How to Make Easy One-Skillet Chicken Thighs with Carrots - A Step-by-Step Guide

Looking for a delicious and simple weeknight dinner recipe that requires minimal cleanup? Look no further than this Easy One-Skillet Chicken Thighs with Carrots recipe! This dish is packed with flavor and is incredibly convenient to prepare, making it the perfect choice for busy evenings when you don't want to spend a lot of time in the kitchen.

One-skillet recipes are a game-changer when it comes to easy and efficient cooking. Not only do they save time on cleanup, but they also allo...

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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

Information

  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Total Time: 55 mins
  • Servings: 6

  • Blot chicken thighs with paper towels and sprinkle with salt and pepper.
  • Heat butter and olive oil in a 12-inch skillet over medium heat. Add chicken thighs 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 2 minutes. Nestle browned chicken thighs into vegetables; pour in wine and 2 tablespoons water 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). Use a slotted spoon to transfer chicken and vegetables to a serving dish; reserve drippings in the skillet.
  • Combine cornstarch and 1 tablespoon water in a small bowl, stirring to dissolve any lumps; stir into the skillet and bring to a boil. Cook until thickened, stirring continuously, 3 to 5 minutes.
  • Pour sauce over chicken and vegetables. Sprinkle with fresh parsley to serve.
  • Nutrition

    249 cal.

    • Total Fat: 16g
    • Saturated Fat: 5g
    • Cholesterol: 53mg
    • Sodium: 120mg
    • Total Carbohydrate: 11g
    • Dietary Fiber: 3g
    • Total Sugars: 5g
    • Protein: 13g
    • Vitamin C: 8mg
    • Calcium: 41mg
    • Iron: 1mg
    • Potassium: 397mg