French Onion-Style Baked Chicken with Roasted Cauliflower & Potatoes
Nutritionist's Pick

French Onion-Style Baked Chicken

with Roasted Cauliflower & Potatoes

55 MIN
4 Servings
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From the Test Kitchen

This decadent bake features chicken breasts topped with a mixture of caramelized onion, grand cru cheese, punchy garlic paste, and airy panko breadcrumbs. You'll bake the chicken over hearty, Italian seasoned potatoes, and serve a side of lemony roasted cauliflower to round out the dish.
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Dietary Information

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Carb Conscious 600 Calories or Less 45g Of Protein Nutritionist's Pick
  • Nutrition
    PER SERVING
  • Calories
    530 Cals (est.)
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fresh
ingredients
French Onion-Style Baked Chicken with Roasted Cauliflower & Potatoes
Title
  • 4 Boneless, Skinless Chicken Breasts
  • 1¼ lbs Potatoes
  • 1 head Romanesco Or White Cauliflower
  • 1 Yellow Onion
  • 2 cloves Garlic
  • 1 Lemon
  • 1 bunch Chives
  • ¼ cup Panko Breadcrumbs
  • 4 oz Grand Cru® Cheese
  • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
  • 2 Tbsps Vegetarian Worcestershire Sauce
Start the bake
1 Start the bake
Preheat the oven to 450°F. Wash and dry the fresh produce. Medium dice the potatoes. Place in a large baking dish. Drizzle with olive oil and season with salt, pepper, and the Italian seasoning. Toss to coat; arrange in an even layer. Bake 10 minutes. Leaving the oven on, remove from the oven.
Prepare the remaining ingredients
2 Prepare the remaining ingredients

Meanwhile, cut out and discard the core of the cauliflower; cut into small florets. Quarter and deseed the lemon. Halve, peel, and thinly slice the onion. Peel 2 cloves of garlic; using a zester or the small side of a box grater, finely grate into a paste. Thinly slice the chives. Grate the grand cru on the large side of a box grater.

Roast the cauliflower
3 Roast the cauliflower

Place the cauliflower florets on a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 22 to 24 minutes, or until browned and tender when pierced with a fork. Transfer to a bowl. Top with the juice of 2 lemon wedges and drizzle with olive oil; toss to coat. Taste, then season with salt and pepper if desired. Cover with foil to keep warm.

Caramelize the onion
4 Caramelize the onion

Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced onion; season with salt and pepper. Cook, stirring occasionally, 6 to 7 minutes, or until softened. Add the worcestershire sauce (carefully, as the liquid may splatter). Cook, stirring constantly, 30 seconds to 1 minute, or until the liquid is reduced. Turn off the heat.

Finish the bake & serve your dish
5 Finish the bake & serve your dish

In a medium bowl, combine the caramelized onion, garlic paste, and grated grand cru. Season with salt and pepper; stir to combine. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Carefully place the seasoned chicken on top of the partially baked potatoes. Evenly top with the caramelized onion mixture and breadcrumbs (pressing gently to adhere). Tightly cover the baking dish with foil. Bake 12 minutes. Carefully remove the foil. Continue to bake 10 to 12 minutes, or until the topping is browned, the potatoes are tender when pierced with a fork, and the chicken is cooked through.* Remove from the oven and let stand at least 2 minutes before serving. Serve the finished chicken and potatoes with the finished cauliflower. Garnish the cauliflower with the sliced chives. Serve the remaining lemon wedges on the side, if you'd like. Enjoy! 

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

Tips from Home Chefs

Start the bake
1 Start the bake
Preheat the oven to 450°F. Wash and dry the fresh produce. Medium dice the potatoes. Place in a large baking dish. Drizzle with olive oil and season with salt, pepper, and the Italian seasoning. Toss to coat; arrange in an even layer. Bake 10 minutes. Leaving the oven on, remove from the oven.
2 Prepare the remaining ingredients

Meanwhile, cut out and discard the core of the cauliflower; cut into small florets. Quarter and deseed the lemon. Halve, peel, and thinly slice the onion. Peel 2 cloves of garlic; using a zester or the small side of a box grater, finely grate into a paste. Thinly slice the chives. Grate the grand cru on the large side of a box grater.

Prepare the remaining ingredients
Roast the cauliflower
3 Roast the cauliflower

Place the cauliflower florets on a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 22 to 24 minutes, or until browned and tender when pierced with a fork. Transfer to a bowl. Top with the juice of 2 lemon wedges and drizzle with olive oil; toss to coat. Taste, then season with salt and pepper if desired. Cover with foil to keep warm.

4 Caramelize the onion

Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced onion; season with salt and pepper. Cook, stirring occasionally, 6 to 7 minutes, or until softened. Add the worcestershire sauce (carefully, as the liquid may splatter). Cook, stirring constantly, 30 seconds to 1 minute, or until the liquid is reduced. Turn off the heat.

Caramelize the onion
Finish the bake & serve your dish
5 Finish the bake & serve your dish

In a medium bowl, combine the caramelized onion, garlic paste, and grated grand cru. Season with salt and pepper; stir to combine. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Carefully place the seasoned chicken on top of the partially baked potatoes. Evenly top with the caramelized onion mixture and breadcrumbs (pressing gently to adhere). Tightly cover the baking dish with foil. Bake 12 minutes. Carefully remove the foil. Continue to bake 10 to 12 minutes, or until the topping is browned, the potatoes are tender when pierced with a fork, and the chicken is cooked through.* Remove from the oven and let stand at least 2 minutes before serving. Serve the finished chicken and potatoes with the finished cauliflower. Garnish the cauliflower with the sliced chives. Serve the remaining lemon wedges on the side, if you'd like. Enjoy! 

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

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