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Skillet Chicken Thighs with Carrots and Potatoes

Rated as 4.7 out of 5 Stars
556

"These chicken thighs are cooked in one skillet for easy cleanup. Carrots, potatoes, and onions are added for a complete meal. Serve with a side salad and some crusty bread."
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Ingredients

1 h 5 m servings 350
Original recipe yields 4 servings

Directions

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  1. Season chicken thighs with paprika, salt, and pepper.
  2. Heat oil in a skillet over medium-high heat. Place chicken thighs skin-side down in the skillet and cook, without moving, until golden brown, 7 to 9 minutes. Flip thighs over and cook for an additional 3 to 5 minutes. Remove from the skillet and set aside.
  3. Add potatoes, cut side down, and cook over medium-high heat until golden brown, 3 to 5 minutes. Add carrots and onions and cook until onions are soft and translucent, 8 to 10 minutes. Stir in 3/4 cup chicken broth, scraping up all the browned bits.
  4. Dissolve corn starch in 1/4 cup chicken broth and pour into the skillet. Stir until well combined.
  5. Place chicken thighs over vegetables, cover, and cook until carrots are tender and chicken is no longer pink at the bone and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Season with additional salt and pepper if needed.

Footnotes

  • Cook's Note:
  • Small chicken thighs work best for this recipe.

Nutrition Facts


Per Serving: 350 calories; 19.2 22.4 21.5 72 1298 Full nutrition

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Reviews

Read all reviews 39
  1. 50 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I followed the ingredient list to the tea, but I had more chicken 2.5lbs, and more veggies so I made more broth, not really double everything but close. Was it great, it was. I ended up cookin...

Most helpful critical review

Family was okay with it but it was just really bland. I suggest adding some mushrooms, wine and fresh herbs to the mix. Easy to make so will try again. A for effort!

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I followed the ingredient list to the tea, but I had more chicken 2.5lbs, and more veggies so I made more broth, not really double everything but close. Was it great, it was. I ended up cookin...

I'm so glad this recipe showed up in my inbox tonight. I had to substitute regular size carrots and russet potatoes because I had them on hand. These ingredients are so simple with stuff you p...

It was great. It had a kick, which we liked. You could cut back on paprika if necessary. I will leave it the way it is. Easy. I used boneless, skinless chicken thighs and it worked fine.

We loved it! My husband is not a huge fan of chicken but this one he thoroughly enjoyed and even went back for seconds! A keeper for sure.

Family was okay with it but it was just really bland. I suggest adding some mushrooms, wine and fresh herbs to the mix. Easy to make so will try again. A for effort!

Will make this again, and again! Add what you like. I added mushrooms and garlic, used the thighs and breasts, and doubled the sauce.

loved it. read reviews. added thick sliced mushrooms. added oregano. when deglazing pan, used 4oz chix broth + 2 oz wine. let simmer for 5 minutes to reduce. then added cornstarch slurry. will ...

Made 8 thighs, doubled recipe and ingredients. I would cut back on the salt a bit but the flavor was delicious. Really a 4 1/2. Family ate up every bite.

I received this recipe in my email and kept it because I thought it would be easy and maybe tasty. Well, on this occasion it was my turn to cook dinner. I loved this meal. I thought with such...