Caramelized Onion Mozzarella Chicken with Thyme Potatoes and Carrots

This comforting chicken dinner brings together tender cutlets, deeply savory onion, a touch of red wine vinegar and a blanket of melty mozzarella.

Roasted potatoes and carrots seasoned with dried thyme make it a complete plate with simple ingredients and plenty of cozy flavor.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

12 ounce CarrotView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dried ThymeView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

5 teaspoon Red Wine VinegarView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven for roasting. Wash and dry the potatoes and carrots.
2. Cut the potatoes into bite-size pieces. Cut the carrots into similarly sized pieces so they roast evenly.
3. Arrange the potatoes and carrots on a baking sheet. Season with salt, black pepper and some of the dried thyme.
4. Roast the potatoes and carrots until browned at the edges and tender, turning once during cooking if needed.
5. While the vegetables roast, halve, peel and thinly slice the onion.
6. Cook the sliced onion in a skillet over medium heat, stirring occasionally, until softened and deeply golden. Season with salt, black pepper and the remaining dried thyme.
7. Stir the red wine vinegar and chicken stock concentrate into the onions, scraping up any browned bits in the skillet. Continue cooking until the onion mixture is glossy and savory.
8. Pat the chicken cutlets dry and season both sides with salt and black pepper.
9. Cook the chicken cutlets in a skillet until browned on the outside and cooked through.
10. Spoon the caramelized onion mixture over the chicken, then sprinkle mozzarella cheese on top.
11. Let the cheese melt over the hot chicken, using gentle heat or the warm oven if needed.
12. Serve the mozzarella-topped chicken with the thyme-roasted potatoes and carrots on the side.

Recipe Tips

FAQ

How do I know when the chicken cutlets are done?

The chicken should be browned on the outside and cooked through in the center. Because cutlets are thin, keep an eye on them so they do not dry out.

Can I prepare the onion topping ahead of time?

Yes. The caramelized onion mixture can be cooked ahead and gently rewarmed before spooning it over the chicken.

What should I do if the mozzarella is not melting quickly?

Keep the topped chicken over gentle heat or place it briefly in the warm oven until the cheese softens and melts.