This hearty meal for any season, especially if you don’t want to heat up the oven, is made with chicken thighs and carrots that are cooked on top of the stove. To ensure that every last bit of the delicious sauce is consumed, serve with fresh broccoli, green peas, or a salad and some nice bread.
| Prep Time: | 15 mins |
| Cook Time: | 40 mins |
| Total Time: | 55 mins |
| Servings: | 6 |
Ingredients
- 6 boneless, 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
- ½ onion, 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
Instructions
- Blot chicken thighs with paper towels and sprinkle with salt and pepper.
- Heat butter and olive oil in a 12-inch skillet over medium heat. Add chicken thighs and cook until browned, about 4 minutes per side. Remove chicken from the skillet and keep warm.
- Add carrots, onion, and minced garlic to the same skillet, stirring to coat with pan drippings. Season with salt and pepper and cook for 2 minutes. Nestle browned chicken thighs into vegetables; pour in wine and 2 tablespoons water and cook for an additional 2 minutes.
- 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). Use a slotted spoon to transfer chicken and vegetables to a serving dish; reserve drippings in the skillet.
- Combine cornstarch and 1 tablespoon water in a small bowl, stirring to dissolve any lumps; stir into the skillet and bring to a boil. Cook until thickened, stirring continuously, 3 to 5 minutes.
- Pour sauce over chicken and vegetables. Sprinkle with fresh parsley to serve.
Nutrition Facts
| Calories | 249 kcal |
| Carbohydrate | 11 g |
| Cholesterol | 53 mg |
| Dietary Fiber | 3 g |
| Protein | 13 g |
| Saturated Fat | 5 g |
| Sodium | 120 mg |
| Sugars | 5 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
Made this, kinda messed up a bit on one thing: I did cut the carrots into 2-inch pieces but I did not slice them in half length wise like how they look in the picture. So they didn’t fully cook in the skillet, ended up microwaving them afterwards for 3 minutes (1100 watt microwave) and that solved it. Also added dried thyme with the salt and pepper to the veggies.
I omitted the oil per other suggestions, used sherry wine instead of white and used chicken broth instead of water. It still was a win.
This recipe is excellent just as it is. Although I salted it as directed, we did add a little more at the table. A new favorite!
I followed the recipe exactly. It was delicious. I made a little more liquid than called for.. I made it again and added some potatoes that I had on hand and it was a whole meal. I use bone in, skin on thighs.
The first time I made this dish, I didn’t have any white wine. I used honey lemon bourbon. It was delicious. I made it again tonight with wine. It was good, but it is much better with the honey lemon bourbon. It has more depth and flavor.
I thought this was just average. A better one which I rate 5 star is Skillet Chicken Thighs with Carrots and Potatoes.
Very good! Next time I’ll eliminate the oil.
This rated a four star review because it was quick and easy and shows flexibility. We found it a bit bland, I think rosemary would jazz it up a bit. But it is a recipe that can be manipulated to reflect whatever flavor is preferred.
Sorry but Me and my family did not want its taste. Please don’t feel bad, I saw that other people loved it
I was not expecting much from this recipe, like other reviewers, but thought I would give it a try… and it surprised me. It wasn’t off the charts, but really good…even though I only used chicken broth in place of the wine (not fond of wine in my recipes). It was very simple and would recommend if you need to use up chicken thighs or if you need a somewhat healthy meal.
This dish is simple and fast to make. I substituted the carrots for sweet potatoes which I boiled (just enough to soften), peeled and sliced like carrots and let it simmer in the pot with the rest of the food. Very tasty.
Doubled the garlic and omitted the wine. Made it for a second time. Will make again.
worked out great didnt i do this already. this was great
I wasn’t expecting much from this meal – but it was quite delicious! The only change I made was to eliminate the oil. The butter felt like enough for me. It was flavorful, filling, and relatively healthy! Can’t wait to make it again.
I made it with bone in skinless thighs, it is what I had in the freezer . Delicious, I doubled the recipe, made it in the electric skillet. Too hot to turn on the stove, everyone loved it. I will definitely make this again
Really good and quick meal!