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.

under 25 mins
dinner
Updated on 10 June 2024

Ingredients for servings

    Skillet Chicken With Roasted Carrots

  • 1 tablespoon olive oil

  • 4 skinless, boneless chicken breasts

  • 0.75 teaspoon kosher salt divided

  • 0.5 teaspoon black pepper divided

  • 1 cup baby carrots

  • 5 small red potatoes halved

  • 1 tablespoon chopped fresh thyme

  • 1 lemon thinly sliced and seeds removed

  • 1.5 cup whole milk divided

  • 1.5 tablespoon all-purpose flour

  • 1.5 teaspoon lemon zest

  • 0.75 cup unsalted chicken stock

  • 0.33333333333 cup fresh flat-leaf parsley

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.

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