French onion chicken — seared chicken topped with sweet caramelised onion and melted mozzarella, served with roasted carrots and creamy mashed potatoes. Cosy comfort on a plate.
This French onion chicken turns the flavours of the beloved soup into a comforting dinner plate — golden chicken topped with sweet jammy onions and melted cheese, served with roasted carrots and buttery mash. It's a complete, satisfying meal that feels far fancier than the effort it takes. Everything comes together in one happy, cosy plateful.
Prep 20 min
Cook 35 min
Total 55 min
Medium
- 2 Chicken Breasts
- 12 ounces Carrots
- 5 Potatoes
- 1 Onion
- 1 Beef Stock
- 1 1/2 cup Mozzarella
- 2 tbsp Sour Cream
- Butter
- Sugar
- Vegetable Oil
- Salt
- Pepper
Preparation
- Preheat the oven to 425°F and wash and dry all produce. Trim, peel and cut the carrots on a diagonal into ¼-inch pieces, dice the potatoes into ½-inch pieces, and halve, peel and thinly slice the onion.
- Toss the carrots on a baking sheet with a drizzle of oil, salt and pepper, and roast until browned and tender, 15–20 minutes.
- Meanwhile, place the potatoes in a medium pot with enough salted water to cover by 2 inches, bring to the boil, and cook until tender, 12–15 minutes, then drain and return to the pot, covered, to keep warm.
- While the potatoes cook, heat a drizzle of oil in a large pan over medium-high heat. Add the onion and cook, stirring occasionally, until lightly browned and softened, 8–10 minutes. Sprinkle with 1 tsp sugar, stir in the stock concentrate and 2 tbsp water, season, and cook until jammy, 2–3 minutes more, then transfer to a bowl and wipe out the pan.
- Pat the chicken dry and season all over. Heat a drizzle of oil in the same pan over medium-high heat, add the chicken, and cook until browned and cooked through, 5–6 minutes per side. In the last 1–2 minutes, top with the caramelised onion and cheese and cover the pan until the cheese melts.
- Heat the pot of drained potatoes over low heat and mash with the sour cream, butter, salt, pepper and a splash of water (or milk) until smooth. Divide the chicken, carrots and mash between plates.
Tips from the ZestyPlate Kitchen
- Take the time to caramelise the onions properly until jammy and golden — that sweetness is the heart of the dish.
- Pat the chicken dry and season well before searing for the best browning.
- Cover the pan once the cheese goes on so it melts quickly over the onions.
- Mash the potatoes while hot with butter and sour cream, loosening with a splash of liquid until silky.
Frequently Asked Questions
Yes — boneless thighs stay extra juicy and work beautifully. Adjust the cooking time, as they may need a little longer than breasts.
Mozzarella melts smoothly, but Gruyère or Swiss give a more authentic French onion flavour. A mix of both is excellent.
Yes — caramelise the onions and boil the potatoes ahead, then sear the chicken and assemble at dinnertime for a quick finish.
Cook over medium-high just until done, 5 to 6 minutes per side, and use a thermometer if unsure — 75°C at the thickest point.
