Savory French Onion Chicken with Roasted Carrots & Mashed Potatoes Recipe

Preheat your oven to 400°F (200°C). Toss the cut carrots in a bowl with 1 tablespoon of olive oil, salt, and black pepper until well coated, then spread them evenly on a baking sheet. Roast for 35 to 40 minutes, turning once, until tender and caramelized around the edges.

Place the quartered potatoes in a large pot and cover with cold, salted water by an inch. Bring to a boil over high heat, then reduce to a simmer and cook for 15 to 20 minutes until the potatoes are easily pierced with a fork. Drain the potatoes and return them to the warm pot.

Mash the warm potatoes with 2 tablespoons of butter, the heavy cream, and half of the minced garlic until smooth and fluffy. Season generously with salt and pepper, cover with a lid to keep warm, and set aside while you prepare the chicken.

Heat 1 tablespoon of butter and the remaining olive oil in a large, oven-safe skillet over medium-low heat. Add the sliced onions and cook, stirring occasionally, for 20 to 25 minutes until they are soft, jammy, and a deep golden-brown color.

Push the caramelized onions to the side of the skillet and increase the heat to medium-high. Season the chicken breasts with salt, pepper, and fresh thyme, then sear them in the skillet for about 3 to 4 minutes per side until a golden crust forms.

Pour the beef broth and the remaining minced garlic into the skillet, stirring to scrape up any browned bits from the bottom. Simmer for 5 minutes to let the liquid reduce slightly, then spoon the caramelized onions over the top of each chicken breast.

Top each onion-covered chicken breast with a generous handful of shredded Gruyere cheese. Transfer the entire skillet to the preheated oven and bake for 10 to 12 minutes, or until the chicken is cooked through to 165°F and the cheese is melted and bubbling. Serve the hot chicken alongside the roasted carrots and creamy mashed potatoes.