French Onion Chicken Breasts

Chicken breasts topped with jammy onions and melted mozzarella, served with roasted carrots and mashed potatoes.

Ingredients

• 12 oz carrots, cut into ½-inch diagonal pieces
• 12 oz potatoes, diced
• 1 yellow onion, halved and thinly sliced
• 1 beef stock concentrate
• 10 oz chicken breasts
• 1 packet shredded mozzarella
• 1 packet sour cream
• 1 teaspoon sugar
• 1 tablespoon cooking oil, plus more as needed
• 3 tablespoons butter
• Salt and black pepper

Instructions

1. Heat the oven to 425°F. Toss the carrots with oil, salt, and pepper on a baking sheet. Roast until browned and tender, about 20–25 minutes.
2. Boil the potatoes in salted water until tender, 10–12 minutes. Reserve some cooking water, then drain and mash the potatoes with the butter and sour cream, loosening with cooking water as needed. Season with salt and pepper.
3. While the potatoes cook, sauté the onion in oil until softened and lightly browned, 8–10 minutes. Add the sugar, stock concentrate, and 2 tablespoons water. Cook until the onion is deeply softened and jammy, 2–3 minutes more. Transfer the onion to a bowl.
4. Season the chicken with salt and pepper. Cook it in the same pan until browned and cooked through, about 5–6 minutes per side. Top with the onion and mozzarella during the last 1–2 minutes, cover, and cook until the cheese melts.
5. Serve the chicken with the mashed potatoes and roasted carrots.

Notes

• Chicken is fully cooked at an internal temperature of 165°F.