Best 2 Easy One Skillet Chicken Thighs With Carrots Recipes

One skillet chicken thighs with carrots is a quick and easy weeknight meal that is sure to become a family favorite. The dish is made with simple ingredients that you probably already have on hand, and it can be cooked in just one pan, making cleanup a breeze. The chicken thighs are juicy and flavorful, and the carrots are tender and slightly sweet. The dish is also very versatile, so you can easily customize it to your own liking. For example, you could add other vegetables, such as potatoes or green beans, or you could use a different type of sauce, such as a teriyaki or barbecue sauce.

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EASY ONE-SKILLET CHICKEN THIGHS WITH CARROTS

Easy One-Skillet Chicken Thighs with Carrots image

Chicken thighs and carrots are cooked on top of the stove, making a hearty dish for any time of year, especially if you prefer not to heat up the oven. Serve with fresh broccoli, green peas, or a salad, along with some good bread to get every last drop of the tasty sauce.

Provided by Bibi

Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes

Time 55m

Yield 6

Number Of Ingredients 11

Ingredients

6 thigh, bone and skin removeds boneless, skinless chicken thighs
1 pinch salt and ground black pepper to taste
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 pound carrots, cut into 2-inch pieces
½ onion, cut in 1/2-inch thick slices
1 teaspoon minced garlic
½ cup dry white wine
3 tablespoons water, divided
2 teaspoons cornstarch
2 tablespoons minced fresh parsley

Steps:

Blot chicken thighs with paper towels and sprinkle with salt and pepper.
Melt butter with olive oil in a 12-inch skillet over medium heat. Place chicken thighs in the hot oil and cook until browned, about 4 minutes per side. Remove chicken from the skillet and keep warm.
Add carrots, onion, and minced garlic to the same skillet, stirring to coat with pan drippings. Season with salt and pepper and cook for about 2 minutes. Nestle browned chicken thighs into the vegetables, pour wine and 2 tablespoons water over everything, and cook for an additional 2 minutes.
Cover, reduce heat to low, and simmer until carrots are fork-tender and chicken juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken and vegetables from the skillet with a slotted spoon.
Combine cornstarch and 1 tablespoon water in a small bowl, stirring to dissolve any lumps. Add slurry to the drippings in the skillet and bring to a boil, stirring constantly; cook until thickened, 3 to 5 minutes.
Pour sauce over chicken pieces and vegetables and sprinkle with fresh parsley to serve.

Nutrition Facts : Calories 248.7 calories, Carbohydrate 10.6 g, Cholesterol 53.1 mg, Fat 15.7 g, Fiber 2.5 g, Protein 12.6 g, SaturatedFat 5.1 g, Sodium 120.2 mg, Sugar 4.6 g

SKILLET CHICKEN THIGHS WITH CARROTS AND POTATOES

Skillet Chicken Thighs with Carrots and Potatoes image

These chicken thighs are cooked in one skillet for easy cleanup. Carrots, potatoes, and onions are added for a complete meal. Serve with a side salad and some crusty bread.

Provided by Yoly

Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes

Time 1h5m

Yield 4

Number Of Ingredients 10

Ingredients

1 pound bone-in chicken thighs
1 ½ teaspoons paprika
1 ½ teaspoons salt, or more to taste
1 teaspoon ground black pepper, or more to taste
2 tablespoons vegetable oil
¾ pound baby carrots
½ pound baby potatoes, halved
½ onion, sliced
1 cup chicken broth, divided
1 tablespoon cornstarch

Steps:

Season chicken thighs with paprika, salt, and pepper.
Heat oil in a skillet over medium-high heat. Place chicken thighs skin-side down in the skillet and cook, without moving, until golden brown, 7 to 9 minutes. Flip thighs over and cook for an additional 3 to 5 minutes. Remove from the skillet and set aside.
Add potatoes, cut side down, and cook over medium-high heat until golden brown, 3 to 5 minutes. Add carrots and onions and cook until onions are soft and translucent, 8 to 10 minutes. Stir in 3/4 cup chicken broth, scraping up all the browned bits.
Dissolve corn starch in 1/4 cup chicken broth and pour into the skillet. Stir until well combined.
Place chicken thighs over vegetables, cover, and cook until carrots are tender and chicken is no longer pink at the bone and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Season with additional salt and pepper if needed.

Nutrition Facts : Calories 350 calories, Carbohydrate 22.4 g, Cholesterol 72.2 mg, Fat 19.2 g, Fiber 4.6 g, Protein 21.5 g, SaturatedFat 3.9 g, Sodium 1297.6 mg, Sugar 6 g

Tips:

Choose the right chicken thighs: Look for bone-in, skin-on chicken thighs for the best flavor and texture. If you prefer, you can also use boneless, skinless chicken thighs, but they may be a bit drier.
Season the chicken thighs well: Before cooking, season the chicken thighs generously with salt, pepper, and any other desired spices. This will help to develop flavor and prevent the chicken from becoming bland.
Use a well-seasoned skillet: A well-seasoned skillet will help to prevent the chicken thighs from sticking and will also add flavor to the dish. If you don't have a well-seasoned skillet, you can season it by cooking a few tablespoons of oil in it over medium heat for several minutes. Once the oil is hot, add the chicken thighs and cook according to the recipe instructions.
Don't overcrowd the skillet: When cooking the chicken thighs, don't overcrowd the skillet. This will prevent the chicken from cooking evenly and will also make it more difficult to flip the chicken thighs.
Cook the chicken thighs over medium heat: Cook the chicken thighs over medium heat to prevent them from burning. If the heat is too high, the chicken thighs will cook too quickly and may become dry.
Flip the chicken thighs halfway through cooking: Flip the chicken thighs halfway through cooking to ensure that they cook evenly. This will also help to prevent the chicken from sticking to the skillet.
Use a meat thermometer to check for doneness: The chicken thighs are done cooking when they reach an internal temperature of 165 degrees Fahrenheit. To check for doneness, insert a meat thermometer into the thickest part of the chicken thigh. If the chicken is not yet done, continue to cook it over medium heat until it reaches the desired temperature.

Conclusion:

One-skillet chicken thighs with carrots is a quick, easy, and delicious meal that's perfect for a weeknight dinner. The chicken thighs are juicy and flavorful, and the carrots are tender and sweet. This dish is also a good source of protein and vegetables. If you're looking for a healthy and satisfying meal that's easy to make, give this recipe a try.

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