HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconFrench Onion Chicken
French Onion Chicken

French Onion Chicken

with Thyme-Roasted Potatoes & Carrots

calorie smart
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Meet French onion soup—chicken-fied! Yep, our chefs went and transformed everyone’s favorite cheese-topped soup into a hearty chicken dinner. The two were basically meant to join forces, and once you try a bite, we think you’ll wholeheartedly agree. Think juicy chicken breasts topped with rich, thyme-flecked caramelized onion and melty mozzarella. On the side, there’s roasted carrots and potatoes for good measure. Bon appetit!


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

Total Time35 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

12 ounce


12 ounce

Yukon Gold Potatoes

1 teaspoon

Dried Thyme

1 unit

Yellow Onion

5 teaspoon

Red Wine Vinegar

1 unit

Chicken Stock Concentrate

12 ounce

Chicken Breasts

½ cup

Mozzarella Cheese


Not included in your delivery

4 teaspoon

Vegetable Oil

½ teaspoon


1 tablespoon



Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2678 kJ
Calories640 kcal
Fat27 g
Saturated Fat10 g
Carbohydrate54 g
Sugar14 g
Dietary Fiber10 g
Protein47 g
Cholesterol155 mg
Sodium590 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 top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry all produce. Trim, peel, and cut carrots on a diagonal into 1-inch-thick pieces. Dice potatoes into ½-inch pieces.


Toss carrots on one side of a baking sheet with drizzle of oil, salt, and pepper. Toss potatoes on empty side of same sheet with a drizzle of oil, half the thyme (you’ll use the rest later), salt, and pepper. Roast on top rack, tossing halfway through, until potatoes are golden brown and carrots are tender, 25-30 minutes. (For 4 servings, divide between 2 baking sheets; roast potatoes on top rack and carrots on middle rack.)


While veggies roast, halve, peel, and thinly slice onion. Heat a drizzle of oil in a large pan over medium-high heat. Add onion and cook, stirring occasionally, until softened, 5-7 minutes. (TIP: Add a splash of water if onion begins to brown too quickly.) Reduce heat to medium and add remaining thyme and ½ tsp sugar (1 tsp for 4 servings). Cook, stirring occasionally, until onion is lightly caramelized, 3-5 minutes.


Add vinegar and cook until evaporated and jammy, 1 minute. Stir in stock concentrate and 2 TBSP water (¼ cup for 4 servings), scraping up any browned bits from bottom of pan. Bring to a simmer and cook until reduced and saucy, 2 minutes more. Turn off heat; stir in 1 TBSP butter (2 TBSP for 4) and season with salt and pepper. Transfer to a small bowl. Wipe out pan.


Meanwhile, pat chicken dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in pan used for onion over medium-high heat. Add chicken and cook until browned and cooked through, 5-7 minutes per side. In the last 1-2 minutes of cooking, evenly top chicken with caramelized onion and mozzarella; cover pan until cheese has melted.


Divide chicken, potatoes, and carrots between plates. Top chicken with any remaining caramelized onion and serve.