French Onion Chicken
with Thyme-Roasted Potatoes & Carrots
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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Carrots
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
(Contains Milk)
Not included in your delivery
4 teaspoon
Vegetable Oil
½ teaspoon
Sugar
1 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
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.
