Chicken and Carrots with Lemon Butter Sauce

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Chicken and Carrots with Lemon Butter SauceRecipe

Photo: Jennifer Causey; Styling: Claire Spollen

Stir in the butter with a whisk or wooden spoon, shaking the pan as it melts to help the sauce emulsify. For the best sauce-to-bird ratio, cut the chicken into slices before finishing the dish with the sauce.

Serves 4 (serving size: 1 breast half, about 1/2 cup carrots, and about 2 tablespoons sauce)


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1 tablespoon canola oil
4 (6-ounce) skinless, boneless chicken breast halves
3/4 teaspoon kosher salt, divided
3/8 teaspoon freshly ground black pepper, divided
12 ounces (1/2-inch-thick) diagonally cut peeled carrot (about 2 cups)
3 tablespoons minced shallots
1 tablespoon chopped fresh thyme
1/2 cup dry white wine
1 cup unsalted chicken stock
2 tablespoons unsalted butter
2 tablespoons chopped fresh flat-leaf parsley
1 1/2 teaspoons fresh lemon juice


Hands-on: 32 Minutes
Total: 32 Minutes

1. Preheat oven to 400°.

2. Heat a large ovenproof skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add chicken to pan. Cook 4 minutes or until browned on one side. Turn over; place pan in oven. Bake at 400° for 8 minutes or until a thermometer registers 160°. Remove chicken from pan; keep warm.

3. While chicken cooks, arrange the carrots in a vegetable steamer; steam 7 minutes or until tender. Remove from steamer; sprinkle with 1/4 teaspoon salt.

4. Return skillet to medium-high heat. Add shallots and thyme; sauté 1 minute. Add wine. Bring to a boil; cook until reduced by half. Add stock. Bring to a boil, and cook 5 minutes or until reduced to 1/3 cup. Reduce heat to low. Add butter, stirring constantly with a whisk until butter melts. Remove from heat. Add remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, parsley, and juice, stirring with a whisk. Divide carrots evenly among 4 plates; top with chicken. Spoon sauce over chicken and carrots.

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Created date

September 2015

Nutritional Information

Calories 349
Fat 13.9 g
Satfat 4.9 g
Monofat 5 g
Polyfat 2 g
Protein 39 g
Carbohydrate 11 g
Fiber 3 g
Cholesterol 124 mg
Iron 1 mg
Sodium 653 mg
Calcium 55 mg