Skillet Chicken with Roasted Potatoes and Carrots

Skillet Chicken with Roasted Potatoes and Carrots

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    tablespoon olive oil

  • 4

    (6-ounce) skinless, boneless chicken breast halves

  • ¾

    teaspoon kosher salt, divided

  • ½

    teaspoon freshly ground black pepper, divided

  • 8

    ounces baby carrots

  • 8

    ounces small red potatoes, halved

  • 1

    tablespoon chopped fresh thyme

  • 8

    thin lemon slices, seeds removed

  • cups whole milk, divided

  • tablespoons all-purpose flour

  • teaspoons grated lemon rind

  • ¾

    cup unsalted chicken stock (such as Swanson)

  • cup fresh flat-leaf parsley

Directions

1. Preheat oven to 425°. 2. Heat 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 at 425° for 10 minutes. Return chicken to pan; top with lemon slices. Bake at 425° for 12 minutes. Remove pan from oven. Place chicken and vegetables on a plate. 3. Combine 1/2 cup milk, flour, and rind 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.


Nutrition

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