French Onion Chicken & Potato Bake

Ingredients

• 280 g chicken breast (Season with salt and black pepper; source OCR indicates approximately 340 g.)
• 35 g Gruyère cheese (Shredded, for topping.)
• 1 tsp olive oil (Use 1 teaspoon with the potatoes; the instructions also refer to remaining oil, but the total amount is unclear in the OCR.)
• 1 tsp butter (For cooking the onions.)
• baby potatoes (Halved; the quantity is not legible in the source image.)
• 1 yellow onion (Thinly sliced.)
• 2 garlic cloves (Minced.)
• 0.5 tsp dried thyme
• chicken broth (The amount is not legible in the source image.)
• salt and black pepper (To taste; used to season the potatoes and chicken.)

Steps

1. 1

   Preheat the oven to 400°F (200°C). Toss the halved baby potatoes with 1 teaspoon of olive oil, salt, and black pepper in a baking dish. Roast for 15 minutes.

2. 2

   Meanwhile, heat the remaining olive oil and the butter in a skillet over medium-low heat. Add the thinly sliced onion and cook for 10–12 minutes, until deeply caramelized.

3. 3

   Add the minced garlic and dried thyme to the onions during the final 30 seconds of cooking.

4. 4

   Season the chicken breast with salt and black pepper. Add it to the baking dish with the potatoes, spoon the caramelized onion mixture over and around the chicken, and pour in the chicken broth.

5. 5

   Bake for 18–22 minutes, until the chicken is cooked through and the potatoes are tender.

6. 6

   Sprinkle the shredded Gruyère over the chicken. Broil for 2–3 minutes, until the cheese is browned and bubbling.

Notes

The carousel contains five additional recipes, but this extraction follows the first fully presented recipe, French Onion Chicken & Potato Bake. The quantities for the baby potatoes, chicken broth, and total olive oil are not fully legible in the supplied OCR. Verify the chicken reaches a safe internal temperature before serving.

Nutrition per serving

• main
• high-protein
• baked
• fall recipe
• comfort food
• chicken
• potato
• French-inspired