French Onion Chicken with Roasted Carrots & Mashed Potatoes


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2 Chicken Breasts
12 ounces Carrots
5 Small Potatoes
1 Onion
1 Beef Stock
1 1/2 cup Mozzarella
2 tbsp Sour Cream
Vegetable Oil


1 Preheat oven to 425 degrees.
Wash and dry all produce.
Trim, peel, and cut carrots on a diagonal into ¼-inch-thick pieces.
Dice potatoes into ½-inch pieces.
Halve, peel, and thinly slice onion.
2 Toss carrots on a baking sheet with a drizzle of oil, salt, and pepper.
Roast until browned and tender, 15-20 minutes.
3 Meanwhile, place potatoes in a medium pot with enough salted water to cover by 2 inches.
Bring to a boil and cook until tender, 12-15 minutes.
Drain and return potatoes to pot; cover to keep warm.
4 While potatoes cook, heat a drizzle of oil in a large pan over medium-high heat.
Add onion and cook, stirring occasionally, until lightly browned and softened, 8-10 minutes.
Sprinkle with 1 tsp sugar (2 tsp for 4 servings).
Stir in stock concentrate and 2 TBSP water (¼ cup for 4); season with salt and pepper.
Cook until jammy, 2-3 minutes more.
Turn off heat; transfer to a small bowl.
Wash out pan.
5 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, 5-6 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!) 6 Heat pot with drained potatoes over low heat; mash with sour cream, 2 TBSP butter (4 TBSP for 4 servings), salt, pepper, and a splash of water (or milk, for extra richness) until smooth.
Divide chicken, roasted carrots, and mashed potatoes between plates.

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