Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Halve, peel, and thinly slice onion. Strip thyme leaves from stems until you have 1 tsp (2 tsp for 4 servings); mince leaves. Zest and quarter lemon.


• Toss carrots on a baking sheet with a drizzle of olive oil, salt, and pepper. • Roast on middle rack until browned and tender, 20-25 minutes.


• While carrots roast, heat a drizzle of olive oil in a large pan over mediumhigh heat. Add onion and cook, stirring occasionally, until softened, 5-7 minutes. (TIP: Add splashes of water if onion begins to brown too quickly.) Reduce heat to medium. • Stir in minced thyme and ½ tsp sugar (1 tsp for 4 servings). Cook, stirring occasionally, until onion is lightly caramelized, 3-5 minutes.


• Stir stock concentrate, 2 TBSP water (4 TBSP for 4 servings), and a squeeze of lemon juice into pan with onion; scrape up any browned bits from bottom of pan. Cook until reduced and saucy, 1-2 minutes. • Turn off heat; stir in 1 TBSP butter. Season with salt, pepper, and more lemon juice if desired. Transfer to a small bowl. Wipe out pan.


• Place 2 TBSP butter (4 TBSP for 4 servings) in a second small microwave-safe bowl; microwave until just softened, 10-15 seconds. Stir in ¼ tsp garlic powder (½ tsp for 4). (You’ll use the remaining garlic powder in the next step.) Season with salt. • Halve baguette; spread cut sides with garlic butter. When carrots have 4-5 minutes left, carefully place baguette halves cut sides up on same sheet; toast until golden.


• While garlic bread toasts, pat chicken* dry with paper towels; season all over with remaining garlic powder, salt, and pepper. • Heat a drizzle of olive oil in pan used for onion over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. • In the last 1-2 minutes of cooking, top chicken with caramelized onion and Swiss cheese; cover pan to melt cheese.


• Carefully toss roasted carrots with lemon zest. Halve garlic bread on a diagonal if desired. • Divide chicken, carrots, and garlic bread between plates. Serve with any remaining lemon wedges on the side.