French Onion Chicken with Roasted Carrots & Mashed Potatoes

While the carrots roast, place the diced potatoes in a medium pot with enough salted water to cover them by about 2 inches. Bring the water to a boil and cook until the potatoes are tender when pierced with a fork, about 12-15 minutes. Drain the potatoes, return them to the pot, and cover to keep them warm.

As the potatoes cook, heat a drizzle of oil in a large pan over medium-high heat. Add the sliced onion and cook, stirring occasionally, until it's lightly browned and softened, about 8-10 minutes. Sprinkle in 1 tsp sugar (or 2 tsp for 4 servings) and stir in the stock concentrate and 2 TBSP water (or ¼ cup for 4 servings); season with salt and pepper. Continue to cook until the mixture is thick and jammy, about 2-3 minutes more. Turn off the heat, transfer the caramelized onions to a small bowl, and wash out the pan for the chicken.

Pat the chicken breasts dry with paper towels and season them all over with salt and pepper. Heat another drizzle of oil in the same pan you used for the onions over medium-high heat. Add the chicken and cook until it's browned on the outside and cooked through, about 5-6 minutes per side. In the last 1-2 minutes of cooking, top each piece of chicken with the caramelized onion and then a generous amount of mozzarella cheese. Cover the pan until the cheese is completely melted and gooey. (If you don't have a lid, a baking sheet works just as well to cover the pan!)

Return the pot with the drained potatoes to low heat. Mash them with the sour cream, 2 TBSP butter (or 4 TBSP for 4 servings), salt, pepper, and a splash of water (or milk, if you prefer a richer mash) until they're smooth and creamy. Divide the chicken, roasted carrots, and mashed potatoes evenly among your plates.