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Easy One-Skillet Chicken Thighs with Carrots
Easy One-Skillet Chicken Thighs with Carrots
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Stovetop chicken and carrots simmered in a delicious white wine and garlic sauce, for a quick and savory meal without the oven.
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
  • 0.5 onion, cut in 1/2-inch thick slices
  • 1 teaspoon minced garlic
  • 0.5 cup dry white wine
  • 3 tablespoons water, divided
  • 2 teaspoons cornstarch
  • 2 tablespoons minced fresh parsley
Instructions:
  • Pat the chicken thighs dry with paper towels, then season generously with salt and pepper.
  • In a 12-inch skillet over medium heat, melt butter with olive oil. Brown chicken thighs on each side for about 4 minutes. Set aside chicken and keep warm.
  • In the same skillet, toss in carrots, onion, and minced garlic to soak up the savory pan drippings. Sprinkle with salt and pepper and sauté for 2 minutes. Gently tuck browned chicken thighs among the veggies, add wine and 2 tablespoons of water, and simmer for another 2 minutes.
  • Simmer gently until the carrots are tender and the chicken is cooked through, about 20 minutes. Use a thermometer to ensure the chicken reaches 165 degrees F (74 degrees C). Transfer the chicken and vegetables to a serving dish using a slotted spoon, leaving the drippings in the skillet for extra flavor.
  • Mix cornstarch with 1 tablespoon of water in a small bowl until smooth. Pour into the skillet and bring to a boil. Cook and stir until thickened, about 3 to 5 minutes.
  • Drizzle sauce generously over the succulent chicken and colorful vegetables, then garnish with a delicate sprinkle of fresh parsley before presenting.

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