ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Chicken and Carrots with Lemon Butter Sauce

Photo: Jennifer Causey; Styling: Claire Spollen

Hands-on time 32 mins
Total time 32 mins
Yield

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

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.

Ingredients

  • 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
Buy Meal-Kit

Nutrition 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

How to Make It

  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.