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Skillet Chicken Thighs with Carrots and Potatoes
Skillet Chicken Thighs with Carrots and Potatoes
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Prep Time:
15 minutes
Cook Time:
50 minutes
Total Time:
65 minutes
One-skillet chicken thighs with veggies for a simple and satisfying meal.
Ingredients:
  • 1 pound bone-in chicken thighs
  • 1.5 teaspoons paprika
  • 1.5 teaspoons salt, or more to taste
  • 1 teaspoon ground black pepper, or more to taste
  • 2 tablespoons vegetable oil
  • 0.75 pound baby carrots
  • 0.5 pound baby potatoes, halved
  • 0.5 onion, sliced
  • 1 cup chicken broth, divided
Instructions:
  • Rub the chicken thighs with a flavorful mix of paprika, salt, and pepper.
  • In a hot skillet, sear chicken thighs skin-side down until golden brown, about 7 to 9 minutes. Flip and cook for another 3 to 5 minutes. Set aside.
  • Place potatoes in the skillet, cut side down, and cook until golden brown, about 3 to 5 minutes. Add carrots and onions, cooking until onions are soft and translucent, about 8 to 10 minutes. Pour in 3/4 cup of chicken broth, making sure to scrape up all the browned bits from the bottom of the pan.
  • Combine corn starch and 1/4 cup chicken broth until smooth, then pour into the skillet and stir until fully incorporated.
  • Lay chicken thighs on top of the vegetables, cover, and simmer until carrots are tender and chicken is fully cooked and juicy, about 25-30 minutes. Check that the chicken reaches 165°F (74°C) with a meat thermometer near the bone. Adjust seasoning with salt and pepper to taste.

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