FoodWage
Skillet Chicken With Roasted Carrots
This easy one-skillet chicken dinner by Cooking Light could be ready in less than 40 minutes tonight. Fresh flavors of thyme, lemon and parsley highlight the wholesome ingredients — chicken, carrots and potatoes — featured in this dish. Serve with a side of whole-grain rice for a complete meal.
Ingredients for servings
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1 tablespoon olive oil
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4 skinless, boneless chicken breasts
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¾ teaspoon kosher salt divided
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½ teaspoon black pepper divided
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1 cup baby carrots
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5 small red potatoes halved
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1 tablespoon chopped fresh thyme
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1 lemon thinly sliced and seeds removed
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1 ½ cup whole milk divided
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1 ½ tablespoon all-purpose flour
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1 ½ teaspoon lemon zest
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¾ cup unsalted chicken stock
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⅓ cup fresh flat-leaf parsley
Skillet Chicken With Roasted Carrots
Directions
Preheat oven to 425°F (218ºC).
Place a large skillet over medium-high heat. Add oil; swirl to coat. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add chicken to pan; cook 5 minutes or until golden brown. Turn and cook 2 minutes. Remove chicken from pan. Place carrots and potatoes, cut side down, in pan; sprinkle with thyme. Place pan in oven; bake for 10 minutes. Return chicken to pan; top with lemon slices. Bake for 12 minutes. Remove pan from the oven. Place chicken and vegetables on a plate.
Combine 1/2 cup (125ml) milk, flour and lemon zest in a bowl. Return pan to medium-high heat (do not wipe out pan). Add flour mixture, remaining 1 cup milk and stock to pan, scraping pan to loosen browned bits; cook 3 minutes. Stir in remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Add chicken and vegetables to pan. Sprinkle with parsley.