French Onion Chicken

Name: French Onion Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 boneless skinless chicken breasts; 12 oz carrots, peeled and sliced 1/4 inch thick on the diagonal; 5 medium yellow potatoes, peeled and cubed; 1 large yellow onion, halved and thinly sliced; 0.5 cup beef stock; 1.5 cups fresh mozzarella, shredded; 4 tbsp sour cream; 4 tbsp unsalted butter; 2 tsp granulated sugar; 2 tbsp vegetable oil; 1 to taste kosher salt and black pepper

From the kitchen of Carly

All the deeply caramelized-onion flavor of French onion soup, but on a chicken breast instead. Pan-seared chicken topped with jammy onions and melted mozzarella, served over mashed potatoes and roasted carrots. Weeknight, but make it look like Saturday. The onions are the whole dish. Don't rush them; 8 minutes minimum, longer is better.

Prep: 15 min
Cook: 30 min
Total: 45 min
Servings: 4
Difficulty: easy

Ingredients

4 servings

4boneless skinless chicken breasts
12 ozcarrots, peeled and sliced 1/4 inch thick on the diagonal
5 mediumyellow potatoes, peeled and cubed
1 largeyellow onion, halved and thinly sliced
0.5 cupbeef stock
1.5 cupsfresh mozzarella, shredded
4 tbspsour cream
4 tbspunsalted butter
2 tspgranulated sugar
2 tbspvegetable oil
1 to tastekosher salt and black pepper

Instructions

Heat the oven to 425°F (220°C).
Toss the sliced carrots on a baking sheet with a drizzle of vegetable oil, salt, and pepper.
Roast for 15 to 20 minutes, turning halfway, until browned at the edges and tender.
Meanwhile, place the cubed potatoes in a medium pot. Cover with cold salted water by 2 inches. Bring to a boil and cook 12 to 15 minutes until fork-tender. Drain and return to the pot. Cover to keep warm.
While the potatoes cook, heat 1 tbsp vegetable oil in a large skillet over medium-high. Add the sliced onions. Cook 8 to 10 minutes, stirring occasionally, until lightly browned and softened.
Sprinkle the sugar over the onions. Stir in the beef stock and 1/4 cup water. Season with salt and pepper.
Cook 2 to 3 minutes more until the onions are jammy and most of the liquid has reduced. Transfer to a small bowl and set aside.
Wipe the same skillet clean with a paper towel.
Pat the chicken breasts dry. Season generously with salt and pepper.
Heat the remaining 1 tbsp vegetable oil in the skillet over medium-high. Add the chicken and cook 5 to 6 minutes per side, until golden and cooked through (165°F internal).
In the last 1 to 2 minutes of cooking, top each breast with a generous spoonful of caramelized onions and a pile of shredded mozzarella. Cover the pan (or use a baking sheet as a lid) until the cheese melts.
Mash the warm potatoes with the sour cream, butter, salt, pepper, and a splash of warm water (or milk for richer mash) until smooth.
Plate: scoop of mash, scatter of carrots, French onion chicken on top with any extra onions and pan juices spooned over.

Substitutions

boneless skinless chicken breasts to chicken thighs or pork chops. Thighs are more forgiving and stay juicier. Pork chops cook the same time.
fresh mozzarella to Gruyere or Swiss cheese. Gruyere takes it more authentically French onion. Use the same amount, shredded.
sour cream in the mash to Greek yogurt or extra butter. Greek yogurt is tangier; extra butter is richer. Both work for the mash.

Pairs well with: A glass of pinot noir or beaujolais, A simple green salad with mustard vinaigrette, Crusty bread for sopping the pan juices

Adapted from TheMealDB.