French Onion Chicken with Roasted Carrots & Mashed Potatoes

Ingredients

• 2 lb chicken breasts
• 12 oz carrots
• 5 potatoes
• 1 onion
• 1 beef broth concentrate
• 1½ cup mozzarella cheese
• 2 tbsp sour cream
• 4 tbsp butter
• 2 tsp sugar
• 2 tbsp vegetable oil
• 1 tsp salt
• ½ tsp black pepper
• ¼ cup water

Steps

1. Preheat oven to 425°F. Wash and prepare carrots by trimming, peeling, and cutting into ¼-inch-thick diagonal pieces. Dice potatoes into ½-inch pieces. Halve, peel, and thinly slice the onion.
2. Toss carrots with a drizzle of oil, salt, and pepper on a baking sheet. Roast for 15-20 minutes until browned and tender.
3. Place potatoes in a medium pot, cover with salted water, and boil for 12-15 minutes until tender. Drain and keep warm.
4. While potatoes cook, heat a drizzle of oil in a large pan over medium-high heat. Add onion and cook with sugar until softened and lightly browned (8-10 minutes). Stir in beef broth concentrate and ¼ cup water, season with salt and pepper, and cook until jammy (2-3 minutes). Transfer to a bowl.
5. Pat chicken dry, season with salt and pepper. Heat a drizzle of oil in the same pan over medium-high heat. Cook chicken for 5-6 minutes per side until cooked through. In the last 1-2 minutes, top with caramelized onion and mozzarella, then cover until cheese melts.
6. Mash drained potatoes with sour cream, butter, salt, pepper, and a splash of water until smooth. Serve chicken, roasted carrots, and mashed potatoes.