The skillet is used in a few clever ways: Chicken and vegetables get a head start on the stove, finish in the oven, then come out briefly so a simple cream sauce can pick up all the roasted flavors in the pan.
1 tablespoon olive oil
4 (6-ounce) skinless, boneless chicken breast halves
3/4 teaspoon kosher salt, divided
1/2 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
1 1/2 cups whole milk, divided
1 1/2 tablespoons all-purpose flour
1 1/2 teaspoons grated lemon rind
3/4 cup unsalted chicken stock (such as Swanson)
1/3 cup fresh flat-leaf parsley
Est. added sugars 0g
How to Make It
Preheat oven to 425°.
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.
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.
Honestly, I think it may be time to cancel my CL subscription. The recipes have really started becoming more and more flavorless. Furthermore, cooking times have increasingly become erroneous. As some others have mentioned, the times on here will likely produce carrots that are still crunchy, though at least the potatoes were cooked through. Check the chicken around 8 minutes in the oven - I went by the recipe and ended up with dried out, tough, leather and sawdust chicken breasts. Even if those things hadn't been failures, the total lack of anything resembling flavor would be enough for me to seriously consider tossing the leftovers. Good grief...the sauce tastes like watery milk and the chicken tastes like nothing. However...living on a tight budget, hating food waste, and having put in the time, I'll eat the leftovers more out of a desire to satiate hunger than out of any sense of enjoyment. This is the third awful recipe I've tried from this issue, and once again, I have to wonder, what's happened to this magazine? I've been a subscriber for nearly twenty years and the last few years have seen a serious decline in the quality of the recipes.
I made this without the cream sauce and it was lovely. The lemon gave it just enough juice and I used a mixed chicken seasoning instead of parsley and thyme. However, I felt the chicken was a little over cooked, but I used smaller pieces than perhaps the recipe calls for. This is definitely quick and easy to prep and tastes great without the cream sauce (skipping it helps shorten prep and cook time).
I was SO excited to make this dish when I saw a picture posted on CL's Instaram account. But my first thought was "TWO herbs? Really?" I gave it the benefit of the doubt but added a chopped clove of garlic for flavor insurance (my husband and I love our garlic). I would tweak it next time with more herbs, but I don't think it would make a lot of difference, nor do I think there will be a next time. The main problem is that "lemon" and "gravy" aren't really friends, so when they get together it's stand off-ish in flavor. Also, the parsley RUINED anything that might have been tasty about this. I ended up picking out the flakes and segregating them to the side of my plate, but the flavors were already absorbed. Wah.
While I had no problem with cooking times, considering veg are babies, and I had no problem with cast iron and burning, the back and forth drove me nuts. Why not brown chicken and veg together, then pop in the oven until done? Flavor was good although unremarkable. Lemon slices were somewhat gratuitous, although lemon rind and parsley saved this from blah..Overall flavor was fine. It just requires more effort than it's worth.
If you make this as published it is beyond bland. After significant modifications the dish is fine but at that point it doesn't really resemble the original recipe. I can't believe CL made this dish in a test kitchen then felt it was suitable for print. It really isn't good.
Made this last night, and it was bad -- totally bland, the sauce takes forever to thicken, carrots were tough. Dear "My Recipes": please stop promoting recipes that are truly not good! The comments I see today were not viewable yesterday; had I seen these I would not have wasted time and money last night on a poor dish. Maybe focus on sending one really good recipe a week with documented reviews. Quality over Quantity!!
The sauce was excellent - though we did simmer it for much longer than needed, and we simmered everything else with it as the veggies were not cooked all the way. See our full review with pictures here: http://www.nickandalonakitchen.com/2016/03/skillet-chicken-with-roasted-potatoes.html
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