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Skillet Chicken with Roasted Potatoes and Carrots

Skillet Chicken with Roasted Potatoes and Carrots, chicken recipe, recipes for chicken

Photo: Jennifer Causey; Styling: Lindsey Lower

Yield

Serves 4 (serving size: 1 chicken breast half, about 3/4 cup vegetables, and 1/2 cup sauce)

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.

Ingredients

  • 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

Nutrition Information

  • calories 365
  • fat 11.1 g
  • satfat 3.2 g
  • monofat 4.5 g
  • polyfat 1.3 g
  • protein 42 g
  • carbohydrate 23 g
  • fiber 3 g
  • cholesterol 118 mg
  • iron 2 mg
  • sodium 673 mg
  • calcium 156 mg
  • sugars 9 g
  • Est. Added Sugars 0 g

How to Make It

  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.