Easy One-Skillet Chicken Thighs with Carrots recipe

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Ingredients

6 boneless, skinless chicken thighs
1 pinch salt and ground black pepper to taste
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 pound carrots, cut into 2-inch pieces
½ onion, cut in 1/2-inch thick slices
1 teaspoon minced garlic
½ cup dry white wine
3 tablespoons water, divided
2 teaspoons cornstarch
2 tablespoons minced fresh parsley

Nutrition Info

248.7 calories
carbohydrate: 10.6 g
cholesterol: 53.1 mg
fat: 15.7 g
fiber: 2.5 g
protein: 12.6 g
saturatedFat: 5.1 g
servingSize: -
sodium: 120.2 mg
sugar: 4.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Blot chicken thighs with paper towels and sprinkle with salt and pepper.

  2. Melt butter with olive oil in a 12-inch skillet over medium heat. Place chicken thighs in the hot oil and cook until browned, about 4 minutes per side. Remove chicken from the skillet and keep warm.

  3. Add carrots, onion, and minced garlic to the same skillet, stirring to coat with pan drippings. Season with salt and pepper and cook for about 2 minutes. Nestle browned chicken thighs into the vegetables, pour wine and 2 tablespoons water over everything, and cook for an additional 2 minutes.

  4. Cover, reduce heat to low, and simmer until carrots are fork-tender and chicken juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken and vegetables from the skillet with a slotted spoon.

  5. Combine cornstarch and 1 tablespoon water in a small bowl, stirring to dissolve any lumps. Add slurry to the drippings in the skillet and bring to a boil, stirring constantly, cook until thickened, 3 to 5 minutes.

  6. Pour sauce over chicken pieces and vegetables and sprinkle with fresh parsley to serve.

Recipe Yield

6 servings

Recipe Note

Chicken thighs and carrots are cooked on top of the stove, making a hearty dish for any time of year, especially if you prefer not to heat up the oven. Serve with fresh broccoli, green peas, or a salad, along with some good bread to get every last drop of the tasty sauce.

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