Easy One-Skillet Chicken Thighs with Carrots
Ingredients55 m servings 249
- Blot chicken thighs with paper towels and sprinkle with salt and pepper.
- 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.
- 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.
- 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.
- 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.
- Pour sauce over chicken pieces and vegetables and sprinkle with fresh parsley to serve.
Per Serving: 249 calories; 15.7 10.6 12.6 53 120 Full nutrition
ReviewsRead all reviews 5
I wasn't expecting much from this meal - but it was quite delicious! The only change I made was to eliminate the oil. The butter felt like enough for me. It was flavorful, filling, and relativel...
I made it with bone in skinless thighs, it is what I had in the freezer . Delicious, I doubled the recipe, made it in the electric skillet. Too hot to turn on the stove, everyone loved it. I wil...
Doubled the garlic and omitted the wine. Made it for a second time. Will make again.