Skillet Chicken With Roasted Carrots Recipe

Name: Skillet Chicken With Roasted Carrots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 4 boneless skinless chicken breasts, 6 oz; 3/4 teaspoon kosher salt, divided; 1/2 teaspoon black pepper, divided; 1 cup baby carrots; 5 small red potatoes, halved; 1 tablespoon fresh thyme, chopped; 1 lemon, thinly sliced and seeds removed; 1 1/2 cups whole milk, divided; 1 1/2 tablespoons all-purpose flour; 1 1/2 teaspoons lemon zest; 3/4 cup unsalted chicken stock; 1/3 cup fresh flat-leaf parsley

Servings: persons

1 tablespoon olive oil
4 boneless skinless chicken breasts, 6 oz
3/4 teaspoon kosher salt, divided
1/2 teaspoon black pepper, divided
1 cup baby carrots
5 small red potatoes, halved
1 tablespoon fresh thyme, chopped
1 lemon, thinly sliced and seeds removed
1 1/2 cups whole milk, divided
1 1/2 tablespoons all-purpose flour
1 1/2 teaspoons lemon zest
3/4 cup unsalted chicken stock
1/3 cup fresh flat-leaf parsley

1
Preheat oven to 425u00b0F.
2
Place a large skillet over medium-high heat. Add oil; swirl to coat.
3
Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper.
4
Add chicken to pan; cook 5 minutes or until golden brown.
5
Turn and cook 2 minutes. Remove chicken from pan.
6
Place carrots and potatoes, cut side down, in pan; sprinkle with thyme.
7
Place pan in oven; bake at 425u00b0F for 20 minutes.
8
Return chicken to pan; top with lemon slices.
9
Bake at 425u00b0F for 12 minutes.
10
Remove pan from oven. Place chicken and vegetables on a plate.
11
Combine 1/2 cup milk, flour and lemon zest in a bowl.
12
Return pan to medium-high heat (do not wipe out pan).
13
Add flour mixture, remaining 1 cup milk and chicken stock to pan, scraping pan to loosen browned bits; cook 3 minutes.
14
Stir in remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
15
Add chicken and vegetables to pan.
16
Sprinkle with parsley.

450

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 tablespoon olive oil, 4 boneless skinless chicken breasts, 6 oz, 3/4 teaspoon kosher salt, divided, 1/2 teaspoon black pepper, divided, and more.

Yes, Skillet Chicken With Roasted Carrots falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Skillet Chicken With Roasted Carrots

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