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French Onion Chicken with Thyme-Roasted Potatoes & Carrots

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Juicy chicken cutlets topped with sweet caramelized onions and melted mozzarella, served with thyme-roasted potatoes and tender carrots. A cozy French onion-inspired dinner packed with savory flavor.

Ingredients

  • 12 ounce Potatoes
  • 1 unit Onion
  • 12 ounce Carrot
  • 1 unit Chicken Stock Concentrate
  • 1 teaspoon Dried Thyme
  • ½ cup Mozzarella Cheese
  • 5 teaspoon Red Wine Vinegar
  • 12 ounce Chicken Cutlets
  • ½ teaspoon Sugar
  • 1 tablespoon Butter
  • Oil, for cooking and roasting
  • Salt, to taste
  • Black Pepper, to taste

Instructions

  1. Adjust rack to top position and preheat oven to 425°F. Wash and dry the produce. Trim, peel, and cut carrots on a diagonal into 1-inch-thick pieces. Dice potatoes into ½-inch pieces.
  2. Toss carrots on one side of a baking sheet with a drizzle of oil, salt, and pepper. Toss potatoes on the other side with a drizzle of oil, half the thyme, salt, and pepper. Roast on the top rack, tossing halfway through, until potatoes are golden and carrots are tender, 25-30 minutes.
  3. Meanwhile, 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. Reduce heat to medium and add remaining thyme and sugar. Cook, stirring occasionally, until onion is lightly caramelized, 3-5 minutes.
  4. Add red wine vinegar and cook until evaporated and jammy, about 1 minute. Stir in stock concentrate and 2 tablespoons water, scraping up any browned bits. Bring to a simmer and cook until reduced and saucy, about 2 minutes. Turn off heat, stir in butter, and season with salt and pepper. Transfer onion mixture to a small bowl and wipe out pan.
  5. Pat chicken dry and season all over with salt and pepper. Heat a drizzle of oil in the same pan over medium-high heat. Add chicken and cook until browned and cooked through, 5-7 minutes per side. During the last 1-2 minutes, evenly top chicken with caramelized onion and mozzarella. Cover pan and cook until cheese melts.
  6. Divide chicken, roasted potatoes, and carrots between plates. Top chicken with any remaining caramelized onion and serve.

Notes

  • Add a splash of water if the onions begin to brown too quickly while caramelizing.
  • Chicken is safely cooked when the thickest part reaches an internal temperature of 165°F.
  • For extra browning on the vegetables, spread them in a single layer without overcrowding the baking sheet.

Nutrition

Find it online: https://yumfamilyrecipes.com/french-onion-chicken-with-thyme-roasted-potatoes-carrots/