Easy One-Skillet Chicken Thighs with Carrots

Chicken thighs and carrots are cooked on top of the stove, making a hearty dish for any time of year, especially if you prefer not to heat up the oven. Serve with fresh broccoli, green peas, or a salad, along with some good bread to get every last drop of the tasty sauce.

Step: 1

Blot chicken thighs with paper towels and sprinkle with salt and pepper.

Step: 2

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.

Step: 3

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.

Step: 4

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.

Step: 5

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.

Step: 6

Pour sauce over chicken pieces and vegetables and sprinkle with fresh parsley to serve.

Per Serving: 249 calories; protein 12.6g; carbohydrates 10.6g; fat 15.7g; cholesterol 53.1mg; sodium 120.2mg.

Prepare your meal in advance can be best to feel enjoyable that you do it with your favorite music in the background , a soothing beverage of choice or even a partner. It is thoughtful to write every step you fell right to create the meal , which may include all of it from your tools and utensils to your ingredients . Be sure to list the ingredients in the process of it , so as not to forget one . A handwritten list is typically best.

Having the right cooking tools is just as one most required as having the right dishes menu . This includes all of from pots, pans, bowls and tools that needed to those essential items that are easy to forget, such as parchment paper and foil. Items like crunch bottles for make sure to the perfect drizzle or sprinkle items to your dish and long tweezers to arrange smaller and thinner foods are a must-have for any home chef.