How to Make Skillet Chicken Thighs with Carrots and Potatoes - A Step-by-Step Guide

Skillet Chicken Thighs with Carrots and Potatoes is a hearty and delicious one-pot meal that is perfect for a cozy weeknight dinner. This recipe is a wonderful combination of tender and juicy chicken thighs, sweet and savory carrots, and creamy and flavorful potatoes, all cooked in a single skillet for easy cleanup.

One of the best things about this recipe is that it is so easy to prepare. With just a few simple ingredients and minimal prep work, you can have a satisfying and wholesom...

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Ingredients

  • 1 pound bone-in chicken thighs
  • 1 ½ teaspoons paprika
  • 1 ½ teaspoons salt, or more to taste
  • 1 teaspoon ground black pepper, or more to taste
  • 2 tablespoons vegetable oil
  • ¾ pound baby carrots
  • ½ pound baby potatoes, halved
  • ½ onion, sliced
  • 1 cup chicken broth, divided
  • 1 tablespoon cornstarch

Information

  • Prep Time: 15 mins
  • Cook Time: 50 mins
  • Total Time: 1 hr 5 mins
  • Servings: 4
  • Yield: 4 servings

  • Season chicken thighs with paprika, salt, and pepper.
  • 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.
  • 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.
  • Dissolve corn starch in 1/4 cup chicken broth and pour into the skillet. Stir until well combined.
  • 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.
  • Nutrition

    350 cal.

    • Total Fat: 19g
    • Saturated Fat: 4g
    • Cholesterol: 72mg
    • Sodium: 1298mg
    • Total Carbohydrate: 22g
    • Dietary Fiber: 5g
    • Total Sugars: 6g
    • Protein: 22g
    • Vitamin C: 16mg
    • Calcium: 54mg
    • Iron: 3mg
    • Potassium: 675mg