French Onion Chicken

Name: French Onion Chicken with Roasted Carrots & Mashed Potatoes
Total time: 35 min
Yield: 2
Cuisine: European
Ingredients: 12 ounce Carrots; 12 ounce Potatoes; 1 unit Yellow Onion; 1 unit Beef Stock Concentrate; 10 ounce Chicken Breasts; 1 unit Shredded Mozzarella; 1 teaspoon Sugar; 1 tablespoon Cooking Oil; Salt; Pepper; 3 tablespoon Butter; 1 unit Sour Cream

with Roasted Carrots & Mashed Potatoes

Recipe Development TeamPublished on August 21, 2023

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New French onion twist alert! This delicious chicken dinner is all the things we love about a bowl of rich broth with caramelized onions and melty cheese—without scorching the roof of your mouth. Embrace these classic extra-savory flavors, add roasted carrots and mashed potatoes on the side, and marvel at the fact that you really can have it all when it comes to a hearty meal.

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Customer Fave

Allergens:

Milk

The quantities provided above are averages only.

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

Total Time35 minutes

Prep Time10 minutes

DifficultyEasy

Ingredients

serving amount

12 ounce

Carrots

12 ounce

Potatoes

1 unit

Yellow Onion

1 unit

Beef Stock Concentrate

10 ounce

Chicken Breasts

1 unit

Shredded Mozzarella

(Contains: Milk)

1 unit

Sour Cream

(Contains: Milk)

Not included in your delivery

1 teaspoon

Sugar

1 tablespoon

Cooking Oil

Salt

Pepper

3 tablespoon

Butter

(Contains: Milk)

Nutrition Values

/ per serving

Calories740 kcal

Fat38 g

Saturated Fat18 g

Carbohydrate58 g

Sugar16 g

Dietary Fiber7 g

Protein44 g

Cholesterol180 mg

Sodium800 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.

Instructions

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

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

Meanwhile, place potatoes in a medium pot with a large pinch of salt and enough 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 (we used ¼ cup; ½ cup for 4) as needed. Season with plenty of salt and pepper.

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 caramelized and jammy, 2-3 minutes more. Turn off heat; transfer to a small bowl. Wash out pan.

Pat chicken 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 cheese. Cover pan until cheese melts. (If your pan doesn’t have a lid, cover with a baking sheet!)