Caramelized Onion Swiss Chicken with Garlic Bread and Lemon Roasted Carrots

This dish brings together the rich, savory flavors of French onion soup in a hearty chicken dinner. Seared chicken cutlets are topped with slowly caramelized onions cooked in beef stock and thyme, then blanketed with gooey Swiss cheese. The result is a comforting, satisfying main course.

On the side, you’ll find crusty garlic bread perfect for soaking up every bit of the delicious sauce and bright lemony roasted carrots that add a fresh balance to the meal. It’s a complete dinner that feels special but comes together easily.

Log in to save recipes and build weekly shopping lists.

Ingredients

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

2 slice Swiss CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

0.25 ounce ThymeView ingredient guideLike ingredientDislike ingredient

1 unit Demi-BaguetteView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

12 ounce CarrotsView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F with a rack in the middle. Wash and dry all produce. Trim, peel and cut carrots diagonally into 1/2-inch-thick pieces. Halve, peel and thinly slice the onion. Strip thyme leaves from stems to get 1 teaspoon (2 teaspoons for 4 servings); mince the leaves. Zest and quarter the lemon.
2. Toss carrots on a baking sheet with a drizzle of olive oil, salt and pepper. Roast on the middle rack until browned and tender, 20-25 minutes.
3. While carrots roast, heat a drizzle of olive oil in a large pan over medium-high heat. Add the sliced onion and cook, stirring occasionally, until softened, 5-7 minutes. (Add splashes of water if the onion browns too quickly.) Reduce heat to medium. Stir in minced thyme and 1/2 teaspoon sugar (1 teaspoon for 4 servings). Cook, stirring occasionally, until the onion is lightly caramelized, 3-5 minutes.
4. Stir the beef stock concentrate, 2 tablespoons water (4 tablespoons for 4 servings) and a squeeze of lemon juice into the pan with the onion; scrape up any browned bits from the bottom. Cook until reduced and saucy, 1-2 minutes. Turn off heat; stir in 1 tablespoon butter. Season with salt, pepper and more lemon juice if desired. Transfer to a small bowl. Wipe out the pan.
5. Place 2 tablespoons butter (4 tablespoons for 4 servings) in a second small microwave-safe bowl; microwave until just softened, 10-15 seconds. Stir in 1/4 teaspoon garlic powder (1/2 teaspoon for 4). Season with salt. Halve the baguette; spread the cut sides with garlic butter. When the carrots have 4-5 minutes left, carefully place the baguette halves cut sides up on the same baking sheet; toast until golden.
6. While the garlic bread toasts, pat the chicken dry with paper towels; season all over with the remaining garlic powder, salt and pepper. Heat a drizzle of olive oil in the pan used for the onion over medium-high heat. Add the chicken and cook until browned and cooked through, 3-5 minutes per side. In the last 1-2 minutes of cooking, top the chicken with the caramelized onion and Swiss cheese; cover the pan to melt the cheese.
7. Carefully toss the roasted carrots with lemon zest. Halve the garlic bread on a diagonal if desired. Divide the chicken, carrots and garlic bread between plates. Serve with any remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, you can use boneless skinless chicken breasts. Pound them to an even thickness for even cooking and adjust cooking time as needed.

What can I substitute for Swiss cheese?

Gruyère or provolone are good substitutes that melt well and have a similar flavor.

Can I make this dish ahead of time?

The caramelized onions can be made ahead and refrigerated. Assemble and bake the chicken just before serving for best results.