Easy One-Skillet Chicken Thighs with Carrots


  • 6boneless, skinless chicken thighs
  • 1 pinch salt and ground black pepper to taste
  • 2 tablespoons unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • 1 pound carrots, cut into 2-inch pieces
  • ½onion, cut in 1/2-inch thick slices
  • 1 teaspoon minced garlic
  • ½ cup dry white wine
  • 3 tablespoons water, divided
  • 2 teaspoons cornstarch
  • 2 tablespoons minced fresh parsley
  • Directions

  • 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.

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